Nut Bread (Povatica) #785 3/06

Categories:
breads, New 2006

-----DOUGH-----
2 cups milk; lukewarm
1/2 cup Sugar
2 teaspoon Salt
2 package dry yeast
2 large eggs; slightly beaten
1/2 cup Butter; softened
7 1/2` cups flour -----FILLING-----
2 lb walnuts; ground
2 1/2 cups Sugar
3 large eggs; slightly beaten
1/2 cup milk; scalded
3/4 stick Butter; melted
2 teaspoon Salt
1 tablespoon Vanilla
2 tablespoon cocoa
1 teaspoon orange zest

For the dough; mix together milk, sugar and salt. Dissolve yeast in a little warm water. Add to the milk mixture. Add eggs and then the butter. Stir in sifted flour a little at a time. After all the ingredients are mixed, knead a little. Let rest until dough doubles in bulk. Depending on room temperature, this may take 1 to 2 hours. When doubled, cut into the number of loaves you want. This recipe makes 3 - 4 loaf size breads. Knead each loaf until silky smooth. Let rise again until doubled. Then spread out each loaf with a rolling pin and stretch across the table until as thin as possible. Spread with the filling. For filling: Mix ingredients well and spread on the dough. Roll up dough into snake shape. Punch holes in the dough with a toothpick before baking. This will prevent the rolls from breaking open. Fit into greased loaf pans. Brush tops with melted butter or beaten egg and sprinkle with sugar. Bake at 350°F for 45 minutes.

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