Post by Chris in NM on May 9, 2003 7:32:46 GMT -6
BERRY TWIST BREAD
A soft sweet dough swirled with raspberry jam. www.landolakes.com
Preparation 25 min.
Rising 1 hrs. 15 min.
Baking 20 min.
Bread Ingredients:
1/2 cup milk (105°F to 115°F)
1/3 cup water (105° F to 115°F)
1 (1/4-ounce) package active dry yeast
3 to 3 1/2 cups all-purpose flour
1/4 cup sugar
1/4 cup LAND O LAKES® Butter, melted
1 egg
1 1/8 teapoons salt
2 tablespoons seedless raspberry jam
Glaze Ingredients:
3/4 cup powdered sugar
1 to 2 tablespoons orange juice
1 teaspoon grated orange peel, if desired
Instructions:
Combine warm milk and water in large bowl; add yeast. Stir to dissolve. Stir in 2 3/4 cups flour, sugar, butter, egg and 1 teaspoon salt until soft dough forms.
Turn dough out onto lightly floured surface. Knead dough, adding additional flour 1 tablespoon at a time, if necessary, until dough is smooth (5 to 10 minutes). Place dough into greased bowl; turn greased-side up. Cover; let rise until double in size (45 to 60 minutes).
Knead dough on lightly floured surface (30 seconds). Cover; let rest 10 minutes.
Roll dough into 15x10-inch rectangle. Combine jam and 1/8 teaspoon salt in small bowl. Spread dough with jam mixture to within 1/2 inch of edge. Roll up, beginning with 15-inch side. Place onto large greased baking sheet. Form into circle; pinch ends to seal. Cut 3/4 the way through dough every 1 1/2 inches on outside edge with kitchen shears or serrated knife. Twist each section of dough, turning it on side to form ring. Cover; let rise until double in size (30 to 45 minutes).
Heat oven to 350°F. Bake for 20 to 30 minutes or until golden brown. Remove from pan; cool completely on wire rack.
Meanwhile, combine powdered sugar, 1 tablespoon orange juice and orange peel, if desired, in small bowl. Add enough additional orange juice for desired glazing consistency. Drizzle over cooled bread.
VARIATION:
Bread Machine Directions: Omit 1 (1/4-ounce) package active dry yeast. Substitute 1 1/2 teaspoons bread machine yeast, milk and water at room temperature. Use 3 cups all-purpose flour in place of 2 3/4 to 3 1/2 cups all-purpose flour. Read instruction manual of your bread machine. Prepare bread using dough cycle according to manual directions. Remove dough from bread machine; continue with shaping, rising and baking as directed above.
Yield: 16 servings (1 loaf)
A soft sweet dough swirled with raspberry jam. www.landolakes.com
Preparation 25 min.
Rising 1 hrs. 15 min.
Baking 20 min.
Bread Ingredients:
1/2 cup milk (105°F to 115°F)
1/3 cup water (105° F to 115°F)
1 (1/4-ounce) package active dry yeast
3 to 3 1/2 cups all-purpose flour
1/4 cup sugar
1/4 cup LAND O LAKES® Butter, melted
1 egg
1 1/8 teapoons salt
2 tablespoons seedless raspberry jam
Glaze Ingredients:
3/4 cup powdered sugar
1 to 2 tablespoons orange juice
1 teaspoon grated orange peel, if desired
Instructions:
Combine warm milk and water in large bowl; add yeast. Stir to dissolve. Stir in 2 3/4 cups flour, sugar, butter, egg and 1 teaspoon salt until soft dough forms.
Turn dough out onto lightly floured surface. Knead dough, adding additional flour 1 tablespoon at a time, if necessary, until dough is smooth (5 to 10 minutes). Place dough into greased bowl; turn greased-side up. Cover; let rise until double in size (45 to 60 minutes).
Knead dough on lightly floured surface (30 seconds). Cover; let rest 10 minutes.
Roll dough into 15x10-inch rectangle. Combine jam and 1/8 teaspoon salt in small bowl. Spread dough with jam mixture to within 1/2 inch of edge. Roll up, beginning with 15-inch side. Place onto large greased baking sheet. Form into circle; pinch ends to seal. Cut 3/4 the way through dough every 1 1/2 inches on outside edge with kitchen shears or serrated knife. Twist each section of dough, turning it on side to form ring. Cover; let rise until double in size (30 to 45 minutes).
Heat oven to 350°F. Bake for 20 to 30 minutes or until golden brown. Remove from pan; cool completely on wire rack.
Meanwhile, combine powdered sugar, 1 tablespoon orange juice and orange peel, if desired, in small bowl. Add enough additional orange juice for desired glazing consistency. Drizzle over cooled bread.
VARIATION:
Bread Machine Directions: Omit 1 (1/4-ounce) package active dry yeast. Substitute 1 1/2 teaspoons bread machine yeast, milk and water at room temperature. Use 3 cups all-purpose flour in place of 2 3/4 to 3 1/2 cups all-purpose flour. Read instruction manual of your bread machine. Prepare bread using dough cycle according to manual directions. Remove dough from bread machine; continue with shaping, rising and baking as directed above.
Yield: 16 servings (1 loaf)