Ingredients
3/4 cup warm water
4 tbsp sugar
1 package active dry yeast
2 3/4 cup all-purpose flour
1/4 cup cold butter or margarine,
1 cut into 4 pieces
1 tsp salt
1 each egg, beaten
1 cinnamon sugar
1 each egg white, slightly beaten
1/4 cup sliced almonds
Directions
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...
Servings: 1 servings
Cinnamon Breakfast Braid Recipe brought to you by Recipe Ideas
Categories: Breakfast; Diabetic
The History of Recipes
Experts have traced the existance of recipes far back into history, certainly as far back into recorded history as the Egypt of the Pharoahs, and quite possibly further than that. Interesting though that is, these, early cook books were just very simple hieroglyphic or cunieform recipes for preparing food.
During Roman times 25BC a roman called Apicius wrote a number of documents detailing recipes enjoyed by wealthy Romans. In his scrolls, he recounts how the meals of wealthy Romans were divided into appetizers, main meal and dessert, something that is very familiar to us today. Aspicius also recounts how the Roman cooks made use of many aromatic flavours, including a few that are still present in modern kitchens such as basil, mint and dill. In the fifteenth century, people returning from the crusades brought back a variety of foods and spices from the holy lands, including spices like coriander, basil and rosemary. The introduction of these new culinary ideas led to an eruption in recipe manuscripts, some of which are now in private collections. By the arrival of the 1900s, cook books were highly popular as a result of better eduction, people having increased free time and having more money. |
We hope you enjoy this Cinnamon Breakfast Braid recipe.
