3 tb Instant potato flakes
1/4 c Sweetened condensed milk
1/2 c Water (for Welbilt/DAK
-machines add 2 tbsp more)
1/2 ts Vanilla extract
1/4 ts Lemon extract -or-
1 Lemon; grated rind of
2 Eggs
3 c Bread flour
1 ts Salt
4 tb Butter or margarine
1/3 c Sugar
1 pn Nutmeg
3 ts Active dry yeast
1 Egg white; lightly beaten
Date: Mon, 1 Apr 96 16:51:48 EST
From: “Johnnye Tamaru” johnnye@VNET.IBM.COM
This is a very sweet coffee cake bread with a hint of lemon. It is
delightful with afternoon tea. The recipe is from “Bread Machine Magic” by
Linda Rehberg and Lois Conway.
Place all ingredients except egg white in bread pan, select Dough setting,
and press start. When dough has risen long enough, the machine will beep.
Turn off bread machine, remove bread pan, and turn out dough onto a floured
countertop or cutting board. Grease an 8- or 9- inch pie tin. Gently roll
and stretch the dough into a 30-inch rope of even thickness from one end to
the other. Starting at one end and working to the other, gently twist the
rope. Place one end of the twisted rope of dough in the center of the
greased pie tine; carefully coil the rest of the rope around the center,
filling the pan. Cover and let rise in warm oven at least 1 hour until
doubled. (Hint: To warm oven slightly, turn oven on Warm setting for 2
minutes, then turn it off, and place covered dough in oven to rise. Remove
pan from oven to preheat). Preheat oven to 325 degrees F. Brush dough with
egg white. Bake for 50 to 60 minutes until brown. Remove from oven, cool on
rack in pan. When cool, remove from pan, thinly slice, and serve.
MM-RECIPES@IDISCOVER.NET
MEAL-MASTER RECIPES LIST SERVER
MM-RECIPES DIGEST V3 #93
From the Meal
Yields
12 Servings