Title: Italian Marsala Bread
Categories: Breadmaker Italian Alcohol
Yield: 1 Loaf
| | | 1 LB. LOAF |
| 1/2 | c | Dry Marsala |
| 3/4 | c | Golden raisins |
| 3/4 | c | Milk |
| 4 | tb | Butter |
| 3 | tb | Honey |
| 3/4 | ts | Salt |
| 1 | c | Cornmeal |
| 2 | c | Bread flour |
| 1 1/2 | ts | Yeast |
| | | 1 1/2 LB. LOAF |
| 2/3 | c | Dry Marsala |
| 1 | c | Golden raisins |
| 1 | c | Milk |
| 5 | tb | Butter |
| 1/4 | c | Honey |
| 1 | ts | Salt |
| 1 1/3 | c | Cornmeal |
| 2 2/3 | c | Bread flour |
| 2 1/2 | ts | Yeast |
SOURCE: The Bread Machine Cookbook by Melissa Clark, copyright 1993,
ISBN #0-425-13733-3. Formatted into MM by Ursula R. Taylor.
The recipe for this sweet bread was adapted from my favorite cookie
recipe. I adore the combination of the chewy, Marsala-flattened raisins
against the sandy texture of cornmeal. To quote one of my more eloquent
tasters, this loaf is "eminently manductable". It also is a
much-appreciated dish. (This note was just above the bread recipe in the
book.)
Soak the raisins in the Marsala for at least thirty minutes. When the
raisins have absorbed a good deal of the liquid, add whtever Marsala is
left to the bread pan. Reserve the raisins for later.
Place the rest of the ingredients into the pan, and bake according to
manufacturer's instructions. Add the raisins during the raisin-bread
cycle, or five minutes before the final kneading is finished.