Apricot Pineapple Braids You'll feel like a prize-winning baker when you make this easy no-knead bread recipe for Apricot Pineapple Braids. We think it's perfect to enjoy with some hot coffee for breakfast, brunch, or anytime at all. Makes 2 braided loaves
Ingredients: 2 (1/4 oz) pkgs active dry yeast 1/2 cup lukewarm water 3/4 cup low-fat milk 1/2 cup butter or margarine, softened (1 stick) 1 large egg, slightly beaten 1/2 cup granulated sugar 2 tsp salt 4 1/2 cups bread flour, divided 1 (6 oz) pkg dried apricots, finely chopped 1 (8 oz) can crushed pineapple, undrained 1/2 cup packed light brown sugar 3/4 cup water Method: In a large bowl, dissolve yeast in lukewarm water for 5 minutes. Add milk, butter, egg, granulated sugar, salt, and 2 cups flour; beat until thoroughly mixed. Add remaining 2 1/2 cups flour and beat until a stiff batter forms. Place dough in a resealable plastic bag and refrigerate 2 hours or overnight. In a medium saucepan, combine apricots, crushed pineapple with its liquid, brown sugar, and 3/4 cup water. Bring to a boil over medium heat, stirring occasionally. Continue cooking for 10 to 15 minutes, until liquid is absorbed and filling reaches spreading consistency. Let cool. Divide dough into two equal pieces. On a lightly flour surface, roll each piece into a 15 x 8 inch rectangle. Place each rectangle on a greased baking sheet. Spread half the filling down center of dough. Cut slits in dough one inch apart lengthwise down each side of filling. Fold strips at an angle across filling, alternating from side to side. Cover and let rise at room temperature until doubled in size, about 1 hour. Preheat oven to 350°F (175°C). Bake braids 25 to 30 minutes, or until golden; cool. Dust with confectioners' sugar, if desired. "I love them that love me; and those that seek me early shall find me" Proverbs 8:17. ~Sugar _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
