20 Servings
Bread American
Breakfast Brunch Desserts Christmas Easter Bread American
Bread:
1 package st
1/2 cup water warm for st
1/2 cup ter
1/2 cup White ar
3/4 teaspoon t
1 cup ur
4 ea s
1/2 cup termilk, cream or milk
Filling:
1/2 cup wn sugar
1/3 cup ur
1 1/2 tablespoon namon
1/2 teaspoon meg
4 cup Fresh barb chopped
3 cup Mini shmallows
Streusel topping:
3 tablespoon ur
3 tablespoon wn sugar
3 tablespoon ter
Dissolve yeast in water. wait 5 min or so. put first 8 ingredients in food processor. blend till smooth Add 3-4 cups flour until smooth and still sticky. pulse between each. put into greased pan into refrigerator. 6-24 hours, it will rise (I have also made it after an hour) combine all filling ingredients combine all steusel ingredients till course crumbs divide in half. turn onto heavily floured board. roll out to 12x9 rectangle. butter the center one-third down the middle. add half of the filling, mounding slightly. fold the two sides in loosely, pinching at the ends to seal. with a sharp knife, cut lines into dough to allow steam to escape while cooking. transfer to a cookie sheet (I roll out onto floured butcher paper and then transfer by using the paper as a cradle till I get it onto the cookie sheet). moisten top with cream or milk. sprinkle half of steusel topping down the center repeat with 2nd half. allow to rise in warm place 45-60 min. double or so. bake in 350 oven 25 to 30 minutes. some filling will drip out and probably brown, but this does not effect bread. cut with a pizza wheel into 3" bars, and then I cut these in half again. Delicious warm from the oven, cooled, or reheated for 8 min in 350 oven.
VIEW THE RECEIPT
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