| Description: "Sweet
nutty flavor, this Italian bread is a particularly enjoyable as a breakfast
toast served with butter and jam."
|
|
Recipe By :Lois
Alexander, modified from Norman A. Garrett
Serving Size : 8
Categories :
Breads, Breakfast
|
| Amount
1 1/2
1/2
1 1/2
1/2
3 1/4
2
6
2
7 1/2
6
6
4
|
Measure
teaspoons
teaspoon
teaspoons
teaspoon
cups
tablespoons
tablespoons
whole
tablespoons
ounces
tablespoons
tablespoons
|
Ingredient
dry yeast
orange peel
lemon peel
salt
flour, all-purpose
gluten, wheat
sugar
eggs
butter
milk
raisins
almonds
|
Preparation
Method
dried
dried
raw
warm
shredded
|
|
Combine milk and butter and microwave until hot (110 F), stir in
sugar,
salt, orange peel and lemon peel.
Cool a bit and add yeast, let this
mixture sit until it bubbles.
In a small bowl whisk the eggs. Add
the
warm milk mixture and eggs to the warmed bread machine pan.
Add flour and
gluten, begin the knead cycle.
Keep the lid open and add water or flour
until the dough is a smooth, silky consistency, neither sticking to
the
sides of the pan (too wet) nor lumpy (too dry).
This will vary depending
on humidity and the initial condition of the flour.
If your machine has a
mix cycle, you may add the almonds and raisins at the beep, or just
before
the first rise of the dough.
|
|
Source:
"Giant Book of Bread Machine Recipes"
Copyright:
"Norman A. Garrett"
Yield:
"1 1/2 pounds"
|
|
Per serving: 402 Calories (kcal); 15g
Total Fat; (34% calories from fat); 10g Protein; 56g Carbohydrate; 79mg
Cholesterol; 271mg Sodium
Food Exchanges: 2 1/2 Grain
(Starch); 1 Lean Meat;
0 Vegetable; 1/2 Fruit; 3 Fat; 1/2 Other Carbohydrates |
| Key
Words: Breakfast, Italian, Toast |
|
