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CINNAMON BREAKFAST BRAID
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Breakfast
Amount Measure Ingredient -- Preparation Method
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3/4 c Warm water
4 tb Sugar
1 pk Active dry yeast
2 3/4 c All-purpose flour
1/4 c Cold butter or margarine,
1 x Cut into 4 pieces
1 t Salt
1 ea Egg, beaten
1 x Cinnamon Sugar
1 ea Egg white, slightly beaten
1/4 c Sliced almonds
Combine 1/4 cup of the water, 1 tablespoon of the
sugar and yeast. Stir to dissolve yeast and let stand
until bubbly, about 5 minutes. Fit processor with
steel blade. Measure flour, butter, remaining sugar
and salt into work bowl. Process until mixed, about
15 seconds. Turn on processor and very slowly drizzle
just enough remaining water through feed tube into
flour mixture so dough forms a ball that cleans the
sides of the bowl. Process until ball turns around
bowl about 25 times. Turn off processor and let dough
stand 1 to 2 minutes. Turn on processor and gradually
drizzle in enough remaining water to make dough soft,
smooth and satiny, but not sticky. Process until
dough turns around bowl about 15 times. Turn dough
onto lightly greased surface. Cover with inverted
bowl and let stand 20 minutes.
Prepare Cinnamon Sugar while dough is standing. Roll
out dough into a 9 x 15-inch rectangle. Cut into
three 3 x 15-inch strips. Spoon 1/3 of Cinnamon Sugar
lengthwise down center of each strip. Pull one edge of
each strip over Cinnamon sugar to meet other edge of
same strip. Pinch seam to seal.
Braid the strips together to form a loaf. Tuck ends
under and pinch to seal. Place braid on greased
cookie sheet. Brush with beaten egg white and
sprinkle with almonds. Let stand in warm place until
doubled, about 1 hour. Heat oven to 375 F. Bake until
evenly brown and loaf sounds hollow when tapped, 30 -
35 minutes. Remove from cookie sheet and cool on wire
rack. I use only 1 TBS of sugar for the dough and the
Brown Sugar Substitute for the filling...Great for
Diabetics......
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