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Fruited Pull-Apart Bread

"My mother made this wreath-shaped coffee cake each Christmas," recalls Bonnie Wilde of Springville, Utah. "The dough is kneaded in the bread machine, so it turns out perfectly every time."

10 ServingsPrep: 30 min. + rising Bake: 30 min.

Ingredients

3/4 cup water (70° to 80°)
1 tablespoon butter, softened
3 tablespoons sugar
1 teaspoon salt
1 tablespoon nonfat dry milk powder
2-1/4 cups bread flour
1-1/2 teaspoons active dry yeast
TOPPING:
1 cup sugar
1-1/4 teaspoons ground cinnamon
1/2 cup pecan halves
1/3 cup halved maraschino cherries
2 tablespoons raisins
2 tablespoons dried cranberries
1/3 cup butter, melted

Directions

In bread machine pan, place the first seven ingredients in order
suggested by manufacturer. Select the dough setting (check dough
after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour
if needed). When cycle is completed, turn dough onto a floured
surface and punch down. Divide into 40 portions. In a bowl,
combine the sugar and cinnamon; sprinkle 2 teaspoons in a greased
10-in. fluted tube pan. Arrange about a third of the pecans,
cherries, raisins and cranberries in bottom of pan. Dip half of the

2 of 2

Fruited Pull-Apart Bread (continued)

Directions (continued)

dough pieces in butter, then roll in sugar mixture. Arrange evenly
in pan. Repeat. Arrange remaining pecans and fruit over top.
Cover and let rise in a warm place until doubled, about 1 hour.
Bake at 350° for 30 minutes or until golden brown. Cool in pan
for 5 minutes before inverting onto a serving platter. Yield: 1
loaf.

Nutrition Facts: 1 serving (1 each) equals 310 calories, 11 g fat (5 g saturated fat), 20 mg cholesterol, 318 mg sodium, 51 g carbohydrate, 2 g fiber, 5 g protein.