Yield: 12 Servings
|3 tablespoons||Instant potato flakes|
|¼ cup||Sweetened condensed milk|
|½ cup||Water (for Welbilt/DAK machines add 2 tbsp more)|
|½ teaspoon||Vanilla extract|
|¼ teaspoon||Lemon extract -or-|
|1||Lemon; grated rind of|
|3 cups||Bread flour|
|4 tablespoons||Butter or margarine|
|3 teaspoons||Active dry yeast|
|1||Egg white; lightly beaten|
Date: Mon, 1 Apr 96 16:51:48 EST From: "Johnnye Tamaru" <johnnye@...> This is a very sweet coffee cake bread with a hint of lemon. It is delightful with afternoon tea. The recipe is from "Bread Machine Magic" by Linda Rehberg and Lois Conway.
Place all ingredients except egg white in bread pan, select Dough setting, and press start. When dough has risen long enough, the machine will beep.
Turn off bread machine, remove bread pan, and turn out dough onto a floured countertop or cutting board. Grease an 8- or 9- inch pie tin. Gently roll and stretch the dough into a 30-inch rope of even thickness from one end to the other. Starting at one end and working to the other, gently twist the rope. Place one end of the twisted rope of dough in the center of the greased pie tine; carefully coil the rest of the rope around the center, filling the pan. Cover and let rise in warm oven at least 1 hour until doubled. (Hint: To warm oven slightly, turn oven on Warm setting for 2 minutes, then turn it off, and place covered dough in oven to rise. Remove pan from oven to preheat). Preheat oven to 325 degrees F. Brush dough with egg white. Bake for 50 to 60 minutes until brown. Remove from oven, cool on rack in pan. When cool, remove from pan, thinly slice, and serve.
MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #93
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