Fillings For Bread

Course : Bread Machine
Serves: 1
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Ingredients:

---CRUMB/ FRUIT/NUT FILLING For One Loaf
---Mix well:
3/4 Cup crushed macaroons
3 tablespoons melted butter
2 tablespoons sugar
1/2 Cup raisins or chopped dates -- or grated coconut
1/2 Cup chopped nuts
--APRICOT FILLING For One Loaf
---Mix together.
1/2 Cup dried sweetened apricots finely chopped or snipped with floured scissors
2 tablespoons butter -- (2 to 4)
2 teaspoon orange or lemon rind
3/4 Cup nuts or coconut
---NUT FILLING For One Loaf
---Mix well:
1/2 Cup confectioners sugar
3/4 Cup butter
---Stir in:
1 teaspoon grated lemon rind
1/2 Cup blanched finely chopped or ground almonds
1 large egg
 

Preparation / Directions:

Use the basic recipe (medium loaf size) that I sent earlier...making for sweet dough. You may put one egg in your measuring cup and fill with milk to equal 2/3 cup total for a richer dough. Add: 1 1/2 tsp. ground cardamon...or cinnamon...or your favorite "sweet" spice. When dough cycle is finished, take out and roll into a rectangle no thicker than 1/4 inch. Spread filling evenly over dough to about 1/2 inch from the edge. Roll up jelly roll style. Make sure that you seal the ends and the seam when you are done rolling it. Transfer to well greased baking sheet and let rise until doubled...1/2 hour to 2 hours. If you want a great looking breakfast bread...before final rising... Roll it into an oblong, about 29 x 11 inches. Be sure to have your board well floured so that it will not stick, and you can handle it easily. Bring the two ends of the roll together using a little water for to make them hold. Place the ring on WELL greased baking sheet. Take scissors, held perpendicularly to the roll, cut gashes about 1 to 2 inches apart from the outer edges of the ring, to within 1/2 inch of the inner part and 1/2 inch from the bottom. As you cut, turn each partially cut slice flat, pulling it out a bit. This may take practice, but eating the failures is still great fun! The slices may be cut 1/2 to 3/4 inch wide and one slice turned toward outer rim, the other twisted and turned toward the inner rim. Make an egg wash and brush on the dough part only, being careful not to cover the filling part. Cover the cut ring with a damp cloth. Let rise for about half an hour until doubled. Preheat the oven to 400 degrees. Bake about 25 minutes. Thump on the bottom for a hollow sound to test for doneness. A great basic dough for all kinds of filled specialties. Feel free to play with this one changing it to enhance the filling that you use. You can add herbs, spices, garlic and/or onion powder...on and on. Basic Dough--setting for dough Dough Medium Large yeast 1 tsp. 1 1/2 tsp. nonfat dried mild 2 TBS. 3 TBS. Whole wheat flour 2/3 cup 1 cup Bread flour 1 1/3 cup 2 cups Sugar 2/3 tsp. 1 tsp. (for sweeter dough use 3 TBS. sugar for large size) Salt 1/3 tsp. 1/2 tsp. Vegetable Oil 2 tsp. 1 TBS. (use butter when making sweeter dough...I like olive oil for other fillings) Water 2/3 cup 1 cup (watch the first knead cycle for a while to adjust liquid/flour ratio as many things will affect this) Let’s start with filled rolled recipes. When dough cycle is finished, take out and roll into a rectangle no thicker than 1/4 inch. Spread filling evenly over dough to about 1/2 inch from the edge. Roll up jelly roll style. Make sure that you seal the ends and the seam when you are done rolling it. Transfer to well greased baking sheet and let rise until doubled...1/2 hour to 2 hours. Bake in standard oven at 350 degrees for 20 to 25 minutes. Thump on the bottom for a hollow sound to test for doneness. Some fillings: Mix together: Medium Large 3/4 lb. 1 lb. cooked breakfast sausage-browned and crumbled-cooled 1/2 lb. 3/4 lb. grated sharp cheese of your choice--I like sharp cheddar or mozzarella 1 1 egg slightly beaten (this holds the filling together after baking) Optional: 10 oz. 10 oz. package of thawed frozen CHOPPED spinach with water squeezed out well 1/2 cup 3/4 cup sliced and sautéed onion Now play with this one using Italian spices...and tomato paste...olives...etc. for an Italian roll. FOCACCIA Use the same dough adding basil or rosemary (1 tsp. medium, or 1 1/2 tsp. large.) Remove from machine and press into well greased pizza or baking pan using your fingers. Spread olive oil over the top. Let rise 30 minutes or so. Punch holes almost through to the bottom in the dough. Mix: Garlic powder 1/4 tsp. 1/2 tsp. Olive oil 3 TBS. 1/4 cup Basil or rosemary 1 TBS. 1 1/2 TBS. coarse ground salt 1 1/2 tsp. 2 tsp. Spread mixture over dough. Bake 175 degrees for 30 minutes or until done. Add any other toppings you choose


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