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Tahini Apple Monkey Bread

Reggie Dwork <reggie@jeff-and-reggie.com>
Mon, 26 Oct 2020 18:53:34 -0700
v120.n043.3
* Exported from MasterCook *

                         Bread, Tahini Apple Monkey

Recipe By     :King Arthur Baking Co.
Serving Size  : 16    Preparation Time :0:00
Categories    : Bread                           Bread-Bakers Mailing List
                 Fruit                           Low Fat
                 Posted

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                         Dough
   1                cup  whole wheat pastry flour* -- (113g)
   2               cups  Unbleached All-Purpose Flour -- (241g)
   1 1/4      teaspoons  salt
   3        tablespoons  potato flour -- or instant potato flakes, (32g)
   3        tablespoons  brown sugar -- (50g)
   2 1/4      teaspoons  instant yeast
      1/4           cup  vegetable oil -- (50g)
      1/2           cup  almond milk -- (113g), preferably vanilla flavored
      1/2           cup  water -- (113g)
   1                cup  diced dried apples -- (85g)
                         Topping
      1/3           cup  tahini -- (64g)
   2        tablespoons  honey -- (43g)
   2        tablespoons  boiled cider -- (43g)
   1           teaspoon  vanilla extract
   3        tablespoons  brown sugar -- (50g)
   1           teaspoon  cinnamon
      1/4      teaspoon  xanthan gum
   1                cup  raisins -- or diced apples, optional, (170g)

This fruit-laced bread is a stunner for brunch. Tahini adds a 
wonderful nuttiness to the sticky, sweet topping.

PREP: 45 mins
BAKE: 30 to 35 mins
TOTAL: 3 hrs

Note1: or 3 Tbsp maple syrup, (64g)

Note 2: or 1 teaspoon Instant ClearJel

To make the dough: Whisk together the flours, salt, and potato flour 
or potato flakes; set aside. In a large bowl, combine the brown sugar 
or maple syrup, yeast, vegetable oil, almond milk, and water.

Add the dry ingredients and mix until the dough begins to come 
together. Add the dried apples and knead until the dough is smooth 
and soft. Cover and let rise until doubled, about 1 hour.

To make the topping: In a medium bowl, whisk together the tahini and 
honey. Stir in the boiled cider and vanilla. In a small bowl combine 
the brown sugar, cinnamon, and Instant ClearJel or xanthan gum. Stir 
into the tahini mixture; cover and set aside.

To assemble: Grease a 10" tea loaf or Pullman bread pan and create a 
parchment paper sling to line the pan. Grease the paper. Preheat the 
oven to 350°F.

Turn the dough out onto a work surface, press it into a square 3/4" 
thick, and divide it into 32 pieces. Shape each piece gently into a 
ball and dredge in the topping mixture.

Put the dough pieces into the pan in an even layer and sprinkle with 
raisins and/or apples. Repeat until you run out of dough; you should 
have two full layers in the pan.

Cover the loaf with greased plastic wrap and let rise until puffy, 30 
to 40 minutes.

Bake for 30 to 35 minutes, tenting with foil for the last 10 minutes 
to keep the top from browning too much. Remove from the oven and cool 
on a rack for 15 minutes before removing from the pan. Finish cooling 
on a rack.

Tips: *or 1 cup King Arthur White Whole Wheat Flour

Cal 217, Fat 6g, Carb 38g, Sod 38mg, Fiber 2g, Pro 4g

S(Internet address):
   https://www.kingarthurbaking.com/recipes/tahini-apple-monkey-bread-recipe
                                     - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 220 Calories; 6g Fat (25.5% 
calories from fat); 4g Protein; 38g Carbohydrate; 2g Dietary Fiber; 
0mg Cholesterol; 188mg Sodium.  Exchanges: 1 Grain(Starch); 0 Lean 
Meat; 1/2 Fruit; 1 Fat; 1/2 Other Carbohydrates.

NOTES : 2020 - 1026