Bread Machine (190 page)

When the baking cycle ends, remove the bread from the pan and place it on a wire rack with a sheet of parchment paper or a large plate underneath. Using an oversized spoon, drizzle the icing over the top of the loaf in a back and forth motion. As the glaze cools, it will set.

CARDAMOM EASTER BRAID
       
Makes 1 large loaf

I
love the look, the enticing aroma, and the flavor of this large sweet bread braid. Fresh-ground cardamom has been a favorite of mine ever since my baker-friend Judy Larsen introduced me to it thirty years ago when she gave me her mother’s Scandinavian white bread recipe delicately flavored with the spice. This is a variation of that bread. Judy would also top this braid with a confectioners’ sugar icing.

1
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- OR 2-POUND-LOAF MACHINES

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cup milk

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cup water

1 large egg

4 tablespoons unsalted butter, cut into pieces

3 cups bread flour

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cup sugar

1
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teaspoons salt Grated zest of 1 lemon

1
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teaspoons ground cardamom or 8 cardamom pods, crushed

2
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teaspoons SAF yeast or 2
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teaspoons bread machine yeast

1
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cups golden raisins or chopped
Holiday Glacéed Dried Fruit

1 egg white mixed with 1 teaspoon water, for glaze

Raw or decorating sugar, for sprinkling

Place the dough ingredients, except the raisins or fruit, in the pan according to the order in the manufacturer’s instructions. Program for the Dough cycle; press Start.

Line a large baking sheet with parchment paper. When the machine beeps at the end of the cycle, press Stop and unplug the machine. Immediately turn the dough out onto a lightly floured work surface. Pat into a fat rectangle and sprinkle with the raisins or fruit. Fold the dough over in thirds and knead gently to distribute evenly. Cover with a clean tea towel and let rest on the work surface for 15 minutes to relax the dough.

Divide the dough into 3 equal portions. Using your palms, roll each section into a fat rope about 15 inches long and tapered at each end. Be sure the ropes are of equal size and shape. Place the 3 ropes parallel to each other and braid like you are braiding hair. Adjust or press the braid to make it look even. Transfer to the baking sheet. Tuck the ends under, pinching the ends into tapered points. Cover loosely with plastic wrap and let rise at room temperature until the dough is almost doubled in bulk, about 1 hour.

Twenty minutes before baking, set the oven rack in the middle of the oven and preheat it to 375ºF.

Beat the egg white and water for the glaze with a fork until foamy. Using a pastry brush, brush the tops of the loaves with the egg glaze and sprinkle liberally with the sugar. Bake for 40 to 45 minutes, or until the loaves are golden brown and the bread sounds hollow when tapped on the bottom with your finger. Cool on the baking sheet on a rack. Let cool to room temperature before slicing.

Holiday Glacéed Dried Fruit

Makes about
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pound glazed fruit

This is one of my favorite recipes—I use it as an alternative to buying candied fruit in the supermarket.
Glacéed fruits are a standard pantry item for holiday baking.

1
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cups sugar

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cup honey

3 tablespoons light corn syrup

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cup water

8 ounces dried fruit, such as apricots, cherries, pineapple, figs, peaches, or pear halves

Combine the sugar, honey, corn syrup, and water in a deep, heavy saucepan. Cook over low heat, stirring constantly with a wooden spoon, until the sugar dissolves, about 3 minutes. Using a pair of metal tongs, immerse the fruits in the syrup, taking care not to splash the syrup or crowd the fruit. Bring the mixture to a low boil without stirring. Immediately reduce the heat to medium-low and simmer. Cook the fruit slowly, for exactly 15 minutes, stirring gently to avoid burning, and occasionally basting any exposed tops. The fruit will plump up.

Place a large wire cooling rack over a layer of parchment or waxed paper on the counter. Fill a pan or metal bowl large enough to hold the saucepan with the fruit, with warm water.

Remove the pan from the heat and immediately place it in the pan of warm water to cool the syrup slightly. Carefully remove the individual pieces of fruit with the tongs, letting the extra syrup drip back into the pan. Place the fruit on the wire rack to cool completely at room temperature, for at least 8 hours. Store in an airtight container in layers separated by parchment or waxed paper that has been lightly sprayed with a thin film of vegetable oil cooking spray, for up to 3 weeks in the refrigerator.