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Receta Stollen Fruit Breakfast Bread

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Raciónes: 12

Ingredientes

Cost per serving $0.66 view details

Direcciones

  1. Add in ingredients for the dough in the order recommended by the manufacturer. Set machine on standard, 1.5-lb loaf, medium crust (about a 3 hr cycle).
  2. Meanwhile, place fruit and nuts in a bowl. Dust with flour. Add in the fruit, 1/3-c. at a time, starting at the beginning of the 2nd knead. (See tip.)
  3. After bread is done and cooled, combine the ingredients for the icing and drizzle over the top crust of the bread.
  4. TIPS: You could add in the fruit near the end of the second knead, at the signal, but 1 c. of fruit needs more time to be incorporated.
  5. TIPS: If the dough appears too dry near the end of the first knead, add in water from a spray bottle.
  6. OPTIONS: Omit icing. Sprinkle with powdered sugar or possibly colored sugar crystals while the bread is hot (not warm).
  7. VARIATION: Tested the recipe with 1 medium egg, 3/4 c. water, and sufficient prune puree to measure 1 c. liquid (total).
  8. Yield: "1 loaf"
  9. NOTES : Add in ingredients for the dough in the order recommended by the manufacturer. Set machine on standard, 1.5-lb loaf, medium crust
  10. (about a 3 hr cycle).
  11. eanwhile, place fruit and nuts in a bowl. Dust with flour. Add in the fruit, 1/3-c. at a time, starting at the beginning of the 2nd knead. (See tip.)
  12. After bread is done and cooled, combine the ingredients for the icing and drizzle over the top crust of the bread.
  13. TIPS: You could add in the fruit near the end of the second knead, at the signal, but 1 c. of fruit needs more time to be incorporated.
  14. TIPS: If the dough appears too dry near the end of the first knead, add in water from a spray bottle.
  15. OPTIONS: Omit icing. Sprinkle with powdered sugar or possibly colored sugar crystals while the bread is hot (not warm).
  16. VARIATION: Tested the recipe with 1 medium egg, 3/4 c. water, and sufficient prune puree to measure 1 c. liquid (total).
  17. mccategories"
  18. ield:"1 loaf"
  19. F

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Nutrition Facts

Amount Per Serving %DV
Serving Size 103g
Recipe makes 12 servings
Calories 280  
Calories from Fat 45 16%
Total Fat 5.21g 7%
Saturated Fat 1.95g 8%
Trans Fat 0.0g  
Cholesterol 25mg 8%
Sodium 287mg 12%
Potassium 128mg 4%
Total Carbs 52.85g 14%
Dietary Fiber 1.9g 6%
Sugars 24.52g 16%
Protein 6.18g 10%
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