GRANDMA'S CHRISTMAS BREAD
For as long as I can remember, this bread has been a part of my family's traditional Christmas morning breakfast. I modified the recipe so I could make it in a bread machine. - Barb and Ray Schmeling, Rhinelander, Wisconsin
Provided by Taste of Home
Time 3h10m
Yield 1 loaf (about 2 pounds).
Number Of Ingredients 16
Steps:
- In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., Just before the final kneading (your bread machine may audibly signal this), add the raisins, currants and lemon zest. In a small bowl, combine glaze ingredients; drizzle over cooled bread.
Nutrition Facts : Calories 178 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 250mg sodium, Carbohydrate 37g carbohydrate (18g sugars, Fiber 2g fiber), Protein 4g protein.
30 BEST CHRISTMAS BREADS FROM AROUND THE WORLD
Kick off your holiday feast with these Christmas bread recipes! From panettone to scones to wreath bread, your guests won't be able to resist these delicious breads.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 30
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Christmas bread in 30 minutes or less!
Nutrition Facts :
CHRISTMAS IN THE ISLANDS BREAD
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
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
VERMONT HONEY-WHEAT BREAD
You don't have to be a health nut to enjoy this hearty loaf. Made with whole wheat flour, oats and wheat germ, this bread gets its pleasant sweetness from the honey and maple syrup. Roderick Crandall of Hartland, Vermont shared the recipe.
Provided by Taste of Home
Time 1h
Yield 2 loaves (16 slices each).
Number Of Ingredients 16
Steps:
- In a large bowl, dissolve yeast in warm water. Add the oats, buttermilk, syrup, honey, eggs, butter, wheat germ, salt and whole wheat flour. Beat on medium speed for 3 minutes. Stir in enough all-purpose flour to form a firm dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour., Punch the dough down. Shape into two loaves; place each in a 9x5-in. loaf pan coated with cooking spray. Cover and let rise in a warm place until doubled, about 45 minutes., Beat egg white and water; brush over loaves. Sprinkle with oats. Bake at 375° for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 133 calories, Fat 3g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 108mg sodium, Carbohydrate 24g carbohydrate (8g sugars, Fiber 2g fiber), Protein 4g protein.
SCHNITZBROT (GERMAN CHRISTMAS BREAD)
The name of this bread is pronounced 'shnits brote.' It's a wonderful dark, fruity bread that can be dusted with powdered sugar. Age the loaves 3 days before slicing them, and serve with butter.
Provided by LISARAIN2
Categories Bread Yeast Bread Recipes
Time P3DT4h55m
Yield 24
Number Of Ingredients 14
Steps:
- Grease a large bowl. Lightly grease three 5 x 9-inch loaf pans.
- Pour the warm water into a large mixing bowl, and stir in the yeast until dissolved. Allow to rest until the mixture becomes creamy, about 15 minutes. Stir in 2 tablespoons of white sugar and 3 cups of flour until evenly blended.
- Pour the prune juice into a pan, and stir in the condensed mincemeat. Bring the mixture to a boil over medium heat, stirring occasionally, and cook 1 minute at a rolling boil. Remove from the heat, and stir in the prunes, butter, raisins, walnuts, brown sugar, and salt. Combine the prune mixture with the yeast mixture in the mixing bowl. Gradually stir in the flour, 1 cup at a time, until well blended to make a moist dough. Turn out onto a floured board, and knead in any remaining flour to make 9 cups. Gather dough into a ball and place into greased bowl. Cover with a cloth, and place in a warm place until doubled in size, about 1 1/2 hours.
- Punch down dough, knead lightly on a floured board, and return to the bowl. Allow to rise again, about 1 hour.
- Turn dough out onto a floured board. Punch down and shape into 3 loaves. Place each loaf into a prepared loaf pan. Lightly grease tops of each loaf with1 teaspoon butter. Cover with a clean cloth, and allow to rise until doubled in size, about 1 hour.
- Preheat oven to 300 degrees F (150 degrees C).
- Bake in preheated oven for 1 hour. Lower heat to 250 degrees F (120 degrees C), and bake 1/2 hour more. Remove from pans, and cool on racks.
Nutrition Facts : Calories 400.4 calories, Carbohydrate 75.9 g, Cholesterol 11.5 mg, Fat 8.3 g, Fiber 3.5 g, Protein 7.1 g, SaturatedFat 3.1 g, Sodium 287 mg, Sugar 30.1 g
VERMONT WHOLE WHEAT BREAD
I learned to soak my flour when I used this recipe during a Christmas in Vermont at my mother's new house. It makes 2 firm flavorful loaves, toasts excellently and slices well thick or thin for sandwiches or french toast.
Provided by Quail Trails
Categories Yeast Breads
Time P2DT45m
Yield 2 loaves of bread
Number Of Ingredients 5
Steps:
- Place 2 cups of whole wheat flour in a medium bowl.
- Pour 1 cup boiling water over flour.
- Let stand for 5 minutes.
- Mix thoroughly, cover and let stand at room temperature for 15 to 24 hours.
- It will become stiff and sticky.
- When you are ready to make the bread, mix yeast and 1/2 cup warm water and let stand til bubbly (proofed).
- Add to the whole wheat mixture and stir by hand vigorously, or use electric mixer, until soupy and smooth.
- Add remaining 1 cup of whole wheat and about 3 cups of unbleached flour gradually, cutting and turning it in.
- Dough will be quite stiff, but do not allow it to become crumbly dry.
- Add water if needed to keep dough smooth.
- Knead 8-10 minutes until elastic.
- Let rise until double, shape into loaf size and place in 2 greased loaf pans.
- Let rise again until doubled.
- Bake at 400 degrees 40-45 minutes, until browned and hollow sounding when tapped.
Nutrition Facts : Calories 1303, Fat 5.4, SaturatedFat 0.9, Sodium 2343.5, Carbohydrate 275, Fiber 27.8, Sugar 1.2, Protein 45.4
VERMONT GRAHAM BREAD
A flavorful quick bread that also might be made into muffins. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Quick Breads
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350F and grease a loaf pan.
- Sift the dry ingredients together twice into a large bowl.
- Add buttermilk; mix thoroughly.
- Pour into prepared loaf pan and bake for one hour.
Nutrition Facts : Calories 132, Fat 0.8, SaturatedFat 0.3, Cholesterol 1.6, Sodium 395.7, Carbohydrate 27.4, Fiber 2.3, Sugar 7.1, Protein 4.7
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