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Hazelnut Swirl Bread

I invented this recipe a few years ago after eating hazelnut whole wheat bread at a restaurant. Each savory slice has a tender crumb that appeals to all palates. —Loraine Meyer, Bend, Oregon

32 ServingsPrep: 30 min. Bake: 35 min.

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
FILLING:
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

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

2 of 2

Hazelnut Swirl Bread (continued)

Directions (continued)

warm place until doubled, about 1 hour. Punch dough down. Turn onto
a lightly floured surface; divide in half. Roll each portion into a
14-in. x 9-in. rectangle.
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 9-in. x 5-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.
Yield: 2 loaves.

Nutrition Facts: 1 serving (1 slice) equals 228 calories, 11 g fat (3 g saturated fat), 32 mg cholesterol, 104 mg sodium, 28 g carbohydrate, 3 g fiber, 5 g protein.