Coffee Bread Twist

Here doesn`t like coffee bread or rather cake?

Coffee Bread Twist
Mrs. James Hatcher

1/3 cup shortening
3/4 cup milk, scalded
1/3 cup sugar
2 teaspoon salt
2 teaspoon orange rind, grated
2 eggs
4 to 4 1/2 cups flour
2 cakes yeast
1/4 cup lukewarm water

Mix scalded milk with sugar , salt and shortening. Let cool to lukewarm. place in large mixing bowl. Add eggs, orange rind and yeast, which has been softened in lukewarm water. Add most of flour. Mix well, turn onto floured board and lightly knead. Place in greased bowl . cover and let rise in warm place.

Filling

1 cup brown sugar
1/2 cup flour
1 Tablespoon orange rind, grated
1 cup pecans
1/2 cup butter

Combine sugar and flour. Add to melted butter and nutmeats. Mixture will be crumbly.

Punch down dough and divide into two parts. Roll out one part into about an 18 x 12-inch rectangle. Spread half of filling on surface and roll as for jelly roll. With sharp knife, cut roll lengthwise. Press ends of two strips together with cut surfaces upward. Braid two strips over on another. Press one end together and twist in a greased 18 x 12-inch baking pan. Let rise 75 minutes.

 Repeat process with remaining portion of dough. Bake 35 minutes at 325 degrees. Frost with confectioners sugar icing or brush with melted butter while hot and sprinkle with confectioners sugar.