The Cooks Next Door was already booked solid this week with some great ideas for Easter brunch, gluten-free Easter desserts, and some delicious Easter cupcakes (be sure to check them out!). So, the only place left to put this recipe was here......
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(Heather LeFebvre)
2 Tbsp. active dry yeast
1/2 c. warm water
1/2 c. scalded milk
1/3 c. sugar
1 1/2 tsp. salt
1/4 cup butter (2 ounces or 4 Tbsp.)
2 eggs
5 cups unbleached white flour
zest of 1 orange
1-2 tsp. mixed spice, depending on taste (or 1 1/2 tsp. pumpkin pie spice plus 1/4 tsp. ground coriander)
1/2 c. yellow raisins (sultanas)
1/2 c. currants
1 egg white plus 2 Tbsp. sugar for glaze
Dissolve yeast in warm water. Pour scalded milk over sugar, salt, and butter. Cool milk mixture to lukewarm and add the dissolved yeast. Mix. Add eggs, 3 cups flour, spice, orange zest, raisins and currants. Add enough extra flour to make a smooth dough -- do not add too much flour.
Turn dough out on floured surface and knead until smooth and elastic -- about 5 minutes. Place in a greased bowl and let rise until doubled, about 1 hour.
Punch dough down. Divide into two and shape into round, semi-flat loaves. Place on a greased cookie sheet and let rise, about 30 minutes. Lightly slash a cross in the top of each loaf.
Brush loaves with beaten egg white mixed with sugar. Bake at 350F for 30-40 minutes or until nicely browned and cooked through. Cool on wire racks.
Makes 2 loaves. This recipe is easily doubled, tripled or quadrupled -- although a bread mixer is nice for doing larger quantities.
GLAZE: mix together 1/4 cup butter, 2 cups confectioners' sugar and enough milk to make a thick, but spreadable glaze. Use glaze to draw a cross on the bread.