Apple Cinnamon Raisin Bread Twist

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
Starter
3/4           cup  water
1                cup  bread flour
1           teaspoon  yeast
1/8           cup  dark brown sugar
Dough
2 1/4           cups  bread flour
1              large  egg
3        tablespoons  butter
1/8           cup  dark brown sugar
1 1/2      teaspoons  salt
1 1/2      teaspoons  dry milk
1 1/2      teaspoons  instant yeast
Add At Beep
1/2           cup  raisins
1                cup  apples -- cubed
1         tablespoon  ground cinnamon
1/2      teaspoon  ground nutmeg
Filling
1/2           cup  dark brown sugar
2        tablespoons  ground cinnamon
1/4           cup  butter

In your bread machines pan place the starter ingredient in and set the
machine for the dough or manual cycle and press start. Allow the machine
to mix the ingredients for 10 minutes or until a smooth batter is formed.
Press the stop or cancel button. Allow the starter to sit for 12 hours and
then remove the pan from the bread machine, cover with plastic and place
in the fridge overnight. The next morning remove the pan with the starter
in it and allow to warm on the counter for 6 hours.

Put the raisins and apples in a bowl and 1/4 cup of flour from the dough
ingredients, coat the raisins and apples with the flour and set aside. Add
the dough ingredients to the pan (remember that because you used 1/4 cup
of the flour on the apples and raisins you add 2 cups of flour now) then
and set your bread machine for the dough or manual cycle and press start.
When the machines add ingredients beep sounds add in the flour coated
raisins and apples as well as the rest of the Add At Beep ingredients. Or,
if your machine doesn't have an add ingredients beep add them during the
last 10 minutes of the final kneading. Let the dough or manual cycle
complete.

Remove the dough from the machine to a lightly floured work surface. Knead
out the air and then roll the dough out in to a rectangle that is as wide
as one of your sheet pans is long and 3 times as long as the dough is
wide. Combine the filling ingredients in a small bowl and mix until
creamy. Spread this mixture over the dough. Roll the dough up jelly roll
style starting from the narrow end. You should now have a nice rolled
dough log. Cut the dough log in half the long way. You will end up with
two long strips.

Place one of the strips (cut side up) on a greased or parchment covered
baking sheet. Then place the other strip right next to it. Start at one
end and start wrapping the two strips together keeping the cut sides up.
When your done pinch the ends together. You should now have a nice twist.

Cover the dough with a light damp towel and put in a warm place to rise
until doubled. Then bake in a 350 degree oven for 30 to 40 minutes or
until the bread reads 200 degrees inside.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 283 Calories; 8g Fat (24.8%
calories from fat); 6g Protein; 48g Carbohydrate; 2g Dietary Fiber; 34mg
Cholesterol; 349mg Sodium.  Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2
Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates.

NOTES : This recipe is perfect for French toast, regular toast or
for the bread called for in the Bread Pudding of Death
recipe.

Variations:

1. When you roll-up the dough you can add more raisins or
nuts at this point.

2. Use cranraisins (dried cranberries), dried blueberries,
dried cheeries or any other dried fruit in place of the
raisins.

3. If you want to make this faster you can forgo the long
fermentation. Simple combine the starter and dough
ingredients in your machine, select the dough or manual
cycle and press start. Then finish the recipe per
instructions. It won't have the same taste, but it will
still be a good bread.
Tags: dough, recipe, sweet, treat