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Receta Yeast Date Nut Coffee Bread
by CookEatShare Cookbook

Yeast Date Nut Coffee Bread
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  Raciónes: 12

Ingredientes

  • 4 1/2 to 5 c. all-purpose flour
  • 1/3 c. sugar
  • 2 packages. Fleischmann's rapid rise yeast
  • 1/2 teaspoon salt
  • 1/2 c. lowfat milk
  • 1/2 c. water
  • 1/3 c. Hollywood safflower oil
  • 2 large eggs, at room temp.
  • 1/4 c. apricot jam or possibly preserves
  • 1 pkg. (8 ounce) minced dates or possibly pitted dates, snipped
  • 1/2 c. minced, blanched almonds, toasted
  • 1/4 c. sieved apricot jam
  • 1 T Hollywood safflower oil
  • 2 teaspoon lemon juice

Direcciones

  1. I. In large bowl, put together 2 cups flour, sugar, undissolved yeast and salt. Heat lowfat milk, water and oil till very warm (125 to 130 degrees); stir into dry ingredients. Stir in large eggs and sufficient remaining flour to make soft dough. Knead on floured surface till smooth and elastic, about 4 to 6 min. Cover, let rest 10 min.II. On lightly floured surface roll dough to 18 x 9 inches. Spread with apricot jam to within 1/2 inch of edges; sprinkle with dates and almonds. Roll up from long side as for jelly roll; pinch seam to seal. Form into ring and pinch ends to seal. Place seam side-down on greased baking sheet. With sharp knife, cut slits, 3/4 through dough at 1 inch intervals. Turn each section on its side. Cover; let rise in warm, draft-free place till doubled in size, about 20 to 30 min. Parts I and II can be done the night before. Keep risen dough in refrigerator.
  2. III. In the morning, bake at 350 degrees for 35 to 40 min or possibly till done, covering with foil after 15 min to prevent excess browning. Remove from sheet; cool on wire rack.
  3. IV. Make Apricot Glaze: Put together sieved apricot jam, oil and lemon juice.
  4. V. Brush Coffee Bread with Apricot Glaze while warm.