CHRISTMAS TREE GARLIC BREAD
Each piece of this pull-apart bread has a melted mozarella centre. Brushed with garlic butter and served with a tomato dipping sauce, this will be a hit at any Christmas party buffet table
Provided by Cassie Best
Categories Buffet, Side dish
Time 1h40m
Number Of Ingredients 16
Steps:
- Tip the flour into a large bowl or the bowl of a freestanding mixer. Add the yeast and sugar to one side of the bowl and 1 tsp fine salt to the other. Mix together, then add the melted butter and 275ml warm water. Mix to a dough, then knead for 10 mins by hand (or 5 mins in a freestanding mixer) until the dough feels stretchy and soft. Clean out the bowl, then lightly grease with a little oil. Turn the dough over in the oiled bowl until it's well coated. Cover with cling film or a tea towel and set aside somewhere warm until the dough has doubled in size. Alternatively, put the dough in the fridge and leave to rise slowly for 2 days (bring it to room temperature before continuing to step 2).
- Line your largest baking sheet with parchment, and dust with polenta or cornmeal. Drain the mozzarella and dry the balls on some kitchen paper. Tip the dough onto your work surface and punch out the air bubbles. To make a Christmas tree shape, you'll need 23 balls. Tear off lumps of dough, ensuring each one is roughly the same size (if you want to be exact, weigh the dough, divide the weight by 23, then weigh each ball of dough as you break them off).
- Shape each piece of dough into a disc and place a ball of mozzarella in the middle. Pull up the sides of the dough to encase the cheese, pinching the dough together to seal. Roll into a ball and place on the baking sheet, sealed-side down, in a tree shape. Leave a little space between each ball, as they will grow when proving. You're likely to have 2 or 3 balls without mozzarella, so use these pieces of dough for the trunk - for anyone who doesn't like cheese. Cover the tray with a sheet of oiled cling film and set aside for 30 mins until almost doubled in size.
- While the dough proves, make the tomato dipping sauce. Melt the butter in a saucepan, add the garlic and sizzle for 30 secs until fragrant. Add the tomatoes, oregano, vinegar, sugar and some seasoning. Bubble for 30 mins until the sauce is thick. Heat oven to 200C/180C fan/gas 6.
- When the dough is ready, uncover the baking sheet and bake for 20-25 mins until golden brown. Meanwhile, make the garlic butter. Melt the butter in a saucepan, add the garlic and sizzle for 1-2 mins until the garlic is a shade darker (but not brown). When the bread is cooked, transfer it to a platter. Stir most of the parsley into the garlic butter and use a pastry brush to brush it all over the bread. Leave it to soak in, then brush on more. Sprinkle over a little extra parsley to garnish, if you like. Reheat the tomato sauce and serve it alongside the bread with any remaining garlic butter.
Nutrition Facts : Calories 361 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.9 milligram of sodium
CHRISTMAS TREE BREAD
This is a winner on Christmas morning. Make the filling ahead of time and measure out the dry ingredients the night before and in no time you will have something they will enjoy with coffee while opening the presents. This is a very old General Foods kitchen recipe with a variation of my own.
Provided by Janice Gill
Categories Breads
Time 55m
Yield 10-12 serving(s)
Number Of Ingredients 14
Steps:
- To make filling---------------.
- Combine raisins, cherries, citron, 1/3 cup sugar, boiling water and lemon juice in heavy saucepan Cook and stir over low heat until sugar is dissolved, and mixture has thickened somewhat.
- Cool.
- To make dough-------------------.
- Sift together the flour, baking powder, salt and 3 Tbsp sugar.
- Cut in the shortening until mixture resembles coarse meal.
- Add the lemon rind.
- Combine the beaten egg with the cream and add to the dry ingredients stirring lightly with a fork until all the flour is dampened.
- Turn the soft dough out on a floured board and kead for about 30 seconds.
- To make tree----------------.
- Cut a walnut sized piece from the dough and divide remaining dough in half and roll each half out into a tree shaped triangle.
- The rolled dough should be about 1/8 inch thick.
- Place one triangle on greased baking sheet.
- Spread filling over this triangle leaving a 1/4" border on all three sides.
- Moisten this edge.
- Lay second triangle over the first and press edges together to seal.
- With a sharp knife cut 4 slits on each side of the tree, cutting to within 1/2" of the centre.
- Twist the tips upward to look like branches and expose the filling.
- Roll the small piece of dough into a cylinder and place at the bottom of the tree to make the trunk.
- Bake in 400 F oven for 20-25 minutes.
- Cool slightly and frost with fondant or icing sugar glaze along the branches.
- Serve warm.
Nutrition Facts : Calories 236.8, Fat 8.1, SaturatedFat 2.4, Cholesterol 24.1, Sodium 250, Carbohydrate 38.4, Fiber 0.8, Sugar 14.9, Protein 3.4
CHRISTMAS TREE BREAD
From Sunset Magazine in the early 1960's. I've been looking for this recipe for years, finally found it on a blog online! A traditional Christmas morning sweet bread.
Provided by Beth Gray
Categories Breads
Time 2h20m
Yield 3 loaves, 14-16 serving(s)
Number Of Ingredients 13
Steps:
- Add saffron threads to warm water, let steep. In a large bowl, dissolve yeast in 1/2 cup warm water (add a pinch of sugar to proof yeast). Add eggs, evaporated milk, drained and crushed saffron threads, salt and sugar. Beat with mixer or whip until saffron is diffused. Gradually add 4 1/2 cups flour, beating until dough is smooth and elastic. Stir in butter until blended. Add 4 cups more flour, or enough to make a stiff dough. Sprinkle 1/2 c flour on board turn dough out, cover with bowl, and let rest 15 minutes. Knead until smooth and elastic; add more flour sparingly if needed. Put dough into greased bowl, turn to grease top, cover tightly with plastic wrap and refrigerate overnight or longer. Divide into 3 equal portions. Makes 3 loaves.
- For each tree, roll strands of dough approximately 3/4" in diameter; shape tree on greased cookie sheet, cover and let rise approximately 25 minutes in a warm place. Decorate with dried cherries and brush with beaten egg if desired. Bake at 375 for approximately 20-25 minutes. Watch closely as oven vary.
- Branch tree: divide dough for one tree into 16 equal pieces; roll each piece into a 12" strand. Cut two 5" pieces from first strand to form top pair of branches; curl one end of each and bring cut ends together at center to form top of tree. Save excess dough. Arrange succeeding pairs of branches so each curled end extends 1/2" beyond last curl and just touches it. Make 8 or 9 pairs. Roll 8" long strand of dough to fit below last row of branches - leave ends uncurled. Roll saved dough into three thin strands about 20"; long; braid for trunk.
- Spiral tree: divide dough into 22 parts. Roll each piece into a 6"strand. Turn 21 strands into snail coils; arrange coils into pyramid, 1, 2, 3, 4, 5, 6. Curl remaining strand into "S" shape for trunk.
- Scroll tree: roll pieces of douch into 1 each: 6, 8, 10, 12, 14, and 16" lengths, reserving trimmings. Curl both ends of each strand. Shape 6" strand into tree top with ends just slightly curled. Place next longest strand beneath first so that curled ends just touch first and extend approximately 3/4 beyond. Repeat with each succeeding strand until all are used. With reserved dough and trimmings, make "S" shaped trunk and place at base of tree. Also curl "snails" and center between branches.
- For icing:.
- mix together all ingredients. Add more cream if necessary to obtain spreading consistency. Drizzle thinly over warm bread.
- Makes 2 cups, enough for 3 loaves depending on taste.
Nutrition Facts : Calories 683.2, Fat 18.4, SaturatedFat 10.7, Cholesterol 106.4, Sodium 315.9, Carbohydrate 117.1, Fiber 3.4, Sugar 51.1, Protein 12.8
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