Breadman BK2000IB Use and Care Manual download pdf (Page 87)

RASPBERRY PECAN TWIST

INGREDIENTS

¾ cup milk (80°F – 90°F)

¼ cup water (80°F – 90°F)

4 large eggs, at room temperature

/3 cup + 1 tbsp. sugar

3 tbsp. unsalted butter or margarine, cut in pieces

½ tsp. salt

4 cups bread ﬂ our

2¼ tsp. active dry or bread machine yeast

½ cup seedless raspberry jam

1 cup toasted pecans, chopped

Confectioners’ sugar frosting

1. Measure milk, water, 3 eggs,

/3 cup sugar, butter, salt, ﬂ our and

yeast into bread pan in the order listed.

2. Insert bread pan securely into baking chamber; close lid. Plug unit

into wall outlet.

3. Select DOUGH. Press the START button.

4. The complete signal will sound when dough is done.

5. Using pot holders remove bread pan from baking chamber and

place dough on a lightly ﬂ oured surface.

6. Invert a large mixing bowl over dough and let rest for 10 minutes.

7. Roll dough into 10 x 14 inch rectangle. Spread jam evenly to within

1 inch of the edges of the dough. Sprinkle with pecans. Roll up

jellyroll style to form a 14-inch roll. Pinch edges to seal.

8. Place on a greased baking sheet, seam side down. Cut lengthwise

into 2, 14-inch pieces. With cut side facing up, twist pieces and

tuck ends under.

9. Cover and let rise until doubled in size (about 30 minutes).

10. Lightly beat remaining egg and brush over the top of the bread.

11. Bake in a preheated oven at 375ºF for about 25 minutes or until

golden and fully baked. (Bread will sound hollow when tapped.)

12. Cool on a wire rack.

13. When cooled, drizzle with confectioners’ sugar frosting.

MAKES ONE LARGE COFFEE BREAD

DOUGH

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Breadman BK2000IB Use and Care Manual Page 87