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RASPBERRY PECAN TWIST
INGREDIENTS
¾ cup milk (80°F – 90°F)
¼ cup water (80°F – 90°F)
4 large eggs, at room temperature
1
/3 cup + 1 tbsp. sugar
3 tbsp. unsalted butter or margarine, cut in pieces
½ tsp. salt
4 cups bread flour
2¼ tsp. active dry or bread machine yeast
½ cup seedless raspberry jam
1 cup toasted pecans, chopped
Confectioners’ sugar frosting
1. Measure milk, water, 3 eggs,
1
/3 cup sugar, butter, salt, flour and
yeast into bread pan in the order listed.
2. Insert bread pan securely into baking chamber; close lid. Plug unit
into wall outlet.
3. Select DOUGH. Press the START button.
4. The complete signal will sound when dough is done.
5. Using pot holders remove bread pan from baking chamber and
place dough on a lightly floured surface.
6. Invert a large mixing bowl over dough and let rest for 10 minutes.
7. Roll dough into 10 x 14 inch rectangle. Spread jam evenly to within
1 inch of the edges of the dough. Sprinkle with pecans. Roll up
jellyroll style to form a 14-inch roll. Pinch edges to seal.
8. Place on a greased baking sheet, seam side down. Cut lengthwise
into 2, 14-inch pieces. With cut side facing up, twist pieces and
tuck ends under.
9. Cover and let rise until doubled in size (about 30 minutes).
10. Lightly beat remaining egg and brush over the top of the bread.
11. Bake in a preheated oven at 375ºF for about 25 minutes or until
golden and fully baked. (Bread will sound hollow when tapped.)
12. Cool on a wire rack.
13. When cooled, drizzle with confectioners’ sugar frosting.
MAKES ONE LARGE COFFEE BREAD
APRICOT BRAID
INGREDIENTS
¾ cup water (80°F – 90°F)
¼ cup apricot nectar
2 large eggs, at room temperature
2 tbsp. sugar
2 tbsp. unsalted butter or margarine, cut in pieces
2 tsp. salt
4 cups bread flour
2 tsp. active dry or bread machine yeast
1 cup dried apricots, chopped
½ cup toasted skinned hazelnuts, chopped
½ tsp ground cinnamon
1 tbsp. honey
1. Measure first 8 ingredients into bread pan in the order listed.
2. Insert bread pan securely into baking chamber; close lid.
Plug unit into wall outlet.
3. Select DOUGH. Press the START button.
4. The complete signal will sound when dough is done.
5. Meanwhile in bowl, combine apricots, hazelnuts, cinnamon and
honey. Cover and set aside.
6. Using pot holders remove bread pan from baking chamber and
place dough on lightly floured surface.
7. Invert large mixing bowl over dough and let rest for 10 minutes
8. Divide dough into 3 equal pieces. On a lightly floured board, roll
out each piece into a 6 x 14 inch rectangle. Spread
1
/
3
apricot
mixture down one long side of rectangle. Roll up jellyroll fashion
and press edges to seal. Repeat with remaining 2 pieces of
dough. Place ropes together on lightly greased baking sheet.
Braid ropes loosely. Tuck ends under braid to seal.
9. Cover and let rise in warm place until doubled in size (about 40
minutes). Bake in preheated oven at 375ºF about 25 minutes or
until golden.
10. Place on a wire rack and allow to cool.
MAKES ONE LARGE LOAF
Tip: If desired, combine ¾ cup confectioners’ sugar and enough
apricot nectar to make a smooth consistency. Drizzle over
cooled bread.
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