SERVINGS
-SOURCE: FILE/BREAD1-
6 1/2 ea To 7 – cups all-purpose 1 ea – cup milk
-flour 1 ea – cup orange juice
2 ea – pkg (8 oz) chopped dates, 2 ea – tsp cinnamon
-pitted and finely snipped 1 ea – cup water
1 ea – cup wheat germ 1 ea – egg white, lightly beaten
1/4 ea – cup sugar -with 1 Tbsp water
2 ea – eggs, at room temperature 1/2 ea – cup butter or margarine
2 ea – pkg active dry yeast Non-stick cooking spray
2 ea – tsp salt
In a large bowl, mix 2 cups flour, 1/3 cup wheat germ, sugar, yeast
and salt. Heat milk, water, butter and 1/2 cup dates to 125 to 130
degrees. Add to dry ingredients; beat 2 minutes at medium speed of
electric mixer. Add eggs and 1/2 cup flour. Beat at high speed 2
minutes. Stir in enough additional flour to make a stiff dough. Knead
on lightly floured surface until smooth, about 8 to 10 minutes. Place
in bowl coated with non-stick cooking spray. Spray top of dough with
cooking spray. Cover; let rise in warm, draft-free place until
doubled in size, about 1 hour. In saucepan, combine remaining dates,
orange juice and cinnamon. Cook and stir over medium heat until
thickened, about 10 minutes. Remove from heat and stir in remaining
wheat germ; cool. Reserve. Punch down. Shape as desired (directions
follow). Spray shaped dough with cooking spray. Let rise in warm,
draft-free place until doubled in size, about 30 to 60 minutes. Brush
with egg white. Bake @ 375 degrees (45 to 50 minutes for loaves 12 to
15 minutes for twists 25 minutes for cornucopia or until done). If
needed, cover with foil during last 5 to 10 minutes to prevent over
browning. Remove from pans; cool on wire racks. ALTERNATE SHAPES Twin
Loaf Divide dough into 4 equal pieces. Roll each to 8 x 9″. Spread
each with 1/4 filling. Roll up tightly from long side as for jelly
roll; pinch seams and ends to seal. Place two halves, side by side,
seam sides down in 9 x 5 x 3″ loaf pan coated with cooking spray.
Repeat with remaining two loaves. If desired, sprinkle with
additional wheat germ before baking. Breakfast Twists Divide dough
into four equal parts. Roll one piece to 8 x 20″. Spread 1/4 filling
on dough to within 1/2″ of edges. Lift 8″ end and fold over 1/3 of
dough; lift other 8″ end and fold over opposite 1/3 dough to enclose
filling. Starting from folded side, cut into 8 strips. Twist each
strip at middle and place on baking sheet coated with cooking spray.
Repeat with reserved dough and filling. To serve, top with
confectioners sugar, if desired. Cornucopia Divide dough into 8 equal
pieces. Reserve 4 pieces and 1/2 filling for second cornucopia. Roll
one piece to 3 x 10″. Spread about 1/4 cup filling in 1″ strip down
center of dough. Pull up edges and pinch seams and ends to seal.
Place on baking sheet coated with cooking spray. Turn up 4″ of end to
make “J” shape. Roll remaining three pieces of dough to 3 x 20″Spread
about 1/4 cup filling in 1″ strip down center of each piece. Pull up
edges and pinch seams and ends to seal. Coil end of one rope on
baking sheet above top of “J” to make end of basket; then wrap over
and under “J”. Continue wrapping remaining ropes around “J” making
each turn slightly looser to enlarge basket. Repeat with reserved
dough and filling. To serve, garnish with dried fruits and nuts, if
desired.
Yields
1 loaf