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Breakfast Focaccia

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CATEGORY CUISINE TAG YIELD
Bread 6 Servings

INGREDIENTS

1 Frozen white bread dough loaf
3 lg Firm; ripe plums
3 c Apple slices; thin
1 1/2 tb Butter or margarine; melted
3 tb Sugar
1 ts Cinnamon;ground

INSTRUCTIONS

CINNAMON SUGAR MIX
Date: Tue, 26 Mar 1996 09:38:35 -0500
From: Wendy Lockman <wlockman@ra1.randomc.com>
1. Place dough in a lightly oiled 10x15" pan. Stretch and press to fill pan
evenly. (If dough is too elastic to stay in place, let rest a few minutes,
then press.) Cover dough lightly with plastic wrap and let stand until
puffy, about 45 minutes.
2. Meanwhile, pit plums and cut into 1/4"-thick slices. Brush puffy dough
with 1 tablespoon butter. Arrange plum slices, without overlapping, on
dough. Brush fruit with remaining butter and sprinkle evenly with
sugar-cinnamon mixture.
3. Bake focaccia on the bottom rack in a 350F. oven until well browned on
edges and bottom (lift gently with a spatula to check), about 40 minutes.
Serve warm. (If made ahead, cool, wrap airtight, and hold at room
temperature up until next day. Reheat, uncovered, in a 350F. oven until
warm to tough, 5-10 minutes.)
MM-RECIPES@IDISCOVER.NET
MEAL-MASTER RECIPES LIST SERVER
MM-RECIPES DIGEST V3 #87
From the MealMaster recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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