Total Calories: 87
Measure carefully, placing all ingredients except Pear Prune Filling, egg white, 1 tablespoon water and sugar crystals in bread machine pan in the order recommended by the manufacturer.
Select Dough/Manual cycle. Do not use delay cycles.
Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface. Prepare Pear Prune Filling.
Grease 2 cookie sheets. Divide dough in half. Roll each half into 12x9-inch rectangle on lightly floured surface. Transfer each rectangle to cookie sheet. Spoon half of the filling lengthwise down center third of each rectangle. On each 12-inch side of each rectangle, make cuts from filling to edge of dough at 1-inch intervals, using sharp knife. Fold ends up over filling. Fold strips diagonally over filling, alternating sides and overlapping in center. Cover and let rise in warm 30 to 40 minutes or until double. (Dough is ready if indentation remains when touched.)
Heat oven to 375°. Lightly beat egg white and 1 tablespoon water brush over tops of braids. Sprinkle desired amount of sugar crystals. Bake 15 to 20 minutes or until golden brown. Remove from cookie sheet to wire rack cool.
For Pear-Prune Filling:
Mix together 2 cups peeled and diced pears, 1 cup cut-up ready-to-eat pitted prunes, 1/4 cup chopped walnuts (if desired), 1/4 cup packed brown sugar, and 1 teaspoon ground cinnamon.
1 slice: 265 calories (65 calories from fat) 7g fat (3g saturated) 30mg cholesterol 240mg sodium 48g carbohydrate (3g dietary fiber) 6g protein.
Make cuts from filling to edge of dough at 1-inch intervals. Fold strips diagonally over filling, alternating sides and overlapping in center.
From "Betty Crocker's Best Bread Machine Cookbook, The Goodness of Homemade Bread the Easy Way." Text Copyright 1999 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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