Cinnamon breakfast braid

 
                          CINNAMON BREAKFAST BRAID
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Breads                           Breakfast
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      3/4   c            Warm water
    4       tb           Sugar
    1       pk           Active dry yeast
    2 3/4   c            All-purpose flour
      1/4   c            Cold butter or margarine,
    1       x            Cut into 4 pieces
    1       t            Salt
    1       ea           Egg, beaten
    1       x            Cinnamon Sugar
    1       ea           Egg white, slightly beaten
      1/4   c            Sliced almonds
 
   Combine 1/4 cup of the water, 1 tablespoon of the
   sugar and yeast. Stir to dissolve yeast and let stand
   until bubbly, about 5 minutes. Fit processor with
   steel blade.  Measure flour, butter, remaining sugar
   and salt into work bowl.  Process until mixed, about
   15 seconds. Turn on processor and very slowly drizzle
   just enough remaining water through feed tube into
   flour mixture so dough forms a ball that cleans the
   sides of the bowl.  Process until ball turns around
   bowl about 25 times.  Turn off processor and let dough
   stand 1 to 2 minutes. Turn on processor and gradually
   drizzle in enough remaining water to make dough soft,
   smooth and satiny, but not sticky.  Process until
   dough turns around bowl about 15 times. Turn dough
   onto lightly greased surface.  Cover with inverted
   bowl and let stand 20 minutes.
   Prepare Cinnamon Sugar while dough is standing.  Roll
   out dough into a 9 x 15-inch rectangle.  Cut into
   three 3 x 15-inch strips. Spoon 1/3 of Cinnamon Sugar
   lengthwise down center of each strip. Pull one edge of
   each strip over Cinnamon sugar to meet other edge of
   same strip. Pinch seam to seal.
   Braid the strips together to form a loaf.  Tuck ends
   under and pinch to seal.  Place braid on greased
   cookie sheet.  Brush with beaten egg white and
   sprinkle with almonds.  Let stand in warm place until
   doubled, about 1 hour. Heat oven to 375 F.  Bake until
   evenly brown and loaf sounds hollow when tapped, 30 -
   35 minutes. Remove from cookie sheet and cool on wire
   rack. I use only 1 TBS of sugar for the dough and the
   Brown Sugar Substitute for the filling...Great for
   Diabetics......
  
 
 
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