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Merry Christmas

Reggie Dwork <reggie@jeff-and-reggie.com>
Fri, 24 Dec 2010 17:43:56 -0800
v110.n044.7
Jeff and I would like to wish all of you a very Merry Christmas.  We 
hope those of you who celebrate get all you wish for.  For those of 
you who don't celebrate -- have a nice day too.  Here is a recipe 
that will be nice for a Christmas breakfast ... or ... any day, for 
any reason.  We will see yo9u after Christmas.

Reggie and Jeff


* Exported from MasterCook *

                             Bread, Cinnamon Bun

Recipe By     :Melanie Barnard
Serving Size  : 14    Preparation Time :0:00
Categories    : Bread-Bakers Mailing List       Breads
                  Desserts                        Nuts

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                          Filling:
       1/4           cup  sugar
       1/3           cup  chopped toasted walnuts
    1 1/2      teaspoons  ground cinnamon
                          Bread:
    1 3/4           cups  all-purpose flour
    1 1/2      teaspoons  baking powder
       1/4      teaspoon  baking soda
       3/4      teaspoon  salt
    1                cup  sugar
       1/4           cup  unsalted butter -- softened
    1                     egg
    1 1/4      teaspoons  vanilla extract
       3/4           cup  whole milk
                          Icing:
    1                cup  powdered sugar
       1/4      teaspoon  vanilla extract
    1         tablespoon  whole milk -- to 2 T
    3        tablespoons  chopped toasted walnuts -- *see Note

1. Heat oven to 350F. Spray 8x4" loaf pan with cooking spray. Combine 
all filling ingredients in small bowl.

2. Whisk flour, baking powder, baking soda and salt in medium bowl.

3. Beat 1 cup sugar and butter in large bowl at medium speed 3 
minutes or until light and fluffy. Beat in egg and 1 1/4 teaspoons 
vanilla until smooth and well-blended. At low speed, beat in flour 
mixture in 3 parts alternately with 3/4 cup milk, beginning and 
ending with flour mixture.

4. Spread one-third of the batter in pan; sprinkle with half of the 
filling. Top with half of the remaining batter, spreading gently. 
Sprinkle with remaining filling. Spread with remaining batter. Gently 
run thin knife through batter to swirl.

5. Bake 50 to 55 minutes or until golden brown and skewer inserted in 
center comes out clean. Cool in pan on wire rack 10 minutes. Remove 
from pan; cool completely.

6. Whisk powdered sugar, 1/4 teaspoon vanilla and 1 tablespoon of the 
milk in small bowl, adding additional milk for desired consistency. 
Drizzle over top of bread, allowing to drip down sides. Sprinkle with 
remaining 3 tablespoons walnuts; press into icing. Let stand until 
set. (Bread can be made 3 days ahead. Cover and store at room temperature.)

1 (14-slice) loaf

TIP *To toast walnuts, place on baking sheet; bake at 350F. for 6 to 
8 minutes or until pale brown.

PER SLICE: 235 calories, 7 g total fat (3 g saturated fat), 3 g 
protein, 40 g carbohydrate, 25 mg cholesterol, 130 mg sodium, 1 g fiber

Description:
    "Love cinnamon rolls but don't have the time to mix, knead, let 
rise and bake? Make this fun and delicious quick bread instead! It's 
perfect for gift-giving or your own breakfast table."

Source:
    "cookingclub.com"
                                      - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 233 Calories; 7g Fat (26.2% 
calories from fat); 4g Protein; 40g Carbohydrate; 1g Dietary Fiber; 
26mg Cholesterol; 202mg Sodium.  Exchanges: 1 Grain(Starch); 0 Lean 
Meat; 0 Non-Fat Milk; 1 Fat; 2 Other Carbohydrates.