Breadman BK1050S, BK1060S Use and Care Manual Page 36
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APRICOT BRAID (2-LB.)
INGREDIENTS
¾ cup water (80°F – 90°F)
¼ cup apricot nectar
2 large eggs, at room temperature
2 tbsp. sugar
2 tbsp. unsalted butter or margarine, cut in pieces
2 tsp. salt
4 cups bread flour
2 tsp. active dry or bread machine yeast
1 cup dried apricots, chopped
½ cup toasted skinned hazelnuts, chopped
½ tsp ground cinnamon
1 tbsp. honey
1. Measure first 8 ingredients 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/STOP button.
4. The complete signal will sound when dough is ready.
5. Meanwhile in bowl, combine apricots, hazelnuts, cinnamon and
honey. Cover and set aside.
6. Using pot holders remove bread pan from baking chamber and
place dough on lightly floured surface.
7. Invert large mixing bowl over dough and let rest for 10 minutes
8. Divide dough into 3 equal pieces. On a lightly floured board, roll
out each piece into a 6 x 14 inch rectangle. Spread
1
/3 apricot
mixture down one long side of rectangle. Roll up jellyroll fashion
and pres edges to seal. Repeat with remaining 2 pieces of dough.
Place ropes together on lightly greased baking sheet. Braid ropes
loosely. Tuck ends under braid to seal.
9. Cover and let rise in warm place until doubled in size (about
40 minutes). Bake in preheated oven at 375ºF about 25 minutes
or until golden.
10. Place on a wire rack and allow to cool.
MAKES ONE, 2-LB. LOAF
Tip: If desired, combine ¾ cup confectioners’ sugar and enough apricot
nectar to make a smooth consistency. Drizzle over cooled bread.
RASPBERRY PECAN TWIST
INGREDIENTS
¾ cup milk (80°F – 90°F)
¼ cup water (80°F – 90°F)
4 large eggs, at room temperature
1
/3 cup + 1 tbsp. sugar
3 tbsp. unsalted butter or margarine, cut in pieces
½ tsp. salt
4 cups bread flour
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,
1
/3 cup sugar, butter, salt, flour 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/STOP button.
4. The complete signal will sound when dough is ready.
5. Using pot holders remove bread pan from baking chamber and
place dough on a lightly floured 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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- BK2000BQ 1
- RECIPE BOOK 1
- PROFESSIONAL BREAD MAKER 1
- TABLE OF CONTENTS 2
- IT’S TIME TO BRING HOME THE 2
- BASIC WHITE BREAD 3
- MULTI-SEEDED WHITE BREAD 4
- BEER BREAD 4
- OATMEAL BREAD 5
- GRANOLA RAISIN BREAD 5
- ANADAMA BREAD 6
- COCONUT HAZELNUT BREAD 6
- MAPLE WALNUT BREAD 7
- SWISS CHEESE BREAD 7
- ONION CHEESE BREAD 8
- WHOLE WHEAT BREAD 8
- 100% WHOLE WHEAT BREAD 9
- CARAWAY RYE BREAD 9
- PUMPERNICKEL BREAD 10
- OATMEAL PECAN BREAD 10
- WHOLE WHEAT CRANBERRY BREAD 11
- WHOLE WHEAT RAISIN BREAD 11
- YOGURT WHOLE WHEAT BREAD 12
- CLASSIC FRENCH BREAD 12
- HERBED FRENCH BREAD 13
- PEPPERED FRENCH BREAD 13
- OLIVE ROSEMARY FRENCH BREAD 14
- ITALIAN SEMOLINA BREAD 14
- HERBED ITALIAN LOAF 15
- ASIAGO PESTO BREAD 15
- PEPPERONI PARMESAN BREAD 16
- SUNDRIED TOMATO 16
- PARMESAN BREAD 16
- CINNAMON RAISIN BREAD 17
- GOLDEN POTATO BREAD 17
- CHERRY ALMOND BREAD 18
- CHOCOLATE HAZELNUT BREAD 18
- CRANBERRY ORANGE BREAD 19
- PANETTONE 19
- PUMPKIN PECAN BREAD 20
- PUMPKIN APPLE BREAD 20
- TROPICAL FRUIT BREAD 21
- INGREDIENTS 22
- ORANGE DATE NUT BREAD (2-LB.) 23
- ORANGE WALNUT 23
- QUICK BREAD (2-LB.) 23
- PRUNE POPPYSEED QUICK BREAD 24
- (2-LB.) 24
- LOW CARB WHOLE 25
- WHEAT BREAD (2-LB.) 25
- LOW CARB RYE BREAD (2-LB.) 25
- LOW CARB ALMOND BREAD (2-LB.) 26
- LOW CARB PECAN BREAD (2-LB.) 27
- GLUTEN FREE BREAD (2-LB.) 27
- GLUTEN FREE BUTTERMILK 28
- BREAD (2-LB.) 28
- GLUTEN FREE PUMPERNICKEL 29
- SPELT BREAD (2-LB.) 30
- GLUTEN FREE POTATO & 30
- CHIVE BREAD (2-LB.) 30
- DINNER ROLLS 31
- SWEET WHEAT DINNER ROLLS 31
- ONION ROLLS 32
- BEST EVER PIZZA DOUGH 32
- WHOLE WHEAT PIZZA DOUGH 33
- GLUTEN FREE PIZZA DOUGH 33
- GRISSINI 34
- PHILADELPHIA SOFT PRETZELS 34
- APPLE FILLED CHALLAH (2-LB.) 35
- APPLE FILLED BAKED DOUGHNUTS 35
- APRICOT BRAID (2-LB.) 36
- RASPBERRY PECAN TWIST 36
- HOLIDAY STOLLEN (2-LB.) 38
- ARITSAN FOCCACIA DOUGH 38
- ARITSAN SEMOLINA BOULES 39
- ARITSAN APRICOT PECAN BOULE 39
- APRICOT KEY LIME PRESERVES 40
- BLUEBERRY MANGO PRESERVES 40
- BLUEBERRY PINEAPPLE PRESERVES 41
- PEACHY LEMON PRESERVES 41
- PINEAPPLE PAPAYA PRESERVES 42
- RASPBERRY MANGO PRESERVES 42
- CURRIED APPLE MANGO MARMALADE 43
- STRAWBERRY KIWI PRESERVES 43
- ORANGE MOJO MARMALADE 44
- APPLE CURRY CHUTNEY 44
- CHIPOTLE KETCHUP 45
- PEPPER CHUTNEY 45
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