Mace Recipes

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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.