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    Wednesday, March 09, 2016

    Stained-glass bread desserts recipes

    Stained-glass bread desserts recipes

        Melted butter, to grease
        3 egg whites
        70g (1/3 cup) caster sugar
        80ml (1/3 cup) honey
        100g mixed glace cherries
        100g dried pineapple, cut into 1cm pieces
        100g dried pawpaw, cut into 1cm pieces
        150g (1 cup) plain flour
        1 teaspoon fennel seeds

    Stained-glass bread desserts recipes

        Step 1

        Preheat oven to 180°C. Brush an 8 x 26cm (base measurement) bar pan with melted butter to grease. Line the base and 2 long sides with non-stick baking paper, allowing sides to overhang.
        Step 2

        Use an electric beater to beat the egg whites and sugar in a clean, dry bowl until firm peaks form. Beat in the honey. Add the cherries, pineapple, pawpaw, flour and fennel seeds. Fold until just combined.
        Step 3

        Spoon into the prepared pan. Smooth the surface. Bake for 45-50 minutes or until firm and lightly browned. Set aside in the pan to cool completely. Wrap in foil. Set aside for 24 hours to rest.
        Step 4

        Preheat oven to 120°C. Use a serrated knife to thinly slice the loaf crossways. Place, in a single layer, on 3 large baking trays. Bake for 30-35 minutes or until dry. Turn oven off. Leave the bread in oven, with the door ajar, to cool completely.
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    Item Reviewed: Stained-glass bread desserts recipes Rating: 5 Reviewed By: Mrs. Chef
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