Bread Machine (192 page)
I also like to wrap the bread by placing it on a cardboard round the same size as the bottom of the loaf, covering it with real or paper grape leaves or a paper, silver, or gold doily, and setting it on semi-transparent cellophane paper. Then I pull the ends of the cellophane up above the top of the loaf and tie them with ribbon (any width, color, or texture), raffia, or silver twine. Silk or dried flowers, cinnamon sticks, or little papier-mâché decorations can be tied into the bow.
Once the loaf is well wrapped, put some insulating material, such as bubble wrap or styrofoam peanuts, in the bottom of a box. Set the loaf inside and fill the box with more insulating material. You may also wish to insert the whole box into a larger, heavier cardboard box, filling the gaps between the boxes with added insulation. Use tape to secure the lid.
Hand-delivered bread can be decorated and wrapped as needed. I sometimes just line a basket with lemon leaves or a new cloth napkin, adorn the handle with a bow, and place the bread in it to carry in on my arm.
After all that baking, be sure to have a few extra loaves in the freezer to serve at your own table on Christmas morning or when guests stop by for tea!
T
he first time I had this bread was the first time I tasted a sweet rye bread. But it is traditional in Scandinavia, where they bake a wide repertoire of breads with rye flour, especially for holidays and celebrations. Cardamom seeds, in their papery pods, look like miniature Christmas tree ornaments. To use whole cardamom in baking, crumble the pod, set the seeds on a piece of waxed paper, and fold over the waxed paper to encase the seeds. Then crush them with a rolling pin. Or use a mortar and pestle. Fresh-ground seeds are really nice, although already ground cardamom will also work fine. You can add the raisins at the beginning for this recipe, if you prefer.
1
1
/
2
-POUND LOAF
3
/
4
cup water
3 tablespoons brandy
1 large egg
3 tablespoons vegetable oil
2
1
/
4
cups bread flour
3
/
4
cup light or medium rye flour
1
/
2
cup chopped almonds
3 tablespoons dark brown sugar
1 tablespoon gluten
1
1
/
2
teaspoons crushed cardamom seeds
Grated zest of 1 lemon
Grated zest of 1 orange
1
1
/
4
teaspoons salt
2
1
/
2
teaspoons SAF yeast or 1 tablespoon bread machine yeast
1 cup golden raisins
2-POUND LOAF
1 cup water
3 tablespoons brandy
1 large egg
1
/
4
cup vegetable oil
3 cups bread flour
1 cup light or medium rye flour
2
/
3
cup chopped almonds
1
/
4
cup dark brown sugar
1 tablespoon plus 1 teaspoon gluten
2 teaspoons crushed cardamom seeds
Grated zest of 1 lemon
Grated zest of 1 orange
1
1
/
2
teaspoons salt
1 tablespoon SAF yeast or 1 tablespoon plus
1
/
2
teaspoon bread machine yeast
1
1
/
4
cups golden raisins
Place the ingredients, except the raisins, in the pan according to the order in the manufacturer’s instructions. Set crust on medium and program for the Sweet Bread or Fruit and Nut 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 raisins.
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.
KULICH
Makes 1 cylindrical loaf
R
ussian Orthodox Christians celebrate Easter with this sweet bread.
Kulich,
a bread in the tradition of brioche, is a tall loaf, shaped rather like a puffy mushroom and traditionally decorated with strips of dough that form the Cyrillic alphabet initials for the words “Christ is Risen.” If this seems like a lot of significance placed on what is just a loaf of bread, consider that a homebaked loaf used as part of an Easter celebration would have been taken to church to be blessed by the priest before serving. I give instructions for baking this loaf in a smooth-sided round mold in the oven, since the mushroom shape is so important to the spirit of the bread. Serve this for brunch spread with
Pasqua Cheese
.
1
1
/
2
- OR 2-POUND-LOAF MACHINES
For the fruit:
1
/
4
cup
rum raisins
, with 3 tablespoons of their rum
1
/
4
cup currants
1
/
2
cup finely chopped dried apricots
For the dough:
1 cup whole milk or light cream
4 large egg yolks
2 teaspoons vanilla extract
6 tablespoons unsalted butter, cut into pieces
4 cups unbleached all-purpose flour
1
/
2
cup sugar Grated zest of 1 lemon
2 teaspoons salt
2
1
/
2
teaspoons SAF yeast or 1 tablespoon bread machine yeast
1
/
2
cup slivered blanched almonds, lightly toasted
Confectioners’, raw, or pearl sugar, for dusting
Combine the raisins and rum, currants, and dried apricots in a small bowl. Cover and macerate at room temperature for 1 hour.
Place the dough ingredients, except the fruit and almonds, in the pan according to the order in the manufacturer’s instructions. Program for the Dough cycle; press Start.
Grease a 7-inch (#18) charlotte mold, 5-pound honey tin, or 2-pound coffee can. Fold a length of aluminum foil in half lengthwise to make a collar 6 inches high. Wrap around the mold and secure with kitchen twine. This will extend the sides of the pan for a tall 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 and pat into a fat rectangle. Sprinkle with the almonds and fruit. Fold the dough over and knead gently to distribute evenly. Knead into a ball. Place the dough in the prepared mold. Cover loosely with greased plastic wrap and let rise until about
1
/
2
inch above the rim of the pan (not the foil), about 45 minutes.
