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Rating: 5/5 (1 vote cast)

Meal Type: Breakfast
Total Time:
Cook Method: Oven
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Bunch O' Bread

Recipe Tags: Bread Recipes

Date Added: January 26, 2013

Ingredients:

3 Cups Whole Wheat Pastry Flour &
1 Tablespoon Dry Yeast (not rapid rise)
1/4 Teaspoon Cardamom Ground to taste
1/4 Teaspoon Ground Nutmeg (optional)
3/4 Cup Apple Juice frozen
1/4 Cup Maple Syrup (or to taste) (up to)
3 Tablespoons Butter softned
2 Tablespoons Orange Liqueur
1 Unit Egg white (15 ml)
1/4 Cup Poppy Seeds (I used just under one Tbsp)
2 Tablespoons Honey (45 ml)
1/4 Cup Butter melted
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Directions:

1. Combine 1/2 of flour with yeast, cardamom and nutmeg.

2. Heat juice, maple syrup, and butter to body temperature; check it with a finger to make sure it is not above 100 degrees; add to yeast mixture.

3. Stir in liqueur. Beat at low speed until mixed and then at high speed while adding as much of remaining flour as possible.

4. Turn onto floured work surface and knead in all remaining flour.

5. Knead at least 10 minutes. Place dough in oiled bowl; turn so top is oiled also.

6. Let rise 1 hour. Punch down and let rest 10 minutes.

7. Remove 1/4 of dough; set aside. Shape remaining dough into 1andquot; balls.

8. Arrange on oiled cookie sheet in shape of a bunch of grapes.

9. Brush with egg white and sprinkle on poppy seeds.

10. With remaining dough form grape vine and leaves; attach to grapes at the top.

11. Brush leaves and stem with egg white. Let rise in warm place 1/2 hour.

12. Melt butter and honey together; slash grape leaves and brush slashes with this.

13. Bake at 350 degrees 20-30 minutes or until bread makes thunking sound when tapped with knuckle.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Yeast, Butter, Gluten, Natural Sweeteners, Alcohol, Fructose Malabsorption, Oranges, Poppy Seed, Apple allergies.
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