Eggnog Bread - experiment #2
I decided to use up the last of my surplus eggnog and try to improve over the recipe in my previous post.
Here's the recipe I used:
for the dough...
450 grams all purpose flour
450 grams eggnog (Southern Comfort brand)
1.5 teaspoons instant yeast
1.5 teaspoons salt
100 grams raisins
for the icing...
1 cup powdered sugar
2 tablespoons orange juice
0.5 teaspoons dried lemon peel
I first warmed the eggnog to around room temperature.
I mixed the dry ingredients, added the eggnog, and mixed up the dough in my stand mixer.
I covered the mixing bowl and let the dough rise for about half an hour, then kneaded it to get good raisin distribution, and formed it into a braided loaf.
The dough wasn't very warm because I didn't want to heat up the eggnog in the microwave. Consequently the dough rose slowly.
I decided to bake the loaf around midnight. I baked at 350F for 25 minutes, adding a cup of hot water to a pan to steam the oven when the loaf went in.
The icing I mixed up in a coffee cup before I baked.
When the loaf came out of the oven I put it on a cooling rack and spooned icing over it.
The loaf turned out rather pretty, thin crust, soft and a little dense on the inside, with a very rich flavor. The citrus in the icing was a nice complement to the slightly eggy flavor of the bread. A slice spread with cream cheese was totally decadent. A good breakfast item, or even as a dessert.
The only thing wrong with this loaf is that it was a bit dense/heavy. In the future it might be a good idea to warm the eggnog in the microwave and use SAF "gold" instant yeast instead of the SAF "red" that I used to get a better, faster rise and produce a lighter, less dense crumb. Of course starting earlier in the day to allow ample rise time would be reasonable too.