What is your favorite Holiday Bread?

[Kathy B]

My mom always made stollen for Christmas (a sweet bread with candied fruit, raisins and nuts scattered throughout). I've also seen recipes for challah and other types of holiday breads. I thought I might like to try something like that this year, but I'd prefer to make one that is highly recommended. Anybody have a favorite holiday bread recipe to share? One that can be made ahead and frozen would be even better!
Thanks!

[Linda in MO]

The Praline Apple Bread on this thread is good...
http://community.cookinglight.com/showthread.php?s=&threadid=50579

Both of these are also great. Sometimes I add about 1/2 cup of toffee chips or butterscotch chips to the banana bread to make it extra yummy!

* Exported from MasterCook *

Apple Bread with Streusel Topping

Recipe By : Penzey's Spices catalog
Serving Size : 0 Preparation Time :0:00
Categories : Breakfast Cake or Pie
Muffin/Quick Bread

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups apples -- 4-5 large apples
4 large eggs
1 cup vegetable oil -- they suggest canola
2 teaspoons pure vanilla extract
1 teaspoon pure almond extract
2 teaspoons baking soda
2 teaspoons salt
2 teaspoons cinnamon
3 cups all-purpose flour
2 cups granulated white sugar
Topping:
3/4 cup all-purpose flour
1/4 cup granulated white sugar
2 teaspoons cinnamon
6 Tablespoons butter -- room temp.

Preheat oven to 350 degrees. Lightly grease two 9x5 loaf pans and set aside.

Peel, core, and cut the apples up in good size chunks, about 1 inch in size. Set aside.

In a large bowl, beat the eggs with an electric mixer until fluffy. Add the oil and beat until combined. Add the vanilla, almond extract, baking soda, salt, and cinnamon. Beat until thoroughly mixed.

Next add the flour and sugar and mix on low just to blend. Turn mixer to high and beat until mixture is smooth. The batter will be very thick.

Fold in the chopped apples, mixing by hand so the apples do not get too broken up.

Divide the mixture between the two pans. Since the batter is so thick, it is easiest to spoon the batter into the pans.

To prepare the topping, combine flour, sugar, and cinnamon in a small bowl. Cut the butter into the mixture with a fork or pastry blender until moist and crumbly. (Can also use your hands). Sprinkle equal amounts of topping on each loaf.

Bake for about 1 hour on the center rack of the oven. The loaf should feel fairly firm when touched in the middle, or cook an extra 5 minutes. Remove from the oven and place on a cooling rack. Let cool for 5 minutes before removing from the pans.

Yield:
"2 loaves"

*************************************

* Exported from MasterCook *

Awesome Low-Fat Banana Bread

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Muffin/Quick Bread

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large eggs
3/4 cup sugar
1 cup smashed ripe bananas (about 3 medium)
1/3 cup buttermilk
1 T. vegetable oil
1 T. vanilla extract
1 3/4 cups all purpose flour
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
cinnamon and fresh nutmeg, optional

Preheat oven to 325°F.

Lightly grease 8 1/2x4 1/2x2 1/2-inch pan; dust with flour.

Using electric mixer; beat eggs and sugar in large bowl until thick and light, about 5 minutes.

Mix in smashed bananas, buttermilk, oil and vanilla.

Sift flour, baking powder, baking soda and salt over mixture; beat until just blended.

Transfer batter to prepared pan. Bake bread until golden brown on top and tester inserted into center comes out clean, about 1 hour. Turn bread out onto rack and cool.

Source:
"Bon Appétit Magazine, August 1997"
Yield:
"1 loaf"

Serving Ideas : Wrap in foil and refrigerate overnight, because it is better on the second day.

[Vicanddi]

bumping this up.....

My favorite holiday breads are usually quick breads, like pupmpkin spice, orange-cranberry, etc. I've never made the fancy Christmas breads.....but i may try to this year.

[Kathy B]

I appreciate the new quick bread recipes, they are great for breakfast or unexpected company. But the YEAST breads like stollen, challah, and so on are what I would like to see some recipes for. I think there is another kind called pannetone(?), and I am sure there are others. I don't think they should be too difficult to make, but I would like some "tried and true" recipes. I am sure there are lots of experts on the BB!:)

[Linda in MO]

Here's an Apple Challah recipe posted by kima...
http://community.cookinglight.com/showthread.php?s=&threadid=34186&highlight=apple+challah

[Kyra]

I would love a good stollen recipe (light or otherwise). Kathy B, have you made your mom's recipe?

curious,

kyra

p.s. I did a thread title search and found a thread from 2000 with two stollen recipes...

[tamawrite]

I love cranberry bread but I lost my recipe. Does anyone have one, perchance? (Oops--sorry to hijack. Maybe I'll start a thread to ask.)

[bowie]

Deep Dark Gingerbread by Dancing Deer - a sin at the price and heaven smothered in mascarpone cheese!! Oh, how I love this cake. Is there anyone out there who is familiar with this and might have a comparable (or THE???) recipe?

[NancyR]

"Cranberry Celebration Bread" from Bread Baker's Apprentice is awesome IMHO.

[ClaraB]

Here's my absolute favorite Christmas bread (my changes are after the recipe):

* Exported from MasterCook *

Julekage

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package active dry yeast
1/4 cup water -- (105-115 degrees)
3/4 cup milk -- lukewarm-scalded, then cooled
1/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon ground cardamom
1 egg
1/4 cup shortening
1/2 cup raisins
1/3 cup cut-up citron
3 1/4 cups all-purpose flour -- or more if needed
softened butter
Glaze:
1 cup powdered sugar
1 Tablespoon water -- or more if needed

Dissolve yeast in warm water in large mixer bowl. Add milk, sugar, salt, raisins, citron and 2 cups of the flour. Beat on low speed, scraping bowl constantly, 30 seconds. Beat on medium speed, scraping bowl occasionally, 2 minutes. Stir in enough remaining flour to make dough easy to handle.

Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until doubled, 1 to 1 1/2 hours. (Dough is ready if indentation remains when touched.)

Punch down dough; shape into round loaf. Place in greased round layer pan, 9 X 1-1/2 inches. Brush top lightly with butter; let rise until double, about 45 minutes. Heat oven to 350F. Bake until loaf is golden brown, 35 to 45 minutes. Brush with butter. Spread with Glaze. Cool on wire rack.

Nutrition: 275 cal, 5 g protein, 50 g carb, 6 g fat, 20 mg chol, 130 mg sodium per serving.

Description:
"Featuring the combination of cardamom and dried fruits (one that
often speaks of festivity in European cooking), this round sweet bread
is covered with a snow-white glaze."
Source:
"Betty Crocker's New International Cookbook."

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 251 Calories; 6g Fat (19.8% calories from fat); 5g Protein; 46g Carbohydrate; 1g Dietary Fiber; 18mg Cholesterol; 103mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

My changes: I make this in a bread machine (dough cycle), adding the citron and raisins at the beep. I shape the bread into a braid rather than a round loaf, and I only brush it with butter (I don't put the glaze on - don't like sugary glazes much). This bread also freezes very well.

Editing to add: when I make this in the bread machine, I only use 1 tsp of bread machine yeast.

[MnSnow]

Since we celebrate Santa Lucia day (December 13) in our household I always make a special bun for that day. I'm teaching my daughter how to do it so she can take over in the years ahead.

LUSSEKATTER (ST. LUCIA BUNS)


1/3 cup milk
1/4 cup butter or margarine
1/4 cup warm water
1 package yeast
1/4 cup sugar
1 egg
1/2 teaspoon salt
1/4 teaspoon saffron
2 and 3/4 cups flour
vegetable oil
1 egg
1 tablespoon water
raisins

Put the milk and butter or margarine in a small saucepan. Heat until the butter or margarine melts. mix the warm water and yeast in a large bowl. Add the warm milk and butter or margarine mixture. Add the egg, sugar, salt, and saffron. Add 1-1/2 cups of flour. Mix well. Add more flour gradually until the dough is stiff. Knead the dough on a floured surface for 5 to 10 minutes. Coat the bowl with cooking oil and put in your dough ball. Cover with a towel and let the dough rise until it is doubled in size. Punch down the dough and divide it into 12 sections. Roll each section into a rope. Cross two ropes in the middle and curl the ends into circles. Carefully place the buns on a greased cookie sheet, cover, and let rise until they are doubled in size. Mix and egg and water and brush the tops of the buns. Decorate with raisins. bake at 350°F for 15 to 20 minutes or until golden brown.


Jody

[MnSnow]

Since we celebrate Santa Lucia day (December 13) in our household I always make a special bun for that day. I'm teaching my daughter how to do it so she can take over in the years ahead.

LUSSEKATTER (ST. LUCIA BUNS)


1/3 cup milk
1/4 cup butter or margarine
1/4 cup warm water
1 package yeast
1/4 cup sugar
1 egg
1/2 teaspoon salt
1/4 teaspoon saffron
2 and 3/4 cups flour
vegetable oil
1 egg
1 tablespoon water
raisins

Put the milk and butter or margarine in a small saucepan. Heat until the butter or margarine melts. mix the warm water and yeast in a large bowl. Add the warm milk and butter or margarine mixture. Add the egg, sugar, salt, and saffron. Add 1-1/2 cups of flour. Mix well. Add more flour gradually until the dough is stiff. Knead the dough on a floured surface for 5 to 10 minutes. Coat the bowl with cooking oil and put in your dough ball. Cover with a towel and let the dough rise until it is doubled in size. Punch down the dough and divide it into 12 sections. Roll each section into a rope. Cross two ropes in the middle and curl the ends into circles. Carefully place the buns on a greased cookie sheet, cover, and let rise until they are doubled in size. Mix and egg and water and brush the tops of the buns. Decorate with raisins. bake at 350°F for 15 to 20 minutes or until golden brown.


Jody

[Chocolate Rose]

I'm so glad that you started this thread. We really enjoy the bread that I make every year for Christmas but I was just thinking that I would love to try something new this year. I make substitutions for the raisins - see my notes at the bottom.

Here is the one that I always make:

* Exported from MasterCook *

Grandmother's Famous Cranberry Bread

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups flour
1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/4 cup butter or margarine
1 egg -- beaten
1 teaspoon orange peel -- grated
3/4 cup orange juice
1 1/2 cups light raisins
1 1/2 cups fresh or frozen cranberries -- chopped

Sift flour, sugar, baking powder, salt, and baking soda into a large bowl. Cut in butter until mixture is crumbly. Add egg, orange peel, and orange juice all at once; stir just until mixture is evenly moist. Fold in raisins and cranberries.
Spoon into a greased 9x5x3 inch loaf pan. Bake at 350 for 1 hour and 10 minutes, or until a toothpick inserted in center comes out clean. Remove from pan; cool on a wire rack.
If you choose, you may substitute cranberries for the raisins to have an all cranberry bread.

- - - - - - - - - - - - - - - - - - -

NOTES : I don't like raisins so I always substitute either dried cranberries or dried cherries or a combo of both.

[hAndyman]

It might better be in here, Kathy B. This is my own recipe for stollen, cobbled together from various recipes I've tried over the years and keeping what I like from each so that now it changes only a little from year to year and batch to batch (like varying the amount of spices and the coarseness of the almonds).

Christmas Stollen

1/2 cup each: raisins, currants, candied mixed orange and lemon peel, and dried cranberries (optional), soaked in 1/4 cup or more rum (or brandy) for 2 or 3 days (if possible), tossed frequently.

1/4 cup warm water
1 Tbs yeast (or 2-1/4 tsp quick rise yeast)
1 cup warm milk
1/2 cup melted butter
1/3 cup sugar
3 eggs, beaten
1 tsp salt
1 tsp almond extract

Proof the yeast in the waterfor 5 minutes, then stir in the rest of the above ingredients. Add the prepared fruit.

3/4 tsp mace
1/2 tsp cardamon
1/4 tsp nutmeg
5 to 6 cups flour
1-1/4 cups ground almonds
2 Tbs gluten (optional)

marzipan (a 7 oz. roll OK; 1 lb. homemade more than enough)
icing sugar

Add the spices to a cup of flour and add it and the ground almonds to the yeast/fruit mixture. Add more flour until the dough is kneadable and then knead in more flour until dough is shiny and elastic. Place in clean buttered bowl and ensure dough is completely greased. Cover and allow to rise until doubled in size.
Punch dough down and divide in 3 or 4 equal pieces. Shape each piece of dough into an oval. Press an indentation slightly off-centre down the length of the dough with the edge of your hand. Roll a piece of marzipan about the thickness of your finger and cut it a little shorter than the length of the dough, and place it in the off-centre groove. Fold dough over almost in half, in the usual stollen style, shorter side over top of the wider side. The marzipan should be completely enclosed. Press firmly to seal. Repeat for each dough piece. Place loaves on parchment-lined or greased baking sheets, cover and allow to rise until doubled. Bake at 350° in convection oven about 20 minutes (switching and reversing sheets after 10 minutes) until golden and they sound hollow when tapped on the bottom (375° in regular oven for 30+ minutes?). Remove from oven and immediately brush with melted butter and cover completely with sifted icing sugar and allow to cool. If necessary, sift more icing (confectioner's) sugar over top to completely cover the crust (you can do the bottom to, then you'll have to redo the top). Wrap tightly in plastic wrap. Eat one, freeze one, and give one away to someone you care for. Enjoy it as is or lightly toasted and buttered for breakfast or high tea.
Makes 4 1 lb. loaves or 3 1-1/3 lb. loaves.

Cheers! Andy:)

[sarah louise]

I have been making this coffee cake for Christmas morning for at least 20 years. My family LOVES it! The sour cream dough is filled with a maraschino cherry/dried apricot filling and made into a "braided" candy cane shape. It also freezes very well (I put the icing on after thawing).

Candy Cane Coffee Cake

Sour Cream Yeast Dough:
2 cups dairy sour cream
2 packages active dry yeast
1/2 cup warm water (105 to 115 degrees F)
1/4 cup butter or margarine, softened
1/3 cup sugar
2 teaspoons salt
2 eggs
6 cups all-purpose flour, about

Filling:
1 1/2 cups finely chopped dried apricots
1 1/2 cups finely chopped maraschino cherries

Icing:
2 cups confectioner’s sugar, sifted
2 tablespoons water

Heat sour cream over low heat just until lukewarm.

Dissolve yeast in the warm water. Stir in sour cream, butter, sugar, salt, eggs and 2 cups of the flour. Beat until smooth. Mix in enough remaining flour to make it easy to handle.

Turn dough onto well-floured board. Knead until smooth, about 10 minutes. Place in greased bowl. Turn once to bring greased side up. Cover. Let rise in warm place until double, about 1 hour. To test for rising, stick two fingers in dough. If holes remain but top stays smooth, dough is ready.

Heat oven to 375° F. Punch down dough: Divide into three equal parts.

Roll each part into a rectangle, 15 x 6 inches. Place on greased baking sheet. With scissors, make 2-inch cuts at 1/2-inch intervals on both long sides of the rectangles.

Combine apricots and cherries. Spread 1/3 of the fruit mixture down the center of each of the rectangles. Crisscross strips over the filling. Stretch dough to 22 inches. Curve to form a “cane.”

Bake 15 to 20 minutes or until golden brown. Drizzle canes with Icing. If desired, decorate with cherry halves or pieces.

For thin icing:

Blend 2 cups powdered sugar with about 2 tablespoons water. If icing is too stiff, add water a drop at a time. If too thin, add more powdered sugar a little at a time.

Yield: Makes 3 coffee cakes
Source: Betty Crocker

-sarah

[Kathy B]

Thanks for so many recipes! I am printing them all off, and I plan to try several of them in the next few weeks. I bought some apples today, so the apple challah will be the first one on my list (thanks Linda!) I was also happy to see another recipe for Stollen! I have never made my mom's recipe, and I actually don't have a copy of it. I will certainly try that one soon, too. Hopefully I can try many of them and possibly use them for gifts as well as refreshments. If anyone has any others, I'd love to see them! Thanks again!

[onowahine]

Hi Linda
Thanks for your apple bread with streusel topping recipe. Made it yesterday and it turned out good except that I felt that maybe there was too much salt or baking soda? There was an unusual underlying taste to the bread which I couldn't quite make out. Or could it be too much cinnamon? Would appreciate your comments if you've tried this recipe.

[Linda in MO]

Originally posted by onowahine
Hi Linda
Thanks for your apple bread with streusel topping recipe. Made it yesterday and it turned out good except that I felt that maybe there was too much salt or baking soda? There was an unusual underlying taste to the bread which I couldn't quite make out. Or could it be too much cinnamon? Would appreciate your comments if you've tried this recipe.

Hmmm, not sure what your problem was?? I've made this several times and it's always been delicious.

[purplefishy]

I'll second Kathy B's request for a Pannetone recipe. You can usually find this bread in most grocery stores in a special box this time of year, but I bet its even better homemade!

[layla14]

This year I made the Eggnog Chocolate Chip Tea Cake from the BB and that was VERY yummy.

But our family tradition is to make this tea ring at the holidays. It is sort of a yummy cinnamon roll recipe, but instead of rolling up the dough and cutting through it to make rolls. You cut only partially through then shape it in a circle. Once it is in a circle you sort of twist the rolls to make it look like a wreath.

Very yummy and my grandmother started to make this when she first got married and it is the family tradition ever since.

maura