Golden Almond Turban Bread
|Golden raisins||1⁄2 Cup (8 tbs)|
|Chopped dried apricots||1⁄2 Cup (8 tbs)|
|Water||1 1⁄2 Cup (24 tbs)|
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Warm skim milk||1⁄2 Cup (8 tbs) (105Â° To 115Â)|
|Grated lemon rind||1⁄2 Teaspoon|
|Ground coriander||1⁄4 Teaspoon|
|All-purpose flour||2 1⁄2 Cup (40 tbs), divided|
|All purpose flour||1 Tablespoon|
|Vegetable cooking spray||1|
|Almond paste||3 Tablespoon|
|Water||2 Teaspoon, divided|
|Egg white||1 , lightly beaten|
Combine raisins and apricots in a small saucepan; add 1 1/2 cups water.
Bring to a boil; cover and remove from heat.
Let stand 10 minutes; drain, reserving 1/4 cup liquid.
Set fruit aside.
Heat reserved liquid until warm (105° to 115°), if necessary.
Combine yeast and warm liquid in a 1-cup liquid measuring cup; let stand 5 minutes.
Combine yeast mixture, milk, honey, salt, lemon rind, coriander, and 1 1/2 cups flour; beat at medium speed of an electric mixer until well blended.
Gradually stir in enough of the remaining 1 cup flour to make a soft dough.
Sprinkle 1 tablespoon flour evenly over work s face.
Turn dough out onto floured surface, and kn until smooth and elastic (about 8 to 10 minut Place dough in a large bowl coated with cooki spray, turning to coat top.
Cover and let rise in warm place (85°), free from drafts, 1 hour or unt doubled in bulk.
Punch dough down; cover and let rest 10 min utes.
Roll dough into a 36x6-inch strip.
Sprinkle soaked fruit evenly over dough; crumble almond paste evenly over fruit.
Brush long edges of dough with 1 teaspoon water.
Carefully roll up dough, jellyroll fashion, starting with long side; pinch ends and seam to seal.
Shape one end of dough into a 6 1/2-inch circle, turning seam to inside of circle.
Coil remaining dough onto the circle, gradually making a turbanlike shape.
Place on a baking sheet coated with cooking spray; let rise in a warm place, free from drafts, 20 minutes (do not let double in size).
Combine egg white and remaining 1 teaspoon water; brush over loaf.
Bake at 350° for 30 minutes or until golden.
Remove from baking sheet, and let cool completely on a wire rack.
Serving size: Complete recipe
Calories 2016 Calories from Fat 159
% Daily Value*
Total Fat 19 g29%
Saturated Fat 2.3 g11.3%
Trans Fat 0 g
Cholesterol 2.3 mg0.8%
Sodium 1111.9 mg46.3%
Total Carbohydrates 419 g139.7%
Dietary Fiber 22.1 g88.5%
Sugars 137 g
Protein 53 g106.7%
Vitamin A 54.3% Vitamin C 13.8%
Calcium 37.5% Iron 116.6%
*Based on a 2000 Calorie diet