Cinnamon Sugared Fruit Filled Batter Breads
Rising on a parchment lined pizza pan…..
The recipe off the back of the Fleischmann’s Rapid Rise Highly Active Yeast packet for “Whole Wheat Batter Bread” I began with.
I substituted unbleached all-purpose flour for the whole wheat flour
And I didn’t have a half cup of bran so I left it out. If you are in the mood for a whole grain loaf, by all means make this with whole wheat flour instead of all-purpose.
I mixed 4 cups of flour
Two envelopes Rapid Rise Yeast
And Two teaspoons sea salt in a large bowl and then mixed all with a whisk
Then I mixed the liquids and heated them in the microwave 2 minutes
1-1/2 cups water
1/4 cup milk and 1/4 cup honey
3 Tablespoons unsalted butter
Heat to about 120 degrees until very warm
Mix the liquid ingredients with the dry ingredients and stir with a metal or wooden spoon until blended.
Form into desired amount of loaves-one huge loaf
Two Medium Loaves
4 small loaves…..you get the idea…
Poke an indentation through the center of the loaves with the end of a large wooden spoon or silicone spoon or the side of your clean palm.
Spoon some of the Tropical Holiday Preserves in the indentation.
Sprinkle with cinnamon and then granualated sugar.
Let rise for an hour….
Bake at 375 degrees for about 45 minutes….or less, depending on how large the breads are. If you divide the dough into halves then you will only bake them 25 minutes.
Thanksgiving Day 2013
Recipe by Paulette Le Pore Motzko, Adapted from Fleishcmann’s Whole Wheat Batter Bread recipe.
Photography by Paulette Motzko
Taken with her Android MyTouch Smart Phone set at 5 G