HAZELNUT SWIRL BREAD

Hazelnut Swirl Bread image

I invented this recipe a few years ago after eating hazelnut whole wheat bread at a restaurant. Each savory slice has a tender crumb that appeals to all palates. -Loraine Meyer, Bend, Oregon

Provided by Taste of Home

Time 1h5m

Yield 2 loaves.

Number Of Ingredients 17

Ingredients

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
2 cups warm milk (110° to 115°)
1 cup mashed potato flakes
2/3 cup shortening
1/2 cup sugar
2 eggs, lightly beaten
1 teaspoon salt
3 cups whole wheat flour
3 to 4 cups all-purpose flour
FILLING:
3 tablespoons butter, softened
2/3 cup packed brown sugar
2 egg yolks
2 tablespoons milk
1/4 teaspoon vanilla extract
2 cups finely chopped hazelnuts

Steps:

In a large bowl, dissolve yeast in warm water. Add the milk, potato flakes, shortening, sugar, eggs, salt, whole wheat flour and 1 cup all-purpose flour; beat until smooth. Stir in enough remaining all-purpose flour to form a stiff dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 14x9-in. rectangle., For filling, in a small bowl, beat butter, brown sugar and egg yolks until creamy. Add milk and vanilla; mix well. Stir in hazelnuts. Spread over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seams to seal. Place seam side down in two greased 9x5-in. loaf pans. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 375° for 15 minutes. Cover with foil. Bake 20-25 minutes longer or until golden brown. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 228 calories, Fat 11g fat (3g saturated fat), Cholesterol 32mg cholesterol, Sodium 104mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 3g fiber), Protein 5g protein.