Tuscan Style Coffeecake Recipes

TUSCAN-STYLE COFFEECAKE

Tuscan-Style Coffeecake image

This recipe is from The King Arthur Flour Company. I ordered the European-style artisan flour and it was on the back of the package. Very yummy. I am making it for the second time and, trust me, small slices will be very satisfying.

Provided by Healthy Debbie

Categories Breads

Time 2h15m

Yield 1 loaf, 12 serving(s)

Number Of Ingredients 18

Ingredients

bread dough
1 cup water
3 tablespoons water
3 3/4 cups european-style artisan bread flour
1/4 cup butter (unsalted)
1 large egg
2 tablespoons sugar
2 tablespoons instant yeast
1 1/4 teaspoons salt
1/4 teaspoon vanilla extract
nut and dried fruit filling
1 cup toasted walnuts, coarsely chopped
3/4 cup chopped dates
3/4 cup golden raisin
sugar, topping
2 tablespoons sugar
1/2 teaspooon vanilla extract
2 teaspoons water

Steps:

Combine the dough ingredients, mixing and kneading to form a smooth supple dough. Place the dough in a bowl, cover, and let it rise abouit 1 hour.
For the nut and dried fruit fillling: mix 1 cup toasted walnuts, coarsely chopped. 3/4 cup raisins, 3/4 cup golden raisins.
Gently deflate the dough and knead in the nuts and fruit. Shape the dough into a flat ball, and place it in a 9-ionch round pan. Cover the pan and allow the loaf to rise for 30 minutes or till it barely crests over the top of the pan.
Combine the sugar, vanilla, and water. Drizzle over the top of the risen bread. Bake the bread in a preheated 350-degree over for 35-45 minutes, until it's golden brown and the internal temperature registers 190 degrees. Remove it from the oven, wait 5 minutes, then carefully turn it out of the pan. Allow it to cool before cutting.Yield: 1 round loaf.

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