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1
In a large bowl, combine 3 cups flour, yeast, salt and sugar. In a small saucepan, heat water and 1/2 cup butter to 120u00b0-130u00b0. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
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2
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
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3
Punch dough down. Divide into six portions. Roll out each portion into a 12-in. x 6-in. rectangle. Melt remaining butter; brush over dough. Combine pecans, brown sugar and cinnamon; sprinkle over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal.
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4
Place three ropes seam side down on a greased
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5
and braid; pinch ends to seal and tuck under. Repeat with remaining ropes. Cover and let rise until doubled, about 45 minutes.
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6
Bake at 325u00b0 for 25-30 minutes or until golden brown. Cool for 10 minutes before removing from pans to wire racks.
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7
In a small bowl, combine the confectioners' sugar, extract and enough water to achieve desired consistency; drizzle over warm loaves. Serve warm.
