Holiday Bread Recipes

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HOLIDAY BRAID



Holiday Braid image

My family devours this lovely, special yeast bread during the holidays. The braid gives it such a festive look. I make it year-round, eliminating the candied cherries and serving it as a breakfast bread. -Brenda Mowrey, Taylors, South Carolina

Provided by Taste of Home

Time 1h15m

Yield 1 loaf.

Number Of Ingredients 17

1 package (1/4 ounce) active dry yeast
1 cup warm milk (110° to 115°)
4 cups all-purpose flour
1/2 cup sugar
1 teaspoon salt
1 teaspoon grated lemon zest
1/4 teaspoon ground cardamom
1/2 cup butter
1 large egg plus 1 large egg yolk
1/2 cup chopped red and green candied cherries
1/4 cup raisins
1/4 cup chopped pecans
1 tablespoon water
GLAZE:
1/2 cup confectioners' sugar
1 tablespoon milk
Additional candied cherries, optional

Steps:

  • In a small bowl, dissolve yeast in milk. In a large bowl, combine the flour, sugar, salt, lemon zest and cardamom. Cut in butter until crumbly. Add yeast mixture and whole egg; mix well. Stir in cherries, raisins and pecans. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place for 1 hour (dough will not double in size)., Punch dough down; divide into four pieces. Roll three pieces into 15-in. ropes. Braid ropes; place on a greased baking sheet. Divide last portion of dough in half; roll each into a 15-in. rope. Twist ropes. Press an indentation down the center of braided loaf; place twisted dough in indentation. Cover and let rise until doubled, about 30 minutes. , Beat egg yolk and water; brush over loaf. Bake at 350° for 20 minutes. Cover loosely with foil; bake 20-25 minutes more. Cool on a wire rack. Combine sugar and milk; drizzle over loaf. Decorate with cherries if desired.

Nutrition Facts :

ARTY HOLIDAY BREAD



Arty Holiday Bread image

Provided by Ree Drummond : Food Network

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 8

3 tablespoons olive oil
1 pound frozen white bread dough, thawed
1/2 cup red and yellow cherry tomatoes, halved
1/2 cup olives, pitted
2 tablespoons fresh sage leaves
2 tablespoons fresh rosemary leaves
2 teaspoons flaky sea salt
1/4 cup finely grated Parmesan

Steps:

  • Oil a quarter sheet pan with 1 tablespoon of the oil and stretch out the bread dough to the edges. Allow the dough to rest and rise for 15 minutes.
  • Preheat the oven to 450 degrees F.
  • Brush the surface of the bread with another tablespoon of the olive oil. Decorate the bread with the tomatoes, olives, sage and rosemary, pressing them into the bread. Brush on the remaining olive oil; this will make it shiny and stop the vegetables burning. Sprinkle on the salt and Parmesan.
  • Bake until it is golden brown, 20 to 25 minutes.

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