Sugar N Spice Wreath For Bread Machine Food

SUGAR AND SPICE WREATH

Steps:

• Measure carefully, placing water, sour cream, egg, flour, granulated sugar, salt and yeast in bread machine pan in the order recommended by the manufacturer. Select Dough/Manual cycle. Do not use delay cycles.
• Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.
• Grease large cookie sheet with shortening. Divide dough into thirds. Roll each third into 26-inch rope; place ropes side by side. Starting at middle, braid one end together gently and loosely; repeat with other end. Pinch ends to fasten. Shape braid into circle on cookie sheet; pinch ends together. (Wreath can be covered with plastic wrap and refrigerated up to 48 hours. Before baking, remove the wreath from the refrigerator and remove plastic wrap. Cover with a kitchen towel and let rise in a warm place about 2 hours or until double.) Cover and let rise in warm place 45 to 50 minutes or until double. (Dough is ready if indentation remains when touched.)
• Heat oven to 350°. Brush beaten egg over dough. Mix sugar crystals, cinnamon, cloves and nutmeg; sprinkle over dough. Bake 25 to 30 minutes or until golden brown.

SUGAR AND' SPICE WREATH

Steps:

• Measure carefully, placing water, sour cream, egg, flour, granulated sugar, salt and yeast in bread machine pan in the order recommended by the manufacturer. Select Dough/Manual cycle. Do not use delay cycles.
• Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.
• Grease large cookie sheet with shortening. Divide dough into thirds. Roll each third into 26-inch rope; place ropes side by side. Starting at middle, braid one end together gently and loosely; repeat with other end. Pinch ends to fasten. Shape braid into circle on cookie sheet; pinch ends together. (Wreath can be covered with plastic wrap and refrigerated up to 48 hours. Before baking, remove the wreath from the refrigerator and remove plastic wrap. Cover with a kitchen towel and let rise in a warm place about 2 hours or until double.) Cover and let rise in warm place 45 to 50 minutes or until double. (Dough is ready if indentation remains when touched.)
• Heat oven to 350°. Brush beaten egg over dough. Mix sugar crystals, cinnamon, cloves and nutmeg; sprinkle over dough. Bake 25 to 30 minutes or until golden brown.

BREAD MACHINE MORAVIAN SUGAR CAKE

Steps:

• Place dough ingredients 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.
• Grease a 15x10x1 inch jelly-roll pan or 16x12x1 inch baking pan.
• Place dough in pan; gently stretching it, press it evenly into pan.
• Cover and let rise in warm oven 30 to 45 minues until doubled.
• In small bowl, combine brown sugar and cinnamon for the topping.
• With 2 fingers, poke deep holes all over the dough.
• Sprinkle sugar mixture evenly over dough.
• Drizzle melted butter on top.
• Preheat oven to 350 degrees.
• Bake for 20 to 25 minutes until golden brown.
• Remove from oven, place on serving plate.
• Serve warm without icing or allow coffee cake to cool sightly and combine the confectioners' sugar and milk for the icing and drizzle on top of cooled coffee cake.

ABM RAISIN, DATE & NUT BREAD WREATH

Steps:

• Heat milk in microwave for 2 minutes.
• Add butter to milk and stir until melted.
• Add egg to milk and stir until mixed.
• Put flour, brown sugar, salt, nutmeg, cinnamon, ginger, vanilla and egg in bread pan. Add milk mixture and yeast to bread pan per manufacturer's directions.
• Start bread machine on dough cycle.
• Remove dough and roll out into a 6x24-inch sheet.
• Spread raisins, dates and nuts onto dough leaving about an inch on the edges.
• Add more if needed.
• Peel long edge up and roll up dough, making long roll.
• Pinch edges to seal.
• Lay with edge down into a circle.
• Let rise covered with cloth in a slightly warmed oven for 30 minutes.
• Optional: I use an egg wash to give the bread a more golden shiny look.
• Also I might put slight cuts in the dough to give it texture.
• Bake in 350°F oven for 22 minutes.

MAPLE SYRUP SPICE BREAD (BREAD MACHINE)

Steps:

• Place all ingredients into your Bread Machine, according to the manufacturer's directions.
• You may add the raisins after the beep if your machine allows it, to keep them from being torn up by the dough paddle.

CARDAMOM WREATH BREAD

Steps:

• In a small bowl, combine the warm water and yeast; set aside for 5 minutes.
• 2. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar. Beat until combined, scraping the sides of the bowl occasionally. Add 3 eggs and beat until combined. Stir in the evaporated milk, sour cream, orange peel, cardamom, and salt. Stir in yeast mixture (mixture will look curdled). Stir in as much of the flour as you can with a wooden spoon.
• 3. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).
• 4. Shape the dough into a ball. Place dough in a lightly greased bowl, turning once. Cover; let rise in a warm place until double in size (about 1 hour).
• 5. Punch dough down. Turn out onto a lightly floured surface. Divide dough into six equal portions. Cover; let rest for 10 minutes.
• 6. Roll each portion of dough into a ball. Roll each ball into an evenly thick rope that is 22 to 24 inches long. Line up 3 of the ropes, 1 inch apart, on the lightly floured surface. Starting in the middle, braid by bringing left rope underneath center rope; lay it down. Then, bring right rope under new center rope; lay it down. Repeat to end. On the other end, braid by bringing outside ropes alternately over center rope to center. (Braid the ropes loosely so the bread has room to expand.) Join ends of braid to form a wreath. Carefully transfer wreath to a greased baking sheet. Repeat braiding and shaping into a wreath with remaining three ropes for a second wreath. Cover; let rise until almost double in size (45 to 60 minutes).
• 7. Stir together the 1 egg and 1 tablespoon milk. Brush over tops of wreaths. If you like, top with sliced almonds or coarse sugar. Bake in a 375 degrees F oven about 25 minutes or until lightly browned and bread sounds hollow when lightly tapped (if necessary, cover wreaths with foil the last 5 to 10 minutes to prevent overbrowning). Remove from oven. Transfer wreaths to wire racks and let cool. Serve with Cardamom Butter.

SUGARPLUM SPICE BREAD

Steps:

• In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add 4 cups flour, yeast, cardamom, salt, cinnamon and nutmeg. Heat milk to 120°-130°; add to creamed mixture and beat until moistened. Stir in enough remaining flour to form a firm dough. Turn onto a heavily floured surface. Sprinkle with fruit and raisins; knead until smooth and elastic, 6-8 minutes. Cover and let rise in a warm place until doubled, about 40 minutes., Punch dough down. Turn onto a lightly floured surface; divide into 8 portions. Shape into loaves. Place in 8 greased 5x3x2-in. loaf pans. Cover and let rise until doubled, about 30 minutes. Bake at 350° for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool., For frosting, in a small bowl, cream butter and shortening. Gradually beat in confectioners' sugar, vanilla and enough milk to reach desired spreading consistency. Frost loaves.

SPINACH AND PARMESAN RUSTIC BREAD (BREAD MACHINE)

Steps:

• Heat the olive oil in a frying pan; add the chopped onion and sauté until a light golden color. Add the spinach, stir well to combine and cover tightly.
• Remove from the heat and let stand for 5 minutes. Then stir again and let the pan, uncovered, to cool.
• Place the spinach mixture in the bread machine pan. Add the water and egg.
• Sprinkle the bread flour, ensuring that it completely covers the liquid mixture.
• Now sprinkle the cheese inside.
• Place the salt and sugar in separate corners of the bread pan.
• Make a shallow indention in the center of the flour, add the yeast.
• Set the bread machine to the dough setting. Press start.
• Lightly flour 2 baking sheets.
• When the dough cycle has finished, remove the dough from the machine and place on a lightly floured surface, gently punch the dough down, then carefully roll it out to a rectangle about 1 inch thick.
• Roll up the dough from one long side to form a thick baton shape with a square end.
• Place the baton on the prepared baking sheet, seam side up, cover it with lightly oiled plastic wrap; set aside to rest 15 minutes.
• Turn the bread over and place on the second baking sheet. Plump up the dough by tucking the ends and sides under.
• Cover with the oiled wrap and let rest in a warm place for 30 minutes.
• Preheat the oven to 425°F.
• Using a sharp knife, slash the top of the bread with 5 diagonal slashes.
• Bake for 28 minutes, or until it is golden.
• Turn unto a wire rack to cool.

SUGAR 'N' SPICE WREATH (FOR BREAD MACHINE)

Steps:

• Measure carefully, placing water, sour cream, egg, flour, granulated sugar, salt and yeast in bread machine pan in the order recommended by the manufacturer. Select Dough/Manual cycle. Do not use delay cycles. Process until machine beeps. Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.
• Grease large cookie sheet with shortening. Divide dough into thirds. Roll each third into 26-inch rope; place ropes side by side. Starting at middle, braid one end together gently and loosely; repeat with other end. Pinch ends to fasten. Shape braid into circle on cookie sheet; pinch ends together. (Wreath can be covered with plastic wrap and refrigerated up to 48 hours. Before baking, remove the wreath from the refrigerator and remove plastic wrap. Cover with a kitchen towel and let rise in a warm place about 2 hours or until double.) Cover and let rise in warm place 45 to 50 minutes or until double. (Dough is ready if indentation remains when touched.)
• Heat oven to 350 degrees. Brush beaten egg over dough. Mix sugar crystals, cinnamon, cloves and nutmeg; sprinkle over dough. Bake 25 to 30 minutes or until golden brown.