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90-Minute Nut Swirl Loaf Recipe

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This recipe for 90-Minute Nut Swirl Loaf, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
shelly fazio

Category:
Category:

Ingredients:  
Ingredients:  
3 1/4- 3 3/4c un-sifted flour
5T sugar
1t salt
1 pkg active dry yeast
1c water
1/3c milk
4T margarine
3T sugar
3/4t cinnamon
1/3c finely chopped nut

Directions:
Directions:
In a large bowl thoroughly mix 1 1/2c flour, 2T sugar, salt and un-dissolved yeast. Combine water, milk and 2T margarine in a saucepan. Heat over low heat until liquids are very warm (120-130F). Margarine does not need to melt. Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2c flour; beat at high speed 2 minutes , scraping bowl occasionally. Stir in enough flour to make soft dough. Turn out onto a lightly floured board and knead 4-5 minutes. Place in a greased bowl, turning to grease top. On center rack of cold oven pour boiling water into a large baking pan to a depth of 1 inch. Place bowl of dough on a rack over pan of water. Cover, close oven and let rise 15 minutes.
Remove bowl of dough from oven, punch down and turn out onto floured board. Roll out to a 12x8 inch rectangle. Melt remaining margarine, brush on dough. Mix remaining sugar, cinnamon and nut; sprinkle dough with mixture, Roll up from short end like a jelly roll. Pinch edges of dough to seal. Place in a greased loaf pan.
Replace boiling water in pan in oven. Place pan of dough on rack over water in oven. Cover and let rise 20-25 minutes. Uncover loaf and remove pan of water and rack. Turn oven to 375F. Bake 30-35 minutes or until done.

Personal Notes:
Personal Notes:
My mom's recipe

(Linda Ann Routen)

 

 

 

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