* 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
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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