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Quick breads or yeast breads need to always have the ingredients measured precisely. Use a knife to level the flour, salt or baking powder since baking is relying on the chemistry. When you have an ingredient 'heaping' you have changed the chemistry!
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Blueberry Muffins Recipe
Basic Sweet Yeast Bread Recipe
Apricot Bread Filling Recipe
Date Bread Filling Recipe
Pina Colada Bread Recipe
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Pina Colada Bread Filling
Pina Colada Bread Filling can be used with Basic Sweet Yeast Bread.
20 oz can crushed pineapple
1 1/3 cup coconut packed
2/3 cup sugar
2 tbls butter
2 tbls water
1 tbls cornstarch
1 tsp rum extract
2/3 of batch Basic Sweet Bread
Put pineapple with all the juice in a medium saucepan and the coconut and sugar. Simmer over medium heat for about 5 minutes.
Mix water and cornstarch and stir into filling, stirring constantly for about 1 minute, then remove from heat. Stir in butter to melt and add rum extract and allow the filling to cool.
Divide each of the two sections of dough in half so that there are 4 equal pieces. Roll out each piece into a 11x8 rectangle and spread with ¼ of the filling. Start on the long side and roll up like a jelly roll and pinch the seam to seal.
Place the loaf on a greased baking sheet and make cuts with scissors or a sharp knife into the top of the bread about 1½ inches apart.
Cover and let rise until doubled about 30 minutes. Bake at 350 for about 25 to 30 minutes, then transfer to a wire rack to cool.
Frosting: 1 cup of confectioners sugar, ¼ cup melted butter, 1 tbls cream, and 1 tea vanilla. Stir till smooth.
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