Christmas Bread Recipe
Braided Christmas Bread Recipe
Braided Christmas Bread Ingredients
- 7 grams active dry yeast
- 4 to 5 cups all-purpose flour
- 1 1/3 cups whole milk
- 1/3 cup sugar
- 3/4 teaspoons salt
- 3 tablespoons unsalted butter cold
- 1 large egg, beaten
- 1/3 cup chopped nuts
- 1/3 cup golden raisins
- 1/3 cup candied dried cranberries or other dried fruit
- 1 large egg
- 1 tablespoon water
- 2 to 3 tablespoon chopped almonds for topping (optional)
Directions
1. In a large mixing bowl, combine the yeast and 2 cups of flour.
Heat the milk, sugar and salt in a saucepan until very hot. Remove from
heat then add the butter. Stir to melt the butter and continue stirring
until the mixture reaches a temperature of 120 to 130 degrees. Mix with
the flour to make a batter the consistency of cooked oatmeal.
2. Add the beaten egg and continue mixing until combined. Gradually
add 2 more cups of flour, one cup at a time, to make soft dough.
3. Lightly flour a surface with some of the remaining cup of flour.
Turn the dough out onto it and knead, adding only enough of the extra
flour to make a soft dough (about 1/2 cup). Avoid making it stiff. The
dough is ready when it is smooth and elastic (about 10 minutes). Place
the dough in a buttered bowl and flip it so the top is greased. Cover
with a clean dishcloth, and let it rest in a warm, draft-free place for
10 minutes.
4. Meanwhile, clean and re-flour your work surface. Turn the dough
out and flatten it into a disk. Sprinkle some of the nuts (except the
almonds for topping), raisins and fruits over the dough, fold the dough
to cover, and press with the heels of your hands. Repeat until all the
dry ingredients are incorporated (about 2 minutes).
5. Heat the oven to 375 degrees. To braid the dough, divide it into
two balls, one about two thirds larger than the other (about the sizes
of a baseball and a small cantaloupe) Cut the larger piece into three
equal pieces and roll each into a 12-inch rope. Line them up next to
each other and braid, pinching the ends. Transfer the braid to a greased
baking sheet.
6. Cut the remaining dough into two pieces and roll each into a
10-inch rope. Twist them together, pinching the ends, and place on top
of the first braid. Cover with a clean, damp dishcloth and let rise in a
warm, draft-free place until doubled in size, about 20 to 40 minutes.
7. In a small bowl, beat the egg with the water and brush over the
loaf. Sprinkle the almonds on top, if desired. Bake for 35 to 45 minutes
(check the bread after 20 minutes and cover it with foil if it's getting
too brown) or until the loaf sounds hollow when tapped on the bottom or
an instant-read thermometer inserted in the center registers 190
degrees. Cool on a wire rack. Makes 1 large loaf.
8. Check the loaf after 25 minutes. If too brown, cover with foil.
Cool on a wire rack. Makes 1 large loaf or 2 small loaves.
9. Kids' Steps: This recipe is an excellent introduction to ethnic
artisan Holiday breads. Your kids will enjoy helping you make the braid
the soft dough and designing their own creations! |
