Martha Washington's Fan

Bread:
1 1/4 c. water
2 T. yeast
1/2 c. sugar
2 T. instant milk
6-7 c. bread flour
1 1/4 t. salt
2/3 c. butter
3 eggs

Filling:
1 c. coconut
1 c. chopped pecans
1/2 c. brown sugar
3 T. butter

Proof yeast in water, sugar, and instant milk. Make dough. Let dough rise until double. Make filling. Divide dough into 3 equal pieces. Roll dough into a 6 X 20 rectangle. Brush 2/3 of the length with melted butter. Put 1/3 of the filling on the buttered side. Fold the side that is not buttered over then fold the filling side over the unbuttered side so that the filling is layered. Put loaf on a greased cookie sheet. Use scissors and cut loaf at one inch spaces one inch from the end of the loaf. Separate and slightly twist the strips. Let rise.

Bake at 350 degrees for 20-25 minutes.

While bread is warm; put a browned butter frosting on top.