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Pike County Pecan Loaves Sister's Note: My sister bakes these loaves to give as holiday gifts. She wraps them in small plastic bags and ties them with velvet bows
1 cup milk Combine first 3 ingredients in a medium saucepan; heat until butter melts, stirring occasionally. Cool to 105° to 115° f. Combine yeast and warm water in a 1-cup liquid measuring cup; let stand 5 minutes. Combine milk mixture and yeast mixture. Combine 3 cups flour and salt in a large mixing bowl. Gradually add yeast mixture, beating at low speed of an electric mixer until blended. Add eggs, one at a time, beating at medium speed just until blended after each addition. Add lemon rind; beat at high speed 2 minutes. Add remaining 3 1/2 cups flour, stirring until dough pulls away from sides of bowl. (Dough will be soft.) Cover bowl loosely with plastic wrap, and chill dough at least 4 hours and up to 8 hours. Combine 1 cup chopped pecans, 1 cup sugar, and cinnamon; set aside. Grease 8 (6 1/8 x 3 3/4- x 2-inch) loafpans; set prepared pans aside. Turn dough out onto a well-floured surface. Divide dough in half. Prepare one portion of dough at a time, keeping remaining portion of dough wrapped and chilled until ready to use. Roll first half of dough into a 20- x 10-inch rectangle; brush with 1/3 cup melted butter. Sprinkle with half of the pecan mixture. Roll up dough jellyroll fashion, starting at the long side. Press seam to seal. Cut roll into 4 equal pieces. Press ends of each loaf together to seal in filling. Place loaves in prepared pans, seam sides down. Repeat procedure with remaining half of dough, 1/3 cup melted butter, and remaining half of pecan mixture. Brush loaves with remaining 1/3 cup melted butter. Cover loosely, and let rise in a warm place (85°f), free from drafts, 45 minutes or until doubled in bulk. Preheat oven to 375°f. Arrange pans on center rack of oven with at least 1 inch of space between pans. Bake, uncovered, for 15 minutes. Cover with aluminum foil, and bake 10 to 15 additional minutes or until loaves are lightly browned and sound hollow when tapped. Remove from pans, and let cool on wire racks. Combine powdered sugar, brandy, and 2 teaspoons milk, stirring until smooth; drizzle mixture over loaves in a thick zig-zag pattern. Sprinkle 1 tablespoon chopped pecans in a line down the center of each loaf. Yield: 8 loaves. © 1996 by Oxmoor House, Inc. |
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