The Bread Lover's Bread Machine Cookbook Part 40

1 tablespoon vanilla extract or vanilla powder3 cups bread flour1/3 cup light brown sugar cup light brown sugar1 tablespoon instant potato flakes2 teaspoons gluten11/2 teaspoons salt teaspoons salt

21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast teaspoons SAF yeast or 1 tablespoon bread machine yeast

2-POUND LOAF3/4 cup evaporated milk cup evaporated milk1/3 cup plus 1 tablespoon water cup plus 1 tablespoon water2 large eggs4 tablespoons b.u.t.ter, melted1/2 teaspoon lemon extract teaspoon lemon extract

1 tablespoon plus 1 teaspoon vanilla extract or vanilla powder

33/4 cups bread flour cups bread flour1/2 cup light brown sugar cup light brown sugar11/2 tablespoons instant potato flakes tablespoons instant potato flakes1 tablespoon gluten2 teaspoons salt

3 teaspoons SAF yeast or 1 tablespoon plus1/2 teaspoon bread machine yeast teaspoon bread machine yeast

[image]Place all the ingredients in the pan according to the order in the manufacturer's instructions. Set crust on dark and program for the Basic or Sweet Bread cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) [image]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.

PUMPKIN CHALLAHMakes 2 braided loaves You can make this egg bread with any type of winter squash puree, but canned pumpkin is best since it is very thick and rich-flavored. This is a totally untraditional challah, but it is great for holiday dinners. Serve it with a savory b.u.t.ter for dinner, use it to make sandwiches with leftover turkey.

11/2- OR 2-POUND-LOAF MACHINES1/2 cup water cup water3/4 cup canned pumpkin puree cup canned pumpkin puree3 large eggs3 tablespoons light brown sugar3 tablespoons walnut or canola oil42/3 cups unbleached all-purpose flour cups unbleached all-purpose flour2 teaspoons salt

1 teaspoon gluten1/4 teaspoon ground ginger teaspoon ground ginger1/4 teaspoon nutmeg teaspoon nutmeg1/4 teaspoon ground cinnamon teaspoon ground cinnamon21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast teaspoons SAF yeast or 1 tablespoon bread machine yeast

1 egg white beaten with 1 tablespoon water, for glaze

[image]Place all the ingredients in the pan according to the order in the manufacturer's instructions. Program for the Dough cycle; press Start. The dough ball will be firm, pliable, and smooth.

[image]Line a large baking sheet with parchment paper. When the machine beeps at the end of the cycle, press Stop and unplug the machine. Turn the dough out onto a lightly floured work surface; divide into 6 equal portions. Using your palms, roll each section into a fat cylinder about 12 inches long and tapered at each end. Be sure the ropes are of equal size and shape. Place 3 of the ropes parallel to each other and braid like you are braiding hair. Transfer The loaf to the baking sheet. Pinch the ends into tapered points and tuck them under. Repeat with the remaining portions. Both loaves will fit on the baking sheet crosswise with 4 inches in between. Cover loosely with plastic wrap and let rise at room temperature until the dough is almost doubled in bulk, 45 minutes to 1 hour. Do not let it rise longer or it may collapse in the oven.

[image]Twenty minutes before baking, set a rack in the middle of the oven and preheat it to 350F.

[image]Brush the tops of the loaves with the egg glaze. Bake 40 to 45 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom with your finger. Let cool on the baking sheet to room temperature before slicing.

Candied Grapefruit PeelMakes about 21/2 cups cups

Use this wonderful confection on its own or in combination with orange and lemon confit in your baking. It is also good for munching on after dinner. If you prefer not to use whole grapefruits when you really only need the peel, store the peel from your breakfast grapefruits in a bag in the freezer until you have enough to make this ingredient. You can also make candied lemon or orange peels with this recipe.

4 medium organic or unsprayed grapefruit11/2 cups sugar cups sugar1/2 cup water cup water2 tablespoons light corn syrupAbout 1 1/4 cup additional sugar, for sprinkling cup additional sugar, for sprinkling

[image]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.[image] 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. 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.[image] 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. 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.[image] 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. 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.[image] 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. 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.

For 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, 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 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 Candied Grapefruit Peel). I especially like it spread with an orange Confectioners' Sugar Icing Confectioners' Sugar Icing.

11/2-POUND LOAF11/8 cups milk cups milk2 tablespoons honey3 cups bread flour1 tablespoon gluten 11/2 teaspoons salt teaspoons salt2 teaspoons SAF yeast or 21/2 teaspoons bread machine yeast teaspoons bread machine yeast1/3 cup cup rum raisins rum raisins1/4 cup chopped candied grapefruit peel or candied lemon peel (opposite) cup chopped candied grapefruit peel or candied lemon peel (opposite)1/3 cup chopped candied orange peel (opposite) cup chopped candied orange peel (opposite)2-POUND LOAF11/3 cups milk cups milk3 tablespoons honey4 cups bread flour1 tablespoon plus1 teaspoon gluten2 teaspoons salt21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast teaspoons SAF yeast or 1 tablespoon bread machine yeast1/2 cup cup rum raisins rum raisins1/3 cup chopped candied grapefruit peel or candied lemon peel (opposite) cup chopped candied grapefruit peel or candied lemon peel (opposite)1/2 cup chopped candied orange peel (opposite) cup chopped candied orange peel (opposite)

[image]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.

[image]When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.

Let cool completely before slicing.

AMARETTO BREAD.

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 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 Amaretto Icing.

11/2-POUND LOAF3/4 cup (3 ounces) whole almonds cup (3 ounces) whole almonds1 cup plus 1 tablespoon commercial eggnog1/4 cup amaretto liqueur cup amaretto liqueur2 large egg yolks2 tablespoons unsalted b.u.t.ter, cut into pieces, or almond oil3 cups bread flour1 tablespoon sugar1 tablespoon gluten11/4 teaspoons salt teaspoons salt21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast teaspoons SAF yeast or 1 tablespoon bread machine yeast1/4 cup Almond Confectioners' Sugar, for dusting (opposite) cup Almond Confectioners' Sugar, for dusting (opposite)2-POUND LOAF1 cup (4 ounces) whole almonds11/3 cups commercial eggnog cups commercial eggnog1/3 cup amaretto liqueur cup amaretto liqueur2 large egg yolks3 tablespoons unsalted b.u.t.ter, cut into pieces, or almond oil4 cups bread flour2 tablespoons sugar1 tablespoon plus1 teaspoon gluten11/2 teaspoons salt teaspoons salt1 tablespoon SAF yeast or 1 tablespoon plus 1 1/2 teaspoon bread machine yeast teaspoon bread machine yeast1/4 cup Almond Confectioners' Sugar, for dusting (opposite) cup Almond Confectioners' Sugar, for dusting (opposite)

[image]Preheat the oven to 350F.

[image]Coa.r.s.ely 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.

[image]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.

[image]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' SugarEither 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 almonds11/4 cups confectioners' sugar cups confectioners' sugarPlace 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.

ANISE CHRISTMAS BREAD.

This 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 Confectioners' Sugar Icing after baking. after baking.

11/2-POUND LOAF7/8 cup water cup water1 large egg2 tablespoons unsalted b.u.t.ter, cut into pieces3/4 teaspoon anise extract teaspoon anise extract21/2 cups bread flour cups bread flour3 tablespoons sugar2 tablespoons dry b.u.t.termilk powder1 tablespoon gluten11/4 teaspoons salt teaspoons salt21/4 teaspoons SAF yeast or 2 teaspoons SAF yeast or 23/4 teaspoons bread machine yeast teaspoons bread machine yeast3/4 cup whole glaceed cherries or chopped glaceed apricots cup whole glaceed cherries or chopped glaceed apricots Holiday Glaceed Dried Fruit Holiday Glaceed Dried Fruit2-POUND LOAF11/8 cups water cups water1 large egg plus 1 egg yolk3 tablespoons unsalted b.u.t.ter, cut into pieces1 teaspoon anise extract31/2 cups bread flour cups bread flour1/4 cup sugar cup sugar3 tablespoons dry b.u.t.termilk powder1 tablespoon plus 1 teaspoon gluten11/2 teaspoons salt teaspoons salt21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast teaspoons SAF yeast or 1 tablespoon bread machine yeast1 cup whole glaceed cherries or chopped glaceed apricots Holiday Glaceed Dried Fruit Holiday Glaceed Dried Fruit

[image]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.

[image]When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool completely before slicing.

CHAMPAGNE-SOAKED BABA.

Baba is a traditional bistro dessert. Its round cylindrical shape crosses over perfectly to tall bread machine pans. This is a grand baba, as opposed to individual pet.i.te babas. Baba is plump like a plush toy-soaked in a spirited champagne syrup, glazed, and then cut into wedges or slices to serve with sweetened whipped cream. Serve it the day it is made or no more than one day later for the best texture. For special occasions, I top the baba with a fresh, unsprayed rose by cutting a two-inch stem, then covering it with plastic wrap and pressing it into the top to secure.

11/2-POUND LOAFFor the dough:1/3 cup water cup water3 large eggs6 tablespoons unsalted b.u.t.ter, melted2 cups bread flour11/2 tablespoons sugar tablespoons sugar1/2 teaspoon grated lemon zest teaspoon grated lemon zest1/2 teaspoon salt teaspoon salt11/4 teaspoons SAF yeast or 1 teaspoons SAF yeast or 13/4 teaspoons bread machine yeast teaspoons bread machine yeast For the soaking syrup:3/4 cup sugar cup sugar3/4 cup water cup water1/2 cup sweet champagne or Asti Spumante cup sweet champagne or Asti Spumante For apricot glaze:1/3 cup apricot jam cup apricot jam2-POUND LOAFFor the dough:1/2 cup water cup water3 large eggs1/2 cup (1 stick) unsalted b.u.t.ter, melted cup (1 stick) unsalted b.u.t.ter, melted3 cups bread flour2 tablespoons sugar3/4 teaspoon grated lemon zest teaspoon grated lemon zest3/4 teaspoon salt teaspoon salt13/4 teaspoons SAF yeast or 2 teaspoons SAF yeast or 21/4 teaspoons bread machine yeast teaspoons bread machine yeast For the soaking syrup:3/4 cup sugar cup sugar3/4 cup water cup water1/2 cup sweet champagne or Asti Spumante cup sweet champagne or Asti Spumante For apricot glaze:1/3 cup apricot jam cup apricot jam

[image]To make the dough, place all the dough ingredients in the pan according to the order in the manufacturer's instructions. Set crust on medium and program for the Sweet Bread cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) The dough will be batterlike.

[image]Meanwhile make the soaking syrup. Combine the sugar and water in a small pan and heat until sugar is dissolved, about 5 minutes. Cool until warm. Add the champagne; set aside.

[image]When the baking cycle ends, place the pan on a rack; pierce the top of the baba in a few places with a bamboo skewer. Turn out of the pan onto a deep plate. Slowly pour the champagne soaking syrup all over the cake and let it stand to absorb the puddle that collects at the base. Cover with plastic wrap.

[image]To prepare the apricot glaze, place the jam in a small saucepan and boil for 2 minutes to liquify. Drain off any extra soaking syrup from the plate. Brush the cake all over with hot glaze to seal in moisture. Cool and transfer to a clean serving plate before serving, turning the baba on its side to cut into round slices. Store the baba in the refrigerator.

VENETIAN PANETTONE Makes 1 large or 2 small loaves Panettone is a Christmas bread that is made all over Italy. It has a traditional Italian combination of orange peel, citron, and raisins in an airy egg bread dough. While panettone was known and eaten in the Middle Ages, it had a different shape than it does now. It looked like an Irish soda bread, a round freeform loaf with a cross on top. It was first baked in a tall cylindrical mold by a Milanese baker in 1921, and it is this shape that is common today.

Fiori di Sicilia, available from The Baker's Catalogue, is a combination of vanilla and citrus combination of vanilla and citrus flavors, a traditional Sicilian touch to panettone that gives an aroma of vanilla and flowers. Vanilla extract will also do nicely here. available from The Baker's Catalogue, is a combination of vanilla and citrus combination of vanilla and citrus flavors, a traditional Sicilian touch to panettone that gives an aroma of vanilla and flowers. Vanilla extract will also do nicely here.

This bread is perfect for brunch with cappucino or tea. Day-old panettone is good sliced into thick fingers and baked in a single layer on an ungreased baking sheet at 300F for 45 minutes, or until pale golden and crisp. Similar to biscotti, these dry toasts can be served as an accompaniment to fresh fruits, sorbets, and gelatos.

11/2-POUND LOAF1/2 cup golden raisins cup golden raisins1/3 cup cup orange confit orange confit or minced dried apricots or minced dried apricots2 tablespoons minced dried pineapple or candied citron1 cup water2 tablespoons honey5 tablespoons unsalted b.u.t.ter, melted3 large egg yolks21/2 teaspoons vanilla extract or Fiori di Sicilia 3 cups bread flour teaspoons vanilla extract or Fiori di Sicilia 3 cups bread flour3 tablespoons vanilla sugar11/2 teaspoons salt teaspoons salt2 teaspoons SAF yeast or 21/2 teaspoons bread machine yeast Sifted confectioners' sugar, for dusting teaspoons bread machine yeast Sifted confectioners' sugar, for dusting2-POUND LOAF2/3 cup golden raisins cup golden raisins1/2 cup cup orange confit orange confit or minced dried apricots or minced dried apricots3 tablespoons minced dried pineapple or candied citron11/3 cups water cups water3 tablespoons honey6 tablespoons unsalted b.u.t.ter, melted4 large egg yolks3 teaspoons vanilla extract or Fiori di Sicilia 4 cups bread flour1/4 cup vanilla sugar cup vanilla sugar2 teaspoons salt21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast Sifted confectioners' sugar, for dusting teaspoons SAF yeast or 1 tablespoon bread machine yeast Sifted confectioners' sugar, for dusting

[image]Place the dried and candied fruit in a small bowl and toss with 2 tablespoons of the flour. Set aside.

[image]Place the ingredients, except the fruit, in the pan according to the order in the manufacturer's instructions. Program for the Dough cycle; press Start. Set a kitchen timer for 10 minutes. When the timer rings, press Stop and unplug the machine. The dough ball will be very delicate, yet smooth and springy. Let the dough rise in the machine until the dough almost reaches the top of the pan. This takes 1 hour to 1 hour and 15 minutes.

[image]If you will be making one large loaf, grease a metal panettone tube mold, 5-inch diameter paper panettonepan, 7-inch (#18) charlotte mold, or a 2-pound coffee can. If you will be making two small loaves, line a baking sheet with parchment paper. When the dough has risen to the top of the bread pan, turn the dough out onto a lightly floured work surface. Pat the dough into a large rectangle and sprinkle with the fruit. Fold the dough over and knead lightly to distribute the fruit.

[image]To make one large loaf: Shape the whole amount of dough into an oval. If you are using the tube mold, place your fingers in the center of the dough and pull open a hole. Set the dough into the pan. If you are using the charlotte mold, paper mold, or 2-pound coffee can, place the oval of dough in it. With kitchen shears, cut an X Shape the whole amount of dough into an oval. If you are using the tube mold, place your fingers in the center of the dough and pull open a hole. Set the dough into the pan. If you are using the charlotte mold, paper mold, or 2-pound coffee can, place the oval of dough in it. With kitchen shears, cut an X 1 1/2 inch deep into the top of the loaf. inch deep into the top of the loaf.

[image]To make two small loaves: Divide the dough into 2 equal pieces. Form the pieces into tight round b.a.l.l.s and place on the baking sheet, at least 3 inches apart. With kitchen shears, cut an X Divide the dough into 2 equal pieces. Form the pieces into tight round b.a.l.l.s and place on the baking sheet, at least 3 inches apart. With kitchen shears, cut an X 1 1/2 inch deep into the top of each loaf. inch deep into the top of each loaf.

[image]Cover loosely with plastic wrap and let rise again at room temperature until doubled in bulk, about 1 hour.

[image]Twenty minutes before baking, preheat the oven to 375F.

[image]For any loaf other than one made in the panettone mold, gently redefine the X with the kitchen shears, and insert a small nut-sized piece of b.u.t.ter into the cut; it will bake into the loaf. Bake the large loaf for 40 to 45 minutes or the small loaves for 30 to 35 minutes, until the panettone is golden brown and sounds hollow when tapped with your finger. Remove from the baking sheet or slide out of the mold to cool on a rack. Dust with confectioners' sugar before serving.

Panettone: A Traditional DessertWhile panettone is perfect fresh or toasted with morning coffee or afternoon tea, it is also a great dessert. Place slices of panettone on a baking sheet. b.u.t.ter or dust with 1 1/4 cup of powdered sugar sifted through a mesh strainer. Bake in a preheated 400F oven until nicely browned and toasted, about 8 to 10 minutes. Remove each slice to an individual serving plate and place a scoop of vanilla ice cream on each slice. Spoon over some cup of powdered sugar sifted through a mesh strainer. Bake in a preheated 400F oven until nicely browned and toasted, about 8 to 10 minutes. Remove each slice to an individual serving plate and place a scoop of vanilla ice cream on each slice. Spoon over some Orange Confit Orange Confit in its syrup. Or else, do as the Italians do: stand a wedge of panettone on the dessert plate with some Mascarpone Cream on the side. in its syrup. Or else, do as the Italians do: stand a wedge of panettone on the dessert plate with some Mascarpone Cream on the side.Mascarpone CreamMakes about 11/4 cups cups

1/3 cup cold heavy cream cup cold heavy cream4 ounces mascarpone cheese1/4 cup sifted confectioners' sugar cup sifted confectioners' sugar1 egg yolk or commercial egg subst.i.tute equivalent2 tablespoons liqueur, such as Grand Marnier, Frangelico, amaretto, or cognac Using a hand-held electric mixer, whip the cream in a bowl. Combine the remaining ingredients in another bowl and beat until smooth. Fold in the whipped cream. Store, covered, in the refrigerator.

STOLLE DE NoEL Makes 2 flat loaves When forming this dough into a loaf to bake in the oven, please note that the traditional flat shape given here is the best for the density of this bread. The dough is rich in b.u.t.ter and dried fruits with a rather firm, dry texture. It is very easy to shape. Think of it as a great big Parker House roll. Stollen keeps perfectly for two weeks at room temperature well wrapped in plastic. Cut the loaf into thin slices to serve with hot coffee spiked with a liqueur, eggnog, or hot mulled cider.

11/2- OR 2-POUND-LOAF MACHINESFor the dough:About 3 3/4 cup milk cup milk1 large egg plus 1 egg yolk1/2 teaspoon almond extract Grated zest of 1 lemon teaspoon almond extract Grated zest of 1 lemon23/4 cups unbleached all-purpose flour cups unbleached all-purpose flour1 cup almond flour1/3 cup sugar cup sugar1 teaspoon salt2 teaspoons SAF yeast or 21/2 teaspoons bread machine yeast teaspoons bread machine yeast1/2 cup (1 stick) unsalted b.u.t.ter, at room temperature, cut into 16 pieces cup (1 stick) unsalted b.u.t.ter, at room temperature, cut into 16 pieces3 tablespoons unsalted b.u.t.ter, melted, for brus.h.i.+ng2 tablespoons sugar mixed with 1 1/2 teaspoon ground nutmeg, for sprinkling teaspoon ground nutmeg, for sprinkling3/4 cup sifted confectioners' sugar, for dredging cup sifted confectioners' sugar, for dredgingFor the fruit:3/4 cup dried tart cherries cup dried tart cherries1/2 cup minced dried apricots cup minced dried apricots1/4 cup dried currants cup dried currants1/4 cup golden raisins cup golden raisins3 tablespoons amber rum3 tablespoons boiling water2 tablespoons unbleached all-purpose flour