Bread Machine (201 page)
1 large egg plus 1 egg yolk
3 cups bread flour
1
/
4
cup honey
Grated zest of 1 orange or lemon
1 tablespoon gluten
1
1
/
2
teaspoons salt
1 teaspoon apple pie spice
2
1
/
2
teaspoons SAF yeast or 1 tablespoon bread machine yeast
For the glaze:
2 tablespoons corn syrup
2 tablespoons honey
2 tablespoons orange juice
2 tablespoons white or black sesame seeds (nigella)
2-POUND LOAF
For the dough:
7
/
8
cup fat-free milk
1
/
4
cup plus 1 tablespoon fruity olive oil
1 large egg plus 1 egg yolk
3
3
/
4
cups bread flour
1
/
3
cup honey
Grated zest of 1 orange or lemon
1 tablespoon plus 2 teaspoons gluten
2 teaspoons salt
1
1
/
4
teaspoons apple pie spice
1 tablespoon SAF yeast or 1 tablespoon plus
1
/
2
teaspoon bread machine yeast
For the glaze:
2 tablespoons corn syrup
2 tablespoons honey
2 tablespoons orange juice
2 tablespoons white or black sesame seeds (nigella)
To make the dough, place all the dough ingredients in the pan according to the order in the manufacturer’s instructions. Program for the Dough cycle; press Start. (This recipe is not suitable for use with the Delay Timer.)
Line a 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. If you are making one of the variations, pat the dough into a fat rectangle and sprinkle with the desired additional ingredients; then fold the dough over, kneading it gently to distribute the additions evenly. Knead the dough into a tight round and place it on the prepared pan. Cover loosely with greased plastic wrap and let rise until doubled in bulk, about 1 hour.
Twenty minutes before baking, set the oven rack on the lower third position and preheat the oven to 350ºF.
Bake for 40 to 45 minutes or until golden brown and the loaf sounds hollow when tapped on the bottom with your finger. Remove the bread from the pan to cool on a rack for a few minutes before glazing.
To make the glaze, combine the corn syrup, honey, and orange juice in a small saucepan. Bring to a boil; boil 1 minute. Brush the top of the warm loaf with the glaze and sprinkle with sesame seeds. Cool completely before slicing.
VARIATIONS
Greek Christmas Bread
For 1
1
/
2
-pound loaf:
1
/
4
cup golden raisins
1
/
4
cup dark raisins
1
/
4
cup dried figs, stemmed and chopped
1
/
4
cup chopped toasted walnuts
For 2-pound loaf:
1
/
3
cup golden raisins
1
/
3
cup dark raisins
1
/
3
cup dried figs, stemmed and chopped
1
/
3
cup chopped toasted walnuts
Soak the dried figs in boiling water for an hour to soften them, or use canned figs. Add the raisins, figs, and nuts as instructed in Step 2.
Greek Easter Bread
For 1
1
/
2
-pound loaf:
1
/
2
cup golden raisins
For 2-pound loaf:
2
/
3
cup golden raisins
Add the raisins as instructed in Step 2.
GOLDEN PANDOLCE
Makes 2 round loaves
F
rom the north of Italy, the original home of the early Etruscans, comes this delicate fruit and nut bread that is good for Easter or Christmas.
Pandolce
simply means “sweet bread” in Italian. I love the rustic shape of its decorative top; it reminds me of a court jester’s cap. Serve this for brunch with some fresh goat cheese and honey.
1
1
/
2
-POUND LOAF
1
/
2
cup golden raisins
2 tablespoons Marsala 1 tablespoon flour
1
/
2
cup milk
1
/
2
cup water
2 tablespoons Marsala
1
/
4
cup olive oil
1 tablespoon orange-flower water
1 teaspoon vanilla extract
3 cups bread flour
1
/
4
cup sugar
3 tablespoons chopped pine nuts
1 tablespoon gluten
1 teaspoon salt
1
/
2
teaspoon aniseed, crushed
2
1
/
4
teaspoons SAF yeast or 2
3
/
4
teaspoons bread machine yeast
1
1
/
2
tablespoons butter, cut into 8 pieces, for topping
1 tablespoon sugar, for sprinkling
2-POUND LOAF
3
/
4
cups golden raisins
3 tablespoons Marsala
1 tablespoon flour
2
/
3
cup milk
2
/
3
cup water