Hazelnut Swirl Bread

Name: Hazelnut Swirl Bread
Ingredients: 2 packages (1/4 ounce each) active dry yeast; 1/2 cup warm water (110° to 115°); 2 cups warm milk (110° to 115°); 1 cup mashed potato flakes; 2/3 cup shortening; 1/2 cup sugar; 2 eggs, lightly beaten; 1 teaspoon salt; 3 cups whole wheat flour; 3 to 4 cups all-purpose flour; 3 tablespoons butter, softened; 2/3 cup packed brown sugar; 2 egg yolks; 2 tablespoons milk; 1/4 teaspoon vanilla extract; 2 cups finely chopped hazelnuts

16 ingredients

2 steps

Ingredients

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
2 cups warm milk (110° to 115°)
1 cup mashed potato flakes
2/3 cup shortening
1/2 cup sugar
2 eggs, lightly beaten
1 teaspoon salt
3 cups whole wheat flour
3 to 4 cups all-purpose flour
3 tablespoons butter, softened
2/3 cup packed brown sugar
2 egg yolks
2 tablespoons milk
1/4 teaspoon vanilla extract
2 cups finely chopped hazelnuts

Directions

1

In a large bowl, dissolve yeast in warm water. Add the milk, potato flakes, shortening, sugar, eggs, salt, whole wheat flour and 1 cup all-purpose flour; beat until smooth. Stir in enough remaining all-purpose flour to form a stiff dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 14x9-in. rectangle.
2

For filling, in a small bowl, beat butter, brown sugar and egg yolks until creamy. Add milk and vanilla; mix well. Stir in hazelnuts. Spread over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seams to seal. Place seam side down in two greased 9x5-in. loaf pans. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 375° for 15 minutes. Cover with foil. Bake 20-25 minutes longer or until golden brown. Remove from pans to wire racks to cool.