Recipes for Christmas Breads

Candy Cane Christmas Bread, Braided Sweet Potato Christmas Bread, Christmas Honey Bread, Sourdough Pumpkin-Mincemeat Bread, Strawberry Bread (christmas), and Iced Christmas Bread

Candy Cane Christmas Bread

      2 c  Flour
    1/4 c  Packed brown sugar
      2 ts Baking powder
    1/2 ts Salt
    1/2 c  Margarine
    1/4 c  Chopped nuts
      1    Egg, beaten
    1/2 c  Milk
           Powdered Sugar Icing:
     2 c powdered sugar
    2 to 3 tb milk

Grease a cookie sheet and set aside.

Stir together flour, brown sugar, baking powder and salt.

Cut in margarine until mixture resembles coarse crumbs. Add the nuts. Combine the egg and milk. Stir into the flour mixture until just moistened.

On a lightly floured surface, pat dough into a 10 x 7" rectangle. Cut crosswise into 1" wide strips. Twist each strip by holding both ends. Bend one end to form candy cane shape.

Place candy canes several inches apart on cookie sheet.

Bake at 425 degrees F. for 10 minutes or until lightly browned. Carefully remove to a wire rack to cool.

Frost with the Powdered Sugar Icing.

Makes 10 candy canes.

Powdered Sugar Icing:

In a small bowl combine the powdered sugar and enough milk to make the icing easy to drizzle over the candy canes.

 

Braided Sweet Potato Christmas Bread

      1 pk Dry yeast
    1/4 c  Lukewarm water
    1/4 c  Safflower oil
      1 ts Thyme
  1 1/2 c  Mashed sweet potato
      3 tb Honey
      1 c  Milk
      3 c  Wholewheat flour
      1 c  Unbleached white flour
    1/2 c  Cornmeal
  1 1/2 ts Salt
        Milk for brushing loaves

Preheat oven to 350 degrees F.

Combine yeast and lukewarm water and let stand for 10 minutes.

Combine the oil, thyme, sweet potatoes, honey, and milk. Stir gently till mixture is smooth.

In another bowl, combine flours, cornmeal, and salt.

Make a well in the centre and pour in the wet mixture.

Mix together, then knead on a floured bowl for 10 minutes. Let rise, covered till doubled in bulk.

Punch down dough and divide it into 6 pieces.

Roll each piece into a long coil with hands, about 1 inch in diameter.

To make each loaf, braid 3 coils and pinch ends together. Place on a floured baking sheet, cover with damp cloth and let rise till doubled in bulk.

Brush tops with milk

Bake for 40 to 50 minutes, or until the tops are golden in colour

Christmas Decorations, Christmas Trees & Ornaments, Christmas Costumes, Christmas Gifts, Crafty Gift Ideas, and Christmas Candy

 

Christmas Honey Bread

      8 lg Eggs; Separated, At Room Temperature
      6 tb Butter
     14 oz Honey
      2 c  Sugar
      6 c  Unbleached All-Purpose Flour
      2 ts Baking Powder
      2 ts Baking Soda
      2 ts Cinnamon
           Zest And Juice Of 1 Orange
      1 c  Strong Coffee
      1 c  Sour Cream
      1 c  Walnuts; Chopped

Heat the honey to boiling and allow to cool.

Beat the egg yolks with the butter until fluffy. Add the honey and beat until well blended. Add the sugar and blend well.

Sift together the flour, baking powder, baking soda and cinnamon together, then sift again. add to the honey mixture. Add the orange zest, juice, coffee and sour cream, stirring well.

Whip the egg whites until stiff, then fold in the whites, a little bit at a time, mixing well after each addition.

Stir in the walnuts.

Pour into buttered and floured loaf pans, even out the batter in the pans.

Bake in a preheated 325 Degree F. oven for about an hour.

When done, cool on wire racks for 10 minutes.

 

 

Sourdough Pumpkin-Mincemeat Bread (Christmas)

      4 c  All-purpose flour
      1 ts Baking powder
  1 1/2 ts Baking soda
  1 1/2 ts Salt
      2 tb Pumpkin pie spice
  1 1/2 c  Granulated sugar
  1 1/2 c  Packed brown sugar
      4    Eggs
    1/2 c  Sourdough starter
    2/3 c  Water
      1 c  Vegetable oil
      2 c  Canned pumpkin
  1 1/2 c  Prepared mincemeat
      1 c  Chopped walnuts or pecans

Grease three 9 x 5 or five 7-1/2 x 4 loaf pans, set aside. Preheat over to 350.

In a large bowl, stir together flour, baking powder, baking soda, salt, pumpkin pie spice, sugars; set aside.

In a medium bowl, beat eggs. Stir in sourdough starter, water, oil and pumpkin.

Pour all at once into flour mixture. Stir until dry ingredients are just moistened. Stir in mincemeat and nuts.

Pour evenly into prepared pans.

Bake for about an hour or until a wooden pick inserted in center comes out clean.

Remove from pans and cool on a wire rack.

 

Strawberry Bread (christmas)

      3 c  Flour
      2 c  Sugar
      1 ts Baking soda
      1 ts Cinnamon
      1 ts Salt
     20 oz Strawberries, frozen*
      1 c  Oil
      4    Eggs

*Thawed and mashed or finely chopped.
Preheat oven to 350 degrees.

Grease and flour 2 loaf pans. Combine the flour, sugar, baking soda, cinnamon, and salt; mix well.

In a separate bowl, mix together the strawberries, oil and eggs.

Make a well in the center of the flour mixture and pour the strawberry mixture into the well. Mix with a big spoon.

Pour mixture into pans and bake for about an hour, until toothpick inserted in center comes out clean.

 

Iced Christmas Bread

    2 1/2 c  Flour, divided
      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  Glazed cherries
    1/2 c  Chopped mixed candied fruit
    1/2 c  Date bits
    1/2 c  Coarsely chopped walnuts or pecans
Glaze:
      1    Egg; beaten, mixed with
      1 ts Milk or water
Almond Icing
    1/2 c  Confectioners' sugar
    1/2 tb Vegetable oil
    1/4 ts Almond extract
           Water
Topping:
      7    Glazed cherries, halves
      7    Ppecan halves

Preheat oven to 350 degrees F.

Mix together 1 cup of the flour, the milk, yeast and sugar. Add the egg, salt, and butter. Add the remaining 1 1/2 cups of flour, 1/2 cup at a time.

Knead the dough 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 dough in an oiled bowl. Turn dough to coat. Cover and let rise in a warm place until doubled, about an hour. Punch down.

Grease a 9x5-inch pan.

Divide the dough into 2 halves and place on the 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.

Almond Icing:
Mix confectioners' sugar, oil, almond extract and enough water to make a mixture a smooth consistency.

Brush cooled bread with icing.

For the topping, add the glazed cherries and pecan halves.

Makes 2 Loaves

 

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