Recipe - Nut Swirl Bread

One half ounce Active dry yeast
One fourth cup Warm water; (110115
degrees)
2 cup Warm milk; (110115 degrees)
One half cup Sugar
One half cup Butter or margarine;
softened
2 Eggs
2 teaspoon Salt
7 cup Allpurpose flour; upto 7/12
cups

FILLING
5 Egg whites
1 cup Sugar
5 cup Walnuts or pecans; finely
chopped
1 tablespoon Butter or margarine; melted
Additional melted butter
1 Egg; beaten

In a large mixing bowl, dissolve yeast in water. Add milk, sugar, butter,
eggs, salt and 3One half 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, 68 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 mixing bowl until foamy; gradually add sugar
and beat well. Stir in nuts and butter; mix well. Punch dough down; divide
into eight balls. Roll each into an 8in. circle; brush with 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 degrees for 2025 minutes or
until golden brown. Cool on wire racks. Yield: 8 loaves.

Recipe by: Country Woman Magazine Nov/Dec issue

Posted to recipeludigest Volume 01 Number 291 by RecipeLu
recipelu@geocities.com on Nov 23, 1997