Monday, September 26, 2011

Orange-Mace-Raisin Bread

Here's yet another spice I'm not familiar with: mace. I came about acquiring it in a roundabout way, and it lent a complimentary flavor to the orange and molasses in this wholewheat Orange-Mace-Raisin Bread.

Whole mace

The Red Onion Spice & Tea Company is owned by Kathy and Gareth Jones, who live and do business right here in Juneau. I had failed to locate mace at local stores when a friend found it at Red Onion's table at the farmers market. She bought the organic, whole pieces of leathery tissue (shown above) which I ground into a powder for use in this Fiddlehead bread recipe. Related to nutmeg, and also derived from the nutmeg tree, mace is not the most common spice. Read more about mace--including its origins, medicinal uses, and mild hallucinogenic properties--here.

Dissolve molasses in warm water and add yeast to activate. Once bubbly, add spice, zest, raisins, and flour, and beat for ten minutes. Let rise.

After 1 1/2 hours, punch the dough down and let rise until doubled in bulk.

Bake and serve fresh out of the oven--the Fiddlehead recommends spreading with cream cheese.

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