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La Belle Cuisine - More Bread Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith,"

Braided Mincemeat Bread

"The smell of good bread baking, like the sound of lightly flowing water,
is indescribable in its evocation of innocence and delight..."
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Braided Mincemeat Bread
Gourmet Archives

5 teaspoons (two 1/4-ounce packages)
active dry yeast
2 tablespoons plus 1 teaspoon sugar
2 cups bottled [or homemade!] mincemeat
1 1/2 teaspoons finely grated lemon zest
1 1/4 teaspoons finely grated orange zest
1 teaspoon salt
1/4 cup Amaretto liqueur
1/2 cup unsalted butter, softened
2 tablespoons unsalted butter, melted and cooled
2 large eggs, beaten lightly
1/4 cup chopped slivered almonds
7 1/2 to 8 cups all-purpose flour

In a large bowl proof the yeast with 1 teaspoon sugar in 1/4 cup luke-
warm water for 5 minutes or until foamy. Stir in the mincemeat, lemon
zest, orange zest, salt, Amaretto, softened butter, eggs and almonds.
Combine the mixture well and stir in 4 cups flour. Knead the dough well
on a well/floured surface 5 to 7 minutes, incorporating as much of the remaining flour as necessary to keep dough from sticking, and form it
into a ball.
Put dough in a well/buttered bowl, turn it to coat it with the butter and let
it rise, covered with plastic wrap, in a warm place for 60 to 70 minutes or until it is double in bulk. Punch down the dough and let it rise, covered,
in a warm place for 45 to 50 minutes or until double in bulk.
Punch dough down and turn it out onto a lightly floured surface. Divide
the dough into 6 pieces and roll each piece into a 15/inch long rope. Braid
3 of the ropes into a 12x4-inch braided loaf, transfer the loaf carefully to
a buttered baking sheet and tuck the ends under. Make another loaf with
the remaining 3 ropes in the same manner and transfer it to the baking
sheet, tucking ends under.
Let the loaves rise in a warm place 50 to 60 minutes or until they are
almost double in bulk. Brush the loaves with the melted butter and sprinkle them with the remaining 2 tablespoons sugar. Bake loaves in the middle of
a preheated 375-degree F oven for 30 to 35 minutes or until they are golden and sound hollow when tapped. Transfer them carefully to a rack and let them cool completely.
 

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