Cinnamon-Pecan Bread

I really didn’t intend to make another loaf of swirl bread. In fact, until I started making it I didn’t even realize that it would be a swirl bread. For some reason I thought when I saw this recipe in a magazine (without the picture, I guess) I was thinking it was going to be a quick bread. Never mind that yeast is listed as an ingredient. I guess I just wasn’t paying close attention.

I made three different batches of swirl bread within a pretty short timeframe and this was the one that we liked least. It ended up being pretty dry. The powdered sugar glaze added to the bread but it still couldn’t make up for the dryness and lack of flavor. I will pick one of the other two recipes when I make swirl bread again, but if you decide to try it, enjoy!

Cinnamon-Pecan Bread
Source: Better Homes and Gardens

2 cups all-purpose flour or bread flour
1 teaspoon active dry yeast
1/2 cup milk
1/4 cup butter, cut up
2 tablespoons sugar
1/2 teaspoon salt
1 egg
2 tablespoons butter, melted
3 tablespoons sugar
1-1/2 teaspoons ground cinnamon
1/2 cup chopped pecans
—–
3/4 cup powdered sugar
2 to 3 teaspoons milk

In a mixing bowl, combine 1 cup of the flour and the yeast. In a saucepan, heat and stir milk, the 1/4 cup butter, the 2 tablespoons sugar and the salt until warm (120 degree F to 130 degree F) and butter almost melts. Add to flour mixture. Then, add the egg. Beat with an electric mixer on low speed for 30 seconds, scraping the sides of the bowl constantly. Beat on high speed for 3 minutes.

Using a wooden spoon, stir in as much of the remaining flour as you can. Turn out onto a lightly floured surface and knead in enough remaining flour to make a moderately soft dough that’s smooth and elastic (3 to 5 minutes total). Shape into a smooth ball.

Place dough in a lightly greased bowl, turning once to grease surface. Cover and let rise in a warm place until doubled (1 to 1-1/4 hours). Punch dough down.

On a well-floured surface, roll out the dough to form a 12-inch square. Brush the dough with 2 tablespoons melted butter. Combine the 3 tablespoons sugar and the cinnamon; sprinkle over the butter. Sprinkle with pecans.

Roll up, jelly-roll style. Pinch the seams and the ends to seal. Place, seam side down, on a greased baking sheet. Let rise in a warm place until almost doubled (about 30 to 45 minutes).

Bake at 350 degrees for about 20 to 25 minutes or until done. Remove to wire rack to cool. Prepare Powdered Sugar Glaze in a bowl to drizzling consistency. Drizzle over bread. Makes 1 loaf.

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