Nutrition

No nutrition information available.

Ingredients

3 ⅓ cupsAll-purpose flour, divided
1 cupRolled oats
½ cupAzar® Pecan Pieces
2 teaspoonsGrated orange peel
½ teaspoonSalt
1 packageFleischmann's rapid rise yeast
1 cupMilk
¼ cupWater
2 tablespoonsHoney
1 tablespoonMargarine or butter
1 eachEgg, beaten
DrizzleConfectioner's sugar glaze
GarnishAzar® Pecan Halves

Procedure

Makes 1 Loaf

  1. Set aside 1 cup flour
  2. In large bowl, mix remaining flour, oats, pecan pieces, orange peel, salt and yeast.
  3. In saucepan, over low heat, heat milk, water, honey and margarine or butter until hot to touch (125° to 130° F); stir into dry mixture. Mix in only enough reserved flour to make soft dough.
  4. On lightly floured surface, knead 4 minutes. Roll dough into 13×9-inch rectangle. Roll up short side as for jellyroll; seal seam and ends.
  5. Place on greased baking sheet; flatten slightly to form oval. Cover; place large shallow pan on counter; half fill with boiling water. Place baking sheet over pan; let dough rise 20 minutes. Make 3 diagonal slashes on top of loaf; brush with beaten egg.
  6. Bake at 350° F for 20 to 25 minutes or until done.
  7. Remove from baking sheet; cool on wire rack.
  8. Drizzle with confectioner’s sugar glaze and garnish with pecan halves.

Nutrition

No nutrition information available.

Pecan Loaf

Ingredients

3 ⅓ cupsAll-purpose flour, divided
1 cupRolled oats
½ cupAzar® Pecan Pieces
2 teaspoonsGrated orange peel
½ teaspoonSalt
1 packageFleischmann's rapid rise yeast
1 cupMilk
¼ cupWater
2 tablespoonsHoney
1 tablespoonMargarine or butter
1 eachEgg, beaten
DrizzleConfectioner's sugar glaze
GarnishAzar® Pecan Halves

Procedure

Makes 1 Loaf

  1. Set aside 1 cup flour
  2. In large bowl, mix remaining flour, oats, pecan pieces, orange peel, salt and yeast.
  3. In saucepan, over low heat, heat milk, water, honey and margarine or butter until hot to touch (125° to 130° F); stir into dry mixture. Mix in only enough reserved flour to make soft dough.
  4. On lightly floured surface, knead 4 minutes. Roll dough into 13×9-inch rectangle. Roll up short side as for jellyroll; seal seam and ends.
  5. Place on greased baking sheet; flatten slightly to form oval. Cover; place large shallow pan on counter; half fill with boiling water. Place baking sheet over pan; let dough rise 20 minutes. Make 3 diagonal slashes on top of loaf; brush with beaten egg.
  6. Bake at 350° F for 20 to 25 minutes or until done.
  7. Remove from baking sheet; cool on wire rack.
  8. Drizzle with confectioner’s sugar glaze and garnish with pecan halves.

Nutrition

No nutrition information available.