Christmas In Vermont Bread Recipe 455 Recipes

CHRISTMAS IN VERMONT BREAD RECIPE - (4.5/5)

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.

GRANDMA'S CHRISTMAS BREAD

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.

VERMONT WHOLE WHEAT BREAD

Steps:

• Place 2 cups of whole wheat flour in a medium bowl.
• Pour 1 cup boiling water over flour.
• Let stand for 5 minutes.
• Mix thoroughly, cover and let stand at room temperature for 15 to 24 hours.
• It will become stiff and sticky.
• When you are ready to make the bread, mix yeast and 1/2 cup warm water and let stand til bubbly (proofed).
• Add to the whole wheat mixture and stir by hand vigorously, or use electric mixer, until soupy and smooth.
• Add remaining 1 cup of whole wheat and about 3 cups of unbleached flour gradually, cutting and turning it in.
• Dough will be quite stiff, but do not allow it to become crumbly dry.
• Add water if needed to keep dough smooth.
• Knead 8-10 minutes until elastic.
• Let rise until double, shape into loaf size and place in 2 greased loaf pans.
• Let rise again until doubled.
• Bake at 400 degrees 40-45 minutes, until browned and hollow sounding when tapped.