| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | A, B | 8 | Servings | |
INGREDIENTS
| 3/4 | c | Plus 2 tablespoons milk |
| 3 | tb | Water |
| 1 | lg | Egg |
| 3 | tb | Butter or margarine; cut up |
| 3/4 | ts | Salt |
| 1 3/4 | c | Bread flour |
| 1 2/3 | c | Whole wheat flour |
| 3 | tb | Sugar |
| 2 | ts | FLEISCHMANN'S Bread Machine Yeast |
| 1 1/4 | c | Chopped pitted dates or prunes |
| 1/3 | c | Coarsely chopped walnuts; toasted (see How to Toast Nuts tip below) |
| 1/2 | c | Packed brown sugar |
| 3/4 | ts | SPICE ISLANDS Ground Cinnamon |
| 1 | tb | Butter or margarine; melted |
| See recipe below |
INSTRUCTIONS
1 1/2-POUND RECIPE FILLING AND TOPPING GLAZE Add dough ingredients to bread machine pan in the order suggested by manufacturer. Select dough/manual cycle. Meanwhile, for filling, stir together the dates, walnuts, brown sugar, and ground cinnamon. Set aside. When the cycle is complete, remove dough from the machine to a lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. If dough is too elastic, cover and let rest for 10 minutes before shaping. [For 1 1/2-pound recipe, divide dough in half to make 2 braids.] Roll dough into a 15x12-inch rectangle [two 12x12-inch squares]. With sharp knife, cut rectangle into three 12x5-inch strips [cut squares into six 12x4-inch strips]. Brush melted butter lengthwise down center of each strip. Sprinkle filling over butter. Fold long sides of dough over filling; pinch seams and ends to seal. To shape, line up 3 filled ropes, seam sides down, 1 inch apart on greased baking sheet. Starting in the middle, loosely braid by bringing left rope under center rope; lay it down. Bring right rope under new center rope; lay it down. Repeat to end. Press ends to seal; tuck under. On other end, braid by bringing outside ropes alternately over center rope to center. Press ends to seal; tuck under. Cover. Let rise in warm, draft-free place until almost doubled in size, 20 to 30 minutes. Bake at 350°F for 30 to 35 minutes or until done, covering with foil after 20 minutes to prevent excess browning. Cool slightly. Drizzle with Glaze. Makes 1 braid [2 braids]. Cycle: Dough/manual cycle. Nutrition information per serving (1/14 of 1 1/2-lb. recipe): calories 266; total fat 6 g; saturated fat 3 g; cholesterol 25 mg; sodium 175 mg; total carbohydrate 48 g; dietary fiber 4 g; protein 6 g. Making a Glaze: Combine 1/2 cup sifted powdered sugar, 1/4 teaspoon SPICE ISLANDS Pure Vanilla Extract, and enough milk (2 to 3 teaspoons) to make glaze of drizzling consistency. How to Toast Nuts: Toasting nuts brings out their full flavor and helps keep them crisp in breads. Spread the chopped nuts in a shallow baking pan large enough to accommodate a single layer. Bake the nuts at 350°F for 5 to 15 minutes or until lightly toasted, stirring several times and checking often. Be sure to cool the nuts before adding to the bread machine. from http://www.breadworld.com/recipes/recipes.html NOTES : For a weekend brunch, serve this extraordinary date-and-walnut-filled bread with made-to-order omelets. Recipe by: Breadworld.com Posted to KitMailbox Digest by J Pellegrino <gigimfg@ix.netcom.com> on Jun 22, 1998, converted by MM_Buster v2.0l.
A Message from our Provider:
“If God is your Copilot – swap seats!”