TEXAS PECAN TOASTING BREAD

1 1/2 envelopes yeast
2 tablespoons sugar
2 cups warm water (for the yeast)
2 teaspoons salt
1 tablespoon walnut oil
2 cups pecans*
3 1/2 cups PLUS 1 1/2 cups flour, as needed
8 large whole pecans (for garnish)
1 egg yolk mixed with 2 teaspoons water (for glazing)

Dissolve yeast and sugar in warm water.

Stir in the salt, walnut oil, and ground nuts. Add the first measure of flour and stir into the water. Add additional flour as necessary to form a dough that is firm enough to turn out of the bowl onto a floured surface. Knead, adding more flour as necessary, until the dough is elastic, soft, but not sticky. (About 6 to 7 minutes.)

Place the dough in an oiled bowl (walnut oil would again be nice). Cover with a towel, place in a warm place, and let rise for 1 hour.

Divide the dough into 2 loaves and place each in an oiled 4 1/2x8 1/2-inch bread pan. Cover with a towel and allow to rise again for 30 to 40 minutes, or until the dough mounds slightly over the rim of the pans.

Preheat the oven to 375 degrees F.

Brush the loaves with the egg yolk glaze. Arrange 4 pecans decoratively at the center of each loaf.

Bake for 50 minutes. Cool. Cut into thick slices and use as toast.

*TO PREPARE WHOLE PECANS:
Lightly toast or dry-pan roast the pecans. Cool completely. Reserve 8 for garnish. Grind in a good processor and measure as indicated.

Source: The Farm Market Cookbook by Judith Olney