Breadman BK2000IB Manuel d'utilisation et d'entretien télécharger pdf (Page 88)

APRICOT BRAID

INGREDIENTS

¾ cup water (80°F – 90°F)

¼ cup apricot nectar

2 large eggs, at room temperature

2 tbsp. sugar

2 tbsp. unsalted butter or margarine, cut in pieces

2 tsp. salt

4 cups bread ﬂ our

2 tsp. active dry or bread machine yeast

1 cup dried apricots, chopped

½ cup toasted skinned hazelnuts, chopped

½ tsp ground cinnamon

1 tbsp. honey

1. Measure ﬁ rst 8 ingredients into bread pan in the order listed.

2. Insert bread pan securely into baking chamber; close lid.

Plug unit into wall outlet.

3. Select DOUGH. Press the START button.

4. The complete signal will sound when dough is done.

5. Meanwhile in bowl, combine apricots, hazelnuts, cinnamon and

honey. Cover and set aside.

6. Using pot holders remove bread pan from baking chamber and

place dough on lightly ﬂ oured surface.

7. Invert large mixing bowl over dough and let rest for 10 minutes

8. Divide dough into 3 equal pieces. On a lightly ﬂ oured board, roll

out each piece into a 6 x 14 inch rectangle. Spread

apricot

mixture down one long side of rectangle. Roll up jellyroll fashion

and press edges to seal. Repeat with remaining 2 pieces of

dough. Place ropes together on lightly greased baking sheet.

Braid ropes loosely. Tuck ends under braid to seal.

9. Cover and let rise in warm place until doubled in size (about 40

minutes). Bake in preheated oven at 375ºF about 25 minutes or

until golden.

10. Place on a wire rack and allow to cool.

MAKES ONE LARGE LOAF

Tip: If desired, combine ¾ cup confectioners’ sugar and enough

apricot nectar to make a smooth consistency. Drizzle over

cooled bread.

DOUGH

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Breadman BK2000IB Manuel d'utilisation et d'entretien Page 88