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A toffee-flavored sweet yeast bread made
with whole wheat and pecans.
Toffee Nut Wheat
Bread
- 1 (1/4-ounce) package active dry yeast
or 2 1/2 teaspoons
1 1/4 cups warm water
2 1/2 cups all-purpose or bread flour
1 cup whole wheat flour
1/3 cup granulated sugar
1/4 cup powdered milk
1 teaspoon salt
2 tablespoons butter, softened
1 teaspoon instant coffee powder
1 large egg
1 teaspoon vanilla extract
3/4 cup pecans, chopped
- Dissolve yeast in warm water.
- In a bowl combine flour, whole wheat flour,
brown sugar, powdered milk, salt, softened butter, instant coffee
powder, egg, and vanilla. Stir in the yeast mixture; knead to
form a soft dough. Add chopped pecans. Place in a greased bowl,
turning once to coat, cover, and allow to rise until doubled;
about 1 1/2 hours.
- Punch down; form in a greased loaf pan,
and allow to rise again; about 1 hour.
- Bake at 350°F (175°C) for 20 to
25 minutes, or until the top is browned.
Makes 1 loaf.
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