|Bread: From Ciabatta to Rye|
|by Linda Collister|
A delicious journey around the great breads of the world, from Linda Collister, the author of several of the world's best books on bread and baking.
1 - 10 of 95 for candied fruit breads
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Combine 1 cup ... speed. Stir in fruit, nuts and ... or until golden brown. Remove from pan. Brush top of bread with melted butter. Cool on a wire rack.
Decorate the 5 ... flour or your bread will be dense ... Meanwhile, combine the fruit, nuts, and ... tbsp. anisette for the same (or even better) flavor.
In a large ... more. Stir together fruits, nuts and ... wire rack; brush bread with melted butter ... icing and sprinkled with edible confetti sprinkles.
Dissolve yeast in ... in the raisins, fruit, cardamon and ... or until loaves sound hollow when tapped on bottom and are light in weight when picked up.
(It can be with ground nuts and raisins.) Prepare yeast with 3 cups flour and lukewarm water to rise for 1 1/2 hours or until doubled in bulk. Add ...
Dissolve yeast in ... until smooth. When bread is cool, spread ... raisins, almond and candied fruit. Press mixture ... spreads it with Paskha. Delicious!
Working with oiled hands, knead raisins or fruit into dough. Divide ... unrisen wreath for 40 minutes. Shellac or varnish cooled wreath. Attach fabric bow.
In a large ... well. Stir in fruits, raisins, the ... 30-35 minutes. If bread begins to brown ... a wreath of sliced almonds; top with candied cherries.
Grease a 10 ... mixture. Stir in candied fruit and chopped nuts. ... 20 minutes, or until done. Cool 5 minutes before removing from the pan. Freezes well.
Put butter into ... and stir until melted. Add orange rind and juice, sugar, almond extract, slightly beaten egg, chopped candied fruit and Brazil nuts.
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