Nut Swirl Bread

Name: Nut Swirl Bread
Ingredients: 2 packages (1/4 ounce each) active dry yeast; 1/4 cup warm water (110° to 115°); 2 cups warm milk (110° to 115°); 1/2 cup sugar; 1/2 cup butter, softened; 2 eggs; 2 teaspoons salt; 7 to 7-1/2 cups all-purpose flour; 5 egg whites; 1 cup sugar; 5 cups finely chopped walnuts or pecans (about 1-1/2 pounds); 1 tablespoon butter, melted; Additional melted butter; 1 egg, beaten

14 ingredients

6 steps

Ingredients

2 packages (1/4 ounce each) active dry yeast
1/4 cup warm water (110° to 115°)
2 cups warm milk (110° to 115°)
1/2 cup sugar
1/2 cup butter, softened
2 eggs
2 teaspoons salt
7 to 7-1/2 cups all-purpose flour
5 egg whites
1 cup sugar
5 cups finely chopped walnuts or pecans (about 1-1/2 pounds)
1 tablespoon butter, melted
Additional melted butter
1 egg, beaten

Directions

1

In a large bowl, dissolve yeast in water. Add milk, sugar, butter, eggs, salt and 3-1/2 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough.
2

Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3

For filling, beat egg whites in a bowl until foamy; gradually add sugar and beat well. Stir in nuts and butter; mix well.
4

Punch dough down; divided into eight balls. Roll each into an 8-in. circle; brush with melted butter. Spread about 2/3 cup filling on each circle. Roll up tightly into loaves; seal ends. Place on greased
5

. Cover and let rise until doubled, about 50 minutes.
6

Brush with egg. Bake at 350° for 20-25 minutes or until golden brown. Cool on wire racks.