AMERICAN MEASUREMENTS
1 1/2 tb Active dry yeast
16 fl Milk; lukewarm, divided
1/2 c Granulated sugar
1/2 c Melted butter (1 stick)
1 ts Salt
1 1/2 ts Fresh grated lemon peel
6 c All purpose flour (about)
-NUT FILLING-
2 fl Milk; heated
1 c Ground or crushed walnuts
1/2 c Granulated sugar
2 tb Honey
1/2 ts Fresh grated lemon peel
1 tb Sour cream
1 ea Egg; beaten
1 tb Rum OR SUBSTITUTE
2 ts Vanilla
10 ea Vanilla wafer cookies; crush
Cheri Swoboda, home economist writes: When I was growing up, we would
go to our next-door neighbors’ for breakfast after attending midnight
Mass. The two sisters, Amy and Mary, were brought up on a large farm
where they learned to bake and cook. This bread was always such a
treat. After I moved away, they continued to send it for the
Christmas holiday. Upon meeting Mary 16 years ago, I asked for the
recipe. It was cheerfully given. My family and I still awake on
Christmas morning to this delightful bread.
TO MAKE DOUGH: In measuring cup, dissolve yeast in 2 ounces warm milk
for 2 to 3 minutes.
In a large bowl, combine yeast, remaining milk, sugar, butter, salt
and grated lemon peel. Add 4 cups flour and combine. Continue adding
flour to make a soft dough, beating with a wooden spoon. Knead
lightly on a floured cloth for 8 to 10 minutes. Let rise in a greased
bowl until doubled in size, about 45 minutes.
TO MAKE NUT FILLING: In a small saucepan, pour hot milk over ground
nuts and let rest for a few minutes. Add sugar, honey, lemon peel and
sour cream. Cook over low heat until warm, about 5 minutes. Remove
from heat and stir in beaten eggs. Set aside.
Spray two 9-by-5-inch loaf pans with nonstick cooking spray.
Divide dough in half. Roll each piece on a floured surface until thin.
Divide nut filling evenly between dough pieces. Sprinkle crushed
vanilla wafers on top. Roll up as for jellyroll and pinch edges to
seal them. Place in prepared bread pans. Let rise until double.
Preheat oven to 375F. Bake about 45 minutes, or until golden brown.
Makes 2 loaves, about 36 slices.
Yields
2 Loaves