Fruit Filled Ladder Loaf Recipes

FESTIVE FRUIT LADDER

Steps:

• In a large bowl, dissolve yeast in warm milk. Add the sugar, butter, egg, salt and 3 cups flour. Beat on medium speed for 2 minutes. Stir in enough remaining flour to form a soft dough., Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a large bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 45 minutes., In a large saucepan, combine the sugar, cornstarch, cinnamon and cider. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in apples; cook 5-10 minutes longer or until crisp-tender. Remove from the heat; stir in cranberries. Cool to room temperature., Punch dough down; roll into a 15x12-in. rectangle. Place on a baking sheet coated with cooking spray. Spread filling lengthwise down center of dough. On each long side, cut 1-in.-wide strips 3 in. into center. Fold strips at an angle across filling; seal ends. Cover and let rise until doubled., Beat egg and water; brush over dough. Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Combine confectioners' sugar, water and extract; drizzle over loaf. Sprinkle with cranberries and almonds.

APPLE LADDER LOAF

Steps:

• In a large bowl, dissolve yeast in water. Add the milk, butter, sugar, salt, eggs and 2 cups flour. Beat on low speed for 3 minutes. Stir in enough remaining flour to form a soft dough., Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and refrigerate for 1-2 hours; punch dough down. Cover and refrigerate overnight. , Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each half into a 12-in. x 9-in. rectangle. Place each on a greased baking sheet. Spread with butter. For filling, combine the brown sugar, flour, cinnamon, nutmeg and allspice in a large bowl;, add apples and toss to coat. Spread filling down center third of each rectangle. , On each long side, cut 1-in. wide strips about 3 in. into center. Starting at one end, fold alternating strips at an angle across filling; seal ends.Cover and let rise until nearly doubled, about 45-60 minutes., Bake at 350° for 30-40 minutes or until golden brown. Combine icing ingredients until smooth; drizzle over warm loaves. Serve warm or at room temperature. Store in the refrigerator.

LEFTOVER FRUIT BREAD

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-by-5-inch loaf pan with cooking spray. Line the pan with overhanging parchment and spray the parchment.
• Mash the banana in a medium bowl with a fork. Add the sugar, butter, yogurt, orange juice, vanilla and egg and whisk.
• Mix together the baking soda, salt and 1 1/2 cups of the flour in a bowl. Fold the dry mixture into the banana mixture with a spatula. Toss the peaches and blueberries with the remaining 2 tablespoons flour and fold into the batter. Pour the batter into the prepared pan.
• Bake until a toothpick inserted in the center comes out clean, about 50 minutes. Let cool in the pan for 10 minutes, then use the overhanging parchment to transfer the loaf to a rack to cool completely.

EASY FRUIT LOAF

Steps:

• Heat gently together in a pot on stove top the water, sugar, dried fruit and butter until butter melts and sugar dissolves.
• Allow to cool for a few minutes then stir in flour and spices and baking soda.
• Pour into a large loaf pan which has been greased and floured or bottom lined with baking paper and bake at 350'F for 45 minutes or until a cake tester comes out clean.
• Remove from oven and leave to cool in tin for 10 minutes then tip out onto a wire rack to finish cooling.
• Serve cut in slices and buttered.

FRUIT-FILLED CARDAMOM BREAD

Steps:

• In the large bowl of an electric mixer, combine yeast with warm water, soften for about 5 minutes. In a 1- to 1 1/2 -quart pan, combine butter and milk; warm over medium heat until milk is 110 degrees. Butter does not need to melt. (Or heat butter and milk in a microwave-safe bowl, uncovered, in a microwave until mixture is 110 degrees.)
• Add milk mixture, whole eggs, granulated sugar, vanilla, lemon peel, cardamom, salt and 3 cups flour to yeast. Beat at medium speed until dough is stretchy and shiny, 5 to 8 minutes. Stir in 2 1/4 cups flour.
• With a dough hook attachment, beat at high speed until dough pulls cleanly from sides of bowl, 5 to 8 minutes. If dough still sticks, add flour, 1 tablespoon at a time, until dough pulls free. (Or scrape dough onto a lightly floured board and knead by hand until smooth and elastic, about 10 minutes.)
• Place dough in a lightly greased bowl and cover with plastic wrap. Let rise in a warm place until doubled, about 1 hour.
• Meanwhile, heat oven to 350 degrees and make filling. Place slivered almonds in a 9-inch pan and bake until golden, about 10 minutes.
• Soak 1 cup golden raisins in orange juice and brandy or vanilla until plump, about 30 minutes.
• In a food processor, finely chop raisin mixture, almonds, chopped apple, dried apricots, cinnamon and grated orange peel.
• When dough is ready, punch dough down. On a floured surface, roll into a 10-by-36-inch rectangle. Spread fruit filling over dough to within 1/2 inch of long sides. Roll from a long side, jelly roll-style. Cut into three equal-sized loafs. Pinch and smooth ends of loaf to prevent filling from falling out.
• Place seam-side down on a lightly greased baking sheet. Cover with plastic wrap; let rise in a warm place until puffy, about 25 minutes. Mix egg yolk and water. Brush over tree.
• Bake in a 350-degree oven until golden brown, 40 to 45 minute. If necessary, cover loosely with foil the last 10 minutes of baking to prevent over browning.
• Remove from oven and cool. Mix powdered sugar with orange juice until smooth.
• Spoon glaze over bread. Slice when warm or cool and wrap in plastic.
• Makes 3 loaves.
• Christmas tree variation: Before rolling out dough, set aside 1/3 cup. Roll and fill remaining dough as directed. Take the long piece of dough, seam-side down, and zig-zag it into a stacked "S" shape to make a tree that is narrow at top and broad at base. Form reserved 1/3 cup dough into a ball and attach it to the base of tree as the trunk. Continue to rise and bake as directed above. Makes 1 large loaf.