12
Holiday Breads
Challah
This beautiful Jewish bread traditionally served on the Sabbath symbolizes the manna God sent His children in the wilderness. It is usually served as a braided bread on the Sabbath and in other shapes for holidays. For instance, on Rosh Hashannah it is made into a round loaf to symbolize wholeness and the year coming full circle. If you’re lucky enough to have leftovers, this bread makes superb French toast.
DOUGH
SMALL
WATER ¼ cup
EGGS 2
OIL 3 tablespoons
SUGAR 3 tablespoons
SALT 3⁄4 teaspoon
ALL-PURPOSE FLOUR 2½ cups
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
MEDIUM
WATER 3⁄8 cup
EGGS 3
OIL 4½ tablespoons
SUGAR ¼ cup
SALT 1 teaspoon
ALL-PURPOSE FLOUR 3½ cups
RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons
LARGE
WATER ½ cup
EGGS 4
OIL 6 tablespoons
SUGAR 6 tablespoons
SALT 1½ teaspoons
ALL-PURPOSE FLOUR 5 cups
RED STAR BRAND ACTIVE DRY YEAST 2½ teaspoons
1. Place dough ingredients in bread pan, select Dough setting, and press Start.
2. When the dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a lightly floured countertop or cutting board.
3. Grease a large baking sheet. You’ll need two for the Large recipe.
FOR THE SMALL RECIPE
With a sharp knife, divide the dough into 3 pieces.
FOR THE MEDIUM RECIPE
With a sharp knife, divide the dough into 3 pieces.
FOR THE LARGE RECIPE
With a sharp knife, divide the dough into 6 pieces.
4. Gently roll and stretch each piece into an 18-inch rope that is slightly thicker in the middle and thinner at the ends. (Hint: Lightly dusting each rope with a little flour before braiding helps to keep them separate and distinct as they rise.) Place the 3 ropes side by side about an inch apart on the prepared baking sheet. Starting from the center, loosely braid the ropes of dough first toward one end and then the other. Pinch to seal and tuck the ends under.
5. Cover and let rise at room temperature 45 to 60 minutes until almost doubled in size. For this loaf to hold its shape it’s important to prevent it from overproofing (letting it rise too long until it’s light and airy and then collapses during baking). To test, lightly press dough with finger. It should spring back slightly but not completely.
6. Preheat oven to 350°F during the last 10 minutes of the bread’s rising time.
GLAZE
SMALL
EGG YOLKS 1
WATER 1 tablespoon
SALT 1 pinch
POPPY SEEDS OR SESAME SEEDS (OPTIONAL)
MEDIUM
EGG YOLKS 1
WATER 1 tablespoon
SALT 1 pinch
POPPY SEED OR SESAME SEEDS (OPTIONAL)
LARGE
EGG YOLKS 2
WATER 2 tablespoons
SALT 1⁄8 teaspoon
POPPY SEED OR SESAME SEEDS (OPTIONAL)
7. In a small bowl, combine the egg yolk, water, and salt for the glaze. Very gently brush the glaze over the entire loaf. Sprinkle with poppy seeds or sesame seeds, if desired.
8. Bake for 40 to 45 minutes until golden-brown. Cover with foil after 10 to 15 minutes to avoid excessive browning.
9. Remove from oven and cool on wire rack.
CREATIVE SUGGESTIONS:
1. Braid the loaf, then shape it into a circle and seal the ends together.
2. Instead of dividing the dough into 3 pieces, roll all of the dough into one long 32-inch rope, twist it, then coil it up in a big circle on a greased baking sheet or pie plate, tucking the ends under. Cover, let rise, glaze, and bake as directed above.
3. For a very large challah, make two batches of the Medium recipe, combine them, and cut the dough into 7 pieces. Braid 4 pieces for the bottom loaf and braid the remaining 3 to be placed on top. Pinch all the ends together and tuck underneath. Cover, let rise, glaze, and bake as directed above.
Small recipe yields 1 loaf
Medium recipe yields 1 loaf
Large recipe yields 2 loaves
BAKE CYCLE: Dough
NUTRITIONAL INFORMATION PER SLICE
Calories 127/Fat 4.2 grams/Carbohydrates 18.5 grams/Protein 3.3 grams/Fiber .6 grams/Sodium 124 milligrams/Cholesterol 45.6 milligrams
Cornucopia
Here’s a very simple but eye-catching centerpiece for your holiday table. Fill it with fruit, dried flowers, or dinner rolls and you have a useful decoration that will impress your family and guests.
DOUGH
LARGE
MILK 13⁄8 cups
OIL 3 tablespoons
SALT 1½ teaspoons
SUGAR 3 tablespoons
ALL-PURPOSE FLOUR 4 cups
RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons
EGG WASH
EGGS 1
WATER 1 tablespoon
1. Place dough ingredients in bread pan, select Dough setting, and press Start.
2. When the dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a lightly floured countertop or cutting board.
3. Cover a cone-shaped object such as an old fruit strainer with foil. If you don’t have anything cone-shaped and ovenproof, you can create a cone with crumpled aluminum foil. You’ll need something about 10 inches high and 7 inches wide at the base. Spray the cone with a vegetable oil spray.
4. Break off pieces of dough and roll into ropes about 1½ inches in diameter. Set aside 2 ropes that are slightly longer than the circumference of your cone’s base. Starting at the tip of the cone, wrap the dough around the cone, pinching the ends of ropes together as you add new ropes.
5. To finish off the opening of the cornucopia, twist together the 2 reserved ropes of dough and attach to the last ropes of dough wrapped around the cone. Set the cornucopia on its side on a lightly greased baking sheet. Preheat oven to 400°F.
6. For the egg wash, combine the egg and water. Brush the entire surface of the cornucopia well with the egg wash.
7. Bake in a 400°F oven for 15 to 20 minutes until golden-brown. Remove from oven and cool on a wire rack. Remove the cone once the cornucopia has cooled. If the interior is soft or damp, you can place the cornucopia back in a warm oven for a few minutes to dry it out.
BAKE CYCLE: Dough
Cranapple Orange Bread
Leave a slice of this by the fireplace for St. Nick on Christmas Eve and you’re sure to wind up on his list of “Good Little Girls and Boys.” This can be a high riser in some machines, so watch it closely the first time you bake it.
SMALL LOAF
ORANGE JUICE 1 to 11⁄8 cups
UNSWEETENED APPLESAUCE 2 tablespoons
ORANGE OIL OR ORANGE EXTRACT 3⁄4 teaspoon
OIL 1 tablespoon
HONEY 2 tablespoons
SALT ½ teaspoon
BREAD FLOUR 21⁄3 cups
NONFAT DRY MILK POWDER 2 tablespoons
GRATED ORANGE PEEL 1 tablespoon
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
DRIED CRANBERRIES 3 tablespoons
DRIED APPLE, DICED 3 tablespoons
CHOPPED PECANS 3 tablespoons
MEDIUM LOAF
ORANGE JUICE 1½ to 15⁄8 cups
UNSWEETENED APPLESAUCE 3 tablespoons
ORANGE OIL OR ORANGE EXTRACT 1 teaspoon
OIL 1½ tablespoons
HONEY 3 tablespoons
SALT 3⁄4 teaspoon
BREAD FLOUR 3½ cups
NONFAT DRY MILK POWDER 3 tablespoons
GRATED ORANGE PEEL 1½ tablespoons
RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons
DRIED CRANBERRIES ¼ cup
DRIED APPLE, DICED ¼ cup
CHOPPED PECANS ¼ cup
LARGE LOAF
ORANGE JUICE 15⁄8 to 13⁄4 cups
UNSWEETENED APPLESAUCE ¼ cup
ORANGE OIL OR ORANGE EXTRACT 1½ teaspoons
OIL 2 tablespoons
HONEY 4 tablespoons
SALT 1 teaspoon
BREAD FLOUR 42⁄3 cups
NONFAT DRY MILK POWDER ¼ cup
GRATED ORANGE PEEL 2 tablespoons
RED STAR BRAND ACTIVE DRY YEAST 2½ teaspoons
DRIED CRANBERRIES 6 tablespoons
DRIED APPLE, DICED 6 tablespoons
CHOPPED PECANS 6 tablespoons
1. Place all ingredients in bread pan except the cranberries, apple, and nuts, using the least amount of liquid listed in the recipe. Select Light Crust setting and Raisin/Nut cycle. Press Start.
2. Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff or if your machine sounds as if it’s straining to knead it, add more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.
3. At the beep, add the cranberries, apple, and pecans.
4. After the baking cycle ends, remove bread from pan, place on wire rack, and allow to cool 1 hour before slicing.
CRUST: Light
BAKE CYCLE: Raisin/Nut
OPTIONAL BAKE CYCLES: Standard/Whole Wheat/Sweet Bread
NUTRITIONAL INFORMATION PER SLICE
Calories 172/Fat 3.3 grams/Carbohydrates 31.4 grams/Protein 4.1 grams/Fiber 2 grams/Sodium 122 milligrams/Cholesterol .2 milligrams
Eggnog Bread
Deck the halls with boughs of holly … and loaves of this great eggnog bread. Here’s another reason why it’s a shame Christmas only comes once a year. It’s the only time you can find eggnog in the dairy case. So if this becomes a favorite in your house, start stocking up the freezer now … or better yet, find an easy recipe for homemade eggnog.
SMALL LOAF
EGGNOG 3⁄4 to 7⁄8 cup
OIL 1½ tablespoons
HONEY 1 tablespoon
SALT ½ teaspoon
BREAD FLOUR 2 cups
NUTMEG 1 teaspoon
GROUND MACE ¼ teaspoon
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
MEDIUM LOAF
EGGNOG 1½ to 15⁄8 cups
OIL 2 tablespoons
HONEY 1½ tablespoons
SALT 3⁄4 teaspoon
BREAD FLOUR 3 cups
NUTMEG 1½ teaspoons
GROUND MACE ½ teaspoon
RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons
LARGE LOAF
EGGNOG 13⁄4 to 17⁄8 cups
OIL 3 tablespoons
HONEY 2 tablespoons
SALT 1 teaspoon
BREAD FLOUR 4 cups
NUTMEG 2 teaspoons
GROUND MACE 3⁄4 teaspoon
RED STAR BRAND ACTIVE DRY YEAST 2½ teaspoons
1. Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Medium Crust setting and Sweet Bread cycle. Press Start.
2. Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff or if your machine sounds as if it’s straining to knead it, add more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.
3. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.
CRUST: Medium
BAKE CYCLE: Sweet Bread
OPTIONAL BAKE CYCLES: Standard/Whole Wheat/Rapid Bake
NUTRITIONAL INFORMATION PER SLICE
Calories 161/Fat 4.4 grams/Carbohydrates 26.1 grams/Protein 4 grams/Fiber .8 grams/Sodium 130 milligrams/Cholesterol 16 milligrams
Finnish Pulla Bread
This is the traditional Easter bread of Finland. Serve with pride and eat with gusto.
DOUGH
SMALL
MILK ¼ cup
EGGS 2
BUTTER, SOFTENED 3 tablespoons
SUGAR 3 tablespoons
SALT ¼ teaspoon
ALL-PURPOSE FLOUR 1½ cups
RYE FLOUR ½ cup
GRATED LEMON PEEL 3⁄4 teaspoon
GRATED ORANGE PEEL 3⁄4 teaspoon
GROUND CARDAMOM 3⁄4 teaspoon
GOLDEN RAISINS 1⁄3 cup
SLIVERED ALMONDS 1⁄3 cup
RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons
MEDIUM
MILK 3⁄8 cup
EGGS 3
BUTTER, SOFTENED ¼ cup
SUGAR ¼ cup
SALT ½ teaspoon
ALL-PURPOSE FLOUR 21⁄3 cups
RYE FLOUR 2⁄3 cup
GRATED LEMON PEEL 1 teaspoon
GRATED ORANGE PEEL 1 teaspoon
GROUND CARDAMOM 1 teaspoon
GOLDEN RAISINS ½ cup
SLIVERED ALMONDS ½ cup
RED STAR BRAND ACTIVE DRY YEAST 2½ teaspoons
LARGE
MILK ½ cup
EGGS 4
BUTTER, SOFTENED 6 tablespoons
SUGAR 6 tablespoons
SALT ½ teaspoon
ALL-PURPOSE FLOUR 3 cups
RYE FLOUR 1 cup
GRATED LEMON PEEL 1½ teaspoons
GRATED ORANGE PEEL 1½ teaspoons
GROUND CARDAMOM 1½ teaspoons
GOLDEN RAISINS 2⁄3 cup
SLIVERED ALMONDS 2⁄3 cup
RED STAR BRAND ACTIVE DRY YEAST 3 teaspoons
1. Place dough ingredients in bread pan, select Dough setting, and press Start.
2. When the dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a lightly floured countertop or cutting board.
3. Grease a large baking sheet. You’ll need 2 for the Large recipe.
FOR THE SMALL RECIPE
With a sharp knife, divide the dough into 3 pieces.
FOR THE MEDIUM RECIPE
With a sharp knife, divide the dough into 3 pieces.
FOR THE LARGE RECIPE
With a sharp knife, divide the dough into 6 pieces.
4. Gently roll and stretch each piece into an 18-inch rope. (Hint: Lightly dusting each rope with a little flour before braiding helps to keep them separate and distinct as they rise.) Place the 3 ropes side by side about an inch apart on the prepared baking sheet. Starting from the center, loosely braid the ropes of dough first toward one end and then the other. Pinch to seal and tuck the ends under.
5. Cover and let rise in a warm oven 30 to 45 minutes until almost doubled in size. (Hint: To warm oven slightly, turn oven on Warm setting for 1 minute, then turn it off, and place covered dough in oven to rise. Remove pan from oven before preheating.)
6. Preheat oven to 350°F. Bake for 20 to 25 minutes, covering with foil after 10 minutes to prevent burning.
7. Remove from oven and cool on wire rack(s).
TOPPING
SMALL
CONFECTIONERS’ SUGAR 1 cup
MILK 3 to 4 teaspoons
GRATED ORANGE OR LEMON PEEL ½ teaspoon
MEDIUM
CONFECTIONERS’ SUGAR 1½ cups
MILK 5 to 6 teaspoons
GRATED ORANGE OR LEMON PEEL ½ teaspoon
LARGE
CONFECTIONERS’ SUGAR 2 cups
MILK 7 to 8 teaspoons
GRATED ORANGE OR LEMON PEEL 1 teaspoon
8. Combine topping ingredients, stir until smooth. Drizzle over cooled braid(s). Serve.
CREATIVE SUGGESTIONS:
1. Instead of the sugary icing, this braid can be brushed with an egg wash (combine 1 egg and 1 tablespoon of water) and then sprinkled with sliced almonds.
2. You can create a smaller braid to place on top of the larger bottom braid by cutting the dough into 4 pieces instead of 3. Roll 3 pieces into a 12-inch rope, and shape into a braid for the bottom. Cut the remaining piece into 3 pieces and roll each into a 9-inch long strand. Braid together and place on top of the large braid, tucking the ends into the large braid. (See Challah recipe, here, for illustration.)
Small recipe yields 1 loaf
Medium recipe yields 1 loaf
Large recipe yields 2 loaves
BAKE CYCLE: Dough
NUTRITIONAL INFORMATION PER SERVING
Calories 207/Fat 7.1 grams/Carbohydrates 31.1 grams/Protein 5.3 grams/Fiber 2.4 grams/Sodium 95 milligrams/Cholesterol 54.8 milligrams
German Stollen
This traditional German Christmas bread, a distant cousin to our fruitcake, is worthy of a place of honor at any holiday party.
DOUGH
SMALL
RAISINS 1⁄3 cup
MIXED CANDIED FRUIT ¼ cup
GRATED LEMON RIND 2 teaspoons
RUM OR BRANDY 2 tablespoons
MILK ½ cup
EGGS 1
UNSALTED BUTTER, SOFTENED 3 tablespoons
SUGAR 3 tablespoons
SALT 1 teaspoon
ALL-PURPOSE FLOUR 2¼ cups
CHOPPED, BLANCHED ALMONDS (SEE NOTE, here) 1⁄3 cup
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
MEDIUM
RAISINS ½ cup
MIXED CANDIED FRUIT 1⁄3 cup
GRATED LEMON RIND 1 tablespoon
RUM OR BRANDY 3 tablespoons
MILK 3⁄4 cup
EGGS 2
UNSALTED BUTTER, SOFTENED ¼ cup
SUGAR ¼ cup
SALT 1½ teaspoons
ALL-PURPOSE FLOUR 31⁄3 cups
CHOPPED, BLANCHED ALMONDS (SEE NOTE, here) ½ cup
RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons
LARGE
RAISINS 2⁄3 cup
MIXED CANDIED FRUIT ½ cup
GRATED LEMON RIND 4 teaspoons
RUM OR BRANDY ¼ cup
MILK 7⁄8 cup
EGGS 2
UNSALTED BUTTER, SOFTENED 6 tablespoons
SUGAR 6 tablespoons
SALT 2 teaspoons
ALL-PURPOSE FLOUR 4½ cups
CHOPPED, BLANCHED ALMONDS (SEE NOTE, here) 2⁄3 cup
RED STAR BRAND ACTIVE DRY YEAST 2½ teaspoons
1. Place raisins, candied fruit, and lemon rind in small bowl. Add rum or brandy and let mixture soak for at least 1 hour. Drain well.
2. Place dough ingredients in bread pan, including drained raisin mixture, select Dough setting, and press Start.
3. When the dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a lightly floured countertop or cutting board.
4. Grease a large baking sheet.
FOR THE SMALL RECIPE
Roll or pat dough into an oval about 10×7 inches.
FOR THE MEDIUM RECIPE
Roll or pat dough into an oval about 11×8 inches.
FOR THE LARGE RECIPE
Roll or pat dough into an oval about 12×9 inches.
5. Fold the dough in half lengthwise and shape into a slight crescent. With the edge of your hand, press the folded edge lightly to crease. Place dough on prepared baking sheet and cover.
6. Cover and let rise in a warm oven 45 to 60 minutes. (Hint: To warm oven slightly, turn oven on Warm setting for 1 minute, then turn it off, and place covered dough in oven to rise. Remove pan from oven before preheating.)
7. Preheat oven to 350°F. Bake for 35 to 40 minutes until golden-brown.
TOPPING
SMALL
CONFECTIONERS’ SUGAR 1 cup
MILK 1 tablespoon
VANILLA ½ teaspoon
BLANCHED ALMOND HALVES
CANDIED CHERRY HALVES
MEDIUM
CONFECTIONERS’ SUGAR 1 cup
MILK 1 tablespoon
VANILLA ½ teaspoon
BLANCHED ALMOND HALVES
CANDIED CHERRY HALVES
LARGE
CONFECTIONERS’ SUGAR 2 cups
MILK 2 tablespoons
VANILLA 1 teaspoon
BLANCHED ALMOND HALVES
CANDIED CHERRY HALVES
8. In a small bowl, stir together the confectioners’ sugar, milk, and vanilla.
9. Remove stollen from oven and, while still warm, frost with icing. Decorate with cherries and almonds in floral designs to resemble poinsettias.
CREATIVE SUGGESTIONS:
1. You can omit the iced topping and sprinkle stollen with a generous amount of powdered sugar instead.
2. Reserve the liquid used for soaking the raisins, candied fruit, and lemon peel and use it in the topping in place of the milk and vanilla.
Yields 1 loaf
BAKE CYCLE: Dough
NUTRITIONAL INFORMATION PER SLICE
Calories 249/Fat 8.1 grams/Carbohydrates 37.8 grams/Protein 5.3 grams/Fiber 1.7 grams/Sodium 244 milligrams/Cholesterol 30.8 milligrams
Hot Cross Buns
These rolls date back to pagan times in England when the cross symbolized the four seasons and was believed to ward off any evil spirits that might prevent them from rising. From the sixteenth century on, with the cross as a symbol of Christianity, they’ve been served on Good Friday.
DOUGH
SMALL
MILK ¼ cup
WATER ¼ cup
EGGS 1
BUTTER OR MARGARINE 2 tablespoons
LIGHT BROWN SUGAR 3 tablespoons
SALT ¼ teaspoon
ALL-PURPOSE FLOUR 2 cups
GROUND CINNAMON ¼ teaspoon
GROUND NUTMEG 1⁄8 teaspoon
GROUND CLOVES 1⁄8 teaspoon
CURRANTS OR RAISINS ¼ cup
CANDIED ORANGE PEEL (SEE RECIPE, here) 3 tablespoons
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
MEDIUM
MILK ¼ cup
WATER ¼ cup
EGGS 2
BUTTER OR MARGARINE 3 tablespoons
LIGHT BROWN SUGAR ¼ cup
SALT ½ teaspoon
ALL-PURPOSE FLOUR 3 cups
GROUND CINNAMON ½ teaspoon
GROUND NUTMEG <???> ¼ teaspoon
GROUND CLOVES ¼ teaspoon
CURRANTS OR RAISINS 1⁄3 cup
CANDIED ORANGE PEEL (SEE RECIPE, here) ¼ cup
RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons
LARGE
MILK ½ cup
WATER 3⁄8 cup
EGGS 2
BUTTER OR MARGARINE 4 tablespoons
LIGHT BROWN SUGAR 1⁄3 cup
SALT ½ teaspoon
ALL-PURPOSE FLOUR 4 cups
GROUND CINNAMON ½ teaspoon
GROUND NUTMEG ¼ teaspoon
GROUND CLOVES ¼ teaspoon
CURRANTS OR RAISINS ½ cup
CANDIED ORANGE PEEL (SEE RECIPE, here) 1⁄3 cup
RED STAR BRAND ACTIVE DRY YEAST 2½ teaspoons
1. Place dough ingredients in bread pan, select Dough setting, and press Start.
2. When the dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a heavily floured countertop or cutting board. Grease a large baking sheet.
FOR THE SMALL RECIPE
Gently roll and stretch dough into an 8-inch rope. With a sharp knife, divide dough into 8 pieces; roll each into a ball and place on prepared baking sheet.
FOR THE MEDIUM RECIPE
Gently roll and stretch dough into a 12-inch rope. With a sharp knife, divide dough into 12 pieces; roll each into a ball and place on prepared baking sheet.
FOR THE LARGE RECIPE
Gently roll and stretch dough into a 16-inch rope. With a sharp knife, divide dough into 16 pieces; roll each into a ball and place on prepared baking sheet.
3. Cover and let rise in a warm oven 30 to 45 minutes until doubled in size. (Hint: To warm oven slightly, turn oven on Warm setting for 1 minute, then turn it off, and place covered dough in oven to rise. Remove pan from oven before preheating.)
4. Preheat oven to 375°F. Bake for 12 to 15 minutes until golden-brown.
5. Remove from oven and cool on wire racks.
TOPPING
SMALL
CONFECTIONERS’ SUGAR ½ cup
LEMON OR ORANGE JUICE 1 to 2 teaspoons
MEDIUM
CONFECTIONERS’ SUGAR ½ cup
LEMON OR ORANGE JUICE 1 to 2 teaspoons
LARGE
CONFECTIONERS’ SUGAR 1 cup
LEMON OR ORANGE JUICE 3 to 4 teaspoons
6. When the buns are cool, combine the topping ingredients to form a rather firm paste. Spoon into a pastry tube or a plastic bag, snip the corner, and squeeze out the topping to form crosses on each bun.
CREATIVE SUGGESTIONS:
1. Substitute finely diced dried fruits such as apricots for the candied orange peel.
2. Substitute grated lemon or orange peel for the candied orange peel.
3. Substitute milk or water for the lemon juice in the topping. You can also add ¼ teaspoon almond or vanilla extract.
4. Instead of piping the topping, snip crosses into the buns with sharp scissors about 10 minutes before baking.
5. Glaze the buns before baking with a mixture of 1 egg mixed with 1 tablespoon water.
6. For a sugar glaze, boil 3 tablespoons milk and 3 tablespoons sugar in a small saucepan. Brush glaze on buns just before baking.
Small recipe yields 8 buns
Medium recipe yields 12 buns
Large recipe yields 16 buns
BAKE CYCLE: Dough
NUTRITIONAL INFORMATION PER BUN
Calories 176/Fat 3.4 grams/Carbohydrates 31.8 grams/Protein 4.5 grams/Fiber 1.2 grams/Sodium 140 milligrams/Cholesterol 35.7 milligrams
Joan’s Italian Panettone
Joan Stewart, Linda’s supervisor, good naturedly agreed to test this bread time and time again until her Italian tastebuds pronounced it close enough to the real thing to be acceptable. True panettone is much drier than this bread, a texture that is difficult to achieve in the bread machine, but pop a slice of this exquisite bread in your toaster and you’ll sweeten your home with the fragrance of anise every morning. Bellissimo!
SMALL LOAF
WATER 3⁄8 to ½ cup
EGGS 1
ANISE EXTRACT 1 teaspoon
RUM EXTRACT 1 teaspoon
VANILLA EXTRACT 2 teaspoons
UNSALTED BUTTER 1 tablespoon
SUGAR 2 tablespoons
SALT ½ teaspoon
BREAD FLOUR 2 cups
NONFAT DRY MILK POWDER 2 tablespoons
ANISE SEEDS 1 teaspoon
RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons
COARSELY CHOPPED PINE NUTS 2 tablespoons
GOLDEN RAISINS 2 tablespoons
CANDIED CITRON 2 tablespoons
CANDIED ORANGE PEEL (SEE RECIPE, here) 2 tablespoons
BREAD FLOUR 2 teaspoons
MEDIUM LOAF
WATER 7⁄8 to 1 cup
EGGS 1
ANISE EXTRACT 1½ teaspoons
RUM EXTRACT 1½ teaspoons
VANILLA EXTRACT 1 tablespoon
UNSALTED BUTTER 1½ tablespoons
SUGAR 3 tablespoons
SALT 3⁄4 teaspoon
BREAD FLOUR 3 cups
NONFAT DRY MILK POWDER 3 tablespoons
ANISE SEEDS 1½ teaspoons
RED STAR BRAND ACTIVE DRY YEAST 3 teaspoons
COARSELY CHOPPED PINE NUTS 3 tablespoons
GOLDEN RAISINS 3 tablespoons
CANDIED CITRON 3 tablespoons
CANDIED ORANGE PEEL (SEE RECIPE, here) 3 tablespoons
BREAD FLOUR 1 tablespoon
LARGE LOAF
WATER 1 to 11⁄8 cups
EGGS 2
ANISE EXTRACT 2 teaspoons
RUM EXTRACT 2 teaspoons
VANILLA EXTRACT 4 teaspoons
UNSALTED BUTTER 2 tablespoons
SUGAR ¼ cup
SALT 1 teaspoon
BREAD FLOUR 4 cups
NONFAT DRY MILK POWDER ¼ cup
ANISE SEEDS 2 teaspoons
RED STAR BRAND ACTIVE DRY YEAST 4 teaspoons
COARSELY CHOPPED PINE NUTS ¼ cup
GOLDEN RAISINS ¼ cup
CANDIED CITRON ¼ cup
CANDIED ORANGE PEEL (SEE RECIPE, here) ¼ cup
BREAD FLOUR 4 teaspoons
1. Place ingredients in bread pan, except nuts, raisins, citron, candied orange peel, and additional bread flour, using the least amount of liquid listed in the recipe. Select Light Crust setting and Raisin/Nut cycle. Press Start.
2. Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff or if your machine sounds as if it’s straining to knead it, add more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.
3. In a small bowl, toss together the nuts, raisins, candied fruits, and additional bread flour. Add to the bread pan at the beep.
4. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.
CREATIVE SUGGESTIONS:
1. Substitute dried cranberries for the raisins.
2. Once the loaf has cooled, frost the top with an icing made of ½ cup confectioners’ sugar, 1 to 2 teaspoons milk, and ¼ teaspoon vanilla or rum extract.
CRUST: Light
BAKE CYCLE: Raisin/Nut
OPTIONAL BAKE CYCLES: Standard/Whole Wheat/Sweet Bread/Rapid Bake
NUTRITIONAL INFORMATION PER SLICE
Calories 181/Fat 4.8 grams/Carbohydrates 30.8 grams/Protein 4 grams/Fiber 1.4 grams/Sodium 126 milligrams/Cholesterol 26.5 milligrams
Julekage
This is the bread served in Norwegian homes during the Christmas holidays. Bring a little bit of Norway into your home next yuletide by baking a loaf of this delicious bread. (In some machines this baked up too light. Switch to the Medium Crust setting if necessary.)
SMALL
MILK 5⁄8 to 3⁄4 cup
EGGS 1
SHORTENING 1½ tablespoons
SUGAR 3 tablespoons
SALT ½ teaspoon
BREAD FLOUR 2 cups
GROUND CARDAMOM ½ teaspoon
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
MIXED CANDIED FRUIT 1⁄3 cup
RAISINS 3 tablespoons
MEDIUM
MILK 1 to 11⁄8 cups
EGGS 1
SHORTENING 2 tablespoons
SUGAR ¼ cup
SALT ½ teaspoon
BREAD FLOUR 3 cups
GROUND CARDAMOM ½ teaspoon
RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons
MIXED CANDIED FRUIT ½ cup
RAISINS ¼ cup
LARGE
MILK 11⁄8 to 1¼ cups
EGGS 2
SHORTENING 3 tablespoons
SUGAR 6 tablespoons
SALT 1 teaspoon
BREAD FLOUR 4 cups
GROUND CARDAMOM 1 teaspoon
RED STAR BRAND ACTIVE DRY YEAST 2½ teaspoons
MIXED CANDIED FRUIT 2⁄3 cup
RAISINS 6 tablespoons
1. Place all ingredients in bread pan except the candied fruit and raisins, using the least amount of liquid listed in the recipe. Select Light Crust setting and Raisin/Nut cycle. Press Start.
2. Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff or if your machine sounds as if it’s straining to knead it, add more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.
3. At the beep, add the fruit and raisins.
4. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.
CREATIVE SUGGESTION: For a festive touch, spread a confectioners’ sugar icing over the top of this loaf and decorate with some candied fruits or colored sugar sprinkles. To make this icing, combine ½ cup confectioners’ sugar, 1 teaspoon milk, and ½ teaspoon vanilla extract.
CRUST: Light
BAKE CYCLE: Raisin/Nut
OPTIONAL BAKE CYCLE: Standard/Whole Wheat/Sweet Bread
NUTRITIONAL INFORMATION PER SLICE
Calories 149/Fat 2.6 grams/Carbohydrates 27 grams/Protein 4 grams/Fiber 1 gram/Sodium 90.4 milligrams/Cholesterol 15.9 milligrams
Swedish Cardamom Wreath
This eye-catching holiday treat looks and sounds harder to assemble than it really is. Your friends and family will be impressed with your efforts and will thank you for days.
DOUGH
SMALL
MILK ½ cup
EGGS 1
HONEY 3 tablespoons
BUTTER OR MARGARINE 3 tablespoons
SALT ¼ teaspoon
ALL-PURPOSE FLOUR 2 cups
GROUND CARDAMOM ¼ teaspoon
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
MEDIUM
MILK 3⁄4 cup
EGGS 1
HONEY ¼ cup
BUTTER OR MARGARINE ¼ cup
SALT ¼ teaspoon
ALL-PURPOSE FLOUR 3 cups
GROUND CARDAMOM ½ teaspoon
RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons
LARGE
MILK 3⁄4 cup
EGGS 2
HONEY 6 tablespoons
BUTTER OR MARGARINE 6 tablespoons
SALT ½ teaspoon
ALL-PURPOSE FLOUR 4 cups
GROUND CARDAMOM ½ teaspoon
RED STAR BRAND ACTIVE DRY YEAST 2½ teaspoons
1. Place dough ingredients in bread pan, select Dough setting, and press Start.
FILLING
SMALL
BLANCHED ALMONDS (SEE NOTE) 11⁄3 cups (5 ounces)
BROWN SUGAR 1⁄3 cup
BUTTER OR MARGARINE, SOFTENED ¼ cup
ALL-PURPOSE FLOUR 2 teaspoons
EGGS 1
ALMOND EXTRACT ½ teaspoon
MEDIUM
BLANCHED ALMONDS (SEE NOTE) 2 cups (8 ounces)
BROWN SUGAR ½ cup
BUTTER OR MARGARINE, SOFTENED 6 tablespoons
ALL-PURPOSE FLOUR 1 tablespoon
EGGS 1
ALMOND EXTRACT 3⁄4 teaspoons
LARGE
BLANCHED ALMONDS (SEE NOTE) 22⁄3 cups (10 ounces)
BROWN SUGAR 2⁄3 cup
BUTTER OR MARGARINE, SOFTENED ½ cup
ALL-PURPOSE FLOUR 4 teaspoons
EGGS 2
ALMOND EXTRACT 1 teaspoon
2. Place the almonds and sugar for the filling into a food processor and process until finely ground. Add the butter, flour, egg(s), and almond extract. Process until combined into a smooth paste.
3. When the dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a lightly floured countertop or cutting board.
4. Grease a large baking sheet. You’ll need 2 for the Large recipe.
FOR THE SMALL RECIPE
With a rolling pin, roll dough into a 12×9-inch rectangle.
FOR THE MEDIUM RECIPE
With a rolling pin, roll dough into a 16×9-inch rectangle.
FOR THE LARGE RECIPE
With a rolling pin, roll dough into two 12×9-inch rectangles.
5. Spread dough with filling mixture to within 1 inch of the long edges. Starting with the long edge, roll up the dough; pinch long edge to seal. Place dough on prepared baking sheet(s), sealed-edge down. Shape dough into a circle. Join ends and pinch to seal. With a sharp knife, dough scraper, or scissors, cut two-thirds of the way through the dough at 1-inch intervals. Twist each segment onto its side.
6. Cover and let rise in a warm oven 30 to 45 minutes until doubled in size. (Hint: To warm oven slightly, turn oven on Warm setting for 1 minute, then turn it off, and place covered dough in oven to rise. Remove pan from oven before preheating.)
7. Preheat oven to 350°F. Bake for 15 to 20 minutes until golden-brown.
ICING
SMALL
CONFECTIONERS’ SUGAR 3⁄4 cup
MILK 1 tablespoon
ALMOND EXTRACT 1⁄8 teaspoon
MEDIUM
CONFECTIONERS’ SUGAR 1 cup
MILK 1½ tablespoons
ALMOND EXTRACT 1⁄8 teaspoon
LARGE
CONFECTIONERS’ SUGAR 1½ cups
MILK 2 tablespoons
ALMOND EXTRACT ¼ teaspoon
GARNISH
RED AND GREEN CANDIED CHERRIES, CUT TO RESEMBLE FLOWERS OR HOLLY BERRIES AND LEAVES
8. Remove from oven and cool on wire rack(s). When cool, drizzle with icing and decorate with 3 flowers or 3 groups of holly berries and leaves made from cut-up candied red and green cherries. To create flowers, cut green cherry in half. Place it on the wreath. Cut slivers of red cherries and place around green cherry in a daisy-like pattern. Repeat twice more. To create holly berries, place 3 red half-cherries in a group. Cut 3 slivers of green cherries and place around red cherries to resemble leaves. Repeat twice more.
Small recipe yields 1 wreath
Medium recipe yields 1 wreath
Large recipe yields 2 wreaths
NOTE: To blanch whole almonds, cover with boiling water for 4 to 5 minutes, drain, and rinse with cold water. Squeeze skins off almonds.
BAKE CYCLE: Dough
NUTRITIONAL INFORMATION PER SERVING
Calories 258/Fat 13.2 grams/Carbohydrates 30.5 grams/Protein 6.1 grams/Fiber 2.2 grams/Sodium 120 milligrams/Cholesterol 26.3 milligrams