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Full Online Book HomeLearning KitchenBread - Sweet Bread Cran-apple Streusel Bread
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Bread - Sweet Bread Cran-apple Streusel Bread Post by :south205 Category :Learning Kitchen Author :Unknown Date :December 2011 Read :3283

Click below to download : Bread - Sweet Bread Cran-apple Streusel Bread (Format : PDF)

Bread - Sweet Bread Cran-apple Streusel Bread

1 lb Loaf frozen bread dough, or -1 loaf homemade
1 can Cinnamon apple pie filling -(21 oz)
1 cup Cranberries, fresh or -frozen, whole
1 tablespoon Orange juice
1 tablespoon Grated orange -peel(zest)colored part only
1 teaspoon Lemon juice
1 teaspoon Apple pie spice
3/4 cup walnuts, chopped - (1/4 cup for each loaf)
1/4 cup milk -(approximate) for brushing on top of pastry

Streusel Topping:

1/4 cup all purpose flour
1/4 cup sugar
2 tablespoons brown sugar
1/2 teaspoon cinnamon ground
1/4 cup butter softened

This recipe is shaped like a wreath or individual loaves for gift giving. Cranberries, fresh fruit, nuts and spices combine bright color and a refreshing flavor for a holiday favorite. A nutty streusel topping and a sweet hint of glaze complete the picture.

Preliminaries; Thaw frozen bread dough until pliable according to package directions. Fifteen minutes prior to baking, preheat oven to 350 degrees.

In a large bowl, mix apple pie filling with cranberries, orange juice, orange peel, lemon juice and apple pie spice. Set aside.

Prepare Streusel topping (recipe follows).

Cut loaf into 3 even pieces. On a lightly floured work surface roll out each piece of dough into a 8 by 7 inch rectangle. Cut the dough with kitchen shears to obtain the correct measurement if needed. Place on baking sheet.

Make 2 inch long cuts at 1 inch intervals on both of the 7 inch sides of dough rectangle. Spread 1 cup of cran-apple mixture lengthwise down center third of dough. Top filling with 1/4 cup walnuts. Fold strips diagonally over filling, overlapping strips to give a braided look. Brush dough strips with a little milk and 1/4 cup streusel mix. Repeat with remaining 2 pieces of dough.

Let rise for 30 minutes in warm place. Bake in preheated 350 degree oven for 25 to 30 minutes, covering with aluminum foil after 20 minutes to prevent over-browning. Remove bread from baking sheet to cool.

Bread may be drizzled with glaze if desired. Recipe follows:

Streusel Topping: In a medium bowl, combine flour, sugars and cinnamon. Stir until well mixed. Cut in butter using a pastry cutter until butter is the size of small peas. Use as directed above.

Glaze; Mix 1/4 cup powdered sugar with 1 tsp milk; stir until blended.

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Bread - Sweet Bread Cranberry Bread - Sweet Bread Cranberry

Bread - Sweet Bread Cranberry
1/2 cup butter or margarine 1 cup sugar 2 eggs 1 tea. vanilla 2 cups flour 1 tea. baking soda 1/2 tea. salt 1/3 cup orange juice 1 cup chopped apples 1 cup cranberry sauce 1/3 cup chopped walnuts Preheat oven to 350.Cream together butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, baking soda and salt. Add dry ingred. alternately with orange juice to egg mixture beating just until blended. Fold in apples, cranberry sauce and walnuts. Turn into greased and floured 9x5 inch loaf pan and bake 55 minutes, or until loaf tests done

Bread - Sweet Bread Coffee Coffee Cake Bread - Sweet Bread Coffee Coffee Cake

Bread - Sweet Bread Coffee Coffee Cake
Cake 1/2 cup chopped pecans 1 package (2 layer size) Yellow Cake mix 1/2 cup cold coffee 8 ounce carton plain yogurt 3 eggs Filling: 1/2 cup firmly packed brown sugar 1/4 cup chopped pecans 1/4 cup chopped dates 2 tablespoons flour 2 teaspoons cinnamon 2 tablespoons margarine or butter, softened Heat oven to 350 degrees and grease and flour 10-cup fluted tube or 10-inch angel food tube pan. Arrange 1/2 cup pecans in ring in bottom of pan. In large bowl, combine remaining cake ingredients at low speed until moistened; beat 2 minutes at highest speed. Pour half of batter