Recipe: Plucking Bread

PLUCKING BREAD

This bread is eaten by "plucking" pieces off.

6 cups all-purpose flour, sifted, divided use
1/2 cup sugar
1 teaspoon salt
2 cups milk, divided use
1 (1/4 ounce) package yeast
2 eggs, slightly beaten
1 1/2 sticks butter or margarine
1/4 cup butter, melted
2 cups sugar mixed with 2 tablespoons ground cinnamon
1 cup chopped pecans, divided use

To 3 cups flour, add 1/2 cup sugar and salt; resift.

Scald milk and cool to lukewarm.

Measure 1/2 cup milk and stir in yeast.

Stir eggs and 1 1/2 sticks butter into remaining milk until butter is melted. Combine with flour mixture and yeast mixture; stir well (will look like thick syrup). Cover with towel and let rise 1 1/2 hours.

Stir in remaining 3 cups flour and refrigerate overnight.

TO SHAPE AND BAKE:
Grease large tube pan.

Turn dough onto floured board and form balls (smaller than ping pong balls). Dip each ball in melted butter and then in cinnamon-sugar mixture. (It's easier to forms balls first and work with small amounts of cinnamon-sugar mixture.)
Sprinkle a layer of chopped pecans in bottom of pan, then alternate layers of dough balls and pecans in pan.
Bake in 350 degree F oven for 55 minutes. Cool in pan for 15 minutes; turn onto large plate.

Evelyn Morgan, Jackson North Council (Book 2)

Source: Best of the Best from Bell's Best Cookbook Compiled by TelecomPioneers of Mississippi