Maple Pecan Spiral Bread
Author: 
 
Makes two loaves. Hide one. Trust me! Hide one.
Ingredients
  • 1 package active dry yeast
  • 1¾ cups hot water
  • ½ cup sugar
  • 1½ teaspoons salt
  • ¼ cup butter, softened (you may use oil if you prefer)
  • 5½ - 6 cups all purpose white flour
  • MAPLE FILLING:
  • 1½ cup toasted pecans, finely chopped (please don't skip the toasting step!)
  • ½ cup brown sugar
  • ½ cup white sugar
  • 2 tablespoons flour
  • 1 tablespoon Mapleine
Instructions
  1. Test the yeast by adding it to ¼ cup warm (not hot) water and a pinch of sugar in a small bowl. (Note: this water and sugar is in addition to the amounts listed above.) Stir lightly and set aside for 10 minutes. If it doesn't bubble and rise up, try again with another package of yeast.
  2. In a large bowl (a stand mixer is best) combine the hot water, sugar, salt, and butter. Stir well.
  3. Add 3 cups of the flour and stir.
  4. When your yeast mixture is bubbly, pour it into the flour mixture and mix well.
  5. Gradually beat in the remaining flour until the dough comes cleanly away from the sides of the bowl.
  6. Knead until smooth (about 8 minutes by hand, 5 minutes if using a dough hook.)
  7. Place dough in a large oiled bowl. Cover and set aside in a warm spot to rise just until doubled - about 1 hour.
  8. While the dough is rising, Make the maple filling by combining the toasted pecans, brown sugar, white sugar, flour, and Mapleine in a small bowl. (To make sure it's well mixed, use your hands!) Set aside.
  9. Grease or spray (I like Baker's Joy) two bread pans.
  10. Punch down the dough and let it stand for 5 minutes. Divide into 2 equal parts and, working with one at a time, roll out to a rectangle, approximately 12"x7", with a short edge towards you.
  11. Lightly brush (or spray) the dough with water. (This will help keep it from developing air pockets.)
  12. Cover generously with maple mixture and pat down firmly. Beginning with the short end, roll away from yourself. Don't worry if a little filling comes out the sides. Turn the seam to the bottom and pinch both sides to close. Set the dough seam down in prepared bread pan. Repeat with the other piece of dough. If you have leftover filling, put it in an airtight container - it's wonderful on hot cereal or as a streusel topping for muffins.
  13. Cover loaves with a dishtowel and let them rise until almost doubled - approximately 1 hour.
  14. Heat oven to 375F.
  15. Bake loaves for 40-45 minutes, until they're a rich golden brown. Let cool slightly, then turn out onto a rack to finish cooling. I like to butter the crust a little while the loaf is still warm.
Recipe by The Rowdy Baker at http://www.therowdybaker.com/?p=1194