Recipes
Pecan Loaf
3 1/4 c. all-purpose flour
1/4 c. water
1 c. rolled oats
2 Tsp. honey
1/2 c. pecan pieces
1 Tsp. margarine or butter
2 tsp. grated orange peel
1 egg beaten
1 package Fleischmann's Rapid Yeast Confectioner's sugar glaze
1 c. milk
Pecan Halves
Set aside 1 cup flour. In a large bowl, mix remaining flour, oats, pecan
pieces, orange peel, salt and yeast. In saucepan, over low heat,
heat milk, honey and margarine or butter until hot to touch(125 to
130°F); stir into dry mixture. Mix in only enough reserved flour to make soft
dough. On lightly floured surface, knead 4 minutes. Roll dough into
13x9-inch rectangle. roll up from short side as for jelly roll; seal
seam and end. Place on greased baking sheet; flatten slightly to
form oval. Cover; place large shallow pan on counter; half-fill with
boiling water. Place baking sheet over pan; let dough rise 20
minutes. Make 3 diagonal slashes on top of loaf; brush with beaten
egg. Bake at 375°F for 20 to 25 minutes or until done. Remove from
baking sheet; cool on wire rack. Drizzle with confectioner's sugar
glaze and garnish with pecan halves.
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