Sweet iced christmas bread
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Sweet iced christmas bread
  Sweet    Christmas    Bread    Holiday  
Last updated 6/12/2012 12:56:05 AM. Recipe ID 18141. Report a problem with this recipe.
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      Title: Sweet iced christmas bread
 Categories: Breads, Holiday, Personal
      Yield: 2 Servings
 
  2 1/2 c  Bread or unbleached flour
           -More flour may be necessary
      1 c  Warm milk (105F-to-115F)
      1 pk Active dry yeast
    1/4 c  Sugar
      1    Egg; at room temperature
    1/2 ts Salt
    1/2 c  Butter; at room temperature
    1/2 c  Glaceed cherries
    1/2 c  Chopped mixed candied fruit
    1/2 c  Date bits
    1/2 c  Coarsely chopped walnuts
           -or pecans

MMMMM---------------------------GLAZE--------------------------------
      1    Egg; beaten, mixed with
      1 ts Milk or water

MMMMM-------------------------DECORATION------------------------------
      7    Halves of glaceed cherries
      7    Walnut or pecan halves

MMMMM---------------------------ICING--------------------------------
    1/2 c  Confectioners' sugar
    1/2 tb Vegetable oil
    1/4 ts Almond extract
           Water
 
  This festive bread is perfect for gifts. The recipe can be doubled and
  freezes well for up to 2 months. A fermented yeast "starter" gives
  this bread a full flavor, but you can omit the process if you're in a
  hurry.
  
  PREHEAT OVEN TO 350F. In a food processor or mixer bowl, mix 1 cup of
  the flour, the warm milk, yeast and sugar. If time allows, cover the
  bowl with plastic wrap and leave the dough at room temperature to
  ferment and bubble for 2 hours. If time does not allow, proceed to
  add the egg, salt and butter. Add the rest of the flour, 1/2 cup at a
  time, to make a soft dough. Knead the dough in the food processor,
  mixer or on a floured board until elastic and smooth. Mix the
  cherries, candied fruit, dates and nuts together and fold and knead
  1/3 of the mixture at a time into the dough until well mixed. Place
  in an oiled plastic bag or oiled bowl. Turn to coat. Seal or cover
  and let rise in a warm place until doubled, about 3/4 to 1 hour.
  Punch down. Knead briefly. Grease a 9-by-5-inch loaf pan. Form the
  dough into an oval approximately the length of the pan, and place in
  pan. Let rise again until doubled. Brush the loaves with the egg
  glaze. Bake on the middle shelf about 40-to-50 minutes until nicely
  browned. Cover with foil if the loaf browns too rapidly. Cool on a
  wire rack. TO MAKE ICING, mix confectioners' sugar, oil, almond
  extract and enough water to make a smooth consistency. Brush cooled
  bread with icing. Top with the candied cherries and nuts.
  
  Makes 2 Loaves
  
  NATHALIE DUPREE
  
  PRODIGY GUEST CHEFS COOKBOOK
 




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Recipe ID 18141 (Apr 03, 2005)

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