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Show HONEY PECAN BREAD The accompanying recipe for Honey Pecan Bread looks and smells good, but more than that it tastes good and packs a nutritional wallop to boot. Ingredients like whole wheat flour, oatmeal, oat-meal, cottage cheese, eggs and pecans boost the nutrients nutri-ents in this loaf. Sweetened with honey it has an affinity for more honey when served with butter and honey for a late evening snack or when toasted for breakfast. One slice of Honey Pecan bread contains 5 grams of protein, 160 calories, plus minerals and vitamins, making a substantial sub-stantial contribution to the day's food needs. HONEY PECAN BREAD Makes 2 loaves 3-12-4 cups unsifted white flour ' 2 cups unsifted whole wheat flour 2 teaspoons salt 2 packages Fleisch-mann's Fleisch-mann's Active Dry Yeast 1 cup water 12 cup honey 14 cup (12 stick) Fleischmann's Margarine 1 cup cream style cottage cheese 2 eggs (at room tem perature) 34 cup quick oats, uncooked 34 cup chopped Planters Pecans Combine 3 cups white flour and whole wheat flour. In a large bowl thoroughly thor-oughly mix 1-12 cup flour mixture, salt and yeast. Combine water, honey, margarine, and cottage cheese in a saucepan. Heat over low heat until liquids are very warm (120 F.-130 F.-130 F.). Margarine does not need to melt. Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 12 cup flour mixture. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in quick oats, remaining flour mixture, mix-ture, and enough additional white flour to make a soft dough. Turn out onto lightly light-ly floured board; knead until un-til smooth and elastic, about 8 to 10 minutes. Place in a greased bowl, turning to grease top. Cover bowl, let rise in warm place free from draft, until doubled in bulk, about 1 hour. Punch dough down. Turn onto lightly floured board. Knead in pecans. Divide dough in half. Shape each into a loaf and place in two greased 8-12 x 4-12 x 2-12 inch loaf pans or into balls and place in two greased 8-inch layer cake pans. Lightly grease tops of loaves. Let rise until double in bulk, about 1 hour. Bake at 375 F. for 35 to 40 minutes, or until done. Remove from pans and cool on wire racks. |