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dough sour cream buttermilk egg egg yolk vanilla almond extract unsalted butter bread flour sugar salt yeast golden raisin pecan flour lemon icing powdered sugar lemon zest lemon juice warm milk butter
Viewed: 59 - Published at: 4 years agoIngredients
- Dough
- 3/4 cup sour cream, at room temperature
- 1/3 cup buttermilk
- 1 large egg, plus
- 1 large egg yolk
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 3 tablespoons unsalted butter or 3 tablespoons margarine, cut into pieces and softened
- 3 cups bread flour
- 1/4 cup sugar
- 1 1/2 teaspoons salt
- 2 1/2 teaspoons fast rising yeast (or 1 T. bread machine yeast) or 2 1/2 teaspoons instant yeast (or 1 T. bread machine yeast)
- 1/3 cup golden raisin
- 1/3 cup diced candied lemon peel (or lemon confit)
- 1/4 cup pecan pieces
- 1 tablespoon unbleached all-purpose flour
- Lemon Icing
- 3/4 cup sifted powdered sugar
- 1 teaspoon grated lemon zest
- 1 teaspoon fresh lemon juice
- 1 - 1 1/2 tablespoon warm milk
- 1 teaspoon soft butter
Method
- Make the dough: place the dough ingredients, except the raisin, lemon peel, and pecans, in the pan according to the order in the manufacturer's instructions.
- Set crust on medium and program for the Sweet Bread cycle; press start.
- Sprinkle the fruit and nuts with the tablespoon of flour.
- When the machine beeps, or between Knead 1 and Knead 2, add the raisins, lemon peel, and nuts.
- The dough ball will look dry at first and take about 7 minutes to smooth out; it will still be moist.
- Make the icing: combine the icing ingredients in a small bowl, whisk until smooth.
- Adjust the consistency by adding more milk, a few drops at a time; Thick but pourable is recommended.
- When the baking cycle ends, remove the bread from the pan and place it on a wire rack with a sheet of parchment or large plate underneath.
- Using an oversized spoon, drizzle the icing over the top of the loaf in a back and forth motion; as the glaze cools, it will set.
