| 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.
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