George Washington's Hatchet
|Active dry yeast||1⁄2 Tablespoon|
|Warm water||1⁄4 Cup (4 tbs) (105Â°-115Â°F)|
|Milk||1⁄4 Cup (4 tbs)|
|Unsalted butter||4 Tablespoon|
|Flour||2 1⁄2 Cup (40 tbs)|
|Light brown sugar||1⁄2 Cup (8 tbs), firmly packed (1 Package)|
|Chopped walnuts||2⁄3 Cup (10.67 tbs)|
|Ground cinnamon||1⁄2 Teaspoon|
|Unsalted butter||4 Tablespoon, melted|
|Chocolate confectioner's icing||1 Tablespoon|
|Confectioner's icing||1 Tablespoon|
1 Dissolve yeast in warm water. Set aside for 5 minutes. Heat milk, butter, salt, and sugar to warm (105°-115°F).
2 Combine 1 1/2 cups flour, yeast mixture, milk mixture, and egg. Mix thoroughly.
3 Add enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth€”about 10 minutes.
4 Place in greased bowl, turning to coat top. Cover; let rise in warm place until double€”about 1 hour.
5 Punch down dough. Divide dough in half. Make a 6 x 10-inch rectangle.
6 Combine in small bowl the brown sugar, nuts, and cinnamon. Brush dough with melted butter. Sprinkle half of nut mixture on the rectangle. Roll up jelly-roll style. Pinch seams and ends. Place on greased baking sheet toward one side. This is the handle.
7 Make two 4 x 5-inch rectangles. Brush one with melted butter. Sprinkle remaining nut mixture on top of it. Place second rectangle on top of first rectangle. Pinch edges of the two together. Place this doubled rectangle against one end of the handle.
8 Cover; let rise for 30 minutes. Bake in a preheated 375°F oven 25€” 35 minutes or until done. Cool on wire rack.
9 Mix icings. Use Chocolate Confectioners' Icing for the handle. Use Confectioners' Icing for the head. If desired, decorate the head with cherries.