Mace Recipes
Lemon Bubble Loaf
1 cup granulated sugar
1/4 teaspoon Spice Barn Mace
grated rind of 2 lemons
1 cup milk
1 teaspoon salt
1/4 cup butter
1/2 cup warm water
3 packages active dry yeast
2 eggs, well beaten
2 tablespoon melted butter 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. |
