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Bread-Sweet: Pike County Pecan Loaves

Source of Recipe

Sister Schubert's Secret Bread Recipes


List of Ingredients

1 cup milk
3/4 cup butter
1/2 cup sugar
2 packages active dry yeast
1/2 cup warm water (105-115�F)
6 1/2 cups flour, divided
2 teaspoons salt
4 large eggs
2 teaspoons grated lemon rind
1 1/2 cups chopped pecans, divided
1 cup sugar
1 tablespoon cinnamon
1 cup butter, melted and divided
1 cup powdered sugar, sifted
2 teaspoons brandy
2 teaspoons milk


Recipe

Combine 1 c. milk, 3/4 c. butter and 1/2 c. sugar in medium saucepan; heat until butter melts, stirring occasionally. Cool to 105-115�F. Combine yeast and warm water in a 1-cup liquid measuring cup; let stand for 5 minutes. Combine milk mixture and yeast mixture. Combine 3 c. flour and salt in a large mixing bowl. Gradually add yeast mixture, beating at low speed of an electric mixer until blended. Add eggs, one at a time, beating at medium speed until just blended after each addition.

Add lemon rind; beat at high speed for 2 minutes. Add remaining 3 1/2 cup flour, stirring until dough pulls away from sides of bowl. (Dough will be soft.) Cover bowl loosely with plastic wrap and chill dough at least 4 hours, up to 8 hours. Combine 1 cup chopped pecans, 1 cup sugar and cinnamon; set aside. Grease 8 (6x3x2 inch) loafpans; set prepared pans aside. Turn dough out onto a well-floured surface. Divide dough in half. Prepare one portion of dough at a time, keeping remaining portion of dough wrapped and chilled until ready to use.

Roll first half of dough into a 20x10" rectangle; brush with 1/3 c. melted butter. Sprinkle with half of pecan mixture. Roll up dough jellyroll fashion, starting at long side. Press seam to seal. Cut roll into 4 equal pieces. Press ends of each loaf together to seal in filling. Place loaves in prepared pans, seam sides down. Repeat procedure with remaining half of dough, 1/3 c. melted butter, and remaining half of pecan mixture.

Brush loaves with remaining 1/3 cup of melted butter. Cover loosely and let rise in warm place (85�F), free from drafts, 45 minutes or until doubled in bulk. Preheat oven to 375�F. Arrange pans on center rack of oven with at least 1 inch of space between pans. Bake, uncovered, for 15 minutes. Cover with foil and bake an additional 10-15 minutes or until loaves are lightly browned and sound hollow when tapped. Remove from pans and let cool on wire racks. Combine powdered sugar, brandy and 2 tsp. milk, stirring until smooth; drizzle mixture over loaves in a thick zig-zag pattern. Sprinkle 1 tbl. chopped pecans in a line down center of each loaf. Makes 8 loaves; good for gift giving.