Yield: 3 Loaves (48 servings)
1 12-oz. can evaporated milk
1 cup sugar
1 cup margarine
6 cups whole pecans, finely ground*
4 eggs, beaten
1/8 teaspoon salt
1 teaspoon cocoa
1 teaspoon cinnamon
1 1/2 cups lukewarm milk (105°-115°F)
1/2 cup sugar
2 teaspoons salt
1/4 cup margarine, softened
2 eggs, beaten
2 packages fast-acting yeast
1/2 cup lukewarm water (105°-115°F)
7-7 1/4 cups bread flour
1 egg white and 1 tablespoon water
*A meat grinder is recommended for grinding the pecans.
Filling: In pan, over medium heat, add sugar to milk. Add margarine; stir in pecans. Gradually stir in eggs. Boil, stirring constantly, until thick. Mix in salt, cocoa and cinnamon. Cool.
Bread: In mixing bowl, combine milk, sugar, salt, margarine and eggs. Dissolve yeast in water; add to bowl. Stir in 3 cups flour, mix 2 minutes. Add enough remaining flour to form soft dough. Knead dough 10 minutes. Cover; let rest 20 minutes.
Punch down dough, divide into three pieces. Roll each into a thin 15 x 10-inch rectangle. Spread one-third, about 2 cups, filling on dough. Roll up dough; seal edges. Coil dough in a circular shape resembling a snail. Tuck the end under the loaf and pinch to seal.
Place in greased 9-inch pie or cake pan. Cover, let rise until double. Beat egg white and water; brush on loaves. Sprinkle with seeds.
Bake in preheated 350°F oven 35–40 minutes or until done. Thermometer inserted in center should reach 200°F. After the first 15-20 minutes, tent with foil to prevent over-browning.
One slice provides 260 calories, 16g total fat, 30mg cholesterol, 90mg sodium, 24g carbohydrates, 1g dietary fiber, 5g protein.
Roberta Dent was a past festival of breads participant from Salina, Kansas.