Toffee Nut Wheat Bread
A toffee-flavored sweet yeast bread made with whole wheat and pecans.
1 (0.25-ounce) packet active dry yeast, or 2 1/4 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.