DRIED CHERRY or BLUEBERRY CINNAMON SWIRL
Source of Recipe
RC
6 1/2 to 7 Cups Bread flour
1/4 Cup Sugar
2 tsps. Salt
2 pkgs. (1/4 oz. ea.) Active dry yeast
2 Cups Milk
1/4 Cup Butter
3 Eggs
2 Cups Graceland dried cherries or dried blueberries
3 Tbls. Melted butter
1/2 Cup Sugar
2 tsps. Ground cinnamon
1 Egg
1/4 tsp. Salt
In a large mixing bowl, combine 3 cups flour, sugar, salt and yeast. Heat milk and butter to 120 degrees. Add to flour mixture; beat 2 minutes. Add eggs and 1 cup flour. Beat at high speed 2 minutes. Stir in enough remaining flour to make a stiff dough. On a floured surface knead cherries into dough and continue kneading dough for 5 minutes. Let rise until double in bulk, about 1 hour. Punch dough down; divide in half. Roll each half into a 15x8-inch rectangle. Brush with 1 tablespoon melted butter. Combine sugar and cinnamon; sprinkle each rectangle with one-half of the cinnamon-sugar mixture. Beginning with narrow end, roll up jelly roll style, sealing edge and ends. Place sealed edges down in 2 greased 9x5x3-inch loaf pans. Cover; let rise until doubled, about 45 minutes. Combine egg and salt; brush on surface of bread. Bake in 375 degree oven 35 to 40 minutes or until done. Remove from pans; cool on wire rack. YIELD: 2 LOAVES
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