Fruit Ladder Loaves
I took a bread machine class back in the 90’s at the ladies home extension office in Norman and the book that the class followed was Fleishmann’s Bread Machine Favorites. This is my tweaked recipe of one of the first things we learned to make in the class and it is truely delicious. This is for the bread machine, but if you want to make it by hand, just following one of your favorite manual recipes for order of ingredients and process using the following ingredients.
-Penny
1-POUND RECIPE INGREDIENTS
2/3 cup milk
1 large egg
1 tablespoon butter or margarine
1/2 teaspoon salt
2 cups bread flour
4 teaspoons sugar
1 1/2 teaspoons FLEISCHMANN’S Bread Machine Yeast
Filling:
2 Rome apples
2 fistfulls fresh cranberries
about 7 large dates
about 2 T water
1 cup packed brown sugar
1 t cinnamon
1/2 c chopped nuts
Directions
| Add milk, egg, butter, salt, bread flour, sugar, and yeast to bread machine pan in the order suggested by manufacturer. Select dough/manual cycle. Meanwhile, for filling, in a small saucepan combine fruit, water, cinnamon and brown sugar. Bring to boiling; reduce heat. Simmer, uncovered, 5 to 7 minutes or until liquid is nearly absorbed. Cool. When cycle is complete, remove dough from machine to a lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. Divide dough in half.Roll half of dough into an 8-inch square. Place on a greased baking sheet. Spoon half the filling in a 4-inch-wide strip down the center of dough, sprinkle on nuts, leaving 2 inches on each side. With sharp knife, slit dough at 1-inch intervals along each side of filling. Fold strips diagonally over filling, alternating from side to side. Repeat with remaining dough and filling. Cover and let rise in a warm, draft-free place until almost doubled in size, 30 to 35 minutes. Bake at 350oF for 25 to 30 minutes or until done. (For even browning, switch positions of sheets halfway through baking.) Remove from sheets; cool on a wire rack.
Drizzle loaves with Glaze. Makes 2 small loaves. GLAZE: Combine 1/2 cup sifted powdered sugar, 1/4 teaspoon SPICE ISLANDS Pure Vanilla Extract, and enough milk (2 to 3 teaspoons) to make glaze of drizzling consistency. Large Ladder Loaf: Do not divide dough in half. Roll the dough into a 12-inch square. Spoon all of the filling in a 4-inch-wide strip down center of dough, leaving 4 inches on each side. Continue as directed above, except bake for 30 to 35 minutes. Makes 1 large loaf. Cycle: Dough/manual cycle. |
Nutrition Information
| Nutrition information per serving (1/10 of recipe): calories 233; total fat 5g; saturated fat 1g; cholesterol 26mg; sodium 148mg; total carbohydrate 43g; dietary fiber 1g; protein 6g. |
