LEMON POPPY SEED AND CHERRY TWIST (2 PTS) Recipe - Cooking Index
LEMON POPPY SEED AND CHERRY TWIST (2 PTS) Recipe - Cooking Index
| 1 cup | 237ml | Water |
| 2 tablespoons | 30ml | Light margarine - softened |
| 1/4 cup | 49g / 1.7oz | Egg beaters® 99% egg substitute |
| 3 1/4 cups | 203g / 7.2oz | Bread flour |
| 1/4 cup | 59ml | Sweet 'n Low® sweetener |
| 1 teaspoon | 5ml | Salt |
| 3 teaspoons | 15ml | Yeast |
| 1 tablespoon | 15ml | Lemon peel - grated |
| 1 tablespoon | 15ml | Poppy seeds |
| 1/3 cup | 20g / 0.7oz | Maraschino cherries - well drained GLAZE |
| 1/2 cup | 99g / 3.5oz | Powdered sugar |
| 1/2 teaspoon | 2.5ml | Vanilla |
| 1 1/2 teaspoons | 7.5ml | Warm water |
Place all up to and including yeast in pan. Use dough/manual setting. Mix
peel and poppy seeds. Drain cherries. Remove dough and divide in
half. Wrap one in plastic. Place other half and lemon/poppy seed mix in
pan. Select dough manual cycle and mix for 5-7 minutes. Stop
machine. Remove and wrap in plastic. Place other half in pan and add
cherries. Repeat as above. Grease cookie sheet. Roll each half into a
rope, about 15 inches long. Twist together gently. Pinch ends to
seal. Cover and let rise 50-60 minutes, or until double.(ready if
indentation remains when touched). Bake 25-30 minutes in a 350F oven, or
until golden brown. Romave to wire rack and let cool. Drizzle glaze on
top (mix together last 3 ingredients until smooth and thin enough to drizzle.
MC Formatted by: Kim <[email protected]> sent to [email protected]
NOTES : Per serving: 93.5 cal, 1g (9.3%) fat, 0.8g fibre, 102mg sodium,
18.4g carbs, 2.7g protien
Shared by: Jenn, 123RecipesOnly
Source:
Gold Medal Bread Machine Recipes
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