| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Jewish |
Sweet, Breads, And, Rolls |
12 |
Servings |
INGREDIENTS
| 1/2 |
c |
Apple butter |
| 1/2 |
c |
Water |
| 1 |
ts |
Salt |
| 1 1/2 |
ts |
Canola oil |
| 1/2 |
ts |
Hazelnut extract or almond extract |
| 1/2 |
c |
Whole wheat flour |
| 2 1/2 |
c |
Bread flour |
| 1 |
tb |
Sugar |
| 1 |
ts |
Yeast |
| 1/3 |
c |
Dried cranberries |
INSTRUCTIONS
FILLING
Place ingredients into bread machine in the proper order for your machine.
Bake on white bread cycle with light crust. At beeper, add the dried
cranberries.
Instructions for non-bread machine baking: Use dough cycle, but don't put
in the dried cranberries. At end of the cycle, remove dough, place on
floured board,cover and let rest for 10 minutes. Roll out into a rectangle,
sprinkle on the cranberries, roll back up into a loaf. Place in greased
bread pan, cover, and let rise for 45 minutes. Just before baking, slash
down the center with a lame or razor. Bake in 375 deg. oven for 30 minutes.
Remove bread, and let cool.
Recipe by: Ruth G.
Posted to JEWISH-FOOD digest by Ruth & Shel <fritzl@earthlink.net> on Sep
15, 1998, converted by MM_Buster v2.0l.
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