Bread Machine (172 page)
1
/
4
cup sugar
Grated zest of 1 lemon
1
/
2
teaspoon ground cinnamon
1
/
4
teaspoon fresh-ground nutmeg
8 ounces dried pears, chopped (2 cups)
6 ounces dried figs, stemmed and chopped (1
1
/
2
cups)
4 ounces pitted prunes (1 heaping cup)
1
/
4
cup raisins
1 egg yolk beaten with 1 tablespoon milk, for glaze
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. The dough ball will be firm, yet pliable.
While the dough is rising, make the filling. Combine the wine, kirsch, sugar, zest, and spices in a small sauce-pan and bring to a boil. Lower heat and add the dried fruit. Simmer, uncovered, for 10 minutes. Remove from the heat, cover, and let stand until room temperature and all of the liquid is absorbed, about 1 hour. Place in a food processor and pulse to make a thick jam that is not totally smooth.
Line a baking sheet with parchment paper. To assemble the loaf, 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. With a rolling pin, roll out into a 12-by-16-inch rectangle. With a metal spatula, spread the filling evenly over the dough, leaving
1
/
2
-inch borders on three sides and a 1-inch border on one long side. Beginning at the long edge with the
1
/
2
-inch border, roll up jelly-roll fashion to make a log. Moisten the 1-inch border with some water and seal. Pinch the bottom seam, leaving the ends open. Press to even the ends. Using the tines of a fork, prick the dough all over. Brush with the egg glaze. Let rest at room temperature, covered loosely with a clean tea towel, until doubled in bulk, about 45 minutes.
Twenty minutes before baking, preheat the oven to 350ºF.
Brush the roll once more with the egg glaze. Bake for 30 to 40 minutes, until golden brown and firm to the touch. Let cool on the baking sheet.
DRIED APRICOT WHOLE WHEAT BREAD
T
his recipe uses fruit juice for the liquid, which ends up being part of the sweetening as well. The bread contains oatmeal and whole wheat flour, so there is also plenty of fiber in every slice. You can vary the juice and dried fruit combination—try orange juice and dried cranberries, pineapple juice and dried pineapple, prune juice and dried prunes, or cherry juice and dried cherries. You can use whatever you have on hand, but not thick nectars in place of the juice.
1
1
/
2
-POUND LOAF
3
/
4
cup apple or pear juice
6 tablespoons water
2 tablespoons honey
2 tablespoons nut or vegetable oil
1
1
/
2
cups bread flour
1 cup whole wheat flour
1
/
2
cup rolled oats
1 tablespoon gluten
1
1
/
4
teaspoons salt
2 teaspoons SAF yeast or 2
1
/
2
teaspoons bread machine yeast
1
/
2
cup finely chopped dried apricots
2-POUND LOAF
1 cup apple or pear juice
7 tablespoons water
2
1
/
2
tablespoons honey
2
1
/
2
tablespoons nut or vegetable oil
2
1
/
3
cups bread flour
1 cup whole wheat flour
2
/
3
cup rolled oats
1 tablespoon plus
1 teaspoon gluten
1
1
/
2
teaspoons salt
2
1
/
2
teaspoons SAF yeast or 1 tablespoon bread machine yeast
2
/
3
cup finely chopped dried apricots
Place the ingredients, except the apricots, in the pan according to the order in the manufacturer’s instructions. Set crust on medium and program for the Whole Wheat or Fruit and Nut cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) When the machine beeps, or between machine beeps, or between Knead 1 and Knead 2, add the apricots. The dough ball will be soft and moist.
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.
