Walnut-Swirl Lemon Loaves

Name: Walnut-Swirl Lemon Loaves
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 3 loaves (12 slices each).
Ingredients: 2 packages (1/4 ounce each) active dry yeast; 1/2 cup warm water (110° to 115°); 1/2 cup warm milk (110° to 115°); 1/2 cup sugar; 1/4 cup canola oil; 2 teaspoons salt; 1 teaspoon grated lemon peel; 2 Nellie’s Free Range Eggs; 4-1/4 to 4-3/4 cups all-purpose flour; 1 can (14 ounces) sweetened condensed milk; 1/3 cup lemon juice; 1-1/2 cups chopped walnuts; 2 tablespoons butter, melted; GLAZE:; 2-1/3 cups confectioners' sugar; 2 tablespoons milk; 1 tablespoon lemon juice

Here's a rich yeasty loaf, swirled with walnuts, that's a treat any time of year. Drizzled with a light lemony glaze, it also makes a lip-smacking yuletide gift.

Ingredients

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1/2 cup warm milk (110° to 115°)
1/2 cup sugar
1/4 cup canola oil
2 teaspoons salt
1 teaspoon grated lemon peel
2 Nellie’s Free Range Eggs
4-1/4 to 4-3/4 cups all-purpose flour
1 can (14 ounces) sweetened condensed milk
1/3 cup lemon juice
1-1/2 cups chopped walnuts
2 tablespoons butter, melted
GLAZE:
2-1/3 cups confectioners' sugar
2 tablespoons milk
1 tablespoon lemon juice

Directions

In a large bowl, dissolve yeast in warm water. Add the milk, sugar, oil, salt, lemon peel, eggs and 2 cups flour, beat until smooth. Stir in enough remaining 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 warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide in thirds. Roll each portion into a 13-in. x 12-in. rectangle. Combine condensed milk and lemon juice until blended; spread over dough to within 1/2 in. of edges. Sprinkle with walnuts.
Roll up jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under. Place seam side down on greased baking sheets. Cover and let rise in a warm place until doubled, about 40 minutes.
Bake at 350° for 30-35 minutes or until golden brown. Remove from pans to wire racks; brush with butter. Cool completely.
For glaze, combine confectioners' sugar and milk until smooth; stir in lemon juice. Drizzle over bread.