Christmas In Vermont Bread Recipe 455
GRANDMA'S CHRISTMAS BREAD
For as long as I can remember, this bread has been a part of my family's traditional Christmas morning breakfast. I modified the recipe so I could make it in a bread machine. - Barb and Ray Schmeling, Rhinelander, Wisconsin
Provided by Taste of Home
Time 3h10m
Yield 1 loaf (about 2 pounds).
Number Of Ingredients 16
Steps:
- In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., Just before the final kneading (your bread machine may audibly signal this), add the raisins, currants and lemon zest. In a small bowl, combine glaze ingredients; drizzle over cooled bread.
Nutrition Facts : Calories 178 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 250mg sodium, Carbohydrate 37g carbohydrate (18g sugars, Fiber 2g fiber), Protein 4g protein.
CHRISTMAS IN VERMONT BREAD RECIPE - (4.5/5)
Provided by á-9642
Number Of Ingredients 20
Steps:
- Melt the butter in the milk, and let cool to lukewarm. Combine all of the dough ingredients, and mix and knead them by hand, mixer, or bread machine until you have a very soft, shiny, slightly sticky dough. Place the dough in a lightly greased bowl, and allow it to rise for 1 1/2 hours. To make the filling: Stir together all of the filling ingredients until they form coarse crumbs. Set them aside. Grease a large tube pan or a wreath pan. Scoop about half of the dough into the greased pan. Sprinkle about two-thirds of the filling atop the dough. Top with the remaining dough. Beat the reserved egg white till foamy. Brush over the dough, and sprinkle with the remaining filling/topping. Cover lightly with greased plastic wrap, and let rise for 1 1/2 hours, or till puffy. Bake the bread in a preheated 350°F oven for 30 to 35 minutes, until it's golden brown. Let the bread cool in the pan for 10 minutes, then turn it out onto a rack to cool while you make the glaze. Mix the glaze ingredients together and heat them, in a saucepan or in the microwave, till the sugar dissolves. Place the loaf on a serving plate and brush with the warm glaze. Cool completely before slicing with a serrated knife.
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