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Title: Cinnamon Breakfast Braid
Categories: Bread Breakfast Diabetic
Yield: 1 Servings
| 3/4 | c | Warm water |
| 4 | tb | Sugar |
| 1 | pk | Active dry yeast |
| 2 3/4 | c | All-purpose flour |
| 1/4 | c | Cold butter or margarine, |
| Cut into 4 pieces | ||
| 1 | ts | Salt |
| 1 | Egg, beaten | |
| Cinnamon Sugar | ||
| 1 | Egg white, slightly beaten | |
| 1/4 | c | Sliced almonds |
Combine 1/4 cup of the water, 1 tablespoon of the sugar and yeast. Stir to
dissolve yeast and let stand until bubbly, about 5 minutes. Fit processor
with steel blade. Measure flour, butter, remaining sugar and salt into work
bowl. Process until mixed, about 15 seconds. Turn on processor and very
slowly drizzle just enough remaining water through feed tube into flour
mixture so dough forms a ball that cleans the sides of the bowl. Process
until ball turns around bowl about 25 times. Turn off processor and let
dough stand 1 to 2 minutes. Turn on processor and gradually drizzle in
enough remaining water to make dough soft, smooth and satiny, but not
sticky. Process until dough turns around bowl about 15 times. Turn dough
onto lightly greased surface. Cover with inverted bowl and let stand 20
minutes. Prepare Cinnamon Sugar while dough is standing. Roll out dough
into a 9 x 15-inch rectangle. Cut into three 3 x 15-inch strips. Spoon 1/3
of Cinnamon Sugar lengthwise down center of each strip. Pull one edge of
each strip over Cinnamon sugar to meet other edge of same strip. Pinch seam
to seal. Braid the strips together to form a loaf. Tuck ends under and
pinch to seal. Place braid on greased cookie sheet. Brush with beaten egg
white and sprinkle with almonds. Let stand in warm place until doubled,
about 1 hour. Heat oven to 375 F. Bake until evenly brown and loaf sounds
hollow when tapped, 30 - 35 minutes. Remove from cookie sheet and cool on
wire rack. I use only 1 TBS of sugar for the dough and the Brown Sugar
Substitute for the filling...Great for Diabetics...previous next