Freezer Bread Coconut Cream Bundt Bread
Featured Pinch Tips Video
- pieces freezer white bread
- 1/2 clove
- butter or margarine, melted
- 3 oz
- pkg. coconut cream cook and serve pudding mix
- 1/2 c
- coarsely chopped pecans
- 1/2 tsp
1Thaw frozen dough as directed in (Robin Hood Flour Freezer Yeast Dough), group.
Melt butter in small saucepan. Remove from heat .Add dry pudding mix and nutmeg to butter. Stir well to blend. Stir in pecans.
Snip each piece of dough into 16 pieces. Pour half of pudding mixture (1/2 cup) evenly in bottom of greased or sprayed Bundt pan. Place 16 pieces of dough in single layer on top of this mixture. Pour remaining pudding mixture over them. Top with remaining dough pieces.
Brush dough lightly with butter or olive oil Cover pan loosely with plastic wrap. Let rise in a warm place for 1 hour or until doubled.
Bake at 350^ for 45-50 minutes until done. INVERT onto serving plate. Let stand 5 minutes before removing pan. Cut into slices and serve slightly warm with butter.