Forget all the date nut and banana bread for Christmas. This simple yeast bread is one I've been baking for 40 years courtesy of a Russian's neighbor's teaching. About November, friends ask if I'm baking again this year as they want to be sure to have some. It's a basic sweet dough filled with a rich nut filling. I bake it four loaves at a time and then wrap each in colorful foil. The bread can also be frozen but nothing beats a freshly-baked still warm loaf delivered to the front door.

Recipe for 4 loaves of Cinnamon Nut Bread

Dissolve 4 packets of yeast into one cup of warm water.

Add 1 cup of sugar and 1 tsp salt to the yeast-water mixture.

Scald 1 cup of milk and dissolve 1 cup of butter in it.

When milk has slightly cooled, add 4 beaten eggs to it.

Add the milk mixture alternately with 5-6 cups of flour.

Mix and knead well until surface is elastic with bubbles forming. Wash out the mixing bowl and grease with butter. Put the dough in it and then flip over so the greased side is up. Cover with a damp towel and let rise in a warm place for 90 minutes. I put mine on a chair near the woodstove.

Meanwhile, make the filling. Either use a can of Solo Almond Filling as the base or melt cup butter and add 1 tsp almond flavoring.

Finely chop 2 cups of nuts I use a mixture of almonds and filberts but any nut will work.

Set the nuts and the base mix aside. When dough has risen, punch down and take of the dough. Roll out on a floured board. Brush down with base mix. Sprinkle lightly with sugar and cinnamon. Sprinkle with of the nuts. Roll up tightly like a jelly roll, being careful to seal the ends. Place on a greased cookie sheet. Repeat this process 3 more times until you have 4 loaves lined up on the cookie sheet. Brush all with melted butter and sprinkle with sugar and more nuts.

Let rise 1 hour.

Bake at 350 for 30-40 mins. You'll know the loaves are done when they're brown on the bottom. Be prepared to resist the most wonderful aroma you've ever smelled until the loaves cool enough to be sliced. Go ahead and taste one, and I guarantee that this recipe will be part of your holiday or special occasion baking all year round. The recipe can also be made with a fruit or poppy seed filling. You can buy these fillings canned or make your own.

The best way to serve the bread is to run slices under the broiler until lightly browned on top. Serve with butter and wait for the compliments.

Learn more about this author, Cynthia Wall.
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