Cram-Jam Braid Recipe
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Packaged biscuit mix is the timesaving ingredient to make this braided bread recipe that's filled with apricots, dates, and walnuts. Serve it for brunch or tea.
Ingredients
- 1 package active dry yeast
- 1/2 cup warm water (110 degree F to 115 degree F)
- 2-1/2 cups packaged biscuit mix
- 1 tablespoon sugar
- 1 beaten egg
- 1/2 cup apricot preserves or seedless raspberry jam
- 1/2 cup snipped pitted dates
- 1/2 cup chopped walnuts
- Margarine or butter, melted (optional)
- Sugar (optional)
- Dissolve yeast in warm water; set aside. In a large mixing bowl stir together the biscuit mix and the 1 tablespoon sugar; add egg and yeast mixture, stirring until smooth. Turn out onto a lightly floured surface; knead 10 to 15 strokes. Roll dough to a 9-inch square. Place on greased baking sheet.
- In a small mixing bowl combine preserves or jam, dates, and nuts. Spread mixture down center one-third of dough. Make 3-inch-long cuts from the edges of opposite sides toward the center at 1-1/2-inch intervals. Starting at an end, alternately fold opposite strips of dough, at an angle, across the filling. Slightly press ends together in the center to seal. Cover and let rise in a warm place until nearly double (about 30 minutes).
- Bake in a 350 degree F oven about 20 minutes or until golden brown. If desired, brush with melted margarine or butter and sprinkle with additional sugar. Serve warm or cool. Makes 10 servings.
- Calories 241, Total Fat 8 g, Saturated Fat 0 g, Cholesterol 21 mg, Sodium 360 mg, Carbohydrate 39 g, Fiber 2 g, Protein 4 g.
- Percent Daily Values are based on a 2,000 calorie diet
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