We have a meeting tomorrow morning. Everybody is tired -- first week of classes is never easy. So I made this treat to share with my colleagues. It's not overly sweet and tastes awesome with tea or coffee. You can also serve it a la mode as a dessert.I shared here:
- 2/3 cups warm water
- 3 tbsp butter, softened (I used Land O'Lakes light butter)
- 2 cups bread flour (King Arthur's, the best)
- 3 tbsp white sugar
- 1 tsp salt
- 2 tsp quick active dry yeast
- 1 cup baked apples, mashed, or 1 cup pie filling, any flavor
- 1/2 tsp almond essence
- Powdered sugar, for sprinkling
- Add all ingredients, except the last three, to your breadmaker; set on Dough.
- When the dough is ready, let it rest for 10 more minutes in the breadmaker.
- Remove dough from the breadmaker pan and place on the lightly floured surface.
- Shape and roll out into 13x8 inch rectangle (this dough is awesome to work with, very pliant).
- Spray the large cookie sheet with non-stick spray.
- Move the dough rectangle to the cookie sheet.
- Spoon the filling lengthwise down the center third of rectangle. I used my very simple baked apple recipe and added 1/2 tsp of almond essence. Any pie filling or even jam would work. I have made this before with homemade orange marmalade -- and it was great.
- On each 13-inch side, make cuts at approximately 1-inch intervals (see my drawing -- I forgot to take a photo, oops).
- Fold strips diagonally over filling, alternating sides.
- Let rise in a warm place for one hour or until double.
- Preheat the oven to 375 F.
- Bake 30 to 35 minutes or until golden brown. Caution: You may need to cover bread with foil if the top is browning too quickly, to prevent burning.
- Sprinkle with powdered sugar.
- Cool before slicing.