Raisin Nut Swirl Loaf
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Granulated sugar||1 Tablespoon|
|Packaged biscuit mix||2 1⁄2 Cup (40 tbs)|
|Butter||2 Tablespoon, softened|
|Brown sugar||2 Tablespoon|
|Chopped california walnuts||1⁄2 Cup (8 tbs)|
|Raisins||1⁄2 Cup (8 tbs)|
Soften yeast in 1/2 CUP warm water; set aside.
Stir in next 3 ingredients.
Beat vigorously; knead on lightly floured surface till smooth.
Roll in 15x8-inch rectangle 1/4 inch thick.
Butter; sprinkle with remaining ingredients.
Roll up from narrow side; seal edges.
Place seam side down in greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf dish.
Cover; let rise in warm place till nearly doubled, about 1 hour.
Bake at 375° about 25 minutes.
Cover with foil after 20 minutes.
Frost; sprinkle additional nuts and raisins over top.