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Description: The dried pulp around nutmeg kernels; has a flavor similar to nutmeg.
Usage: Use in cherries, chocolate dishes, whipped cream, jellies, canned fruit, gingerbread, pound cake, and fish sauces. Recipes for Mace
Storage: Store in a cool dry place, away from heat, light, and humidity.
Lemon Bubble Loaf
In a small bowl, combine 1/2 cup sugar, mace, lemon rind; set aside. In a small saucepan, scald milk until tiny bubbles appear around it's edges. Stir in 1/2 cup sugar, salt 1/4 cup butter; cool to lukewarm. In a large bowl place warm water and sprinkle yeast on top; stir until dissolved. Stir in milk, eggs, and 3 cups flour; beat until smooth. Stir in 2 1/2 cups more flour, or enough to make a soft dough. sprinkle board with half of remaining flour, turn dough onto board; knead until smooth and elastic. Place dough in large greased bowl, turning it to grease all sides. Cover with towel and let rise in warm place (80-85 degrees) until doubled in bulk, about 45 minutes. Into center of dough, poke 2 fingers about 1 inch deep. If they leave an indentation, punch down dough. Turn onto floured surface, cover with bowl, let rest 10 minutes. Grease a loaf pan. Cut dough in half; cut each half into 16 equal pieces. Shape each piece into a ball, tucking any ends under. Place 16 balls in a layer in loaf pan, brush with half of melted butter, sprinkle with half of lemon-mace mixture. Shape remaining 16 pieces of dough into balls, arrange second layer, brush with butter and sprinkle on remaining lemon-mace mixture. Cover with towel, let rise 45 minutes or until doubled. Preheat oven to 350 degrees. Bake 35 minutes, or until done. Cool in pan 5 minutes, turn out onto wire rack to complete cooling.