Thursday, February 12, 2015

Berry Lovely Lattice Coffee Cake!

Happy Valentine's Day to my many bread-baking friends! I'm sure this weekend you'll all be thinking about the people that make your life "love -ly" .....and how you're going to express that love! A very wise and popular author, Gary Chapman,  suggests that there are five love languages: words, gifts, quality time, acts of service and physical touch. Have you ever thought about how you "speak love?" Me, I'm a "word" person, so I spent a lot of time this week picking out the perfect cards for my special folks. My hubby is a "gifts" person, so I can count on getting a box of my favorite french mint chocolates- yay! There isn't one "love language" that is better than another.....they're all just different...and their own way. 

For those of you who are "gift" or "acts of service" oriented, you might enjoy baking this gorgeous and delicious Berry Lattice coffee cake for someone you love this weekend......or any weekend! Whether you bake or not for Valentine's Day, be sure to express your love and appreciation somehow to those special folks in your life - they are a great gift! 

Berry Lovely Lattice Coffee Cake

¼ Cup warm water
1 Tbsp/pkg Red Star Platinum Yeast
½ Cup warm milk
1 egg
2 Tbsp. butter, softened
2 Tbsp. sugar
1 tsp. salt
¼ teaspoon ground nutmeg
3 Cups unbleached, all-purpose flour or bread flour

Place warm water and yeast in EZ DOH bucket and stir to dissolve yeast. Let rest 1 minute. Add one cup of flour, then additional dough ingredients. EZ DOH-it for 2-3 minutes, or until dough is smooth and soft and all ingredients are incorporated. Remove dough from bucket, spray bucket with cooking spray, “smooth” dough and replace in bucket. Cover and let rise until doubled.

While dough is rising, prepare Berry Filling:
½ Cup strawberries
½ Cup blueberries
½ Cup raspberries (or your own mix of berries!)
¼ Cup sugar
2 teaspoons cornstarch
½ teaspoon shredded lemon peel

Combine berries in a food processor or blender and process until nearly smooth. Combine sugar & cornstarch in a medium saucepan, then stir in processed berries. Cook and stir until thick & bubbly. Stir in lemon peel. Cool.

Divide dough in two equal pieces. Roll out half and press into a greased 11” tart pan. Spread with filling to ½” of edges. On a lightly floured surface, roll out the other half into an 11” circle and cut into ¾” wide strips. Weave the strips over the filling in a lattice-pattern. Trim overhanging edges and press into the side/bottom dough to seal. Cover lightly and let rise about 30 minutes. Bake at 375 for 20-25 minutes. Cool briefly in pan, then remove from tart pan. A dusting of powdered sugar is lovely!
Adapted from a recipe in BHG “The Complete Guide to Bread Machine Baking”  


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