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Friday, October 21, 2011

Recipe: Butter Braid Bread Base (Bread Machine)

Butter Braid Bread Base (Bread Machine)

3/4 cup water
1 egg, slightly beaten
2 teaspoons vanilla
6 Tablespoons sugar
1/4 cup butter (softened)
3 cups flour
1 teaspoon salt
2 Tablespoons dry milk
2 1/4 teaspoon yeast (a yeast cake)

Add to bread machine in order listed and set on "dough cycle.

Cut dough in half to make two breads. Roll each out into a rectangle.
Add your fillings (see below for options) in the center of each dough, leaving space on the edges.
Cut 1 inch strips on the sides from the edge to center. Fold in and tuck under strips to give it a braided appearance.

Let rise for 45 minutes. Bake at 375 degrees for 15 -20 minutes or until lightly brown. Add frosting or glace (see options below)

Now for all the options. You can use any combination of the following.

Option 1 Filling options for cream cheese frosting:
-Apple Pie Fillings
- Cherry Pie Filling
- Blueberry Pie Filling
-Peach Pie Filling
- Lemon Pie Filling

Basically any type of pie fillings will do, and those listed above are best with the cream cheese frosting on the top.

Cream Cheese Frosting

4 oz Cream Cheese
2 Tablespoons Butter
3 Tablespoons Powdered Sugar
1 teaspoon Vanilla extract

Melt cream cheese and butter together. Add vanilla and powdered sugar. Pour over butter braid.

Option 2 fillings for glaze:

- Cinnamon 1/4 melted butter, 1/3 cup brown sugar, 1 teaspoon cinnamon)
- Jam or Jelly

Glaze Recipe:

1 cup powdered sugar
1/4 teaspoon vanilla
3 - 4 tablespoons milk

Mix together, adding milk as needed.

That's it! The fun part of this recipe is trying out different fillings and toppings for the bread and coming up with completely different breads each time.


Garden of Egan said...

YUM! That looks beautiful.
I bet it smelled heavenly while cooking.

Linztupperware said...

Can you make this the night before and then stick it in the oven in the morning?

Sondra Murray said...

I don't know if the dough will hold up with "wet" pie filling or cream cheese inside and not fall apart overnight in the fridge. I think it would cook flat because the moisture will seep into the dough. What I do is cook it normally and in the morning put it in the microwave to warm it up (we do this with cinnamon rolls too). It gives it a "just out of the oven" texture and warmth.


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