Breadman BK2000IB Use and Care Manual download pdf (Page 90)

CANDY CANE CHERRY BRAID

INGREDIENTS

2 large eggs, at room temperature

Water (80°F – 90°F)

3 tbsp. unsalted butter or margarine, cut in pieces

¼ cup dry skim milk powder

¼ cup sugar

½ cup candied cherries, diced

¼ cup candied lemon peel, diced

2 tsp. grated lemon peel

1 tsp. salt

½ tsp. almond extract

3¾ cups bread ﬂ our

2 tsp. active dry or bread machine yeast

½ cup toasted almonds, chopped

1. In a measuring cup, add enough water to eggs to measure 1¼

cups. Pour into bread pan.

2. Add remaining ingredients, except almonds, into bread pan in the

order listed.

3. Insert bread pan securely into baking chamber; close lid.

Place almonds in dispenser and close dispenser lid.

Plug unit into wall outlet.

4. Select DOUGH. Press the START button.

5. The complete signal will sound when dough is ready.

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

place dough on a lightly ﬂ oured surface.

7. Divide dough into 3 equal parts. Roll each part into 18 inch rope.

8. Using all 3 ropes, braid and tuck ends under to seal. Place on a

greased baking sheet. Curve one end to resemble candy cane.

9. Cover and let rise until doubled in size (about 45 minutes).

10. Bake in preheated oven at 375ºF for 30 minutes until golden brown

and sounds hollow when tapped on the bottom.

11. Cool on a wire rack.

Tip: If desired, frost with confectioners’ frosting colored with red food

coloring. Decorate with sugar snowﬂ akes. OR, if desired, omit frosting

and brush braid with beaten egg just before baking; the crust will have

a high gloss.

MAKES ONE LARGE LOAF

DOUGH

1 2 ... 85 86 87 88 89 90 91 92 93 94 95 ... 135 136

No comments

Breadman BK2000IB Use and Care Manual Page 90