In a large bowl thoroughly mix 1 cup flour, sugar, salt and undissolved yeast.
Combine milk, water and butter in a saucepan. Heat over low heat until liquids are very warm (120-130°, butter does not need to melt). Gradually add sugar, salt, yeast and 2 cups flour and beat 2 minutes at medium speed, scraping bowl occasionally. Add 3 eggs and 1 more cup of flour. Beat 2 minutes at high speed, scraping bowl occasionally. Stir in enough additional flour to make a soft dough using a dough hook on your mixer. If you do not have a dough hook, turn out onto lightly floured board and knead until smooth and elastic, about 8-10 minutes. Place in greased bowl. Cover. Let rise in a warm place until doubled in bulk, about 1 ½ hours.
Meanwhile, mix together ingredients for pecan filling.
When dough has doubled, punch dough, and divide dough into two pieces. On a lightly floured board, roll 1 piece of dough out to a 20x9 inch rectangle. Spread with ½ of pecan filling. Starting at narrow side of dough, roll up as for jelly roll. Place loaf into a greased loaf pan. Repeat for second loaf. Cover; let rise in warm place until doubled in bulk, about an hour.
Bake at 325 for about 40 minutes. Remove from loaf pan and cool on wire rack.
(Adapted from Grandma Kravos’ Slovenian Recipe)
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