Christmas Holiday Bread
I love Christmas Holiday Bread and I have been making it for years. It just isn’t Christmas without a loaf or two sitting on my counter. ( I found this recipe long long time ago at Taste Of Home!)
When I was growing up my mother made fruitcake which I love too. She made applesauce cake and added mixed candied fruit to it.
I am not sure why she made it because not many in my family loved it. But maybe her grandmother made it and the smells and traditions do not go away.
It just isn’t Christmas without Christmas Holiday Bread. (or Fruitcake) As Christmas comes we put our aprons on and head to the kitchen. We bring out everything we will need to make batches of goodies. In so many households what wonderful traditions to have.
Christmas Bread is a traditional holiday bread that is quick and easy to make, and uses basic pantry staples.. It is filled with candied fruits and nutmeats, giving it that moist and flavorful texture. This is a yeast bread that starts as a dough and finishes with the texture and consistency of a loaf of white bread.
The recipe requires basic ingredients mixed together in one bowl and bakes to perfection in about 45 minutes. Serve it with some sweet cream butter for a delightful treat during the holiday season.
Ready to make some? Scroll down below and let’s get started…..
Ingredients
- 1 pkg (1/4 ounce) active dry yeast
- 2 tbsps warm water (110° to 115°)
- 1 cup warm 2% milk (110° to 115°)
- 3/4 cup softened butter
- 1/2 cup sugar
- 2 large, lightly beaten eggs
- 1-1/2 tsps grated lemon zest
- 1/2 tsp salt
- 4-3/4 to 5-1/4 cups all-purpose flour
- 3/4 cup raisins
- 1/2 cup mixed candied fruit
- 1/2 cup chopped almonds
GLAZE
- 1-1/2 cups confectioners' sugar
- 2-3 tbsps milk
Instructions
- In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, eggs, lemon zest, salt and 3 cups flour. Add the raisins, candied fruit and almonds. Add enough remaining flour to form a soft dough.
- 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 until doubled, about 1-1/2 hours.
- Punch dough down and divide in half; cover and let rest for 10 minutes. Roll or press each half into a 12×7-in. oval. Fold a long side over to within 1 in. of opposite side; press edge lightly to seal. Place on greased baking sheets. Cover and let rise until nearly doubled, about 1 hour.
- Bake at 375° for 25-30 minutes or until golden brown. Cool on wire racks.
- Combine confectioners' sugar and enough milk to achieve desired consistency; spread over the Christmas Bread.