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12-03-99 – Holiday Yeast Breads (4)

Terrytx (09:54:07) : Stollen
Recipe By :Quick Cooking, 11-12/98

1 package active dry yeast
2 tablespoons warm water (110-115 degrees)
1 cup warm milk ( 110-115 degrees)
3/4 cup butter or margarine -- softened
1/2 cup sugar
2 eggs -- beaten
1 1/2 teaspoons grated lemon rind
1/2 teaspoon salt
4 3/4 to 5-1/4 cup flour
3/4 cup raisins
1/2 cup mixed candied fruit
1/2 cup chocolate-coated peanuts

Glaze frosting
1 1/2 cups confectioners sugar
2 to 3 tbl milk
additional candied cherries and sliced
almonds -- optional

In a mixing bowl, dissolve yeast in warm water. Add milk, butter, sugar, eggs, lemon rind, salt, and 3 cups flour. Add enough remaining flour to form a soft dough. Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 min. Place in greased bowl, turning once to grease top. Cover and let rise in warm place until doubled, about 1-1/2 hours. Punch dough down and divide in half; cover and let rest for 10 min. Roll or press each half into a 12x7" oval. Fold a long side over to within 1" of opposite side; press edges lightly to seal. Place on greased baking sheet and curve ends slightly. Cover and let rise until nearly doubled, about 1 hour. Bake at 375 degrees for 25-30 min. or until golden brown. Cool on wire racks. Combine confectioners sugar and milk; spread over the stollen. Decorate with cherries and almonds. Yield: 2 loaves.

Terrytx (09:53:11) : Holiday Eggnog Wreath
Recipe By :BH&G Holiday Cooking/98 (adapted for bread machine)

3 3/4 cups flour
2 packages active dry yeast
1/2 teaspoon ground nutmeg
1 cup dairy eggnog or canned eggnog
1/4 cup margarine or butter
1/4 cup sugar
1 egg
1 teaspoon salt
1 1/2 cups snipped dried apricots and/or golden
raisins
1 cup sifted powdered sugar
1 to 2 tbl. dairy or canned eggnog

Place all ingred. except powdered sugar and 1-2 tbl. eggnog in machine according to manufacterers directions for dough cycle. After the "beep" Turn out onto a lightly floured surface. Divide dough into 3 equal portions. Cover and let rest 10 min. Roll each portion into a 24" rope.
To Make Braid: Line up the three ropes, 1" apart, on a large greased baking sheet. Starting in the middle, loosely braid toward each end. Shape braid into a circle. Press ends together to seal. Cover and let rise till nearly doubled (about 30-45 min.). Bake in a 350 degree oven for 20 min. Cover loosely with foil and bake 15-20 min. more or till lightly golden. Cool.
Combine powdered sugar and eggnog to make a glaze of drizzling consistency. Drizzle over loaf.

Make-Ahead Tip: Store unfrosted bread wrapped in plastic wrap or foil, at room temp. up to 3 days, or freeze up to 2 months. Thaw and drizzle with glaze just before serving.

Terrytx (09:52:26) : Julekage (Danish Christmas Fruit Loaf)

Dough
4 1/2 cups all-purpose flour, divided
3 tablespoons granulated sugar, divided
1/3 cup chopped almonds
1 1/3 cups raisins
1/4 cup nonfat dry milk
2 tablespoons chopped candied citron
2 tablespoons chopped candied lemon peel
2 tablespoons chopped candied orange peel
1 teaspoon salt
1 teaspoon grated lemon rind
1/2 teaspoon ground cardamom
1 package dry yeast, about 2 1/4 tsp.
1/2 cup warm water (100 to 110°)
6 tablespoons butter or stick margarine, softened
1 teaspoon vanilla extract
2 large eggs, lightly beaten
1 tablespoon fat-free milk
1/8 teaspoon salt
1 large egg
1 tablespoon turbinado or granulated sugar
Glaze
1/2 cup powdered sugar
2 teaspoons water
1/4 teaspoon almond extract

To prepare dough, combine 4 cups flour, 2 tbl. sugar, almonds, and the next 8 ingredients (almonds through cardamom) in a bowl.

Dissolve 1 tbl. sugar and yeast in warm water in large bowl; let stand 5 minutes. Stir in butter, vanilla, and 2 beaten eggs until well-blended. Gradually add flour mixture; stir to combine. Turn dough out onto a lightly floured surface. Knead until smooth and elastic, about 8 minutes; add enough remaining flour, 1 tbl. at a time, to prevent dough from sticking to hands.

Place dough in a large bowl, coated wit cooking spray, turning to coat top. Cover and let rise in warm place 1 hour and 45 minutes. Dough will not double. Press two fingers into dough, if indention remains, the dough has risen enough.

Punch dough down, let rest 5 minutes. Roll into an 11x9" rectangle on lightly floured surface. Roll up rectangle, starting with short end, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place seam side down, in a 9x5" loaf pan coated with cooking spray. Cover and let rise 1 hour and 30 minutes.

Preheat oven to 375°.

Uncover the dough. Combine fat-fre milk, 1/8 tsp. salt, and 1 egg; brush lightly over loaf. Sprinkle with turbinado or sugar. Bake for 45 minutes or until loaf sounds hollow when tapped. Remove from pan; cool on wire rack.

To prepare glaze, combine the powdered sugar, water, and almond extract in a small bowl. Drizzle over loaf.

Terrytx (09:51:14) : Cranberry Eggnog Braid
Recipe By :Taste of Home

3 to 3-1/2 cup flour -- divided
1/4 cup sugar
1/2 tsp salt
1 pkg active dry yeast
1/2 tsp nutmeg
1 1/4 cups eggnog
1/4 cup butter or margarine
1/2 cup dried cranberries
GLAZE
1 cup confectioner's sugar
1 to 2 tbl eggnog*
1/4 tsp vanilla
dash nutmeg

In mixing bowl, combine 1-1/2 cups flour, sugar, salt, yeast and nutmeg; set aside. In a saucepan, heat eggnog and butter to 120-130 degrees ( the butter does not need to melt); add to flour mixture. Beat on low until moistened; beat on med. for 3 min. Stir in cranberries and enough flour to make a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 min. Place in a greased bowl, turning to coat. Cover and let rise in warm place until doubled; about 1 hr. Punch dough down; divide into thirds. Shape each third into a 16" rope. Braid on a greased baking sheet; seal ends. Cover and let rise untol doubled, about 30 min. Bake at 350 degrees for 25-30 min. or golden. Immediately remove from pan to wire rack and cool completely. Combine the first 3 glaze ingred. and drizzle over braid. Dust with nutmeg. Yield: 1 loaf
* This was made with commercially prepared eggnog.