1 Tbsp yeast is just fine for the amount of flour given. Use only 1 tsp sugar when proofing the yeast. Add the rest to the flour as you make the bread. Don't add all the flour at once. Start with 2 cups, mix well, add another cup, and then slowly, if needed, add 1 Tbsp flour until dough is smooth and elastic. A bit tacky is better than too dry. I suspect those whose bread did not rise used too much flour. Make sure your milk is only lukewarm. Too hot will kill the yeast.
Photo: Jonny Valiant; Styling: Deborah Williams
Jewel-like brandy-soaked fruit in an enriched dough–this bread is a joyous celebration of the season.
Yield: 24 servings (serving size: 1 slice)
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Amount per serving
- Calories: 168
- Fat: 4.8g
- Saturated fat: 2.2g
- Monounsaturated fat: 1.7g
- Polyunsaturated fat: 0.5g
- Protein: 3.8g
- Carbohydrate: 26.5g
- Fiber: 1.4g
- Cholesterol: 34mg
- Iron: 1.4mg
- Sodium: 83mg
- Calcium: 26mg
- 16.9 ounces all-purpose flour (about 3 3/4 cups), divided
- 1/2 teaspoon salt
- 1/2 teaspoon freshly grated nutmeg
- 1/4 cup fresh orange juice
- 2 tablespoons brandy
- 1/2 cup dried cherries
- 1/3 cup golden raisins
- 1/3 cup chopped dried apricots
- 1/2 cup warm 2% reduced-fat milk (100° to 110°)
- 1/4 cup granulated sugar
- 1 package dry yeast
- 6 tablespoons butter, melted
- 2 large eggs, lightly beaten
- 1/2 cup diced candied citron
- 1/2 cup sliced almonds, toasted
- 1 1/2 teaspoons grated lemon rind
- Cooking spray
- 2 tablespoons 2% reduced-fat milk, divided
- 1 large egg
- 1/2 cup powdered sugar
- 1. Weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine 15.75 ounces (about 3 1/2 cups) flour, salt, and nutmeg. Combine orange juice and brandy; microwave at HIGH 45 seconds. Add cherries, raisins, and apricots; let stand for 20 minutes.
- 2. Combine warm milk, granulated sugar, and yeast; let stand for 5 minutes. Stir butter and 2 eggs into yeast mixture. Stir in juice mixture, 1/2 cup citron, almonds, and rind. Add flour mixture to yeast mixture, stirring until a soft dough forms. Turn dough out onto a lightly floured surface. Knead 5 minutes or until dough is smooth and elastic, adding remaining 1/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
- 3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°) 1 hour or until doubled in size. Punch dough down. Divide dough into 2 equal portions; roll each into an 11 x 8-inch oval. Fold 1 short end toward center; fold other short end toward center until it overlaps first end. Place loaves, seam side down, on a baking sheet lined with parchment paper. Cover and let rise 1 hour or until doubled in size.
- 4. Preheat oven to 350°.
- 5. Combine 1 tablespoon milk and 1 egg. Uncover dough; brush gently with milk mixture. Bake at 350° for 32 minutes or until golden. Cool on wire racks. Combine 1 tablespoon milk and powdered sugar, stirring until smooth; drizzle over loaves.
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