Nut Swirl Bread Recipe
Nut Swirl Bread Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
40 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 20 min. + cooling
MAKES:
40 servings
TOTAL TIME:
Prep: 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 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.
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.
Originally published as Nut Swirl Bread in Country Woman November/December 1997, p29

Nutritional Facts

1 slice: 242 calories, 12g fat (3g saturated fat), 24mg cholesterol, 162mg sodium, 27g carbohydrate (8g sugars, 1g fiber), 7g protein.

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  • 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
  • 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
  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 baking sheets. Cover and let rise until doubled, about 50 minutes.
  5. Brush with egg. Bake at 350° for 20-25 minutes or until golden brown. Cool on wire racks. Yield: 8 loaves.
Originally published as Nut Swirl Bread in Country Woman November/December 1997, p29

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