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Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup water 3 tablespoons candied lemon peel -- *see Note 3 whole eggs 3 tablespoons butter 3 tablespoons molasses 3/4 teaspoon salt 1 1/2 teaspoons ground ginger 3/4 teaspoon ground cinnamon 3/4 teaspoon ground nutmeg 3 tablespoons sugar 3 cups bread flour 2 1/4 teaspoons instant yeast add at beep 3/4 cup pecans -- chopped 1/3 cup currants 1/3 cup golden raisins for soaking and brushing 3/4 cup dark rum Soak the raisins, currents and nuts in the rum for 1/2 hour. Drain, reserving the rum. Place all of the ingredients in your machines fully assembled pan (with the exception of those ingredients listed under "add at beep" and "for soaking and brushing"). Select the basic or white cycle and press start. About 10 minutes after your machine has started kneading the dough you need to open the lid and check the consistency of the dough. The dough should be starting to form a smooth round ball. When you touch the dough with your finger it should be slightly tacky to the touch however no dough should remain on your finger when you pull it away. If you dough it too dry add 1 tbsp. of water at a time (allowing the machine to knead for a minutes or so between additions) until the dough is the proper consistency. If the dough is too wet add 1 tbsp. of flour at a time (allowing the machine to knead for a minute or so between additions) until the dough is the proper consistency. These types of adjustments are not unusual and don't mean there is something wrong with the recipe. If this recipe has "add at beep" ingredients you need to either turn on the add ingredients beep function, choose your machines cycle that has an add ingredients beep or if your machine has neither of these you need to add these ingredients during the last 10 minutes of your machines final kneading cycle. After the machine has beeped to indicate the bread is done, open the machines lid leave for 10 minutes. Then remove the pan with the bread from the machine and gently remove the bread from the pan (invert and shake until it slides out). Place bread on a cooling rack, brush with remaining rum and allow it to cool for 30 minutes at least before slicing. To store the bread, store it unsliced in a heavy plastic bag. I use 1-gallon zip-lock bags. You should use the bread with in a day or so as fresh homemade bread doesn't contain any chemical preservatives and will stale fast. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 308 Calories; 9g Fat (29.6% calories from fat); 7g Protein; 43g Carbohydrate; 2g Dietary Fiber; 55mg Cholesterol; 185mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates. NOTES : How to Make Candied Zest With a vegetable peeler, remove the colored zest from 4 lemons or 2 oranges, leaving behind the bitter white pith. In a small saucepan, bring 1 cup sugar and 1 cup water to a boil, swirling the pan to dissolve the sugar. Add the zest, reduce the heat to medium, and simmer 5 minutes. Let the zest cool in the syrup, then transfer to a covered jar and refridgerate for up to 3 weeks. To use, life the zest from the syrup with a fork or slotted spoon and drain off as much syrup as possible. Mince the candied zest before adding to the bread. Makes 1/4 cup.