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Maple Walnut Braid
Lots of good for you ingredients.
1 large loaf
1 hour, 30 to 45 minutes
35 to 45 minutes
1/4 cup warm water (100° to 110°F)
1 (2-1/4 tsp.) envelope Fleischmann's® Active Dry Yeast
1 teaspoon maple syrup
1 cup water
1/4 cup maple syrup
1/2 cup small curd cottage cheese
1/4 cup butter OR margarine
1 teaspoon salt
1/2 cup old fashioned oats plus 1 tablespoon for garnish
2 tablespoons wheat germ plus 2 teaspoons for garnish
2-1/2 cups whole wheat flour
1 cup chopped dates
1/2 cup chopped walnuts
1 to 1-1/2 cups all-purpose flour
1 egg plus 1 tablespoon water for glaze
1/2 cup powdered sugar
2 tablespoons maple syrup
2 to 3 teaspoons hot water
1/4 cup maple syrup
Combine 1/4 cup water, yeast and 1 teaspoon maple syrup in large mixer bowl. Let stand 5 minutes, until foamy. Heat 1 cup water, 1/4 cup maple syrup, cottage cheese and butter until warm (100° to 110°F) and add to the yeast mixture. Add salt, 1/2 cup oats, 2 tablespoons wheat germ and whole wheat flour; beat for 2 minutes at medium speed. Stir in dates and walnuts. Add enough remaining all-purpose flour to make a soft dough.
Knead dough on lightly floured surface for 6 to 8 minutes, until smooth and elastic. Place dough in a well greased bowl, turning once to coat. Cover and let rise in a warm, draft-free place until doubled, about 1 hour.
Punch dough down and divide into 3 equal pieces. Roll each piece into a rope about 16-inches long. Line up the 3 rolls next to each other on a greased baking sheet. Braid, tucking the ends under. Cover and let rise in a warm draft-free area for 30 to 45 minutes or until doubled in size.
Beat egg and water. Brush lightly on braid. Sprinkle with remaining oats and wheat germ.
Bake in preheated 350°F oven for 35 to 45 minutes, until golden. Remove to wire rack to cool.
To prepare Maple Icing, combine powdered sugar, maple syrup and enough water for desired consistency. Drizzle over bread.