- 1/2 cup milk (at room temperature)
- 2 eggs (at room temperature)
- 1/2 – 1 tsp salt (I always use less salt (so I added 1/2 tsp))
- 3 tbsp liquid honey
- 1/4 cup butter cut into 1 inch cubes
- 2 1/2 cups all purpose or bread flour
- 1 tbsp bread machine or instant yeast
- 1 tbsp grated orange zest
- 1 tbsp grated lemon zest
- 1 tsp anise seeds (I left these out)
- 1/2 cup golden raisins
- 1/2 cup mixed candied peel (see notes)
- 1/3 cup candied citron (see notes)
- 1/4 cup silvered almonds
- Add all of the ingredients EXCEPT for the raisins, peel, citron and almonds, to the bread machine, in the order listed above.
- If you are baking the bread in the bread machine, select Sweet Cycle.
- Add the raisins, peel, citron and almonds at the “add ingredient” signal. OR
I did not bake my bread in the bread machine, so I selected the “Dough” cycle. Here’s How To:
- When the dough cycle is up, remove the dough, and knead in the raisins, cherries and almonds.
- Then let the dough sit on a floured surface for 15 minutes, covered with a bowl.
- After this time, split the dough into 3 pieces, and roll it out into long ropes, about 1 inch thick.
- On a parchment lined baking sheet, braid the ropes, pinching the ends together.
- Let it rise, in a warm place covered with a tea towel, for 30-45 minutes, or until doubled in size.
- In the meantime preheat your oven to 350.
- When the dough has doubled in size, you can add an egg wash to make the crust shiny. Just mix together 1 tbsp water with 1 egg yolk, and brush the surface of the bread.
- Bake for 25 to 30 minutes – until the bread sounds hollow when you tap the bottom.
Instead of the candied peel and candied citron, I added a generous 1/2 cup of chopped glace cherries.