cat lover
12-31-2006, 12:33 PM
Originally from Milan, Italy, and served at Christmas and other special occasions, this wonderful fruit-and-nut bread can be served anytime from breakfast to a midnight snack
1 cup milk
2 eggs
1/2 cup butter (no substitutes), cut up
3-3/4 cups bread flour
1/2 cup granulated sugar
1 tbsp finely shredded lemon peel
1 tsp ainse seed
1/2 tsp salt
4-1/2 tsp active dry yeast (2 packages)
1 cup dried tart cherries
3/4 cup pine nuts
Nonstick cooking spray
1/2 cup golden raisins
1 slightly beaten egg
1 tbsp water
1 tbsp pine nuts
Sifted powdered sugar (optional)
Add the first 11 ingredients to a 2-pound bread machine according to the manufacturer's directions. Select the dough cycle. Meanwhile, coat an 8 x 3inch springform pan or souffle dish with cooking spray. For collar, cut a piece of clean brown wrapping paper into a 25 x 6" strip. Fit the collar around the inside of prepared pan, overlapping slightly. Coat the inside of collar with cooking spray. Set aside. When cycle is complete, remove dough. Punch down. On a lightly floured surface, gently knead in raisins. Shape dough into a ball. Place in collared pan and flatten slightly to cover bottom of pan. Cover and let rise in a warm place for 45 to 60 minutes or until nearly double.
Stir together the 1 egg and the water; brush over top of loaf. Sprinkle with the 1 tablespoon pine nuts. Bake in a 350 degree oven for 55 to 60 minutes or till a wooden skewer inserted into center of bread comes out clean. If necessary, loosely cover with foil the last 10 to 15 minutes to prevent overbrowning. Cool in pan on a wire rack for 10 minutes. Remove from pan and cool completely. If desired, sprinkle with powdered sugar. Makes 12 servings.
1 cup milk
2 eggs
1/2 cup butter (no substitutes), cut up
3-3/4 cups bread flour
1/2 cup granulated sugar
1 tbsp finely shredded lemon peel
1 tsp ainse seed
1/2 tsp salt
4-1/2 tsp active dry yeast (2 packages)
1 cup dried tart cherries
3/4 cup pine nuts
Nonstick cooking spray
1/2 cup golden raisins
1 slightly beaten egg
1 tbsp water
1 tbsp pine nuts
Sifted powdered sugar (optional)
Add the first 11 ingredients to a 2-pound bread machine according to the manufacturer's directions. Select the dough cycle. Meanwhile, coat an 8 x 3inch springform pan or souffle dish with cooking spray. For collar, cut a piece of clean brown wrapping paper into a 25 x 6" strip. Fit the collar around the inside of prepared pan, overlapping slightly. Coat the inside of collar with cooking spray. Set aside. When cycle is complete, remove dough. Punch down. On a lightly floured surface, gently knead in raisins. Shape dough into a ball. Place in collared pan and flatten slightly to cover bottom of pan. Cover and let rise in a warm place for 45 to 60 minutes or until nearly double.
Stir together the 1 egg and the water; brush over top of loaf. Sprinkle with the 1 tablespoon pine nuts. Bake in a 350 degree oven for 55 to 60 minutes or till a wooden skewer inserted into center of bread comes out clean. If necessary, loosely cover with foil the last 10 to 15 minutes to prevent overbrowning. Cool in pan on a wire rack for 10 minutes. Remove from pan and cool completely. If desired, sprinkle with powdered sugar. Makes 12 servings.