Chilean Christmas Bread Recipes

CHILEAN CHRISTMAS BREAD

Chilean Christmas Bread image

Provided by Tracey Seaman

Categories Bread Mixer Citrus Bake Christmas Dried Fruit Raisin Brandy Winter

Yield Makes 1 (9-inch) round loaf

Number Of Ingredients 18

Ingredients

For yeast sponge:
Pinch of sugar
1 (1/4-ounce) packet active dry yeast (2 1/4 teaspoons)
3/4 cup unbleached all-purpose flour
For dough:
1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup sugar
1/2 teaspoon salt
Finely grated zest of 1 orange or lemon
4 large eggs, room temperature
3 cups unbleached all-purpose flour
1 1/2 teaspoons brandy
1 1/2 teaspoons pure vanilla extract
1/2 cup dried or glacéed cherries
1/3 dark raisins
1/3 cup golden raisins
1/3 cup candied ginger or lemon or orange peel
1 tablespoon unsalted butter, melted

Steps:

Make sponge:
In 2-cup glass measuring cup, stir together 1/2 cup warm water (105°F to 115°F) and sugar. Sprinkle yeast over and stir, then let stand until foamy, about 5 minutes. Stir in flour, cover with plastic wrap, and let stand at room temperature until sponge rises to top of measuring cup, 20 to 30 minutes. Uncover and stir mixture down.
Prepare dough and bake bread:
In bowl of electric mixer fitted with paddle attachment, beat butter and sugar until fluffy, about 5 minutes. Add salt and zest and beat until combined. Add 3 eggs, 1 at time, beating well after each addition. Add sponge and beat until combined. Add 2 cups flour and mix at low speed until combined. Add remaining 1 cup flour, remaining 1 egg, brandy, and vanilla and mix at low speed until smooth.
Increase speed to medium and beat dough until smooth and elastic, about 5 minutes. Add cherries, dark and golden raisins, and candied fruit, and mix at low speed until incorporated.
Lightly butter clean, large bowl. Turn dough out onto work surface and form into ball. Transfer dough to bowl and turn to coat with oil. Cover bowl snugly with plastic wrap and let rise in warm, draft-free area until doubled in volume, about 1 hour.
Line 8-inch diameter (at top) flowerpot with foil and lightly grease foil. (Alternatively, lightly grease 9-inch diameter springform pan with 3-inch-high sides.) Turn dough out onto work surface and knead 1 minute, then transfer to pot or pan. Cover with plastic wrap and let rise in warm, draft-free area until doubled in volume, about 1 hour.
Arrange rack in lower third of oven and preheat to 375°F. Remove plastic wrap from dough in pan and transfer pan to oven. Bake 20 minutes, then lay sheet of foil loosely on top of loaf. Continue baking until bread is nicely puffed and golden-brown, about 25 to 30 minutes more. Cool in pan on rack 10 minutes, then unmold and cool completely before slicing and eating.

CHRISTMAS IN THE ISLANDS BREAD

Christmas in The Islands Bread image

Satisfy your soul with pineapple, coconut, dried cherries, and a touch of rum, mon!

Provided by B. Painter

Categories Breakfast and Brunch Breakfast Bread Recipes

Time 1h5m

Yield 24

Number Of Ingredients 13

Ingredients

3 eggs
½ cup vegetable oil
1 teaspoon dark rum, or rum flavoring
½ cup milk
2 ½ cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground nutmeg
½ teaspoon salt
2 cups canned crushed pineapple, drained
½ cup dried cherries
1 ⅓ cups toasted coconut

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
Beat together eggs, oil, rum, and milk in a bowl. Sift together flour, sugar, baking powder, baking soda, nutmeg, and salt in a separate bowl. Mix the flour into the eggs until just moistened. Gently fold in the pineapple, cherries, and coconut. Pour into prepared pans.
Bake in preheated oven until a toothpick inserted into the center comes out clean, about 40 to 45 minutes. Let cool in pan for 10 minutes before removing to cool on a wire rack.

Nutrition Facts : Calories 173.2 calories, Carbohydrate 26.1 g, Cholesterol 23.7 mg, Fat 6.6 g, Fiber 1.2 g, Protein 2.7 g, SaturatedFat 2.1 g, Sodium 144.7 mg, Sugar 14.5 g

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