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Plucking Bread Recipe
|Milk||1 1⁄4 Cup (20 tbs), scalded|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Flour||4 1⁄2 Cup (72 tbs)|
|Melted butter||1 Cup (16 tbs)|
|Pecans||3⁄4 Cup (12 tbs), chopped|
Serving size: Complete recipe
Calories 5657 Calories from Fat 2411
% Daily Value*
Total Fat 277 g426.7%
Saturated Fat 129.6 g647.9%
Trans Fat 0 g
Cholesterol 1233 mg
Sodium 2119.8 mg88.3%
Total Carbohydrates 722 g240.7%
Dietary Fiber 31.9 g127.7%
Sugars 271.4 g
Protein 91 g181.7%
Vitamin A 132.8% Vitamin C 2.6%
Calcium 71.4% Iron 180.6%
*Based on a 2000 Calorie diet
Mix 3/4 cup sugar, cinnamon and nutmeg.
Soften yeast in 1 /4 cup warm water for 5 minutes; add milk and 1 cup flour.
Let stand for about 20 minutes or until bubbly and light.
Blend egg yolks, remaining sugar, 1/2 cup butter and salt; add to yeast mixture.
Work in re- maining flour; knead until smooth and elastic.
Place in greased bowl; cover.
Let rise until doubled in bulk.
Mix remaining butter, cinnamon mixture and pecans.
Turn dough out onto floured surface; divide in half.
Shape into 2 long rolls.
Cut each roll into 24 pieces; roll pieces into balls.
Dip balls into pecan mixture; place close together in large greased tube pan.
Let stand in warm place for about 45 minutes or until doubled in bulk.
Bake at 350 degrees for 45 minutes.
Turn out onto rack.