Breadman Bead Maker manual Raspberry Pecan Twist, Apricot Braid

RASPBERRY PECAN TWIST

Ingredients

¾cup milk (80°F – 90°F) ¼ cup water (80°F – 90°F)

4 large eggs, at room temperature

1/3 cup + 1 tbsp. sugar

3 tbsp. unsalted butter or margarine, cut in pieces ½ tsp. salt

4 cups bread flour

2.¼ tsp. active dry or bread machine yeast ½ cup seedless raspberry jam

1 cup toasted pecans, chopped Confectioners’ sugar frosting

ODUGH

1.Measure milk, water, 3 eggs, 1/3 cup sugar, butter, salt, flour and yeast into bread pan in the order listed.

2..Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet.

3.Select Dough. Press the start button.

4.The complete signal will sound when dough is done.

5.Using pot holders remove bread pan from baking chamber and place dough on a lightly floured surface.

6.Invert a large mixing bowl over dough and let rest for 10 minutes.

7.Roll dough into 10 x 14 inch rectangle. Spread jam evenly to within 1 inch of the edges of the dough. Sprinkle with pecans. Roll up jellyroll style to form a 14-inch roll. Pinch edges to seal.

8.Place on a greased baking sheet, seam side down. Cut lengthwise into 2., 14-inch pieces. With cut side facing up, twist pieces and tuck ends under.

9.Cover and let rise until doubled in size (about 30 minutes).

10.Lightly beat remaining egg and brush over the top of the bread.

11.Bake in a preheated oven at 375ºF for about 2.5 minutes or until golden and fully baked. (Bread will sound hollow when tapped.)

12.. Cool on a wire rack.

13.When cooled, drizzle with confectioners’ sugar frosting. Makes one large coffee bread

APRICOT BRAID

Ingredients

¾cup water (80°F – 90°F) ¼ cup apricot nectar

2 large eggs, at room temperature

2 tbsp. sugar

2 tbsp. unsalted butter or margarine, cut in pieces

2 tsp. salt

4 cups bread flour

2 tsp. active dry or bread machine yeast

1 cup dried apricots, chopped

½ cup toasted skinned hazelnuts, chopped

½tsp ground cinnamon 1 tbsp. honey

1.Measure first 8 ingredients into bread pan in the order listed.

2..Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet.

3.Select Dough. Press the Start button.

4.The complete signal will sound when dough is done.

5.Meanwhile in bowl, combine apricots, hazelnuts, cinnamon and honey. Cover and set aside.

6.Using pot holders remove bread pan from baking chamber and place dough on lightly floured surface.

7.Invert large mixing bowl over dough and let rest for 10 minutes

8.Divide dough into 3 equal pieces. On a lightly floured board, roll out each piece into a 6 x 14 inch rectangle. Spread 1/3 apricot mixture down one long side of rectangle. Roll up jellyroll fashion and press edges to seal. Repeat with remaining 2 pieces of dough. Place ropes together on lightly greased baking sheet. Braid ropes loosely. Tuck ends under braid to seal.

9.Cover and let rise in warm place until doubled in size (about 40 minutes). Bake in preheated oven at 375ºF about 2.5 minutes or until golden.

10.Place on a wire rack and allow to cool.

Makes one large loaf

Tip: If desired, combine ¾ cup confectioners’ sugar and enough apricot nectar to make a smooth consistency. Drizzle over cooled bread.

DOUGH

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