Ingredients: |
Ingredients: ¼ cup lukewarm water
3 tsp. active dry yeast
1 tsp. sugar
1 cup milk, scalded
6 Tbsp. butter, at room temperature
½ cup brown sugar
½ cup water
1 large egg
1 tsp. vanilla extract
2 cups all-purpose flour
1½ tsp. cinnamon
¼ tsp. nutmeg
⅛ tsp. mace or additional nutmeg
2 tsp. fine salt
2 cups all-purpose flour
1 cup chopped glace fruit mix
1 cup golden raisins
⅓ cup walnuts, chopped
1½ Tbsp. flour
Icing:
2 cups icing sugar
3-4 Tbsp. milk
|
Directions: |
Directions:1. To scald the milk: In a small saucepan, heat milk to 180ºF. Set aside to cool to lukewarm.
2. In a small bowl, stir together the lukewarm water, yeast and sugar. Set aside to proof while you start the dough.
3. In a large bowl with a mixer or the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and brown sugar. Test your milk to make sure it has cooled to lukewarm, then add to the bowl, together with the ½ cup water. Add the proofed yeast mixture and stir to combine. Add the egg and vanilla and stir to combine. Add 2 cups of the flour, the cinnamon, nutmeg, mace and salt and stir until well combined.
4. In a medium bowl, combine the glace mix, raisins and walnuts. Toss in 1½ Tbsp. of flour and set aside.
5. Remove the paddle attachment and replace it with the kneading hook. Add 1 cup more flour and knead in to the mixture. Add another ⅓ to ½ cup of flour and knead in. Add the fruit mixture to the dough, together with about ¼ cup of flour and mix until combined. Remove dough to a floured counter. Continue adding flour in small increments, kneading in, until you have a moist, but not to sticky dough.
6. Remove dough to a greased bowl. Cover tightly with plastic wrap and set in a warm place to rise until almost doubled, about 2 hours.
7. Remove dough to a floured surface and divide into two equal pieces. Roll each piece of dough into a rectangle about 8" wide x 12-14" long. Starting from the 8" side, roll the dough up jelly-roll style. Pinch the seams together and place into a greased 8½ x 4" loaf pan with the seam side down. Repeat with the other piece of dough into a second greased loaf pan.
8. Brush the tops of the dough with a little vegetable oil and cover pans with plastic wrap. Allow to rise until doubled, about 1½ to 2 hours.
9. Preheat oven to 350ºF.
10. When loaves are ready, place into preheated oven and bake for 40-45 mins, or until a thermometer inserted in the center of the loaf registers 195ºF.
11. Remove loaf from pans to cool completely on a cooling rack.
12. For the icing: Add icing sugar to a small bowl. Add 2 Tbsp. of milk and stir to combine. Continue adding milk in very small increments, until you have an icing that is not so thick that it's spreadable, but just thin enough to drop off a spoon in a stream. Spoon icing down the center of the loaf, gently coaxing it towards the edges slightly, so that it moves across the top and down the sides a bit. Allow to set-up before slicing bread. |
This recipe for Chop Suey Bread is from