THIS BREAD IS THE CLOSEST I ever come to baking something that could even resemble a fruitcake. As we all know, only one of those was made in the past century and it gets passed around for a month every year. That said, this is not a fruitcake. It’s based on some European fruit breads that are popular around the holidays. It contains a great variety of fruits, all laced with heady brandy and ginger, and the bread itself is rich and flavorful. It also makes wonderful French toast if you have some left over.
MAKES 1 LOAF
½ cup/72 g dried currants
½ cup/80 g golden raisins
¼ cup/40 g dried cherries
¼ cup/33 g chopped dried apricots
2 tablespoons/21 g finely chopped crystallized ginger
⅓ cup/79 ml brandy
2¼ teaspoons/7 g active dry yeast
2 teaspoons/8 g granulated sugar
1 cup/237 ml whole milk, heated to 110° to 115°F/43° to 46°C
1 cup/158 g brown rice flour
⅔ cup/80 g millet flour
½ cup/62.5 g tapioca flour
½ cup/64 g cornstarch
2 tablespoons/8.5 g nonfat dried milk powder
1½ teaspoons/13.5 g xanthan gum
½ teaspoon/3 g fine salt
2 large eggs, at room temperature
8 tablespoons (1 stick)/110 g unsalted butter, melted and cooled
½ cup/118 ml honey
½ teaspoon/2.5 ml pure vanilla extract
½ cup/68 g slivered blanched almonds
Combine the dried currants, raisins, dried cherries, dried apricots, crystallized ginger, and brandy in a mixing bowl. Toss well and allow the fruit to macerate for at least 6 hours, or preferably overnight.
Spray the inside of a 9 × 5-inch/23 × 11 cm loaf pan with vegetable oil spray.
Combine the yeast, sugar, and warm milk in the bowl of a stand mixer fitted with the paddle attachment and mix well. Set aside for about 10 minutes while the yeast proofs. Combine the rice flour, millet flour, tapioca flour, cornstarch, milk powder, xanthan gum, and salt in a deep mixing bowl and whisk well.
When the yeast looks frothy add the eggs, melted butter, honey, and vanilla and mix well. Add the dry ingredients and beat at medium speed until combined. Increase the speed to high and beat the dough for 3 to 5 minutes, or until it has the consistency of a thick but still pourable cake batter.
Scrape the dough into the prepared pan, smooth the top with a rubber spatula dipped in water, and cover the pan with a sheet of oiled plastic wrap or a damp tea towel. Allow the bread to rise in a warm place for 40 to 50 minutes, or until it reaches ½ inch/1.25 cm from the top of the pan. Sprinkle the top of the loaf with the almonds.
Preheat the oven to 350°F/175°C toward the end of the rising time.
Covering the loaf loosely with aluminum foil after 30 minutes, bake the bread for 50 to 55 minutes, or until the bread is golden brown, the top is firm, and it has reached an internal temperature of 195°F/91°C on an instant-read thermometer. Remove the bread from the oven and allow it to cool for 30 minutes. Remove it from the loaf pan by running a spatula around the rim and invert it onto a cooling rack to cool completely.
NOTE:
The bread is best the day it is baked, but it can be stored refrigerated, tightly covered with plastic wrap, for up to 2 days.
• Substitute rum for the brandy and substitute firmly packed dark brown sugar for the honey.
Crystallized ginger is fresh ginger that is preserved by being candied in sugar syrup. It’s then tossed with coarse sugar. It’s very expensive in little bottles in the spice aisle, but many health food stores and whole foods markets sell it in bulk. You can also make it easily yourself. Peel and thinly slice fresh ginger and boil it in a large saucepan for 35 minutes, or until tender. Drain it, reserving ¼ cup/60 ml of the water. Weigh the ginger and then add an equal weight of granulated sugar to the pan with the ginger and the reserved water. Bring it to a boil over medium heat, stirring occasionally. Cook the mixture for 15 to 20 minutes, stirring frequently, or until the water has evaporated. Transfer the ginger to a sheet of parchment paper or a silicone baking mat and spread it out in a single layer. Allow it to cool, then sprinkle it with additional granulated sugar and store it for up to 1 month in an airtight container.