Recipes APRIL 2018 COUNTRY KITCHEN Pecan Lover’s Bread

Pecan Lover’s Bread

Pecan Lover’s Bread
Pecan Lover’s Bread

Pecan Lover’s Bread


1/2 envelope active dry yeast

1/4 cup warm water

1/4 cup vegetable oil

3/4 cup buttermilk, room temperature (plus 1 to 2 tablespoons as needed)

3 cups flour, divided

1/4 cup sugar

3/4 teaspoon salt

3/4 teaspoon baking powder

1/4 teaspoon baking soda


In large mixing bowl, dissolve yeast in water. Add oil, buttermilk, 2 cups of the flour and remaining dry ingredients. Blend at low speed, then 1 to 2 minutes at medium speed. Stir in remaining flour by hand. Cover tightly and refrigerate overnight.


1 cup chopped pecans

1/3 cup crushed fried onion rings

3 tablespoons bacon bits

2 teaspoons poppy seeds

2 tablespoons grated Parmesan cheese

3/4 teaspoon garlic salt

4 tablespoons butter, melted

1 egg white, lightly beaten

Mix all ingredients together thoroughly; set aside. Grease baking sheet. Stir refrigerated dough and toss on floured surface just until no longer sticky. 

Roll out to a 16-by-12-inch rectangle; spread with filling and press lightly into dough. Cut into six 8-by 4-inch strips and roll up on longer sides, sealing edges and ends. Braid three rolls together on a baking sheet, making one loaf. Repeat with other three rolls. 

Cover and let rise in a warm place for 45 to 60 minutes. Bake at 375 F for 20 to 25 minutes or until golden brown