* Exported from MasterCook *
Bread, Almond Cranberry Twist
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Fruit Nuts
Posted
Amount Measure Ingredient -- Preparation Method
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Filling:
3/4 cup toasted sliced almonds
3 Tbs. unsalted butter -- softened
1/4 cup sugar
1/8 tsp. salt
1 egg yolk
2 tsp. all-purpose flour
1/2 tsp. almond extract
1/3 cup dried sweetened cranberries -- or cherries
Dough:
2 1/4 cups all-purpose flour
3 tsp. quick-acting yeast -- (from 1 1/2 0.25-oz. pkg.)
1/3 cup melted unsalted butter -- or 1/4 cup vegetable oil
1/3 cup sugar
1 1/4 tsp. salt
2 1/4 cups white whole-wheat flour -- plus more for kneading
1 large egg
The light flavor of white whole-wheat flour means no one will guess
this sweet yeast bread is made with 50 percent whole-grain flour. The
rich, sweet dough also makes great, decadent dinner rolls or cinnamon roll
To make Filling: Preheat oven to 350F. Grind half of almonds in
rotary grinder or mini food processor. Coarsely chop remaining
almonds, and set aside.
Beat butter, sugar, and salt with electric mixer until smooth. Beat
in egg yolk, flour, ground almonds, and almond extract. Stir in
chopped almonds.
To make Dough: Stir together all-purpose flour, 1 1/2 cups warm
(115F) water, and yeast in large bowl. Cover, and let sit in warm
place 30 minutes.
Stir melted butter, sugar, and salt into flour-yeast mixture until
blended. Stir in white whole-wheat flour until Dough comes together.
Turn Dough out onto lightly floured work surface, and knead 4 to 5
minutes, or until smooth.
Cover Dough, and let rise in warm place 1 hour, or until doubled in size.
Roll Dough into 11- x 17" rectangle on floured work surface. Transfer
Dough rectangle to piece of parchment paper cut to fit large baking sheet.
Set Dough rectangle so short side faces you. Spread Filling in center
third of Dough, leaving 1" border at top and bottom. Sprinkle dried
cranberries over Filling. Make downward-angled cuts in Dough on both
sides of Filling to create 1" wide diagonal strips. (If cuts met in
center, they would form inverted V's.)
Remove and discard 4 triangular pieces of Dough remaining at top and
bottom of rectangle. Fold top and bottom ends of Dough over Filling.
Fold diagonal Dough strips over Filling, alternating sides and
crossing one strip over another to form braid-like pattern.
Slide parchment paper with braided Dough onto baking sheet. Cover
with oiled plastic wrap, and refrigerate overnight.
Remove twist from fridge, and let Dough rise in warm place 1 to 1 1/2 hours.
Preheat oven to 375F. Whisk egg with 2 Tbs. water until well blended.
Brush egg wash over braid. Bake in upper third of oven for 25 to 30
minutes, or until golden. Cool on pan 10 minutes, then transfer to
wire rack to cool completely.
Makes: 1 loaf (16 1" slices)
Vegetarian Times, December 2013
Source:
"Vegetarian Times, Dec 2013"
S(Internet Address):
http://www.vegetariantimes.com/recipe/almond-cranberry-twist/
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Per Serving (excluding unknown items): 254 Calories; 11g Fat (36.5%
calories from fat); 6g Protein; 35g Carbohydrate; 4g Dietary Fiber;
43mg Cholesterol; 230mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean
Meat; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates.
NOTES : 2015 - 0103