Pineapple Harvest Bread
Makes 2 loaves
4-3/4 to 5 cups bread flour
1 envelope FLEISCHMANN’S RapidRise Yeast
1/2 teaspoon salt
1/2 cup buttermilk
1/4 cup water
1/2 cup butter or margarine
1/3 cup honey
4 large eggs
Apple-Pineapple Filling (recipe follows)
Coconut Glaze (recipe follows)
1/4 cup sweetened flaked coconut
In large bowl, combine 2 cups flour, undissolved yeast, and salt. Heat buttermilk, water, butter, and honey until very warm (120 to 130oF). Gradually stir into flour mixture. Stir in eggs and enough remaining flour to make a soft dough. Knead on floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Divide dough in half. Roll each to 14 x 10-inch rectangle. Spread filling evenly over center-third (lengthwise portion) of rectangle. Cut 1-inch-wide strips from edge of filling to edge of dough. Twist each strip once. Alternating sides, fold twisted strip at an angle across filling toward opposite end. Place on greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Bake at 350oF for 30 minutes or until done. Remove from sheets; cool on wire rack. Drizzle with Coconut Glaze; sprinkle with flaked coconut.
Apple-Pineapple Filling: In saucepan, combine 4 cups peeled, chopped baking apples, 1 / 2 cup pineapple preserves, 1/3 cup firmly packed brown sugar and 2 tablespoons flour. Cook over medium heat 3 minutes or until thick, stirring occasionally. Remove from heat and add 1 teaspoon coconut extract.
Coconut Glaze: Combine 1-1 / 4 cups powdered sugar, sifted; 2 tablespoons orange juice; and 1 teaspoon coconut extract. Stir until smooth.
Serving size: 1 slice; 1 / 24 of recipe
Serving weight: 3.7 ounces
Calories 230; Total fat 5 g; Saturated fat 3 g;
Cholesterol 45 mg; Sodium 110 mg; Carbohydrates 43 g; Dietary fiber 2 g; Sugars 19 g; Protein 5 g