| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Jewish | Shaped brea, Sweet bread | 12 | Servings |
INGREDIENTS
| 1/4 | c | Egg substitute |
| 3/4 | c | Water |
| 1 | ts | Salt |
| 1 1/2 | ts | Canola oil |
| 1 1/2 | tb | Honey |
| 1/2 | c | Barley flour |
| 2 1/2 | c | Bread flour |
| 1 | ts | Orange peel |
| 1/2 | ts | Cardamom |
| 3 | tb | Nonfat dry milk |
| 1 | ts | Yeast |
| Toasted almonds | ||
| Dried apricots; diced | ||
| Apricot lekvar |
INSTRUCTIONS
FILLING Place all ingredients, except for filling, into bread machine in the proper order for your machine. Use dough cycle. As the bread kneads, adjust the liquid-flour ratio if needed. At the end of the dough cycle, remove dough and place on floured board. Cover, and let rest for 20 minutes. Roll out into a rectangle, brush with apricot lekvar, and sprinkle almonds and apricots on top. Roll up into a loaf, place in greased loaf pan, cover and let rise for 45 minutes. At end of rise time, slash down the center, brush with a little beaten egg substitute and milk, and bake in a preheated 375 degree oven for 25-30 minutes. Remove bread from pan, place on rack ,and let cool. Recipe by: Ruth G. Posted to JEWISH-FOOD digest by Lenore Gould <[email protected]> on Oct 08, 1998, converted by MM_Buster v2.0l.
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