* Exported from MasterCook *
Bread, Christmas #1
Recipe By :Elaine Fowler
Serving Size : 24 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Holidays Low Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup warm water -- (110 - 115F)
1/4 ounce active dry yeast
3/4 cup whole milk
6 tablespoons butter -- softened
6 tablespoons sugar
1 egg -- room temp
1 egg yolk -- room temp
1 teaspoon grated lemon peel
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
4 cups all-purpose flour -- to 4 1/2C
1 cup chopped pecans -- diuvided
1 cup candied fruit -- divided
Glaze:
2 cups powdered sugar
2 tablespoons whole milk -- to 3T
1. Combine water and yeast in sm bowl; let stand 10 min or until
foamy. Bring 3/4C milk to a simmer in sm saucepan over med heat;
pour into lg bowl of stand mixer (dough can also be made by
hand). Add butter; stir util melted. Let stand until mixture has
cooled to warm (110 - 115F).
2. Beat in sugar, egg, egg yolk, lemon peel, salt and nutmeg at low
speed with paddle attachment, if available. Beat in yeast
mixture. Slowly beat in 4C flour, adding additional flour 1T at a
time, if nec, to form soft dough.
3. Increase speed to med-low; beat 5 min to knead until dough is
smooth and elastic. Place dough in med greased bowl, turning to
coat. Cover with plastic wrap and towel. Let stand in warm place 1
1/2 - 2 hrs or until doubled in size.
4. Meanwhile, generously butter 2 (12C) Bundt pans. Sprinkle each
with 1/2C of the pecans and 1/2C of the candied fruit. Gently punch
down dough. Divide dough in half. Divide each half in two and shape
into 2 (18") long ropes. Loosely twist dough together and secure
ends; place in Bundt pans. Cover with towel; let rise in warm place
45 - 60 mn or until doubled in size.
5. Meanwhile, heat oven to 350F. Bake 25 min or until lightly
browned and bread sounds hollow when tapped. cool in pan on wire
rack 10 min; invert onto wire rack. Cool completely.
6. Whisk powdered sugar and 2T milk in sm bowl until smooth, adding
additional milk 1/2t at a time to desired glaze consistency. Drizzle
glaze over bread; let stand until set.
Tip:
To make individual Christmas Breads with half of the dough,
generously butter 12 muffin cups. Sprinkle with 1/2C of the pecans
and 1/2C of the candied fruit. Divide half of the dough into 12
pieces. With well-buttered hands, form each piece into a ball; place
in muffin cups. Cover with towel; let rise in warm place 45 - 60 min
or until doubled in size. Bake at 350F 12 - 15 min.
Description:
"This bread makes wonderful Christmas gifts. The abundant fruit
and nuts add festive pops of sweetess and crunch."
Source:
"cookingclub.com"
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Per Serving (excluding unknown items): 210 Calories; 7g Fat (30.5%
calories from fat); 3g Protein; 34g Carbohydrate; 1g Dietary Fiber;
27mg Cholesterol; 87mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates.