Cherry-filled Bread Ring
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Vegetables | French | Vegtime1 | 1 | Servings |
INGREDIENTS
| 3 | c | Unbleached white flour |
| 1/2 | c | Sugar |
| 2 1/2 | t | Baking powder |
| 1/2 | t | Salt |
| 4 | T | Butter, cut into small |
| pieces | ||
| 2 | Eggs | |
| 1/4 | c | Milk |
| 1/4 | c | Vegetable oil |
| 1/4 | t | Almond extract |
| 1/2 | c | Blanched almonds, toasted |
| 2 | c | Dried cherries |
| 1/3 | c | Honey |
| 1/4 | c | Orange juice |
| 1 | t | Grated orange zest |
| 1 | t | Ground cinnamon |
| 1/8 | t | Ground cloves |
| 1 | Egg white, lightly beaten | |
| 12 | SERVINGS LACTO-OVO |
INSTRUCTIONS
If traditional fruitcake is not to your liking, try this festive bread filled with dried fruit and nuts. It makes a wonderful gift packed into a box and wrapped with French silk ribbon. In large bowl, combine flour, sugar, baking powder and salt. With an electric mixer at low speed, blend in butter. In small bowl, mix eggs, milk, oil and vanilla. Add to flour mixture and beat just until blended. Gather dough into a ball, dust with flour, flatten into disk and wrap well. Refrigerate overnight. Filling: In food processor, combine all ingredients, except egg white, and process until coarsely chopped and blended. Cover and let sit overnight at room temperature. Preheat oven to 375 F. Grease baking sheet. Roll dough our between two sheets of plastic wrap or waxed paper into an 18 x 9-inch rectangle. Remove top sheet. Trim a 1-inch piece off each long edge and set aside. Spoon filling in a 2-inch wide strip lengthwise down center of dough. Lift plastic wrap at one long edge and fold dough over half of filling. Fold the other side over filling and press edges together to seal. Invert seam-side down onto prepared baking sheet; remove plastic. Pinch the two ends together to form a ring. With sharp knife or small cookie cutter, cut our reserved trimmings in leaf shapes. Brush bread ring with egg white and decorate with cut out dough. Brush with egg white again. Bake until lightly golden, 30 to 40 minutes. Let cool 10 minutes on baking sheet. Transfer to wire rack and let cool completely. PER SERVING: 327 CAL.; 6G PROT.; 13G TOTAL FAT (3G SAT. FAT); 48G CARB.; 46MG CHOL.; 57MG SOD.; 2G FIBER. Converted by MC_Buster. Recipe by: Vegetarian Times, December 1998, page 28 Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 4933
Calories From Fat: 1351
Total Fat: 155.1g
Cholesterol: 499mg
Sodium: 2708.1mg
Potassium: 1393.1mg
Carbohydrates: 835.6g
Fiber: 35.8g
Sugar: 257g
Protein: 80.8g