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Hungarian Loaf

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      Title: HUNGARIAN LOAF
 Categories: Bread/rolls, Hungary
      Yield: 2 Servings
 
      1 c  Water
      2 sm Eggs
      2 pk Dry yeast
  1 1/2 ts Salt
      6 tb Sugar
    1/2 c  Instant nonfat milk; PLUS
      2 tb Instant nonfat milk
    1/2 c  Shortening
  3 3/4 c  All-purpose flour
  1 1/2 c  Pastry flour
    1/3 c  Brown sugar, packed
      1 tb Ground cinnamon

MMMMM------------------------HONEY SMEAR-----------------------------
      6 tb Brown sugar, packed
  5 1/2 tb Sugar
      1 tb Butter
    1/4 c  Margarine
      2 tb Honey
  1 1/2 ts Vanilla
  1 1/2 ts Ground cinnamon
  1 1/2 ts Hot water
    1/2 c  Whole pecans or walnuts
           -=OR=- up to double amount
 
  Combine 1 cup water, eggs, yeast, salt, 6 tablespoons sugar, nonfat
  milk powder, shortening and flours in mixing bowl. Mix 6 minutes on
  medium speed. Add 1/3 cup brown sugar and 1 tablespoon cinnamon and
  mix 1/2 minute. Cover and let rise 1 1/2 hours until doubled in bulk.
  
  To make honey smear, combine 6 tablespoons brown sugar, 5 1/2
  tablespoons sugar, butter, margarine, honey, vanilla, 1 1/2 teaspoons
  cinnamon and hot water in mixing bowl. Cream until light and well
  blended. Divide honey smear in half. Pour each half into well-greased
  8- x 4-inch loaf pan. Sprinkle bottom of each pan with half of
  pecans. Divide dough in halves shape into loaves. Place each half in
  pans over honey smear. Let rise until doubled. Bake at 350F 35
  minutes, or until bread sounds hollow when tapped.
  
  Makes 2 loaves
  
  Created by: Jensen's Market, Blue Jay, Calif.
  
  (C) 1992 The Los Angeles Times Recipe courtesy of: Karen Mintzias, 28
  Jan 93  15:53:10
 
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