Makes 1 large braid / This beautiful bread makes a good accompaniment to all meats and most vegetables. You can substitute 2 cups whole-wheat flour for the all-purpose flour for an extremely tasty result, but you won't get the same vibrant yellow color. Unless the apple skins are tough, I like to leave them intact for additional fiber.
Recipe Ingredient Details:
1/2 cup water
2 scant tablespoons or 2 (1/4-ounce) packages active dry yeast
1 cup low-fat or skim milk
1 large egg, beaten
1/4 cup unsalted butter, softened
1/4 cup turbinado or light brown sugar
2 tablespoons curry powder
2 teaspoons salt
5-6 cups unbleached all-purpose flour
1 cup finely chopped tart apple
1 cup currants
1 cup shredded unsweetened coconut
1 tablespoon cold water
Heat water to about 110°. In a large bowl, sprinkle yeast over water. Heat milk to about 110° and add to yeast mixture along with beaten egg, butter, sugar, curry, salt, and 3 cups flour. Beat vigorously. Add apple, currants, and coconut. Beat to combine. Add flour, a little at a time, until dough pulls away from bowl sides.
Turn dough onto a floured work surface and knead until smooth and elastic. Place in an oiled bowl and turn to coat. Cover and let rise until doubled, about 1 hour.
Turn dough onto a lightly oiled work surface and divide into thirds. Roll each piece of dough into a 22-inch-long rope. Lay ropes side by side. Braid ropes, starting in the center and working toward both ends. Pinch ends together and tuck under. Carefully lift braid and place on a parchment-lined or well-greased baking sheet. Cover and let rise until almost doubled.
Preheat oven to 375°. Beat egg with water and brush on braid. Bake 45 minutes, or until done. Immediately remove from baking sheet and cool on a rack.
Recipe Additional Notes:
Calories 113,Fat 3,Perfat 22,Sat Fat 3g,Cholesterol 16mg,Carbo 19,Protein 3,Fiber 1,Sodium 138mg
Mon, 2012-08-13 16:29