Walnut-Swirl Lemon Loaves

Directions

• In a large bowl, dissolve yeast in warm water. Add the milk, sugar, oil, salt, lemon zest, 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 13x12-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.