Bread Machine (188 page)
T
he combination of pistachios, chocolate, and mint, the three perfumes, is sublime. Serve each slice with a candied mint leaf for a superb party dessert.
1
1
/
2
-POUND LOAF
1
/
2
cup milk
1
/
2
cup water
1 large egg plus 1 egg yolk
3 tablespoons pistachio oil or melted unsalted butter
1 teaspoon mint extract
2
2
/
3
cups bread flour
1
/
4
cup sugar
3 tablespoons unsweetened Dutch-process cocoa powder
1 tablespoon plus 1 teaspoon gluten
1 teaspoon salt
2 teaspoons SAF yeast or 2
1
/
2
teaspoons bread machine yeast
1
/
2
cup bittersweet chocolate chips
1
/
3
cup chopped pistachios
2-POUND LOAF
3
/
4
cup milk
1
/
2
cup water
1 large egg plus 1 egg yolk
4 tablespoons pistachio oil or melted unsalted butter
1
1
/
4
teaspoons mint extract
3
1
/
2
cups bread flour
1
/
3
cup sugar
4 tablespoons unsweetened Dutch-process cocoa powder
1 tablespoon plus 2 teaspoons gluten
1
1
/
2
teaspoons salt
2
1
/
2
teaspoons SAF yeast or 1 tablespoon bread machine yeast
2
/
3
cup bittersweet chocolate chips
1
/
2
cup chopped pistachios
Place the ingredients, except the chocolate chips and pistachios, in the pan according to the order in the manufacturer’s instructions. Set crust on light and program for the Sweet Bread cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) When the machine beeps, or between Knead 1 and Knead 2, add the chocolate chips and pistachios.
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.
Technique: The Final Touch
Candied Mint Leaves
Select nice-looking medium-sized mint leaves from peppermint, spearmint, bergamot, or orange mint plants, all from the
mentha
family, for decorating your holiday sweet breads.
1 egg white, or powdered egg whites reconstituted with water to equal 1 egg white
Juice of 1 lemon
1
/
2
cup superfine sugar
1 bunch mint leaves
Line a baking sheet with parchment. Combine the egg white with the juice of the lemon in a small bowl. Stir gently until just mixed, do not beat. Place the sugar in another bowl. Dip each leaf into the egg white mixture. Hold over the bowl of sugar and sprinkle each side with sugar. Place on the lined baking sheet. Let dry at room temperature, uncovered, for 24 hours.
Transfer the leaves to a shallow airtight plastic container, separating the layers with parchment paper. Store in the refrigerator for up to 4 weeks.
ITALIAN CHOCOLATE BREAD WITH AMARETTO ICING
W
hen I first discovered amaretto liqueur, I loved to have it on hand when I had parties. I would have a bottle on the table, and my guests and I would have some in our coffee, over ice cream, and even drink little sips of the viscous liquid on its own. Amaretto is made from bitter almonds and apricot kernels, which add more almondy flavor. This is a rich, fruity liqueur that stands up well in the heat of baking and accents the flavors in chocolate and nuts nicely. I buy Amaretto di Saronno, a family-made brand from northwest Italy.
1
1
/
2
-POUND LOAF
For the nuts:
2 cups water
3 tablespoons baking soda
2 ounces whole hazelnuts (
1
/
2
cup)
For the dough:
7
/
8
cup milk
1 large egg
2 tablespoons amaretto liqueur
3 tablespoons unsalted butter, cut into pieces
2
7
/
8
cups bread flour
1
/
3
cup sugar
2 tablespoons unsweetened Dutch-process cocoa powder
1 tablespoon gluten
1
1
/
4
teaspoons salt
1 teaspoon ground cinnamon
2 teaspoons SAF yeast or 2
1
/
2
teaspoons bread machine yeast
For the amaretto icing:
1
/
2
cup sifted confectioners’ sugar
1
1
/
4
tablespoons amaretto liqueur
1 to 2 teaspoons hot milk
Preheat the oven to 350ºF.
To skin the nuts, bring the water to a boil in a saucepan. Add the baking soda and the nuts. Boil for 3 to 5 minutes; the water will turn black. Pour the nuts into a colander and run under a stream of cold water. Using your fingers, slip off each skin, and place the nuts on a clean dish towel. Pat dry and place on a clean baking sheet. Toast the nuts for 10 to 15 minutes, stirring twice. Cool on the baking sheet. Coarsely chop the nuts.
