Learn how to WOW your brunch guests!
For the bread:
1/3 c. almond milk, or other non-dairy milk
1/2 ripe banana, mashed well
1/2 T. extra virgin olive oil
1/4 tsp. sea salt
1/2 c. bread flour
1/2 c. organic whole wheat pastry flour, like Bob’s Red Mill
2 tsp. organic cane sugar
1 tsp. bread machine yeast
1/3 c. rum-infused raisins or dates
1 c. apple, chopped and skinned
splash of water
2 T. coconut sugar
pinch of cinnamon
1/2 c. powdered sugar (vegan)
1 T. almond milk, or another non-dairy milk
For the rum-infused raisins:
Grab a 1/3 cup of raisins and place them in a resealable bag or bowl. Add enough rum (or other alcohol) to cover the raisins. Seal the container and let the raisins re-hydrate overnight or even two days. The raisins may become a tad discolored, but don’t fear; they will look and taste fine!
For the bread:
Load your bread machine as directed by the manufacturer. (For mine, I’m supposed to load it with the liquid ingredients first, then dry, followed by the flour and yeast last. I listed the ingredients in the order that I would put them in.)
Once it’s loaded, plug it in and set it to the “dough” setting. Sit back and relax!
In the mean time, combine the filling ingredients in a medium pan and cook until the apples are soft. Remove from heat and set aside.
Preheat the oven to 350°. Line a cookie sheet with parchment paper or a Siplat mat.
Sprinkle some flour on a flat surface. Once the bread machine is through its cycle, take the dough out and pat it down so the dough is covered in flour.
Stretch the dough into a flat rectangle. Follow the diagram below and wrap each cut along the filling.
Bake the ladder for about 30 minutes.
While it's cooking, combine the sugar and milk in a small cup until it resembles a glaze (add more milk if needed). Glaze the bread once it cools for 20-30 minutes.
Your family and friends will fall in love with this recipe!