SWEET SWIRLED EGG BREAD
"I have adapted these filling ideas from the kitchen of my friend Kat Wilson; they make wonderful breakfast breads. The dough is removed from the machine, spread with filling and rolled up, and either put back into the machine or into the oven for baking."
FOR A 1 1/2-POUND LOAF:
1/2 cup milk
1/2 cup water
1 large egg plus 1 yolk
3 tablespoons unsalted butter, melted
3 cups bread flour
3 teaspoons gluten
1 teaspoon salt
1 3/4 teaspoons bread machine yeast
FOR A 1-POUND LOAF:
1/2 cup milk
1/4 cup water
1 large egg
2 tablespoons unsalted butter, melted
2 cups bread flour
2 teaspoons gluten
3/4 teaspoon salt
1 1/4 teaspoons bread machine yeast
FOR FILLING AND TOPPING:
Choice of filling (see variations that follow)
Vanilla Sugar or Vanilla Powdered Sugar* (optional, for dusting)
Place the ingredients for the bread in the bread machine according to manufacturer's instructions. Program the bread machine for Basic Bread or the Dough cycle. After the Rising cycle ends, at the beep immediately remove the dough and place on a lightly floured work surface and pat into an 8-by-I2 inch fat rectangle.
Sprinkle or brush with the desired filling, leaving a 1-inch space all the way around. Starting at the short edge, roll up jelly-roll fashion. Tuck the ends under, pinch the bottom seam, and coat the bottom with nonstick cooking spray.
To bake the loaf in the bread machine:
If using the Basic Bread cycle, remove the kneading blade and place the dough back in the pan. Press Start to continue to rise and bake.
To bake the loaf in your kitchen oven:
Grease an 8 1/2-by-4 1/2-inch loaf pan for the I 1/2-pound loaf, or a 7 1/2-by-3 1/2-inch loaf for the 1 pound loaf. Spray the top with nonstick cooking spray and cover lightly with plastic wrap. Let rise at room temperature until doubled in bulk, about 50 minutes. Twenty minutes before baking, preheat the oven to 350 degrees F. Place the pan on a rack in the center of the oven and bake 30 to 35 minutes, or until golden brown, the sides have slightly contracted from the pan, and the loaf sounds hollow when tapped with your finger.
WHEN BREAD IS BAKED:
Remove to a cooling rack. Cool and dust with Vanilla Sugar, if desired.
*VANILLA SUGAR: In an airtight container, bury 1 whole or split vanilla bean in 2 cups granulated or powdered sugar. Let stand at room temperature for 4 days to 1 week, or until scented as desired. Use the sugar in place of plain sugar. Replace the sugar in the container as needed, leaving the bean; replace the bean only when it dries out.
SWEET SWIRLED BREAD FILLINGS:
KAT'S FAVORITE CHERRY-CHEESE FILLING: Combine 6 to 8 ounces cream cheese and 1 to 2 tablespoons milk or sour cream to a smooth, thick, spreadable consistency. Spread the dough rectangle with the cheese. Top with 1/2 to 3/4 cup canned cherry pie filling. Continue as directed.
SPICE FILLING: Brush the dough rectangle with 1 to 2 tablespoons melted unsalted butter. Combine 1/2 cup (packed) light brown sugar or granulated maple sugar and 2 1/2 teaspoons ground cinnamon or cardamom and sprinkle over the rectangle. Continue as directed.
ALMOND FILLING: Spread with 1/2 to 3/4 cup Solo brand almond filling. Continue as directed.
HONEY DATE FILLING: Gently heat 1 to 2 tablespoons unsalted butter, and 3 tablespoons honey together. Brush the dough rectangle with the honey-butter mixture. Sprinkle with 1 1/2 teaspoons ground cinnamon and 1/3 to 1/2 cup chopped pitted dates. Continue as directed.
APPLE-NUTMEG FILLING: Brush the dough rectangle with 1 to 2 tablespoons melted unsalted butter. Combine 1/3 cup light brown sugar, 1 teaspoon freshly grated nutmeg and 1/4 teaspoon ground allspice and sprinkle over the rectangle. Evenly scatter 3/4 cup chopped peeled and cored fresh apple and 1/4 cup chopped walnuts. Continue as directed.
GRANOLA-BLUEBERRY FILLING: Brush the dough rectangle with 1 to 2 tablespoons melted unsalted butter. Sprinkle with 1/3 to 1/2 cup sweetened granola. Scatter 1/2 to 2/3 cup fresh blueberries on top. Continue as directed.
ORANGE-PECAN FILLING: Brush the dough rectangle with 1 to 2 tablespoons melted unsalted butter. Spread with 1/2 to 2/3 cup imported rough-cut orange marmalade. Sprinkle 1/3 to 1/2 cup chopped pecans on top. Continue as directed.
APRICOT AND WHITE CHOCOLATE FILLING: Brush the dough rectangle with 1 to 2 tablespoons melted unsalted butter. Sprinkle 1/2 to 3/4 cup white chocolate chips and 1/2 to 3/4 cup snipped dried apricots (soaked first in hot water 20 minutes, drained and patted dry with paper towels), and 3 tablespoons chopped walnuts on top. Continue as directed
Source: The Bread Bible by Beth Hensperger
"I have adapted these filling ideas from the kitchen of my friend Kat Wilson; they make wonderful breakfast breads. The dough is removed from the machine, spread with filling and rolled up, and either put back into the machine or into the oven for baking."
FOR A 1 1/2-POUND LOAF:
1/2 cup milk
1/2 cup water
1 large egg plus 1 yolk
3 tablespoons unsalted butter, melted
3 cups bread flour
3 teaspoons gluten
1 teaspoon salt
1 3/4 teaspoons bread machine yeast
FOR A 1-POUND LOAF:
1/2 cup milk
1/4 cup water
1 large egg
2 tablespoons unsalted butter, melted
2 cups bread flour
2 teaspoons gluten
3/4 teaspoon salt
1 1/4 teaspoons bread machine yeast
FOR FILLING AND TOPPING:
Choice of filling (see variations that follow)
Vanilla Sugar or Vanilla Powdered Sugar* (optional, for dusting)
Place the ingredients for the bread in the bread machine according to manufacturer's instructions. Program the bread machine for Basic Bread or the Dough cycle. After the Rising cycle ends, at the beep immediately remove the dough and place on a lightly floured work surface and pat into an 8-by-I2 inch fat rectangle.
Sprinkle or brush with the desired filling, leaving a 1-inch space all the way around. Starting at the short edge, roll up jelly-roll fashion. Tuck the ends under, pinch the bottom seam, and coat the bottom with nonstick cooking spray.
To bake the loaf in the bread machine:
If using the Basic Bread cycle, remove the kneading blade and place the dough back in the pan. Press Start to continue to rise and bake.
To bake the loaf in your kitchen oven:
Grease an 8 1/2-by-4 1/2-inch loaf pan for the I 1/2-pound loaf, or a 7 1/2-by-3 1/2-inch loaf for the 1 pound loaf. Spray the top with nonstick cooking spray and cover lightly with plastic wrap. Let rise at room temperature until doubled in bulk, about 50 minutes. Twenty minutes before baking, preheat the oven to 350 degrees F. Place the pan on a rack in the center of the oven and bake 30 to 35 minutes, or until golden brown, the sides have slightly contracted from the pan, and the loaf sounds hollow when tapped with your finger.
WHEN BREAD IS BAKED:
Remove to a cooling rack. Cool and dust with Vanilla Sugar, if desired.
*VANILLA SUGAR: In an airtight container, bury 1 whole or split vanilla bean in 2 cups granulated or powdered sugar. Let stand at room temperature for 4 days to 1 week, or until scented as desired. Use the sugar in place of plain sugar. Replace the sugar in the container as needed, leaving the bean; replace the bean only when it dries out.
SWEET SWIRLED BREAD FILLINGS:
KAT'S FAVORITE CHERRY-CHEESE FILLING: Combine 6 to 8 ounces cream cheese and 1 to 2 tablespoons milk or sour cream to a smooth, thick, spreadable consistency. Spread the dough rectangle with the cheese. Top with 1/2 to 3/4 cup canned cherry pie filling. Continue as directed.
SPICE FILLING: Brush the dough rectangle with 1 to 2 tablespoons melted unsalted butter. Combine 1/2 cup (packed) light brown sugar or granulated maple sugar and 2 1/2 teaspoons ground cinnamon or cardamom and sprinkle over the rectangle. Continue as directed.
ALMOND FILLING: Spread with 1/2 to 3/4 cup Solo brand almond filling. Continue as directed.
HONEY DATE FILLING: Gently heat 1 to 2 tablespoons unsalted butter, and 3 tablespoons honey together. Brush the dough rectangle with the honey-butter mixture. Sprinkle with 1 1/2 teaspoons ground cinnamon and 1/3 to 1/2 cup chopped pitted dates. Continue as directed.
APPLE-NUTMEG FILLING: Brush the dough rectangle with 1 to 2 tablespoons melted unsalted butter. Combine 1/3 cup light brown sugar, 1 teaspoon freshly grated nutmeg and 1/4 teaspoon ground allspice and sprinkle over the rectangle. Evenly scatter 3/4 cup chopped peeled and cored fresh apple and 1/4 cup chopped walnuts. Continue as directed.
GRANOLA-BLUEBERRY FILLING: Brush the dough rectangle with 1 to 2 tablespoons melted unsalted butter. Sprinkle with 1/3 to 1/2 cup sweetened granola. Scatter 1/2 to 2/3 cup fresh blueberries on top. Continue as directed.
ORANGE-PECAN FILLING: Brush the dough rectangle with 1 to 2 tablespoons melted unsalted butter. Spread with 1/2 to 2/3 cup imported rough-cut orange marmalade. Sprinkle 1/3 to 1/2 cup chopped pecans on top. Continue as directed.
APRICOT AND WHITE CHOCOLATE FILLING: Brush the dough rectangle with 1 to 2 tablespoons melted unsalted butter. Sprinkle 1/2 to 3/4 cup white chocolate chips and 1/2 to 3/4 cup snipped dried apricots (soaked first in hot water 20 minutes, drained and patted dry with paper towels), and 3 tablespoons chopped walnuts on top. Continue as directed
Source: The Bread Bible by Beth Hensperger
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- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
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The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!