Cooking Class--FRUIT & SPICE BREADS--Page 5

ORANGE ANISE RYE BREAD

1/3 cup firmly packed brown sugar

1/4 cup butter

1/2 cup water

1/2 cup orange juice

1/4 cup molasses

2 tsp salt
2 tsp anise seed
1 Tbsp grated orange zest
1 cup buttermilk

1/4 tsp baking soda

2 packages yeast
1/4 cup warm water
1 cup rye flour
4 to 5 cups flour

1 egg white, slightly beaten

1 Tbsp water

In a saucepan combine brown sugar, butter, 1/2 cup water, orange juice, molasses, salt, anise seed and orange peel. Cook over medium heat until the butter is melted. Meanwhile, in a large bowl combine buttermilk and baking soda. Stir in molasses mixture. Cool to warm. In small bowl dissolve yeast in 1/4 cup warm water. Add yeast mixture to buttermilk mixture. Stir in rye flour and beat until smooth. Stir in enough remaining flour to make dough easy to handle.  Turn dough onto lightly floured surface; knead until smooth and elastic (about 5 minutes). Place in greased bowl; turn greased side up.  Cover; let rise in warm place until double in size. Dough is ready if indentation remains when touched. Punch dough down; divide in half.

Shape each half into an oval loaf. Place on greased cookie sheets. Cover; let rise until double in size. Heat oven to 375 degrees. In small bowl stir together egg white and 1 tablespoon water; brush over each loaf. with serrated knife make 5 diagonal slashes across top of each loaf. Bake for 25 to 35 minutes or until the loaves sound hollow when tapped. Remove from cookie sheets to finish cooling on wire racks.

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CINNAMON SUGAR APPLE RING

Bread

1/3 cup sugar

1/4 cup butter

1/3 cup milk

1 tsp salt

1 pkg yeast

1/3 cup warm water

1 egg

1 cup whole wheat flour

1 1/2 to 2 cups all-purpose flour

Filling

1/2 cup firmly packed brown sugar

1/2 tsp cinnamon

1/2 tsp nutmeg

2 Tbsp butter, melted

1 to 2 medium cooking apples, cored, peeled sliced 1/8 inch

Glaze

1/2 cup powdered sugar

2 Tbsp butter, softened

2 Tbsp maple syrup or maple flavored syrup

2 to 3 tsp milk

In saucepan combine sugar, 1/4 cup butter, 1/3 cup milk and salt. Cook over medium heat, stirring occasionally, until the butter is melted. Cool to warm.  In a large bowl dissolve yeast in warm water; add butter mixture, 1 egg and whole wheat flour. Beat until smooth. Stir in enough all-purpose flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic (about 5 minutes). Place in greased bowl; turn greased side up. Cover; let rise in warm place until double in size. Dough is ready if indentation remains when touched. Punch dough down; let stand 10 minutes.  On lightly floured surface roll dough into an 18x9 inch rectangle.

In a small bowl combine brown sugar, cinnamon and nutmeg. Brush dough with 2 tablespoons melted butter; sprinkle with brown sugar mixture to within 1/2 inch of edge. Roll up jelly roll fashion beginning with 18 inch side.  Place on greased cookie sheet. Form into circle; pinch ends to seal. With serrated knife make cuts 1/2 inch deep every 1 1/2 inches. Place 2 to 3 apple slices into each cut, pressing gently. Cover and let rise about 45 minutes.

Heat oven to 375 degrees. Bake for 25 to 35 minutes or until golden brown. If browning too quickly, cover with aluminum foil. In a small bowl stir together all glaze ingredients; drizzle over warm bread.