Recipe: Praline Pecan Loaf (yeast bread with pecan streusel swirl)

PRALINE PECAN LOAF

FOR THE PAN PREPARATION:
2 tbsp butter or margarine
3/4 cup Imperial Brown Sugar
1 tsp ground cinnamon
1 cup pecan halves
2 tbsp honey
2 tbsp water
FOR THE STREUSEL:
1/2 cup chopped pecans
3 tbsp butter or margarine, melted
1/2 cup all-purpose flour
1/2 cup Imperial Brown Sugar
1/2 tsp ground cinnamon
FOR THE DOUGH:
1 pkg dry yeast
1/4 cup warm water
2 1/4 cups all-purpose flour
2 tbsp Imperial White Granulated Sugar
1 1/4 tsp ground cinnamon
2 tsp baking powder
1/2 tsp salt
1/3 cup butter or margarine
1/3 cup milk, scalded, cooled
1 egg

PAN PREPARATION:
Melt butter or margarine, spread on bottom of 9x5x3-inch loaf pan. Sprinkle with brown sugar and cinnamon.

Toast pecans in oven and spread over mixture.

Combine honey with water and drizzle over pecans. Set pan aside.

TO PREPARE THE STREUSEL:
Mix all ingredients for the streusel together in bowl. Mixture should be very crumbly. Set aside.

TO PREPARE THE DOUGH:
Dissolve yeast in warm water; set aside.

Combine flour, white granulated sugar, cinnamon, baking powder and salt in mixing bowl; cut in butter or margarine until mixture resembles fine crumbs. Combine dissolved yeast with milk, beaten egg and stir into crumb mixture and beat well. Knead about 5 minutes on floured surface until dough is no longer sticky.

Roll out to 15x10-inch rectangle. Sprinkle with streusel mixture and roll up from short side (like a jelly roll). Cut into three equal pieces and place in loaf pan, cut sides up; press lightly. Cover with oiled plastic wrap and let rise in warm place 1 1/2 to 2 hours, or until even with top of pan.

Bake in preheated 350 degrees F oven on middle rack about 30 minutes or until done. Remove from pan onto rack to cool.

Makes 1 (9x5-inch) loaf
Source: Imperial Sugar