Raspberries contain many vitamins, minerals, plant
compounds and antioxidants known as anthocyanins that may protect against
Cancer. According to a recent cancer research study rats fed diets of 5% to 10% black raspberries saw the number
of esophageal tumors decrease by 43% to 62%. Research also shows black raspberries
may also
thwart colon
cancer. Black raspberries are thought to have even more cancer-preventing properties than blueberries and
strawberries.
~ Black Raspberry Bundt Bread
Ingredients:
1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1 cup warm milk (110° to 115°)
1/4 cup plus 2 tablespoons sugar,
divided
1/2 cup butter, melted, divided
1 egg
1 teaspoon salt
4 cups all-purpose flour
1 jar (10 ounces) seedless black raspberry
preserves
(For the
Syrup)
1/3 cup corn syrup
2 tablespoons butter, melted
1/2 teaspoon vanilla extract
Directions: In a
large bowl, dissolve yeast in warm water. Add the milk, 1/4 cup sugar, 1/4 cup
butter, egg, salt and 3-1/2 cups flour. Beat until smooth. Stir in enough
remaining flour to form a soft dough. Turn onto a floured
surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased
bowl, turning once to grease top. Cover and let rise in a warm place until
doubled, about 1-1/4 hours. Punch dough down. Turn onto a lightly
floured surface; divide into 32 pieces. Flatten each into a 3-in. disk. Place
about 1 teaspoon of preserves on the center of each piece; bring edges together
and seal. Place 16 dough balls in a greased 10-in. fluted tube
pan. Brush with half of the remaining butter; sprinkle with 1 tablespoon sugar.
Top with remaining balls, butter and sugar. Cover and let rise until doubled,
about 35 minutes. Bake at 350° for 25-30 minutes or until golden
brown. Combine syrup ingredients; pour over warm bread. Cool for 5 minutes
before inverting onto a serving plate. Yield: 1 loaf. ~ Chef
~
