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Fruit Braid
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Fruit Braid

2 1/2 c. whole wheat flour
  • 3/4 c - 1 c. water
  • 2 tbsp. honey
  • 1/4 c. apple sauce or 1 tbsp. olive oil
  • 1/2 tbsp. instant yeast
  • 1 tsp. salt
  • 1 tbsp. soy milk powder (opt.)
  • 3 apples, chooped
  • 1 c. dried cranberries or raisins
  • 1 c. dates
  • 1 c. walnuts, chopped
  • 1 orange, peeled, seeded and ground in food processor
  • 3/4 c. apple juice concentrate
  • 1/4 c. cornstarch (dissolved in apple juice)

  1. Knead together ingredients for dough.
  2. Mix filling ingredients (Apples, Cranberries, Dates, Walnuts, Orange, Apple juice concentrate, Cornstarch) in a saucepan.
  3. Cook over medium heat, stirring constantly, until thickened. Cool well.
  4. Roll out the dough to 1/4 inch thick and shape it into a rectangle (approx. 6” wide, 12” long).
  5. Place filling down the center of the dough lengthwise.
  6. Cut the sides of the dough at 1 inch intervals from filling out to edge (about 2 – on both sides of dough)
  7. Fold the cut sides crosswise in an alternate pattern (braid) to cover the filling. (The dough will stretch a bit)
  8. Gently transfer the braid onto a greased sheet pan.
  9. Raise for 30-45 minutes or until the size has doubled.
  10. Bake at 325 degrees F for 30 minutes or until bread is golden.