Yield: 2 servings
|1 pack||Active dry yeast|
|¼ cup||Warm water (105F-to-115F)|
|¾ cup||Butter; at room temperature|
|1 \N||Lemon; Grated peel only (no white attached)|
|1 \N||Orange; Grated peel only (no white attached)|
|½ teaspoon||Dried mace|
|1½ tablespoon||Ground coriander or anise seed|
|2 \N||Eggs; at room temperature|
|2½ cup||Bread flour (or more)|
|¾ cup||Warm milk (105F-to-115F)|
If you want to give a friend a special holiday gift, put a bright ribbon around this bread. When tightly wrapped, it freezes well for 1 to 2 months.
PREHEAT OVEN TO 350F. Dissolve yeast and 1 teaspoon sugar in warm water. Beat ½ cup butter in food processor until light. Gradually add remainder of sugar as you beat butter. Add lemon and orange peels, mace, coriander and salt. Add yeast mixture. Add eggs, 1 at a time, beating well after each addition, and then milk. Add enough flour, ½ cup at a time, to make soft dough. Knead dough until elastic and smooth. Place dough in oiled plastic bag or oiled bowl and turn to coat. Seal or cover with plastic wrap and let rise at room temperature until doubled, about 1 hour. Turn out dough on floured surface, punch down and cut into 2 pieces. Shape each into rectangular loaf and place on greased baking sheet. Melt remaining ¼ cup butter and use to lightly brush tops of loaves.
TO PRESENT AS A GIFT: Make paper ribbon strips the width of your gift ribbons and tie the bread loosely with the paper strips; secure with paper clips, leaving enough room for the breads to rise. The paper will leave marks for the position of the gift ribbons. Cover the loaves with plastic wrap and let rise in a warm place until doubled, 30-to-40 minutes. Bake loaves about 30-to-45 minutes. Remove and place on a rack to cool. Remove the paper strips. Replace strips with bright ribbons.
Makes 2 Loaves
PRODIGY GUEST CHEFS COOKBOOK