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There is nothing better than the aroma of bread baking in my oven. It makes me a happy baker! And, finding a long lost recipe makes me even happier. Today I am baking a Sweet Nut Braid Bread that my mother made when I was young and I loved it. But soon after, we lost the recipe and forgot all about this delicious, yeasty sweet bread.
For years I have literally been thinking about this bread. After digging and more digging through old recipe books I finally found my recipe from a stained old yellowed newspaper. Hallelujah!!
What makes this bread so special? Well, it’s special because it was made by my mother. And this bread has such a unique flavor, with a buttery rich and creamy nutmeg-scented filling and lots of pecans. It is then twisted and artfully braided – it almost looks better than it tastes! As a kid, I thought this bread was the best thing ever. Really, back in the 70’s bread baking just wasn’t a big thing to do. So this bread was special.
Making bread takes time, the process can’t be rushed, but then, after several hours of smelling that enticing aroma, you finally pull from your oven a fragrant golden brown loaf of bread that tastes insanely delicious.
To make the Sweet Nut Braid Bread, start with a sweet tender egg-rich dough.
Roll out the dough and spread with the sweet butter filling. I use a solid wood rolling pin for my dough. They give better control than a pin with handles for beautiful, even dough. Cut the dough into three strips and sprinkle with pecans.
Now you get to play with the dough. Roll up each strip, and add a little twist.
Braid together and place in a bread pan or on a cookie sheet.
There is one more step, you have to let the braided bread rise again. Remember, bread making is a process. So do something fun for an hour, like read a book or play with the kids.
Sweet Nut Braid Bread baked to a golden brown
Baked and sliced. This Sweet Nut Braid is sweet and tender, filled with a buttery, nutmeg filling and pecans.
Sweet Nut Braid Bread
- Place the yeast in a small bowl and add the hot water, stir to dissolve and let set.
- Scald the milk then pour into a large mixing bowl, then add the butter, sugar, and salt and stir to combine. Let cool
- Beat the eggs, then add to the milk mixture along with the yeast. Stir to combine.
- Using a dough hook, gradually start adding in the flour one cup at a time, until you have a stiff dough. You may need to add more flour to get the right consistency of dough.
- On a floured board knead the dough for 5 minutes until smooth and elastic.
- Place dough in an oiled bowl and let rise for 1 1/2 hours. You can also let this dough rise overnight in the refrigerator.
Butter Nutmeg Filling
- In a small bowl add the softened butter, powdered sugar, nutmeg and vanilla and mix until smooth and creamy.
Putting it all together
- Divide the dough in two. Roll one dough ball into a 15" x 12" rectangle and spread with half of the filling. Cut the rectangle into three strips 5" x 12" and then sprinkle pecans over each strip.
- Gently roll each dough strip lengthwise and then twist each strip. Place the three twisted dough strips side-by-side and braid. Place in a greased bread pan or on a cookie sheet.Repeat with the other piece of dough.
- Let the braided dough rise for 1 hour. When ready to bake preheat your oven to 350 degrees and bake for 40 - 50 minutes. The internal temperature should be 200 degrees.When done, let cool in the pan for 10 minutes then remove and finish cooling on a wire rack.
This recipe makes two loaves of bread so I got creative and made a big loaf for the family, a small loaf for the neighbor, and a small round loaf for a friend. Who doesn’t like getting a warm loaf of bread? However, do not feel bad if you don’t share this bread with anyone and enjoy each slice for yourself. No judgment here.
For another One Hot Oven favorite, try this delicious Cinnamon Pull-Apart Bread,
Need a good rolling pin? Visit my shop page for my favorite small rolling pin. This larger rolling pin works great for some heavy duty rolling like this bread dough and it’s a perfect rolling pin for pie making. I’ll never go back to the pins with handles. This pin gives me better control while rolling. I love it!