1/2 : c Powdered sugar
1 : c Butter or margarine;
-softened : -softened
1 : pk Vanilla instant pudding and
-pie : -pie filling, (3 1/2 ounce)
2 : c All-purpose flour
1 : tb Milk
1 : ts Vanilla
3 : Bars chocolate coated
-English : -English toffee, (3/4 ounce
-each) : -each)
Powdered : Powdered sugar
1/2 : c Butter
2 : c All-purpose flour
1 : c Packed light brown sugar
1 : c Pecan halves
TOFFEE : TOFFEE TOPPING
- : - (recipe follows)
1 : c Milk Chocolate Chips
- : - (Hershey's)
1 : c Sugar
3/4 : c Corn syrup; light brown
3/4 : c Cream; thin
1/8 : ts Salt
2 : 1/ qt Popped popcorn*
1 : c Peanuts
1 : c Flaked coconut; toasted
0: Mix the yeast, diastatic malt powder, 6 cups flour, and the salt together
1: In a saucepan heat the milk, vegetable oil, and honey to 120F
2: The liquid will just start to feel hot
3: Pour the liquid into the dry ingredients, and add the lightly beaten egg whites
4: Add another cup of flour and stir until the dough has formed a shaggy mass
5: Turn the dough out onto a lightly floured counter and knead the dough, adding more flour as necessary, until the dough has formed a smooth ball
6: Place the dough in a lightly oiled bowl, turning the dough to coat with oil
7: Cover the bowl with a damp towel
8: Place the dough in a warm spot and let rise until doubled in size
9: This will take about l 1/2 hours
10: Punch the dough down and turn out onto a lightly floured counter
11: Knead the dough briefly to expel air bubbles
12: Grease two 8 1/2" x 4 1/2" loaf pans
13: Divide the dough into two pieces and roll each piece out into a rectangle the same length as the pans
14: The rectangles should be about 1/4" thick
15: Roll up the dough the long way and place it in the pans
16: Cover the loaves with a damp towel and let them rise 30-45 minutes, until they are about 1" over the top of the pans
17: While the loaves are rising, preheat the oven to 375F
18: Bake the loaves for 35-34 minutes, or until well browned and the bottoms sound hollow when thumped
19: Cool the loaves on a rack
20: Yield: Two loaves, each yielding sixteen 1/2 inch slices
21: Source: The kind folks at King Arthurs Flour sent me this with my last order
22: Try it, it is great for sandwiches
23: