Ingredients: (1 loaf--about 2 pounds)
- 1-1/4 cups warm milk (70° to 80°)
- 1/2 teaspoon lemon juice
- 2 tablespoons butter, softened
- 2 tablespoons sugar
- 1-1/2 teaspoons salt
- 3 cups bread flour
- 2 teaspoons active dry yeast
- 3/4 cup golden raisins
- 3/4 cup raisins
- 1/2 cup dried currants
- 1-1/2 teaspoons grated lemon peel
- 1/2 cup confectioners' sugar
- 1-1/2 teaspoons milk
- 1 teaspoon butter, melted
- 1/4 teaspoon vanilla extract
Directions:
- In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select basic bread setting.
- Choose crust color and loaf size if available.
- Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
- Just before the final kneading (your bread machine may audibly signal this), add the raisins, currants and lemon peel. In a small bowl, combine glaze ingredients; drizzle over cooled bread.
- 1-1/4 cups warm milk (70° to 80°)
- 1/2 teaspoon lemon juice
- 2 tablespoons butter, softened
- 2 tablespoons sugar
- 1-1/2 teaspoons salt
- 3 cups bread flour
- 2 teaspoons active dry yeast
- 3/4 cup golden raisins
- 3/4 cup raisins
- 1/2 cup dried currants
- 1-1/2 teaspoons grated lemon peel
- 1/2 cup confectioners' sugar
- 1-1/2 teaspoons milk
- 1 teaspoon butter, melted
- 1/4 teaspoon vanilla extract
Directions:
- In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select basic bread setting.
- Choose crust color and loaf size if available.
- Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
- Just before the final kneading (your bread machine may audibly signal this), add the raisins, currants and lemon peel. In a small bowl, combine glaze ingredients; drizzle over cooled bread.
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