This sweet bread is so delicious! I am an average bread maker...and this was easy and turned out perfect. (I have to acknowledge my amazing hubby who took care of the final rise and baking while I was in a meeting...he did an awesome job!)
When we open our bed and breakfast (hey, ya gotta have dreams) I will be making this for our guests. This recipe makes a ton. Two big loaves. We divided one and took them to neighbors, and ate the other one. I took the leftovers 2 days later and made the MOST AMAZING french toast ever. Maybe I will make this again just to have the french toast. Yummy.
Cinnamon Pecan Braid
6 to 6-1/2 cups all-purpose flour
2 packages (1/4 ounce each) active dry yeast
1-1/2 teaspoons salt
1/2 teaspoon sugar
1-1/2 cups water
1/2 cup plus 2 tablespoons butter, softened, divided
2 eggs
1 cup chopped pecans
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
When we open our bed and breakfast (hey, ya gotta have dreams) I will be making this for our guests. This recipe makes a ton. Two big loaves. We divided one and took them to neighbors, and ate the other one. I took the leftovers 2 days later and made the MOST AMAZING french toast ever. Maybe I will make this again just to have the french toast. Yummy.
Cinnamon Pecan Braid6 to 6-1/2 cups all-purpose flour
2 packages (1/4 ounce each) active dry yeast
1-1/2 teaspoons salt
1/2 teaspoon sugar
1-1/2 cups water
1/2 cup plus 2 tablespoons butter, softened, divided
2 eggs
1 cup chopped pecans
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon cardamom (optional)
GLAZE:
2 cups confectioners' sugar
1/2 teaspoon cinnamon
2 to 3 tablespoons water
Directions: In a large mixing bowl, combine 3 cups flour, yeast, salt and sugar. In a small saucepan, heat water and 1/2 cup butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). 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. Divide into six portions. Roll out each portion into a 12-in. x 6-in. rectangle. Melt remaining butter; brush over dough. Combine pecans, brown sugar cinnamon and cardamom; sprinkle over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Place three ropes seam side down on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining ropes. Cover and let rise until doubled, about 45 minutes. Bake at 325° for 25-30 minutes or until golden brown. Cool for 10 minutes before removing from pans to wire racks. Combine glaze ingredients; drizzle over loaves. Serve warm. Yield: 2 loaves.
GLAZE:
2 cups confectioners' sugar
1/2 teaspoon cinnamon
2 to 3 tablespoons water
Directions: In a large mixing bowl, combine 3 cups flour, yeast, salt and sugar. In a small saucepan, heat water and 1/2 cup butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). 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. Divide into six portions. Roll out each portion into a 12-in. x 6-in. rectangle. Melt remaining butter; brush over dough. Combine pecans, brown sugar cinnamon and cardamom; sprinkle over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Place three ropes seam side down on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining ropes. Cover and let rise until doubled, about 45 minutes. Bake at 325° for 25-30 minutes or until golden brown. Cool for 10 minutes before removing from pans to wire racks. Combine glaze ingredients; drizzle over loaves. Serve warm. Yield: 2 loaves.
1 comment:
That was good stuff! I love the almond flavoring...
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