Post by Sheila on Apr 25, 2008 10:15:36 GMT -5
60-minute honey-nut ladder loaf
3 3/4 cups flour -- all-purpose
1 tablespoon sugar
1 teaspoon salt
1 package yeast -- rapid-rise
1 cup hot water (125-130)
1 tablespoon margarine -- softened
nut filling-
1/2 cup almonds -- sliced
1/2 cup raisins
1/2 cup coconut -- flaked
2 tablespoons honey
2 tablespoons margarine -- melted
1/2 teaspoon cinnamon
Set aside 1 cup flour.
Mix remaining flour, sugar, salt, and yeast in mixer bowl. Stir in hot
water and margarine.
Add enough reserved flour to make soft dough.
Knead 4 minutes. Roll dough to 14 x 8" rectangle.
Place on greased baking sheet. Spread filling down center third. Cut
1" wide strips from sides of filling to dough edges. Alternately fold
strips over filling.
Cover. Place boiling water in large shallow pan on counter. Place baking
sheet over pan and let dough rise for 15 min. Bake 20 min at 375 or until
done.
Remove from sheet and cool on wire rack.
Can drizzle with a confectioner's sugar glaze, if desired.
Fran's notes: on a hot, humid day, I didn't need the extra cup of flour. I
used a 12 oz can of solo almond filling instead of the one listed here. I
didn't have any 10x sugar, but a glaze would have been nice. Otherwise,
I'll use a butter or egg wash to 'pretty' it up. This is definitely a
keeper and I can't wait to try apricot, etc.
filling.
3 3/4 cups flour -- all-purpose
1 tablespoon sugar
1 teaspoon salt
1 package yeast -- rapid-rise
1 cup hot water (125-130)
1 tablespoon margarine -- softened
nut filling-
1/2 cup almonds -- sliced
1/2 cup raisins
1/2 cup coconut -- flaked
2 tablespoons honey
2 tablespoons margarine -- melted
1/2 teaspoon cinnamon
Set aside 1 cup flour.
Mix remaining flour, sugar, salt, and yeast in mixer bowl. Stir in hot
water and margarine.
Add enough reserved flour to make soft dough.
Knead 4 minutes. Roll dough to 14 x 8" rectangle.
Place on greased baking sheet. Spread filling down center third. Cut
1" wide strips from sides of filling to dough edges. Alternately fold
strips over filling.
Cover. Place boiling water in large shallow pan on counter. Place baking
sheet over pan and let dough rise for 15 min. Bake 20 min at 375 or until
done.
Remove from sheet and cool on wire rack.
Can drizzle with a confectioner's sugar glaze, if desired.
Fran's notes: on a hot, humid day, I didn't need the extra cup of flour. I
used a 12 oz can of solo almond filling instead of the one listed here. I
didn't have any 10x sugar, but a glaze would have been nice. Otherwise,
I'll use a butter or egg wash to 'pretty' it up. This is definitely a
keeper and I can't wait to try apricot, etc.
filling.