Hungarian Loaf

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Title: Hungarian Loaf
Yield: 2 Servings
Categories: Breads, Hungary


1 c Water
2 sm Eggs
2 pk Dry yeast
1 1/2 ts Salt
6 tb Sugar
1/2 c Instant nonfat milk; PLUS
2 tb Instant nonfat milk
1/2 c Shortening
3 3/4 c All-purpose flour
1 1/2 c Pastry flour
1/3 c Brown sugar, packed
1 tb Ground cinnamon

--------------------------------HONEY SMEAR--------------------------------
6 tb Brown sugar, packed
5 1/2 tb Sugar
1 tb Butter
1/4 c Margarine
2 tb Honey
1 1/2 ts Vanilla
1 1/2 ts Ground cinnamon
1 1/2 ts Hot water
1/2 c 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 1/2 hours until doubled in bulk.

To make honey smear, combine 6 tablespoons brown sugar, 5 1/2 tablespoons
sugar, butter, margarine, honey, vanilla, 1 1/2 teaspoons cinnamon and hot
water in mixing bowl. Cream until light and well blended. Divide honey
smear in half. Pour each half into well-greased 8- x 4-inch 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