Recipe - Hungarian Loaf

1 cup Water
2 small Eggs
2 pack Dry yeast
1 One half teaspoon Salt
6 tablespoon Sugar
One half cup Instant nonfat milk; PLUS
2 tablespoon Instant nonfat milk
One half cup Shortening
3 Three fourths cup Allpurpose flour
1 One half cup Pastry flour
1/3 cup Brown sugar, packed
1 tablespoon Ground cinnamon

HONEY SMEAR
6 tablespoon Brown sugar, packed
5 One half tablespoon Sugar
1 tablespoon Butter
One fourth cup Margarine
2 tablespoon Honey
1 One half teaspoon Vanilla
1 One half teaspoon Ground cinnamon
1 One half teaspoon Hot water
One half cup Whole pecans or walnuts
=OR= up to double amount

Combine 1 cup water, eggs, yeast, salt, 6 tablespoons sugar, nonfat milk
powder, shortening and flours in mixing bowl. Mix 6 minutes on medium
speed. Add 1/3 cup brown sugar and 1 tablespoon cinnamon and mix 1/2
minute. Cover and let rise 1 One half hours until doubled in bulk.

To make honey smear, combine 6 tablespoons brown sugar, 5 One half tablespoons
sugar, butter, margarine, honey, vanilla, 1 One half teaspoons cinnamon and hot
water in mixing bowl. Cream until light and well blended. Divide honey
smear in half. Pour each half into wellgreased 8 x 4inch loaf pan.
Sprinkle bottom of each pan with half of pecans. Divide dough in halves
shape into loaves. Place each half in pans over honey smear. Let rise until
doubled. Bake at 350F 35 minutes, or until bread sounds hollow when tapped.

Makes 2 loaves

Created by: Jensen's Market, Blue Jay, Calif.

(C) 1992 The Los Angeles Times Recipe courtesy of: Karen Mintzias, 28 Jan
93 15:53:10

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip