Similar to many sweets sold in the Christmas markets of southern Germany, this fruit-and-nut-studded loaf tastes great with coffee or traditional Gluhwein (glew-vighn), a mulled wine.
3/4 cup milk
1/4 cup water
2 tablespoons butter, cut up
1 tablespoon kirsch or milk
3 cups bread flour
2 tablespoons sugar
3/4 teaspoon salt
1/2 teaspoon ground mace
1/4 teaspoon ground cardamom
1 teaspoon active dry yeast or bread machine yeast
1/2 cup snipped, pitted, dried plums or dark raisins
1/3 cup chopped hazelnuts
2/3 cup powdered sugar (optional)
1/2 teaspoon vanilla (optional)
Milk (optional)
Add first 12 ingredients to a 1-1/2- or 2-pound bread machine according to manufacturer's directions. Select the basic white bread cycle and desired color setting.
If desired, in a small mixing bowl stir together powdered sugar and vanilla. Stir in enough milk (2 to 3 teaspoons) to make an icing of drizzling consistency. Drizzle over bread. Makes one 1-1/2-pound loaf (16 servings).
Always Kiss the Cook
