Cinnamon-Glazed Braid Recipe Cinnamon-Glazed Braid Recipe photo by Taste of
Home Read reviews (4) Rate recipe After tasting an unforgettably delicious
bread in a Portland deli, I set out
to duplicate the recipe so I could make it at home. I came up with this
tender braid that my wife and I often make for church potlucks and to
give as a gift. —Ken Lang, Dayville, Oregon
This recipe is:
Diabetic Friendly
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Cinnamon-Glazed Braid Recipe * Prep: 20 min. + rising Bake: 20 min. +
cooling * Yield: 16 Servings
20
20
40 Ingredients
* 1 egg
* 1/4 cup butter, softened
* 3-1/2 cups bread flour
* 1/3 cup Imperial Sugar® / Dixie Crystals® Granulated Sugar
* 1 teaspoon salt
* 1 package (1/4 ounce) active dry yeast
* CINNAMON GLAZE:
* 1 cup confectioners' sugar
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon vanilla extract
* 2 to 3 tablespoons milk Directions
* Place egg in a measuring cup; add enough water
(70°-80°) to measure 1 cup. In bread machine pan, place egg mixture,
butter, bread flour, sugar, salt and yeast in order suggested by
manufacturer. Select dough setting (check dough after 5 minutes of
mixing; add 1 to 2 tablespoons of water or flour if needed).
* When cycle is completed, turn dough onto a
lightly floured surface. Divide into thirds. Roll each portion into a
13-in. rope. Place ropes on a greased baking sheet and braid; pinch
seams firmly to seal and tuck ends under. Cover and let rise in a warm
place until doubled, about 45 minutes.
* Bake at 350° for 20-25 minutes or until golden
brown. Remove from pan to a wire rack. Cool for 10 minutes. Combine
glaze ingredients; drizzle over bread. Yield: 1 loaf (1-1/2 pounds).
Nutritional Facts 1 slice equals 165 calories, 3 g fat (2 g saturated fat), 21
mg cholesterol, 182 mg sodium, 31 g carbohydrate, 1 g fiber, 4 g protein.
Diabetic Exchanges: 2 starch, 1/2 fat.
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