CHRISTMAS EGGNOG BREAD
"This bread is better if you make it the day before you plan to serve it," says Judith Malhotra of Toledo, Ohio. "That gives it time for the flavors to blend."
Provided by Taste of Home
Time 1h
Yield 2 loaves (12 slices each).
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, sugar, baking powder, salt and nutmeg. In a small bowl, whisk the egg, eggnog, applesauce and oil. Stir into dry ingredients just until moistened. Fold in raisins and pecans. , Transfer to two 8x4-in. loaf pans coated with cooking spray. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 147 calories, Fat 5g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 180mg sodium, Carbohydrate 23g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.
ITALIAN CHRISTMAS BREAD WITH EGGNOG GLAZE
My husband fondly recalls the Anise Bread that his Italian grandmother used to make during the holidays. She evidently never had a recipe (and never used a bread machine!) so this is what I came up with for a quick, special Christmas bread. This rich bread has a wonderful aroma while baking.
Provided by Nancy Ann R.
Categories Breakfast Bread
Time 3h10m
Yield 16
Number Of Ingredients 14
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Spread hazelnuts evenly on a baking sheet. Bake until lightly toasted, about 5 to 7 minutes. Remove the pan from the oven, transfer the nuts to a bowl, and let them cool.
- Place the eggnog, sugar, salt, butter, egg, egg yolk, bread flour, yeast, anise seed, and cinnamon into the bread machine. Program the machine for a basic cycle with the crust as "medium." Press start. Do not use the delay timer.
- Place the cooled toasted hazelnuts into the machine between Knead Cycle 1 and Knead Cycle 2. When the baking cycle ends, immediately remove the bread from the pan and allow it to cool on a rack.
- Prepare the glaze by combining the confectioners' sugar and eggnog in a bowl; mix well. It should be a drizzling consistency. Drizzle the glaze on the cooled bread before slicing.
Nutrition Facts : Calories 195.2 calories, Carbohydrate 28 g, Cholesterol 39.3 mg, Fat 7.2 g, Fiber 1.3 g, Protein 5.2 g, SaturatedFat 2.6 g, Sodium 102.9 mg, Sugar 7.2 g
GRANDMA ROSE'S ITALIAN EASTER BREAD 1947
Grandma Rose was from Calabria Italy. We always had this at Easter time. Great for toast and really good for French Toast. Just eat with a dab fresh butter and a cup of coffee. If you braid it, you can put sugar cubes on top that will burst in the oven in those areas, That is how the Italian bakeries do the tops. Ours is plain....
Provided by andypandy
Categories Yeast Breads
Time 40m
Yield 8 loaves, 80 serving(s)
Number Of Ingredients 9
Steps:
- Scald whole milk and let cool, add in the yeast.
- Beat eggs, and juice, and zest.
- Beat sugar and butter until fluffy continue to beat well.
- Add the beaten egg mixture into the beaten sugar butter mixture.
- Combine with the cooled scaled milk , and yeast mixture.
- Combine well, add sifted flour, continue adding flour until a soft dough comes together.
- Turn out onto a table and knead until soft, not too sticky, 5- 10 minutes.
- Let double in a greased bowl, covered.
- Punch down and let rise again.
- Form into braids after second rising, or put into loaf pans.
- Let rise until almost doubled Bake 350 degrees, until golden, 20 minutes approximately.
- Note; the amount of flour can be anything from 8- 12 cups, or more. but add gradually until you have a soft slightly sticky dough -- where when touched your finger comes away tacky but not sticking to the bread board.Keep your dough soft not firm --.
- All depends on flour and humidity and how much juice from your oranges and lemons.
- Can braid and place under braiding but showing raw eggs white or already coloured, eggs will cook while baking, for an Easter morning delight.
- Directions on making the dough, can vary, as I have done the procedure in different ways, and now we can't get fresh compressed yeast in our stores, so I use active dry yeast, usually 2 tablespoons.
Nutrition Facts : Calories 104.9, Fat 5.8, SaturatedFat 3.4, Cholesterol 41.3, Sodium 122.7, Carbohydrate 11.9, Fiber 0.6, Sugar 10.7, Protein 2
More about "italian christmas bread with eggnog glaze recipes"
EGGNOG BREAD WITH EGGNOG GLAZE - TASTE AND TELL
From tasteandtellblog.com
4.9/5 (8)Total Time 2 hrsCategory DessertCalories 208 per serving
- Preheat the oven to 350ºF. Line a 9×5-inch loaf pan with parchment paper, or spray generously with non-stick cooking spray. Set aside.
- In a medium bowl, combine the flour, pudding mix, baking powder, salt, and nutmeg. Stir to combine.
- In the bowl of a stand mixer, beat the butter until smooth and light. Beat in the sugar, then the eggs, eggnog and rum extract. Add the dry ingredients. Beat just until combined. Pour the batter into the prepared loaf pan.
- Bake until a toothpick inserted in the center comes out clean, 40-60 minutes. If needed, cover the top with foil if the bread starts to get too brown. Coll for 10 minutes, then remove from the pan to a cooling rack to cool completely.
EGGNOG BREAD {WITH RUM GLAZE} – WELLPLATED.COM
From wellplated.com
4.8/5 (4)Total Time 1 hr 20 minsCategory Dessert, SnackCalories 264 per serving
- Place a rack in the center of your oven and preheat the oven to 350 degrees F. Lightly grease a 8x4-inch loaf pan, then line it with parchment paper so that some of the paper hangs out the sides like handles. Lightly grease the pan once more, then set aside.
- In a large mixing bowl, beat together together the butter and sugar until smooth. Add the eggs one at a time, beating for 1 minute and scraping down the bowl after each addition. Beat in the vanilla extract.
- In a separate bowl, stir together the all-purpose flour, white whole wheat flour, baking powder, nutmeg, and salt. With the mixer running on low speed, add one-third of the flour mixture, then half of the eggnog and all of the rum, the next one-third of the flour mixture, the remaining half of the eggnog, then the final one-third of the flour. Fully incorporate the ingredients between additions before adding the next. Scrape the batter into the prepared loaf pan.
- Bake the eggnog bread until pale golden brown and a toothpick inserted in the center comes out clean, 50 to 60 minutes. Let cool in the pan for 10 minutes, then remove from the pan by lifting with the parchment handles. Place on a cooling rack.
EGGNOG BREAD RECIPE {WITH EGGNOG GLAZE!}- PLATED …
From platedcravings.com
GLAZED EGGNOG BREAD - THE SEASONED MOM
From theseasonedmom.com
ITALIAN CHRISTMAS BREAD RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
CHRISTMAS EGGNOG BREAD (WITH CINNAMON GLAZE)
From simplydeliziousbaking.com
CHRISTMAS EGGNOG BREAD - STARVING BEAR RECIPE …
From starvingbear.com
GLAZED EGGNOG BREAD {FOR THE HOLIDAYS!} - PUMPKIN …
From pumpkinnspice.com
EGGNOG BREAD RECIPE {RUM FLAVORED BREAD WITH …
From tastesoflizzyt.com
EGGNOG QUICK BREAD WITH AN EGGNOG GLAZE | THE …
From therecipecritic.com
EGGNOG BREAD WITH RUM GLAZE - KITCHEN FUN WITH MY 3 SONS
From kitchenfunwithmy3sons.com
EGGNOG BREAD WITH SPICED RUM GLAZE | GIRL VERSUS DOUGH
From girlversusdough.com
THE VERY BEST EGGNOG BREAD WITH RUM GLAZE. ORIGINAL RECIPE.
From kneadtocook.com
EGGNOG QUICK BREAD RECIPE - THE CHUNKY CHEF
From thechunkychef.com
ITALIAN CHRISTMAS BREAD WITH EGGNOG GLAZE - BIGOVEN
From bigoven.com
EGGNOG BREAD RECIPE - THE SPRUCE EATS
From thespruceeats.com
ITALIAN CHRISTMAS BREAD WITH EGGNOG GLAZE - ALLRECIPES
From allrecipes.com
ITALIAN CHRISTMAS BREAD WITH EGGNOG GLAZE - YUM TASTE
From yumtaste.com
ITALIAN CHRISTMAS BREAD WITH EGGNOG GLAZE RECIPE
From cookthismeal.com
You'll also love