2 loaves of fruit-filled sweet yeast bread with steusel topping. delicious with fresh rhubarb

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Name: Rhubarb Kuchen Loaf
Prep time: 2 h
Cook time: 6 h
Total time: 8 h
Yield: 20
Cuisine: American
Ingredients: 1 package Yeast; 1/2 cup water warm for yeast; 1/2 cup Butter; 1/2 cup Sugar; 3/4 teaspoon Salt; 1 cup Flour; 4 ea Eggs; 1/2 cup Buttermilk, cream or milk; 1/2 cup Brown sugar; 1/3 cup Flour; 1 1/2 tablespoon Cinnamon; 1/2 teaspoon Nutmeg; 4 cup Fresh rhubarb chopped; 3 cup Mini marshmallows; 3 tablespoon Flour; 3 tablespoon Brown sugar; 3 tablespoon Butter

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INGREDIENTS

Bread:
1 package Yeast
1/2 cup water ; warm for yeast
1/2 cup Butter
1/2 cup Sugar
3/4 teaspoon Salt
1 cup Flour
4 ea Eggs
1/2 cup Buttermilk, cream or milk
Filling:
1/2 cup Brown sugar
1/3 cup Flour
1 1/2 tablespoon Cinnamon
1/2 teaspoon Nutmeg
4 cup Fresh rhubarb ; chopped
3 cup Mini marshmallows
Streusel topping:
3 tablespoon Flour
3 tablespoon Brown sugar
3 tablespoon Butter

INSTRUCTIONS

Dissolve yeast in water. wait 5 min or so. put first 8 ingredients in food processor. blend till smooth

Add 3-4 cups flour until smooth and still sticky. pulse between each.

put into greased pan into refrigerator. 6-24 hours, it will rise (I have also made it after an hour)

combine all filling ingredients

combine all steusel ingredients till course crumbs

divide in half. turn onto heavily floured board. roll out to 12x9 rectangle. butter the center one-third down the middle. add half of the filling, mounding slightly. fold the two sides in loosely, pinching at the ends to seal. with a sharp knife, cut lines into dough to allow steam to escape while cooking.

transfer to a cookie sheet (I roll out onto floured butcher paper and then transfer by using the paper as a cradle till I get it onto the cookie sheet).

moisten top with cream or milk. sprinkle half of steusel topping down the center

repeat with 2nd half.

allow to rise in warm place 45-60 min. double or so.

bake in 350 oven 25 to 30 minutes. some filling will drip out and probably brown, but this does not effect bread. cut with a pizza wheel into 3" bars, and then I cut these in half again. Delicious warm from the oven, cooled, or reheated for 8 min in 350 oven.

NOTES

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Rhubarb Kuchen Loaf

Bread:
1 package Yeast
1/2 cup water warm for yeast
1/2 cup Butter
1/2 cup Sugar
3/4 teaspoon Salt
1 cup Flour
4 ea Eggs
1/2 cup Buttermilk, cream or milk
 Filling:
1/2 cup Brown sugar
1/3 cup Flour
1 1/2 tablespoon Cinnamon
1/2 teaspoon Nutmeg
4 cup Fresh rhubarb chopped
3 cup Mini marshmallows
 Streusel topping:
3 tablespoon Flour
3 tablespoon Brown sugar
3 tablespoon Butter

Dissolve yeast in water.  wait 5 min or so.  put first 8 ingredients in food processor.  blend till smooth
Add 3-4 cups flour until smooth and still sticky.  pulse between each.

put into greased pan into refrigerator.  6-24 hours, it will rise (I have also made it after an hour)

combine all filling ingredients
combine all steusel ingredients till course crumbs

divide in half.  turn onto heavily floured board.  roll out to 12x9 rectangle.  butter the center one-third down the middle.  add half of the filling, mounding slightly.  fold the two sides in loosely, pinching at the ends to seal.  with a sharp knife, cut lines into dough to allow steam to escape while cooking.

transfer to a cookie sheet (I roll out onto floured butcher paper and then transfer by using the paper as a cradle till I get it onto the cookie sheet).

moisten top with cream or milk.  sprinkle half of steusel topping down the center

repeat with 2nd half.

allow to rise in warm place 45-60 min.  double or so.

bake in 350 oven 25 to 30 minutes.  some filling will drip out and probably brown, but this does not effect bread.  cut with a pizza wheel into 3" bars, and then I cut these in half again.  Delicious warm from the oven, cooled, or reheated for 8 min in 350 oven.

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very soft bread. the rhubarb makes it incredibly moist!
annmartinson

Nutrition

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Serving Size: 1 Serving (190g)
Recipe Makes: 20

Calories: 404
Calories from Fat: 105 (26%)

Amt Per Serving		% DV

	Total Fat 11.7g	16 %
	Saturated Fat 5.7g	28 %
	Monounsaturated Fat 3.6g
	Polyunsanturated Fat 1g
Cholesterol 228.7mg		70 %
Sodium 152.6mg		5 %
Potassium 198.6mg		5 %
Total Carbohydrate 68.9g		20 %
	Dietary Fiber 1.5g	6 %
	Sugars, other 67.4g
Protein 8.8g		13 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 404

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