This section contains our sweet bread recipes.
1/2 C. candied citrus peel, chopped
3 T. raisins
3 T. pine nuts
1/3 C. plus 2 T. Port
2 1/2 t. active dry yeast
1/3 C. plus 2 tbsp. water
3 1/2 C. unbleached flour
1 1/2 t. salt
7 T. unsalted butter, softened
1/3 C. plus 2 tbsp. sugar
Grated zest of 1 lemon
Grated zest of 1 orange
3 eggs, beaten
1 dried fava bean or small trinket
1 egg yolk beaten with 1 tbsp. water
10 candied cherries
2 segments candied orange peel
2 segments candied lemon peel
2 segments candied lime peel
Lump sugar, crushed, for garnish
Apricot jam, for glaze
To prepare bread:
Soak citrus peel, raisins and pine nuts in Port overnight or until plump.
Sprinkle yeast into water in bowl and let stand 5 minutes. Stir to dissolve.
Mix flour and salt in large bowl. Make well in center and pour in dissolved
yeast. Use wooden spoon to draw enough flour into dissolved yeast to form soft
paste. Cover bowl with dish towel and let stand until "sponge" is frothy and
slightly risen, about 20 minutes.
In separate bowl, beat butter with sugar and lemon and orange zests until light
and fluffy. Add eggs, 1 at a time, and beat well after each addition. Add
mixture to flour mixture and mix in flour from sides to form soft dough. Turn
dough out onto lightly floured work surface. Knead until soft, smooth, silky and
elastic, about 10 minutes. Knead in dried fruit and pine nuts until evenly
Place dough into clean bowl and cover with dish towel. Let rise until doubled in
size, about 2 hours. Punch down, then let rest 10 minutes. Shape dough into ring
and place on buttered baking sheet. Wrap dried fava bean or trinket separately
in wax paper. Insert tiny package into bottom of shaped dough. Cover with dish
towel and set aside until doubled in size, about 1 hour.
To prepare topping:
Brush dough with egg glaze and decorate with candied fruit and crushed sugar.
Bake at 350°F. 45 minutes until golden. Warm apricot jam in saucepan over low
heat until melted, then brush top and sides of bread with jam. Cool on wire
Makes 1 Loaf