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Nut Swirl Bread

 Nut Swirl Bread
Meet the Cook: The best way that I can describe these is to say they taste like a celebration. Cooking from scratch like this is an easy way to cut a few corners on my food budget. My husband and I have a son who's 7 and a daughter who's 5. -Darlene Simmons, Newfield, New Jersey
40 ServingsPrep: 30 min. + rising Bake: 20 min. + cooling

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 King Arthur Unbleached All-Purpose Flour
  • FILLING:
  • 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

  • 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.
  • 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.

2 of 2

Nut Swirl Bread (continued)

Directions (continued)

  • For filling, beat egg whites in a bowl until foamy; gradually add
  • sugar and beat well. Stir in nuts and butter; mix well.
  • 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 baking sheets. Cover and let rise until doubled, about 50
  • minutes.
  • Brush with egg. Bake at 350° for 20-25 minutes or until golden
  • brown. Cool on wire racks. Yield: 8 loaves.
Nutritional Facts: 1 serving (1 slice) equals 242 calories, 12 g fat (3 g saturated fat), 24 mg cholesterol, 162 mg sodium, 27 g carbohydrate, 1 g fiber, 7 g protein.