 |
Prep Time: 45 Minutes Cook Time: 25 Minutes |
Ready In: 70 Minutes Servings: 24 |
|
I guarantee that one slice of this sweet, tender bread will not be enough...despite your good intentions! I copied the recipe from my sister, who often made it for Sunday dinners.Kathy Rairigh, Milford, Indiana Ingredients:
1 package (1/4 ounce) active dry yeast |
1/4 cup warm water (110° to 115°) |
1 cup warm milk (110° to 115°) |
1/4 cup butter, cubed |
2 eggs, lightly beaten |
1/4 cup honey |
1 teaspoon salt |
2 cups granola without raisins, crushed |
3-3/4 to 4-1/4 cups king arthur unbleached all-purpose flour |
filling: |
1-1/2 cups granola without raisins, crushed |
2/3 cup honey |
1/3 cup plus 2 tablespoons butter, softened |
glaze: |
3/4 cup confectioners' sugar |
1/4 cup honey |
2 tablespoons butter, softened |
1 to 2 teaspoons milk, optional |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add milk, butter, eggs, honey and salt; mix well. Add granola and 2 cups flour; beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough. Do not knead. Cover and let rise in a warm place until doubled, about 1 hour.
2. Punch dough down; turn onto a well-floured surface. Roll into an 18x12-in. rectangle. Combine filling ingredients; spread over dough. Cut lengthwise into three strips. Roll up each strip jelly-roll style, beginning at a long side; pinch edges and ends to seal well.
3. Place ropes seam side down on a well-greased baking sheet. Braid ropes together (do not stretch); seal ends. Cover and let rise until doubled, about 1 hour.
4. Preheat oven to 350°. Bake 25-30 minutes or until golden brown. Remove to a wire rack. Combine glaze ingredients; frost warm braid. Cool before slicing. Yield: 1 loaf (24 slices).
|
|