Barb's Special Sweet Breads Part 2 Recipe

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Barb's Special Sweet Breads Part 2 Ingredients

BARB DAY

INSTRUCTIONS FOR WEINERBROD

A Recipe for
Barb's Special Sweet Breads Part 2

Chili represents your three stages of matter: solid, liquid, and eventually gas.
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Barb's Special Sweet Breads Part 2

“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.”
Henry Miller, American writer (1891-1980)

Barb's Special Sweet Breads Part 2 Directions

Place the dough on a lightly floured board and cut it in half. Roll
each piece into 24" X 6" strip. Spread the surface with Almond
butter. Fold the edges lengthwise toward the center, allowing 1"
space in the center. Sprinkle the plumped currants and spoon the
Vanilla Cream into the 1" space between the edges. Repeat with second
strip. Place both lengths of dough on a baking sheet and shape strips
together like a giant pretzel, tucking in the ends. Brush with the
egg wash and sprinkle with almonds. Allow the dough to rise 1 hour in
a cool room. When light, bake 35 minutes in a 375 degree F. oven.
(or, if making small pastries, 10-12 minutes) Cool and ice. Cut in 3"
pieces. This makes 1 large pastry or 24 small ones. See later parts
for necessary fillings and icings.

Source: Vera Stevens, (my mother)

Serves: 1

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Barb's Special Sweet Breads Part 2 Recipe from the Recipes-To-go.com Bread Recipe Cookbook

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