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Sunday, July 6, 2008

*Fruit Fan Bread*

Hello, today I decided on fan-bread. This is a little harder than most recipes. these are shaped like a cinnamon roll, but they are all connected to each other; hence the name fan bread. I hope my instructions are easy enough for you to under stand. If you have any questions, you can e-mail me or ask me in the comment area and I'll get back to you as soon as possible.Here is the recipe.

*Fruit Fan Bread*

Servings: about 12

¼ Cup Warm Water, 105°f.-110°f.
2 Tbls. Dry Yeast
½ Tsp. Sugar
¼ Tsp. Ground Ginger
2 Cups Whole Wheat Flour
1 Cup Warm Milk, 105°f.-110°f.
6 Tbls. Butter, softened
1/3 Cup Maple Syrup
3 Eggs, Divided
1½ Tsp. Salt
2 Tsp. Lemon Zest
2½-3 Cups Flour
1 Cup Fruit Preserves, Your Choice Of Flavor
1 Tbls. Water

Combine water, yeast, sugar, and ginger, in a large bowl; stir to dissolve.Allow mixture to sit about 5 minutes, until foamy. In a large bowl mix together wheat flour, milk, butter, syrup, 2 eggs, salt, and lemon zest. Beat until smooth, for about 1 minute. Add the yeast mixture and a ½ cup of flour. Mix until blended. Mix in remaining flour, a little at a time, until a soft dough forms. Lightly grease a large bowl, and set to the side. Turn dough onto a lightly floured surface. Kneed for 5 minutes, or until smooth and elastic. Shape in a ball, cover and let rest for 10 minutes. Now place dough in the greased bowl, turning once to coat. Cover with a towel; let rise in a warm place for about 1 hour and 30 minutes, or until doubled in size. Coat 2 baking sheets or you may grease them. Punch dough down and divide in ½. Turn 1 ball out on to a lightly floured surface. Use a rolling pin and roll into a 9 inch square. Spread a ½ cup of fruit preserves of your choice on to dough. leaving an 1 inch border uncovered. Roll into one big jelly role and pinch seams to seal. Move to a prepared baking sheet. Using a pair of scissors, make deep cuts down one side of the roll, Cutting about ¾ of the way through, leaving about 1 inch in between each cut. Take one hand and roll one slice to opposite side, doing this alternately. Repeat with other ½ of dough. Cover with plastic and let rise in a warm place for about 1 hour, or until doubled in size. Preheat oven at 350°F. In a bowl, beat the remaining egg with water and brush tops of loafs with mixture. Bake the loafs for 45 minutes, until golden brown. Move to wire rack and cool completely.

Per Serving: 341 Cal (21% from Fat, 10% from Protein, 69% from Carb); 9 g Protein; 8 g Tot Fat; 4 g Sat Fat; 2 g Mono Fat; 1 g Poly Fat; 60 g Carb; 4 g Fiber; 19 g Sugar; 53 mg Calcium; 2 mg Iron; 393 mg Sodium; 78 mg Cholesterol.

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