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Category: Bread
Prep Time: Cook Time: Total Time:
1 lb frozen bread dough, thawed
1 1/2 cups walnut halves
1 1/2 cups seedless raisins
1/2 cup sugar, divided
1 tbsp lemon zest (fine grated lemon peel)
3 tbsp lemon juice
1/8 tsp ground cloves
1/4 tsp ground nutmeg
1 tsp ground cinnamon
2 tbsp butter, melted
1/2 tsp salt
2 tbsp cinnamon sugar*
Prepare filling while dough is thawing. Finely chop nuts and grind raisins; or, place nuts, raisins, 1/4 cup sugar, lemon zest, lemon juice, cloves, nutmeg, and cinnamon in a food processor. Jog processor to chop nuts and grind raisins. Mixture should be fine and crumbly - do not over processor creating a paste. Set aside.
Heat butter just melted, but not hot. Stir 2 cups flour, melted butter, salt, and 1/4 cup sugar into sponge. Roll each dough half out on a floured surface into a 16-inch circle. Place one piece of bread dough on a lightly oiled 16-inch pizza pan or on a flat baking sheet (if pan is rimmed, turn pan over and use the flat bottom). Sprinkle with prepared raisin nut mixture. Place second piece of dough over raisins and nuts. Gently pull bottom piece of dough up and over top dough, pinching edges together to create a seal between the two pieces and a rolled outer edge. Using kitchen shears snip 7-9 vent holes in top crust. Sprinkle top with cinnamon and sugar; cover loosely with plastic wrap and allow to rise until almost double in bulk.
Preheat oven to 375. Remove wrap over bread and bake 20-25 minutes or until golden brown and baked through. Slice into 12-16 wedges - or cut in diamond shapes. Serve warm or cold. Bread goes well with cold milk.
This bread is a cross between sweet Chicago Style Stuffed pizza, pocket bread and cinnamon rolls. It makes a nice bread for brunch or a delightful afternoon treat. Makes 1 round flat bread and serves 12-16
NOTE: * Stir together 5 tsp sugar and 3/4-1 tsp ground cinnamon.
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RAISIN NUT LAYER BREAD
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Category: Bread
Prep Time: Cook Time: Total Time:
1 lb frozen bread dough, thawed
1 1/2 cups walnut halves
1 1/2 cups seedless raisins
1/2 cup sugar, divided
1 tbsp lemon zest (fine grated lemon peel)
3 tbsp lemon juice
1/8 tsp ground cloves
1/4 tsp ground nutmeg
1 tsp ground cinnamon
2 tbsp butter, melted
1/2 tsp salt
2 tbsp cinnamon sugar*
Prepare filling while dough is thawing. Finely chop nuts and grind raisins; or, place nuts, raisins, 1/4 cup sugar, lemon zest, lemon juice, cloves, nutmeg, and cinnamon in a food processor. Jog processor to chop nuts and grind raisins. Mixture should be fine and crumbly - do not over processor creating a paste. Set aside.
Heat butter just melted, but not hot. Stir 2 cups flour, melted butter, salt, and 1/4 cup sugar into sponge. Roll each dough half out on a floured surface into a 16-inch circle. Place one piece of bread dough on a lightly oiled 16-inch pizza pan or on a flat baking sheet (if pan is rimmed, turn pan over and use the flat bottom). Sprinkle with prepared raisin nut mixture. Place second piece of dough over raisins and nuts. Gently pull bottom piece of dough up and over top dough, pinching edges together to create a seal between the two pieces and a rolled outer edge. Using kitchen shears snip 7-9 vent holes in top crust. Sprinkle top with cinnamon and sugar; cover loosely with plastic wrap and allow to rise until almost double in bulk.
Preheat oven to 375. Remove wrap over bread and bake 20-25 minutes or until golden brown and baked through. Slice into 12-16 wedges - or cut in diamond shapes. Serve warm or cold. Bread goes well with cold milk.
This bread is a cross between sweet Chicago Style Stuffed pizza, pocket bread and cinnamon rolls. It makes a nice bread for brunch or a delightful afternoon treat. Makes 1 round flat bread and serves 12-16
NOTE: * Stir together 5 tsp sugar and 3/4-1 tsp ground cinnamon.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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