Valentine Twist Bread
Ingredients
Dough
- 5-1/2 to 6 cups all-purpose flour
- 3 tablespoons sugar
- 2 (4-1/2 tsp.) envelopes Fleischmann's® Quick Rise Yeast
- 1-1/2 teaspoons salt
- 1-1/4 cups milk
- 1/2 cup water
- 1/4 cup shortening
- 2 eggs
Cinnamon-Nut Topping
- 1/2 cup butter OR margarine, softened
- 3/4 cup sugar
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon almond extract
- 3/4 cup chopped pecans
Almond Glaze
- 1-1/2 cups powdered sugar
- 2 to 3 tablespoons milk
- 1/2 teaspoon almond extract
- 1/2 teaspoon pure vanilla extract
PRODUCTS
Instructions
- Combine 2 cups flour, sugar, undissolved yeast and salt in a mixing bowl. Heat milk, water and shortening until very warm (120° to 130°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
- Roll dough to 12 x 9-inch rectangle; spread with softened butter. Combine sugars, cinnamon, almond extract and pecans; sprinkle evenly over dough. Cut into 1-inch strips; reserve 2 strips. From remaining strips, take 2 at time and twist together. Arrange twists in heavily greased 12-inch heart pan. Place reserved strips around edge of pan on top of twists. Join ends together; pinch to seal. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.
- Bake at 375°F for 20 to 25 minutes or until done. Let cool in pan on wire rack for 10 minutes. Remove from pan; complete cooling on wire rack. Combine Almond Glaze ingredients; drizzle over bread.
Recipe Note: Instead of a 12-inch heart pan, use two 9-inch heart pans. Or form two long strips into a heart and place on well greased baking sheet.
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