Bread Machine (196 page)
3
/
4
cup (3 ounces) whole almonds
1 cup plus 1 tablespoon commercial eggnog
1
/
4
cup amaretto liqueur
2 large egg yolks
2 tablespoons unsalted butter, cut into pieces, or almond oil
3 cups bread flour
1 tablespoon sugar
1 tablespoon gluten
1
1
/
4
teaspoons salt
2
1
/
2
teaspoons SAF yeast or 1 tablespoon bread machine yeast
1
/
4
cup Almond Confectioners’ Sugar, for dusting (opposite)
2-POUND LOAF
1 cup (4 ounces) whole almonds
1
1
/
3
cups commercial eggnog
1
/
3
cup amaretto liqueur
2 large egg yolks
3 tablespoons unsalted butter, cut into pieces, or almond oil
4 cups bread flour
2 tablespoons sugar
1 tablespoon plus
1 teaspoon gluten
1
1
/
2
teaspoons salt
1 tablespoon SAF yeast or 1 tablespoon plus
1
/
2
teaspoon bread machine yeast
1
/
4
cup Almond Confectioners’ Sugar, for dusting (opposite)
Preheat the oven to 350ºF.
Coarsely chop the almonds and spread them evenly on a clean baking sheet. Bake until lightly toasted, about 5 to 7 minutes. Remove from the oven and let cool.
Place the ingredients, except the almonds, in the pan according to the order in the manufacturer’s instructions. Set crust on medium and program for the Basic cycle; press Start.
(This recipe is not suitable for use with the Delay Timer.) When the machine beeps, or between Knead 1 and Knead 2, add the almonds. Touch and press the dough with your fingers. It should be soft and pliable.
When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature; then dust with Almond Confectioners’ Sugar before slicing.
Almond Confectioners’ Sugar
Either as an ingredient in a bread or for dusting over the top, a flavored nut-sugar powder is an old professional trick. Almonds are the perfect nut to use, since they are lowest in oil. This makes a fluffy sugar that keeps at room temperature for up to 1 month in an airtight container.
1 cup blanched almonds
1
1
/
4
cups confectioners’ sugar
Place the nuts in the workbowl of a food processor with half of the confectioners’ sugar. Process until finely ground and fluffy.
Add the rest of the sugar and process until a fine powder is created. Use for dusting holiday breads and sweet rolls.
T
his is a simple, beautiful, Mexican-style holiday bread flavored with candied cherries and anise extract. It is a perfect bread for end-of-the-year festivities since anise is traditionally served at the end of a meal to signify a wish for good fortune. The dough turns a lovely pink hue as the cherries are incorporated into it by the kneading blade. If you like a fancier loaf, glaze it with
Confectioners’ Sugar Icing
after baking.
1
1
/
2
-POUND LOAF
7
/
8
cup water
1 large egg
2 tablespoons unsalted butter, cut into pieces
3
/
4
teaspoon anise extract
2
1
/
2
cups bread flour
3 tablespoons sugar
2 tablespoons dry buttermilk powder
1 tablespoon gluten
1
1
/
4
teaspoons salt
2
1
/
4
teaspoons SAF yeast or 2
3
/
4
teaspoons bread machine yeast
3
/
4
cup whole glacéed cherries or chopped glacéed apricots
Holiday Glacéed Dried Fruit
2-POUND LOAF
1
1
/
8
cups water
1 large egg plus 1 egg yolk
3 tablespoons unsalted butter, cut into pieces
1 teaspoon anise extract
3
1
/
2
cups bread flour
1
/
4
cup sugar
3 tablespoons dry buttermilk powder
1 tablespoon plus 1 teaspoon gluten
1
1
/
2
teaspoons salt
2
1
/
2
teaspoons SAF yeast or 1 tablespoon bread machine yeast
1 cup whole glacéed cherries or chopped glacéed apricots
Holiday Glacéed Dried Fruit
Place the ingredients, except the cherries or apricots, in the pan according to the order in the manufacturer’s instructions. Set crust on medium and program for the Sweet Bread or Fruit and Sweet Bread or Fruit and Nut cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) When the machine beeps, or between Knead 1 and Knead 2, add the fruit. The dough ball will be moist; resist the impulse to add more flour.