Recipe - Date-Cinnamon Breakfast Braid

1 1/2POUND RECIPE
Three fourths cup Plus 2 tablespoons milk
3 tablespoon Water
1 lg Egg
3 tablespoon Butter or margarine; cut up
Three fourths teaspoon Salt
1 Three fourths cup Bread flour
1 2/3 cup Whole wheat flour
3 tablespoon Sugar
2 teaspoon FLEISCHMANN'S Bread Machine
Yeast

FILLING AND TOPPING
1 One fourth cup Chopped pitted dates or
prunes
1/3 cup Coarsely chopped walnuts;
toasted (see How to Toast
Nuts tip below)
One half cup Packed brown sugar
Three fourths teaspoon SPICE ISLANDS Ground
Cinnamon
1 tablespoon Butter or margarine; melted

GLAZE
See recipe below

Add dough ingredients to bread machine pan in the order suggested by
manufacturer. Select dough/manual cycle. Meanwhile, for filling, stir
together the dates, walnuts, brown sugar, and ground cinnamon. Set aside.
When the cycle is complete, remove dough from the machine to a lightly
floured surface. If necessary, knead in enough flour to make dough easy to
handle. If dough is too elastic, cover and let rest for 10 minutes before
shaping. [For 1 1/2pound recipe, divide dough in half to make 2 braids.]

Roll dough into a 15x12inch rectangle [two 12x12inch squares]. With sharp
knife, cut rectangle into three 12x5inch strips [cut squares into six
12x4inch strips]. Brush melted butter lengthwise down center of each
strip. Sprinkle filling over butter. Fold long sides of dough over filling;
pinch seams and ends to seal.

To shape, line up 3 filled ropes, seam sides down, 1 inch apart on greased
baking sheet. Starting in the middle, loosely braid by bringing left rope
under center rope; lay it down. Bring right rope under new center rope; lay
it down. Repeat to end. Press ends to seal; tuck under. On other end, braid
by bringing outside ropes alternately over center rope to center. Press
ends to seal; tuck under. Cover. Let rise in warm, draftfree place until
almost doubled in size, 20 to 30 minutes. Bake at 350øF for 30 to 35
minutes or until done, covering with foil after 20 minutes to prevent
excess browning. Cool slightly. Drizzle with Glaze. Makes 1 braid [2
braids].

Cycle: Dough/manual cycle.

Nutrition information per serving (1/14 of 1 1/2lb. recipe): calories 266;
total fat 6 g; saturated fat 3 g; cholesterol 25 mg; sodium 175 mg; total
carbohydrate 48 g; dietary fiber 4 g; protein 6 g.

Making a Glaze: Combine One half cup sifted powdered sugar, One fourth teaspoon SPICE
ISLANDS Pure Vanilla Extract, and enough milk (2 to 3 teaspoons) to make
glaze of drizzling consistency.

How to Toast Nuts: Toasting nuts brings out their full flavor and helps
keep them crisp in breads. Spread the chopped nuts in a shallow baking pan
large enough to accommodate a single layer. Bake the nuts at 350øF for 5 to
15 minutes or until lightly toasted, stirring several times and checking
often. Be sure to cool the nuts before adding to the bread machine.

from http://www.breadworld.com/recipes/recipes.html

NOTES : For a weekend brunch, serve this extraordinary
dateandwalnutfilled bread with madetoorder omelets.

Recipe by: Breadworld.com

Posted to KitMailbox Digest by J Pellegrino gigimfg@ix.netcom.com on Jun
22, 1998, converted by MM_Buster v2.0l.