Date-cinnamon breakfast braid

8 Servings

Ingredients

Quantity Ingredient
¾ cup Plus 2 tablespoons milk
3 tablespoons Water
1 large Egg
3 tablespoons Butter or margarine; cut up
¾ teaspoon Salt
1¾ cup Bread flour
1⅔ cup Whole wheat flour
3 tablespoons Sugar
2 teaspoons FLEISCHMANN'S Bread Machine Yeast
1¼ cup Chopped pitted dates or prunes
⅓ cup Coarsely chopped walnuts; toasted (see How to Toast Nuts tip below)
½ cup Packed brown sugar
¾ teaspoon SPICE ISLANDS Ground Cinnamon
1 tablespoon Butter or margarine; melted
See recipe below

Directions

1½-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 ½-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 ½-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 ½ cup sifted powdered sugar, ¼ 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

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@...> on Jun 22, 1998, converted by MM_Buster v2.0l.

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