• Batter
• 6 to 6 ½ c of all purpose flour
• 2 packages (¼ oz each) active dry yeast
• 1-½ t salt
• ½ t sugar
• 1- ½ c water
• ½ plus 2 T butter, softened, divided
• 2 eggs
• 1 c chopped pecans
• ½ c packed brown sugar
• 1 t ground cinnamon

• Glaze
• 2 c confectioners' sugar
• ¼ t almond extract
• 2 to 3 T water

In a large bowl, combine 3 cups flour, yeast, salt and sugar. In a small saucepan, heat water and ½ cup butter to 120-130 degrees. Add dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough flour to form a soft dough (dough will be sticky).

Turn onto a flour surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Divide into six portions. Roll out each portion into a 12 in. x 6 in. rectangle. Melt the remaining butter; brush over dough. Combine pecans, brown sugar and cinnamon; sprinkle over dough to within ½in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal.

Place the ropes seams side down on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining ropes. Cover and let rise until doubled, about 45 minutes.

Bake at 325 degrees for 25-30 of until golden brown. Cool for 10 minutes before removing from pans to a wire racks.

In a small bowl, combine confectioners' sugar, extract and enough water to achieve desired consistency; drizzle over loaves. serve warm.

Yield: 2 Loaves (12 slices each)

Source: Taste of Home, December 7, 2009

This is a Sarah recipe!