..
Batter Up Bread Recipe
Makes 1 loaf
3-1 / 2 cups all-purpose flour
1 / 4 cup sugar
2 envelopes FLEISCHMANN'S Rapid Rise Yeast
1 / 4 teaspoon salt
1 teaspoon grated orange peel
1 / 2 cup water
1 / 2 cup butter or margarine
6 large eggs
Vanilla Syrup (recipe follows)
Apricot Glaze (recipe follows)
Directions
In a large bowl, combine 1-1 / 2 cups flour, sugar, undissolved yeast,
salt, and orange peel. Heat water and butter until very warm warm
(120=C2=B0 to 130=C2=B0). Gradually add to flour mixture
Beat 2 minutes at medium speed of electric mixer, scraping bowl
occasionally. Add eggs and 1 cup flour; beat 2 minutes at high speed.
Stir in remaining flour to make a soft batter. Turn into greased 12-cup
fluted tube pan. Cover; let rise in warm, draft-free place until doubled
in size, about 1 hour.
Bake at 375=C2=B0 for 25 to 30 minutes or until done. Before removing
from pan, immediately prick surface with fork. Pour Vanilla Syrup over
cake. Let stand 10 minutes to allow syrup to be absorbed. Remove from
pan; cool on wire rack. Brush with Apricot Glaze.
Vanilla Syrup: In a saucepan, combine 3 / 4 cup water and 3 / 4 cup
sugar. Bring to a boil, stirring constantly. Reduce heat; simmer until
sugar is completely dissolved, about 5 minutes. Remove from heat; stir
in 1 teaspoon vanilla extract.
Apricot Glaze: In a saucepan, melt 3 / 4 cup sieved apricot jam over
medium-low heat. Remove from heat; stir in 2 tablespoons Grand Marnier
or other orange flavored liqueur.
Nutritional Information: Per Serving:
Serving size : 1 slice (1 / 12 of recipe)
Calories : 360; Total fat : 11 g; Saturated fat : 6 g;
Cholesterol : 125 mg; Sodium : 170 mg; Carbohydrates : 58 g; Dietary
fiber : 1 g; Protein : 8 g
|
