2 pk Yeast, dry 1/2 c Butter (or marg.)
1/4 c Water; very warm 2 Eggs; slightly beaten
1 c Milk 5 c Flour, all-purpose; divided
1/4 c Sugar -(to 6 cups)
1/4 c Molasses Pecan halves
1 ts Salt
FILLING
1 1/2 c Pecans; chopped 2 ts Lemon rind; grated
3/4 c Raisins, seedless; chopped 1/2 c Molasses
1 c Semisweet chocolate pieces
-GLAZE-
1/4 c Sugar, powdered 2 tb Water; hot
Sprinkle yeast into very warm water in measuring cup. Let stand a few
minutes; then stir to dissolve. Scald milk; add sugar, molasses,
salt, and butter. Cool to lukewarm; add yeast and eggs.
Stir in 4 cups flour, mixing to form a soft dough. Sprinkle part of
remaining flour on board and begin kneading dough, adding more flour
as needed ot keep dough from sticking. Continue to knead about 5
minutes, adding flour as needed, until dough is smooth and elastic.
Place dough in a large, greased bowl; turn dough to grease all
surfaces. Cover and let rise in warm place until doubled in bulk,
about 1-1/2 hours.
Punch dough down; turn out onto board and divide into 3 balls. Allow
to reast 10 minutes.
Roll each ball of dough into a rectange 8 x 15 inches. Spread 1 cup
Filling over each rectangle. Fold dough over and roll lengthwise.
Fold edges under, pressing to seal.
Place in greased 8×4 inch loafpan. Cover and let rise until double,
about 1 hour.
Bake at 350 degrees for 30 to 35 minutes or until lightly browned.
Remove form pan and coll on wire rack. Decoreate with Glaze and
pecan halves.
Filling: Mix all ingredients, adding molasses just before filling
bread. Yield: 3 cups
Glaze: Combine powdered sugar and water; add more water, if needed.
Drizzle over loaves of bread after they have cooled slighlty. Yield:
1/4 cup.
SOURCE: Southern Living Magazine, March 1974. Typos by Nancy Coleman.
Yields
3 loaves