Cardamom Nut Loaf
|Water||1 Cup (16 tbs), heated to 120 to 130Â°f|
|Hot roll mix||16 Ounce (1 Package, Pillsbury)|
|Butter/Margarine||1 Tablespoon, melted|
|Chopped pecans||1⁄2 Cup (8 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
Grease cookie sheet.
In large bowl, combine flour mixture, yeast from foil packet and sugar; blend well.
Stir in all remaining ingredients except margarine until dough pulls away from sides of bowl.
Turn dough out onto lightly floured surface.
With greased or floured hands, shape dough into a ball.
Knead dough for 5 minutes until smooth, sprinkling with additional flour if necessary to reduce stickiness.
Cover dough with large bowl; let rest 5 minutes.
Divide dough in half.
On lightly floured surface, roll each half into a 15 inch rope.
Place dough ropes side by side; pinch one end together.
Twist dough ropes over each other creating a rope effect; pinch remaining ends together.
Place on greased cookie sheet.
Cover loosely with plastic wrap and cloth towel.
Let rise in warm place (80 to 85°F.) for 20 minutes or until doubled in size.
Heat oven to 350°F.
Bake 20 to 30 minutes or until bread sounds hollow when lightly tapped.
Brush with margarine.
Remove from cookie sheet; cool on wire rack.