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 Prune Hazelnut Bread
bread flour, rye flour, yeast, armagnac, oil, hazelnut, prune, wholewheat flour, salt, brandy, water
A satisfying accompaniment to goat cheese or other full-bodied cheeses, this bread is also excellent toasted and spread with cream cheese or butter for breakfast or midafternoon tea.
Make the dough: I...
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|  Spiced Fruitcake Bars Recipe | Martha Stewart
butter, bread flour, dried cranberry, armagnac, walnut, cloves, cinnamon, dried ginger, raisin, currant (zante), sour cherry, apricot, eggs, salt, honey, sugar, brandy, cognac
Fruitcake bars are very forgiving. You can bake them months ahead, and substitute almost any fruit or nut you like for one you don't. Aim for a balance of tastes and textures, and test to see if y...
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