Bread Machine Caramel Apple Pecan Bread Food

BREAD MACHINE CARAMEL APPLE AND PECAN BREAD

Steps:

• 1. Measure carefully, placing all ingredients except apple and pecans in bread machine pan in the order recommended by the manufacturer. Add apple and pecans at the Raisin/Nut signal or 5 to 10 minutes before last kneading cycle ends. 2. Select Sweet or Basic/White cycle. Use Light crust color. Do not use delay cycle. Remove baked bread from pan, and cool on wire rack.

BREAD MACHINE CARAMEL APPLE PECAN BREAD

Steps:

• Measure carefully, placing all ingredients except apple and pecans in bread machine pan in the order recommended by the manufacturer. Add apple and pecans at the Raisin/Nut signal or 5 to 10 minutes before last kneading cycle ends. Select Sweet or Basic/White cycle. Use Light crust color. Do not use delay cycle. Remove baked bread from pan and cool on wire rack.

CARAMEL-PECAN ROLLS FOR BREAD MACHINE

Steps:

• 1. Place all Dough ingredients in bread pan in the order listed. Select SWEET DOUGH cycle.
• 2. Grease 13x9x2 inch rectangular pan. Mix 1/3 cup margarine, the brown sugar, corn syrup and pecan halves. Spread mixture in pan.
• 3. Mix 1/2 cup granulated sugar and the cinnamon. Flatten dough with hands or rolling pin into 15x10 inch rectangle. Spread with 2 tablespoons margarine: sprinkle with sugar-cinnamon mixture. Roll up tightly, beginning at 15 inch side. Pinch edge of dough into roll to seal. Cut roll into 1 inch slices. Place in pan. Cover: let rise in warm place about 1 hour or until double.
• 4. Heat oven to 375 degrees. Bake 22 to 27 minutes or until golden brown. Immediately invert pan onto heat proof serving plate or tray. Let pan remain a minute so caramel can drizzle over rolls.

CARAMEL APPLE PECAN BREAD

Steps:

• 1. Preheat oven to 350 degrees
• 2. In a medium bowl, mix by hand the melted butter, sugar, milk, eggs and vanilla until well combined.
• 3. Add flour, baking powder, baking soda and 1 tsp cinnamon and stir until just mixed.
• 4. In a small bowl, add apples (I used gala) caramel, pecans and 1 tsp cinnamon. Mix well.
• 5. Add 1/2 the apple mixture to the batter and stir to combine. Pour into greased loaf pan, I used PAM spray. Add remaining apple mixture to top of batter and gently press into the batter with spatula.
• 6. Bake at 350 degrees for one hour or until toothpick Inserted comes out clean. Let cool 15 to 20 mins in pan. Allow to completely cool before slicing.

APPLE CHUNK BREAD FOR THE BREAD MACHINE

Steps:

• Put the first 7 ingredients in the pan in the order suggested by the manufacturer. Set for a medium crust.
• At the beep add the peeled and diced apples.

CARAMEL-GLAZED APPLE BREAD

Steps:

• Heat oven to 350°F. Grease bottoms only of 2 (8x4-inch) loaf pans with cooking spray or shortening.
• In large bowl, stir together apples, 1 cup brown sugar, the buttermilk, oil and eggs. Stir in remaining bread ingredients just until dry ingredients are moistened. Pour into pans.
• Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes on cooling rack. Loosen sides of loaves from pans; remove from pans and place top sides up on cooling rack. Cool completely, about 1 hour.
• In 1-quart saucepan, melt butter over medium heat. Stir in 1/4 cup brown sugar. Heat to boiling, stirring constantly; reduce heat to low. Boil and stir 2 minutes. Stir in milk. Heat to boiling; remove from heat. Cool to lukewarm, about 30 minutes.
• Gradually stir powdered sugar into glaze mixture. Place saucepan of glaze in bowl of cold water. Beat with spoon until smooth and thin enough to drizzle. If glaze becomes too stiff, stir in additional milk, 1/2 teaspoon at a time, or heat over low heat, stirring constantly. Drizzle glaze over loaves. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

CARAMEL PECAN CINNAMON ROLLS (BREAD MACHINE RECIPE)

Steps:

• Rolls:
• Place ingredients in machine following the specifications of that particular machine. Set for dough cycle. If bread machine seems to be working too hard to mix dough, sometimes I add 1 - 2 Tbls vegetable oil to get it moving better.
• After complete on dough cycle, remove from machine and roll out to about 17x10" rectangle. The larger you roll the rectangle, the more layers you have, which is really nice.
• Caramel Pecan Topping:.
• Mix butter, brown sugar and water together in a small saucepan, heat on low until butter is melted.
• Increase heat to medium and boil, stirring constantly, for 3 minutes.
• Stir in vanilla and remove from heat.
• Pour into cake pan, then place pecan halves over the caramel.
• Filling:
• Mix together brown sugar, pecans and cinnamon.
• Moisten the dough by brushing with milk.
• Sprinkle brown sugar, pecan and cinnamon mixture over top.
• Roll tightly from long end, pinching edges closed when completely rolled (sometimes putting a little milk on the edge helps seal it).
• Slice rolled dough into 1/2" slices (or larger if a larger bun is preferred).
• Place into pan on top of caramel.
• Let rise until doubled (about an hour, or quicker if you put the pan on a heating pad).
• Bake at 350° for 20 minutes, until golden. Do not overbake.
• Invert onto a cookie sheet immediately, before caramel hardens.