Cin­na­mon and Aleppo Pep­per Braided Loaf

Washington County Enterprise-Leader - - APPLE FESTIVAL -

Serves: 12-14

Fill­ing:

6 ta­ble­spoons but­ter, soft­ened 1/4 cup gran­u­lated sugar 2 ta­ble­spoons all-pur­pose flour 1 ta­ble­spoon ground cin­na­mon 1 tea­spoon crushed Aleppo pep­per Bread: 1 pack­age (16 ounces) hot roll mix 1 cup warm wa­ter 1/4 cup but­ter, soft­ened 1 egg 1 egg yolk ½ cup all-pur­pose flour

Heat oven to 350 F. Pre­pare 9-by- 5-inch loaf pan with veg­etable spray.

In small bowl, stir to­gether but­ter, sugar, flour, cin­na­mon and Aleppo pep­per bowl un­til well com­bined.

In large bowl, stir to­gether hot roll mix and in­cluded yeast packet. Add wa­ter, but­ter, egg and egg yolk; stir un­til dough forms (dough will be very sticky). Turn out onto well-floured sur­face and knead ½ cup flour in un­til smooth dough forms, about 5 min­utes. Cover and let rest 5 min­utes.

Roll dough into 20-by-12-inch rec­tan­gle. Spread fill­ing evenly over dough sur­face. Roll up from long end as for cin­na­mon rolls, pinch­ing seam and ends to seal. Cut log in half length­wise. Twist pieces to­gether and place in pre­pared pan in “S” shape, tuck­ing ends un­der. Cover pan and let rise in warm area 15 min­utes.

Un­cover loaf and bake 30- 35 min­utes or un­til loaf is golden brown and sounds hollow when tapped. Let cool in pan on cool­ing grid 5 min­utes then turn out onto grid to cool com­pletely.

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