| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Fruits |
Italian |
A, B |
1 |
Servings |
INGREDIENTS
| 3/4 |
c |
Water |
| 1/3 |
c |
Butter |
| 1 1/2 |
lg |
Eggs (6 T) |
| 1/3 |
c |
Sugar |
| 3/4 |
ts |
Salt |
| 1 1/2 |
ts |
Grated lemon zest |
| 3 |
c |
Bread flour |
| 2 1/2 |
ts |
Yeast |
| 1/3 |
c |
Golden raisins |
| 1/3 |
c |
Candied fruit |
INSTRUCTIONS
REST
For 1 1/2 lb loaf or bakes in 2 lb coffee can or 2 1-lb cans
At beep or end of first knead add "rest" of the ingredients.
Bake on white bread cycle.
Bernard Clayton's Complete Book of Breads uses candied citron, a mix of
dark and light raisins, pine nuts and adds 1 T ground anise for a
traditional bread from Lombardy. Italians use it for Christmas, Easter,
weddings, christenings, and other special occasions. Posted to Digest
bread-bakers.v097.n028 by jaclyn@itexas.net (Jack Dickson) on Mar 31, 1997
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