Batter Up Bread
Makes 1 loaf
3 1/2 cups all-purpose flour
1/4 cup sugar
2 envelopes RapidRise Yeast
1/4 teaspoon salt
1 teaspoon grated orange peel
1/2 cup water
1/2 cup butter or margarine
6 large eggs
Vanilla Syrup (recipe follows)
Apricot Glaze (recipe follows)
In a large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, salt,
and orange peel. Heat water and butter until very warm warm (120 F to 130
F). Gradually add to dry ingredients. Beat 2 minutes at medium speed of
electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat
2 minutes at high speed. Stir in remaining flour to make a soft batter.
Turn into greased 12-cup fluted tube pan. Cover; let rise in warm,
draft-free place until doubled in size, about 1 hour.
Bake at 375 F for 25 to 30 minutes or until done. Before removing from pan,
immediately prick surface with fork. Pour Vanilla Syrup over cake. Let
stand 10 minutes to allow syrup to be absorbed. Remove from pan; cool on
wire rack. Brush with Apricot Glaze.
Vanilla Syrup: In a saucepan, combine 3/4 cup water and 3/4 cup sugar.
Bring to a boil, stirring constantly. Reduce heat; simmer until sugar is
completely dissolved, about 5 minutes. Remove from heat; stir in 1 teaspoon
vanilla extract.
Apricot Glaze: In a saucepan, melt 3/4 cup sieved apricot jam over
medium-low heat. Remove from heat; stir in 2 tablespoons Grand Marnier or
other orange flavored liqueur.
Nutrition Information Per Serving:
Serving size : 1/12 of recipe
Calories : 360
Total fat : 11 g
Saturated fat : 6 g
Cholesterol : 125 mg
Sodium : 170 mg
Carbohydrates : 58 g
Dietary fiber : 1 g
Protein : 8 g