Holiday Bread Recipes

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ARTY HOLIDAY BREAD



Arty Holiday Bread image

Provided by Ree Drummond : Food Network

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 8

3 tablespoons olive oil
1 pound frozen white bread dough, thawed
1/2 cup red and yellow cherry tomatoes, halved
1/2 cup olives, pitted
2 tablespoons fresh sage leaves
2 tablespoons fresh rosemary leaves
2 teaspoons flaky sea salt
1/4 cup finely grated Parmesan

Steps:

  • Oil a quarter sheet pan with 1 tablespoon of the oil and stretch out the bread dough to the edges. Allow the dough to rest and rise for 15 minutes.
  • Preheat the oven to 450 degrees F.
  • Brush the surface of the bread with another tablespoon of the olive oil. Decorate the bread with the tomatoes, olives, sage and rosemary, pressing them into the bread. Brush on the remaining olive oil; this will make it shiny and stop the vegetables burning. Sprinkle on the salt and Parmesan.
  • Bake until it is golden brown, 20 to 25 minutes.

HOLIDAY SEASON CRANBERRY BREAD



Holiday Season Cranberry Bread image

We always have a lot of people visiting during the holiday season and it's always nice to have a little something homemade on hand to offer. This bread is nice to give away as gifts during the holidays. Delicious plain, with butter or with cream cheese (

Provided by - Carla -

Categories     Quick Breads

Time 1h15m

Yield 1 loaf or 2 half loaves, 8 serving(s)

Number Of Ingredients 10

2 cups flour
1 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 cup orange juice, freshly squeezed (if possible)
2 tablespoons melted butter
1 egg, well beaten
2 cups fresh cranberries, halved
1 cup chopped walnuts

Steps:

  • Sift flour, sugar, baking powder, salt and soda into large bowl and set aside.
  • Add 2 tablespoons melted butter to 3/4 cup freshly squeezed orange juice.
  • Add beaten egg to orange mixture and add to dry ingredients.
  • Mix until dry ingredients are moistened.
  • Stir in chopped nuts and cranberries.
  • Turn into (greased and floured) 9 x 5 x 3 inch loaf pan.
  • Bake at 350 degrees for 55 minutes to 1 hour.
  • Let stand 24 hours before slicing.
  • This recipe freezes very well - I usually wrap first in Saran Wrap, then wrap it in aluminum foil and then place in zip-lock bags - I generally take out of the freezer the night before serving, if possible.
  • Delicious plain or with butter or cream cheese spread on it.

Nutrition Facts : Calories 362.6, Fat 13.4, SaturatedFat 3, Cholesterol 34.1, Sodium 322.9, Carbohydrate 56.4, Fiber 3, Sugar 28.4, Protein 6.5

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