Bread Machine (171 page)
T
he beautiful, evocative flavors of Italy are in this delicate sweet bread—lemon, anise, walnuts, and raisins. Anise is a favorite kitchen garden flavor that has been used in breads since antiquity. If you are not familiar with it, take a deep breath of Pernod liqueur and you will experience its fragrance. Serve this bread toasted for dessert or as an incredible French toast for breakfast.
1
1
/
2
-POUND LOAF
1
/
3
cup milk
2
/
3
cup ricotta cheese
2 large egg yolks
1
1
/
2
teaspoons anise extract
7 tablespoons unsalted butter, cut into pieces
3 cups bread flour
1
/
3
cup walnuts
1
/
3
cup golden raisins
3 tablespoons sugar
Grated zest of 1 lemon
1 tablespoon gluten
1
1
/
2
teaspoons salt
2
1
/
4
teaspoons SAF yeast or 2
3
/
4
teaspoons bread machine yeast
2-POUND LOAF
1
/
2
cup milk
3
/
4
cup ricotta cheese
3 large egg yolks
2 teaspoons anise extract
1
/
2
cup (1 stick) plus 1 tablespoon unsalted butter, cut into pieces
4 cups bread flour
1
/
2
cup walnuts
1
/
2
cup golden raisins
3
1
/
2
tablespoons sugar
Grated zest of 2 lemons
1 tablespoon plus 1 teaspoon gluten
2 teaspoons salt
2
1
/
2
teaspoons SAF yeast or 1 tablespoon bread machine yeast
Place all the ingredients 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 baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.
PAN D’ANGIOL (BREAD OF THE ANGELS)
I
happen to have a passion for anything almond, especially almond paste. Almond paste is a confection made from equal parts almonds and powdered sugar, with glucose, corn syrup, and egg white added as stabilizers. It is a pliable, paste-like super-sweet food, and is readily available in supermarket baking sections. This bread is made with three almond ingredients—crumbled almond paste, almond extract, and the nuts themselves. It is a wonderful sweet bread that doesn’t even need butter. It is food from the angels!
1
1
/
2
-POUND LOAF
1
1
/
4
cups milk
1
/
2
teaspoon almond extract
1 tablespoon butter, cut into pieces
3 tablespoons almond paste, cut into pieces
3 cups bread flour
3 tablespoons sugar
1 tablespoon gluten
1
1
/
2
teaspoons salt
2 teaspoons SAF yeast or 2
1
/
2
teaspoons bread machine yeast
1
/
2
cup chopped dried sour cherries
1
/
2
cup slivered blanched almonds
2-POUND LOAF
1
2
/
3
cups milk
3
/
4
teaspoon almond extract
1
1
/
2
tablespoons butter, cut into pieces
4 tablespoons almond paste, cut into pieces
4 cups bread flour
1
/
4
cup sugar
1 tablespoon plus 1 teaspoon gluten
2 teaspoons salt
2
1
/
2
teaspoons SAF yeast or 1 tablespoon bread machine yeast
2
/
3
cup chopped dried sour cherries
1
/
3
cup slivered blanched almonds
Place the ingredients, except the cherries and almonds, in the pan according to the order in the manufacturer’s instructions. Set crust on instructions. Set crust on medium and program for the Basic 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 cherries and almonds.
When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.
SPICY PEAR BREAD
Makes 1 loaf
I
am surprised so few bakers know about
birnenwecken,
also sometimes called
birnbrot,
a delightful Swiss bread made with a dried pear filling. It is a specialty of old Swiss home bakers. Most regions of Switzerland have their own variety with slightly different spices. The filling is encased in a firm dough, which keeps the bread fresh for at least a month. The bread likes to age for a week, but I enjoy it fresh with a glass of wine or mug of hot chocolate.
1
1
/
2
- OR 2-POUND-LOAF MACHINES
For the dough:
1
/
4
cup plus 1 tablespoon milk
1
/
4
cup water
1 large egg
3 tablespoons unsalted butter, partially melted
2
1
/
2
cups unbleached all-purpose flour
1
/
4
cup sugar
1 teaspoon salt
2 teaspoons SAF yeast or 2
1
/
2
teaspoons bread machine yeast
For the fruit filling:
3
/
4
cup dry red wine
1
/
4
cup kirsch
