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Bread - Sweet Bread Cherry Triangles Post by :wlockhart Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2446

Click below to download : Bread - Sweet Bread Cherry Triangles (Format : PDF)

Bread - Sweet Bread Cherry Triangles

3/4 cup sugar
5 tablespoons cornstarch
1/4 teaspoon salt
2 cans water-packed cherries (17-oz. each)
1 tablespoon unsalted butter
Few drops of red food coloring (optional)

2/3 cup milk (scaleded and cooled to lukewarm)
1 package active dry yeast
1 cup unsalted butter (2 sticks)
2 1/2 cups all-purpose flour
4 egg yolks -- lightly beaten

1/4 cup unsalted butter (1/2 stick)
1/2 teaspoon vanilla
2 tablespoons heavy cream
1 1/2 cups confectioners' sugar

For filling: In a medium saucepan, combine the sugar with the cornstarch and salt.
Drain the cherries, reserving 1 cup of the liquid. Whisk the reserved cherry juice into the saucepan. Heat to boiling, reduce the heat, and simmer until the mixture is thick, about 4 minutes. Do not overcook. Add the butter, cherries and food coloring, if using. Cool, stirring occasionally.

Preheat oven to 350 F.

For pastry: In a small bowl, combine the milk and the yeast. In another bowl, cut the butter into the flour with a knife. Blend with a pastry blender until the mixture has the texture of coarse crumbs. Stir in the milk mixture and the egg yolks. Mix thoroughly.

Transfer the dough to a lightly floured board and knead about 10 times (turns). Divide the dough in half. Roll out one half to fit an 11-1/2 x 17-1/2-inch jellyroll pan, and place it in the pan. Spread the cooled cherry mixture over the surface of the dough.

Roll out second half of the dough and place it over the top of the cherry filling. Pinch edges together. Let stand in a warm place for 15 minutes. Bake the pastry on middle rack of the oven until golden brown and firm to the touch, 45 to 55 minutes. Cool on a rack for 10 minutes.

For icing: In a large bowl, beat the butter with vanilla and cream. Add the sugar and beat until smooth. Spread over partially cooled pastry. Cool completely. Cut into 3-inch squares, then cut the squares in half diagonally.

Makes 48 triangles
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A babka is an East European-style coffeecake, usually made with yeast dough and a semisweet filling. It can be considered cake bread or a bride cake, depending upon your mood at the time. This babka is straightforward to make and very festive to serve. The combination of rich bread dough with a moist dark chocolate filling is like a working person's version of the classic petit pain au chocolate. The babka keeps will. You can freeze chunks or individually wrapped slices, then defrost and heat them until the chocolate melts slightly. Note: The babka can be assembled one to two days

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12 cups day-old Italian bread cubes -- 1/2" cubes 1 (8oz) pkg cream cheese -- softened 1/2 cup sugar -- divided 1/2 tsp almond extract 1/2 cup dried cheeries or cranberries 1/2 cup chopped pecans 4 eggs 1 1/2 cups half and half 1 tsp cinnamon CHERRY SYRUP 1 (14-1/2) can sour cherries -- chopped 1 cup sugar 1 cup corn syrup 1/2 tsp almond extract Preheat oven to 350.Place 8 cups of the bread cubes in a greased 13x9x2" baking pan. In a mixing bowl, beat cream cheese, 1/4 cup sugar and extract until smooth. Stir in cherries and pecans;