TLC Cooking "Maple-Pumpkin-Pecan Twist"

Maple-Pumpkin-Pecan Twist

INGREDIENTS

1-1/2-Pound Loaf
1/2	cup water
1	egg
2	teaspoons maple flavoring or extract
1/3	cup solid-pack pumpkin
3	tablespoons shortening
1	teaspoons salt
3	cups all-purpose flour
3/4	cup coarsely chopped pecans
1/3	cup sugar
1‑1/2	teaspoons active dry yeast
2-Pound Loaf
3/4	cup water
2	eggs
1‑1/4	teaspoons maple flavoring or extract
1/2	cup solid-pack pumpkin
1/4	cup vegetable shortening
1‑1/2	teaspoons salt
4	cups all-purpose flour
1	cup coarsely chopped pecans
1/2	cup sugar
2	teaspoons active dry yeast
Maple Glaze
1‑1/4	cups powdered sugar
4	to 5 tablespoons milk
1	teaspoon maple flavoring or extract

PREPARATION:

Measuring carefully, place all ingredients except maple glaze ingredients in bread machine pan in order specified by owner's manual. Program dough cycle setting; press start. Grease large baking sheet; set aside.
When cycle is complete, remove dough to lightly floured surface. If necessary, knead in additional all-purpose flour to make dough easy to handle. Divide dough in half. For 1-1/2 pound loaf, roll each half into 20-inch rope; for 2-pound loaf, roll each half into 24-inch rope. Lightly twist two ropes together and place on prepared baking sheet, tuck ends under. Cover with clean towel; let rise in warm, draft-free place 45 minutes or until doubled in size.
Preheat oven to 375°F. Bake 25 to 35 minutes or until evenly browned. Remove from baking sheet; cool on wire rack.
Combine powdered sugar, milk and maple flavoring in small bowl. Drizzle over loaf.

Note

Form the twisted ropes into a ring before baking for a pretty, wreath-like presentation.

This recipe appears in: Quick Breads