Bake for the Cure Baking Contest
Catherine Blackwood, 1st Place, Ohio State Fair 2009
Bread Ingredients:
2 Pkg. Fleischmann’s regular or quick active dry yeast
½ C warm water
4 C all-purpose flour
1/3 C sugar
2 tsp. salt
1 C cold butter but into small pieces
4 eggs
1 C milk
1 C jam or preserves (any flavor)
Almond Glaze:
1 ½ C powdered sugar
2/3 tsp almond extract
2-3 T milk
Instructions:
Dissolve Fleischmann’s yeast in warm water in large bowl.
Stir in flour, sugar and salt
Cut in butter using pastry blender until mixture looks like fine crumbs
Separate eggs: refrigerate egg whites for brushing on dough before baking
Stir egg yolks and milk into the flour mixture until soft dough forms
Cover bowl with plastic wrap and refrigerate between eight and 12 hours
Lightly grease 2 cookie sheets with shortening
Gently push fist into dough to deflate.
Divide dough in half
Roll ½ dough into 12x8 inch rectangle on lightly floured surface using floured rolling pin. If dough becomes too sticky while rolling, refrigerate 5-10 minutes.
Place rectangle on cookie sheet
Spread ½ cup jam in 3-inch strip lengthwise across center of rectangle
Make 4-inches long diagonal cuts of 1 inch intervals on each 12-inch side of rectangle.
Fold strips over jam, alternating sides and overlapping strips to cover jam completely
Press ends to seal
Let rise uncovered at room temperature for about one half hour or until fluffy.
Bake at 350 for about 20 minutes
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