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  Hungarian Loaf
  Category: Breads
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 183
Ingredients:
1 cup Water
2 small Eggs
2 package Dry yeast
1 1/2 tsp Salt
6 tbsp Sugar
1/2 cup Instant nonfat milk, PLUS
2 tbsp Instant nonfat milk
1/2 cup Shortening
3 3/4 cup All-purpose flour
1 1/2 cup Pastry flour
1/3 cup Brown sugar, packed
1 tbsp Ground cinnamon

MMMMMHONEY SMEAR

6 tbsp Brown sugar, packed
5 1/2 tbsp Sugar
1 tbsp Butter
1/4 cup Margarine
2 tbsp Honey
1 1/2 tsp Vanilla
1 1/2 tsp Ground cinnamon
1 1/2 tsp Hot water
1/2 cup Whole pecans or walnuts =OR=- up to double amount
Instructions:
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
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