Thursday, February 21, 2008

Egg Braid



This recipe was shared by Andrea Carter, Indio,CA at an enrichment cooking activity. She claimed it was no fail so I tried it and she was right. You can also vary the filling by adding other flavors, fruits, or even going for savory, like garlic and cheese.

Source: Family Circle


Prep: 30 minutes
Rise: 1-3/4 to 2 hours
Bake: 30 minutes

Ingredients

Dough:

2 cups bread flour

3 cups all-purpose flour

1 envelope active dry yeast

3 tablespoons sugar

1-1/2 teaspoons salt

1/4 cup unsalted butter, cut up

1 cup water

3 large eggs, slightly beaten

Filling:

6 ounces cream cheese, softened

1/4 cup sugar

1/4 cup all-purpose flour

1 large egg

1 teaspoon vanilla extract

1/4 ground ground nutmeg

Glaze:

1 large egg, lightly beaten



Directions

1. Dough: In large bowl, mix 1 cup bread flour, 1 cup all-purpose flour, yeast, sugar and salt.

2. In saucepan, melt butter in water. Let cool to 120 degrees F to 130 degrees F on instant-read thermometer. Add to flour; beat with spoon until combined. Stir in eggs. Stir in remaining bread flour, then all-purpose flour, 1 cup at a time.

3. Knead dough on floured surface until smooth, 5 to 10 minutes, adding flour if needed. Place in greased bowl; turn to coat. Cover with towel. Let rise in warm place until doubled, 1 hour.

4. Filling: In small bowl, beat cream cheese, sugar, flour, egg, vanilla and nutmeg until smooth. Set aside.

5. Punch down dough; let rest 5 minutes.

6. Divide dough in half. Cover one half. Divide remaining half into thirds. Roll out a third into 15 x 5-inch rectangle. Spread with 3 tablespoons filling. Roll up from long side. Repeat with remaining 2 pieces.

7. Lightly coat 2 baking sheets with cooking spray. Braid 3 ropes. Tuck ends under. Place on baking sheet. Cover loosely with plastic.

8. Repeat with other half of dough for second loaf. Cover; let rise until doubled, about 45 minutes.

9. Heat oven to 375 degrees F. Uncover loaves. Brush with egg glaze.

10. Bake in 375 degree F oven for 30 minutes or until loaves sound hollow when tapped. Transfer to rack; cool. Makes 2 loaves (12 servings each).

Nutrition facts per serving:
calories: 168
total fat: 6g
saturated fat: 3g
cholesterol: 57mg
sodium: 180mg
carbohydrate: 24g
fiber: 1g
protein: 5g

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