Bread Machine (195 page)
Cut the peel on each grapefruit into quarters and remove each section whole from the fruit. Reserve the fruit for another use. Freeze the peel pieces for 2 to 3 hours to tenderize. When the peels are frozen, they are ready to slice. Slice the peel thin by hand or in a food processor with a 14-inch slicing disc.
Place the peel in a large nonreactive saucepan and cover with cold water. Simmer over medium heat, uncovered, for about 10 to 15 minutes, until tender. Remove from the heat and let stand for 1 hour. Drain and set aside. Repeat this process two more times to leech out the bitterness. Drain and press out any extra water.
To make the syrup, place the sugar, water, and corn syrup in the same saucepan you used for the peel. Bring to a boil, then immediately turn the heat to low, and stir until the sugar is dissolved. Add the grapefruit peel. Simmer for about 20 to 25 minutes. The peel should be boiling gently, and will become semi-transparent. Turn the heat to high and reduce any remaining liquid to a thick syrup, stirring constantly, about 3 minutes.
Immediately drain the peel in a metal colander, and discard any syrup. Place the pieces in a single layer on a baking sheet lined with parchment or waxed paper.
Let the peel stand at room temperature to dry, for 12 hours to overnight. As it dries, sprinkle the peel with sugar to keep the pieces from sticking. To store, place the peel between layers of waxed paper in self-sealing freezer bags and freeze for up to a year. Let the candied peel stand for a few minutes at room temperature before chopping to add to a recipe.
HOLIDAY RAISIN BREAD WITH CANDIED PEELS
F
or centuries and centuries in places as diverse as the Middle East, India, China, Egypt, and ancient Greece, people coated fruits with honey to preserve them. Candied peels, known as
frutti confetti,
were considered a condiment and dessert; they served as the final course of many a meal, as well as official presents for royalty and the pope in the Middle Ages. Confectioners were considered artists just like sculptors, painters, and goldsmiths. Candied citrus peels were an integral part of the food preservation that was done in every household. Try making your own candied peels to use in this bread (see
Candied Grapefruit Peel
). I especially like it spread with an orange
Confectioners’ Sugar Icing
.
1
1
/
2
-POUND LOAF
1
1
/
8
cups milk
2 tablespoons honey
3 cups bread flour
1 tablespoon gluten 1
1
/
2
teaspoons salt
2 teaspoons SAF yeast or 2
1
/
2
teaspoons bread machine yeast
1
/
3
cup
rum raisins
1
/
4
cup chopped candied grapefruit peel or candied lemon peel (opposite)
1
/
3
cup chopped candied orange peel (opposite)
2-POUND LOAF
1
1
/
3
cups milk
3 tablespoons honey
4 cups bread flour
1 tablespoon plus
1 teaspoon gluten
2 teaspoons salt
2
1
/
2
teaspoons SAF yeast or 1 tablespoon bread machine yeast
1
/
2
cup
rum raisins
1
/
3
cup chopped candied grapefruit peel or candied lemon peel (opposite)
1
/
2
cup chopped candied orange peel (opposite)
Place the ingredients, except the raisins and candied peels, in the pan according peels, in the pan according to the order in the manufacturer’s instructions. Set crust on light and program for the 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 raisins and candied peels.
When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
Let cool completely before slicing.
I
know its richness makes it a naughty pleasure, but I adore commercial eggnog with its flavors of nutmeg and spirit extracts. Oh, the consistency!—creamy and smooth. Here is a bread in which eggnog contributes the essence of the holiday season to every bite. Since different brands of eggnog have different viscosities, be prepared to add another tablespoon or so here if yours is especially thick. This loaf is wonderful for toast and great for bread pudding. You can also glaze it with an
Amaretto Icing
.
1
1
/
2
-POUND LOAF