Date-cinnamon Breakfast Braid
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | A, B | 8 | Servings | |
INGREDIENTS
| 3/4 | c | Plus 2 tablespoons milk |
| 3 | T | Water |
| 1 | Egg | |
| 3 | T | Butter or margarine, cut up |
| 3/4 | t | Salt |
| 1 3/4 | c | Bread flour |
| 1 2/3 | c | Whole wheat flour |
| 3 | T | Sugar |
| 2 | t | 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 | t | SPICE ISLANDS Ground |
| Cinnamon | ||
| 1 | T | Butter or margarine, melted |
| See recipe below |
INSTRUCTIONS
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 350øF 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 350øF 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.
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Nutrition (calculated from recipe ingredients)
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Calories: 459
Calories From Fat: 94
Total Fat: 10.9g
Cholesterol: 29.5mg
Sodium: 277.8mg
Potassium: 335.1mg
Carbohydrates: 83.2g
Fiber: 4.4g
Sugar: 37.2g
Protein: 9.8g