GOLDEN SANTA BREAD
A friend of mine shared this fun idea. She made it with purchased frozen dough, and I use a family bread recipe. The finished loaf looks complicated. but it's actually simple to create. -Vicki Melies, Elkhorn, Nebraska
Provided by Taste of Home
Time 55m
Yield 1 loaf (18 servings).
Number Of Ingredients 11
Steps:
- In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a small saucepan, heat milk, water and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Beat in eggs until smooth. Stir in enough remaining flour to form a stiff dough. , Turn onto a floured surface; knead until smooth and elastic, 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 hour., Preheat oven to 350°. Punch dough down. Turn onto a lightly floured surface; divide into 2 portions, 1 slightly larger than the other. , Shape the larger portion into an elongated triangle with rounded corners for Santa's head and hat. , Divide the smaller portion in half. Shape and flatten 1 half into a beard. Place beard over face; using a sharp knife, cut deep slits to resemble hair. , Use the remaining dough for the mustache, nose, eyebrows, hat pompom and brim. Shape a portion of dough into a mustache; flatten and place on face over beard. Using sharp knife, cut slits to resemble hair. Place a small ball above mustache for nose. With scissors, cut 2 slits for eyes; insert raisins into slits. Form another small portion of dough into eyebrows; flatten and place above eyes. Roll out a narrow piece of dough to create a hat brim; position below hat. Fold tip of hat over and add dough ball for pompom. If desired, using scissors or sharp knife, cut small lines along edges of brim and pompom to resemble fur., In separate small bowls, beat each egg yolk. Add red food coloring to 1 yolk; carefully brush over hat. Brush plain yolk over remaining dough., Cover loosely with foil. Bake 15 minutes. Uncover; bake until golden brown, 10-12 minutes longer. Cool on a wire rack.
SANTA BREAD
A slightly sweet, Danish-like bread shaped like Santa's jolly face makes your holiday breakfast that much more festive.
Provided by Food Network Kitchen
Categories dessert
Time 2h15m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Heat the milk in a small saucepan until it just begins to simmer, then remove from the heat and let cool to 115 degrees F. Stir in the yeast and let stand until the mixture is foamy, about 10 minutes.
- Pour the yeast mixture into the bowl of stand mixer fitted with a dough hook. Add the sugar, butter and 2 of the eggs and stir until smooth. Add the flour and salt and mix on medium-low speed until the dough comes together. Increase the speed to medium high and knead until the dough is smooth and elastic, about 8 minutes. Transfer the dough to a lightly greased large bowl, cover with plastic wrap and let stand until the dough doubles in size, about 1 hour.
- Preheat the oven to 350 degrees F and line a rimless baking sheet with parchment.
- Turn the dough out onto a lightly floured work surface. Pinch off 1 golf ball-size piece of dough and roll it into a ball for the pompom of Santa's hat. Pinch off 1 ping pong ball-size piece of dough and roll it into a ball for Santa's nose. Cut off a 1-inch-wide, 9-inch-long, 1/4-inch-thick strip and roll it into a smooth log for the brim of Santa's hat. Cut another piece of dough into a roughly 2-inch-wide, 5-inch-long, 1/4-inch-thick strip of dough. Snip evenly from the bottom (but not all the way up) and spread the strips out slightly to form a mustache.
- Roll out the remaining dough into an elongated diamond with the top triangle of the diamond double the length of the bottom triangle. Position the diamond on the prepared baking sheet with the top of the longer triangle hanging over the edge. Working on the shorter triangle, use scissors or a knife to cut 1/2-inch-wide strips of dough up toward the middle, stopping at the imaginary line where the top and bottom triangles meet. Pick up each strip of the beard and twist it, if you like, lying the twists down next to each other naturally so they look like a beard.
- Fold over the overhanging corner of dough so that it fits back within the edge of the baking sheet and position it slightly to the right to form the tip of Santa's hat. Position the dough log across the top triangle where the tip of Santa's hat ends and tuck the ends under the sides of the triangle; this is the brim of Santa's hat. Position the golf ball-size ball of dough over the tip and against the brim and press lightly to adhere for the pompom of Santa's hat. Arrange the mustache at the top of the beard, then position the ping pong ball-size ball of dough above the mustache to make Santa's nose.
- Beat the remaining egg with the cream in a bowl to make an egg wash. Using a pastry brush, brush the entire surface of the dough, including the pompom and brim of the hat but not the body of the hat, with the plain egg wash, making sure to get into all the crevices of the shapes. Add the food coloring to the egg wash, stir to combine, then carefully brush the body of the hat with the red egg wash, being careful not to let it stain the pompom or brim.
- Bake until the bread is golden brown and cooked through, about 20 minutes. Remove from the oven and immediately set the chocolate chips proportionally on either side and slightly above Santa's nose to form his eyes. Let the bread cool for 10 minutes on the baking sheet, and then transfer to a wire rack. Using cut pieces of parchment paper or foil to shield Santa's nose, face and the body of his hat, dust the beard, brim and pompom with confectioners' sugar. Remove the paper and serve the bread while still warm with butter.
CHRISTMAS STAR TWISTED BREAD
Steps:
- Dissolve yeast in warm water until foamy. In another bowl, combine milk, egg, butter, sugar and salt; add yeast mixture and 3 cups flour. Beat on medium speed until smooth, about 1 minute. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 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 hour., Punch down dough. Turn onto a lightly floured surface; divide into 4 portions. Roll 1 portion into a 12-in. circle. Place on a greased 14-in. pizza pan. Spread with one-third of the jam to within 1/2 in. of edge. Repeat twice, layering dough and jam, and ending with final portion of dough., Place a 2-1/2-in. round cutter on top of the dough in center of circle (do not press down). With a sharp knife, make 16 evenly spaced cuts from round cutter to edge of dough, forming a starburst. Remove cutter; grasp 2 adjacent strips and rotate twice outward. Pinch ends together. Repeat with remaining strips., Cover and let rise until almost doubled, about 30 minutes. Preheat oven to 375°. Bake until golden brown, 18-22 minutes. (Watch during final 5 minutes for any dripping.) Remove from oven; brush with melted butter, avoiding areas where jam is visible. Cool completely on a wire rack. Dust with confectioners' sugar.
Nutrition Facts : Calories 193 calories, Fat 5g fat (3g saturated fat), Cholesterol 24mg cholesterol, Sodium 192mg sodium, Carbohydrate 33g carbohydrate (13g sugars, Fiber 1g fiber), Protein 4g protein.
TRADITIONAL PITA BREAD
My husband taught me how to make pita bread when we were first dating. He always has his eye out for good recipes. -Lynne Hartke, Chandler, Arizona
Provided by Taste of Home
Time 25m
Yield 6 pita breads.
Number Of Ingredients 4
Steps:
- In a large bowl, dissolve yeast in warm water. Stir in salt and enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Do not let rise. , Divide dough into six pieces; knead each for 1 minute. Roll each into a 5-in. circle. Cover and let rise in a warm place until doubled, about 45 minutes. Preheat oven to 500°. , Place upside down on greased baking sheets. Bake until puffed and lightly browned, 5-10 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 231 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 789mg sodium, Carbohydrate 48g carbohydrate (0 sugars, Fiber 2g fiber), Protein 7g protein.
SLOW-COOKER MONKEY BREAD
I often take this slow-cooker monkey bread to church potlucks-children and adults love it! The rum extract is optional. -Lisa Leaper, Worthington, Ohio
Provided by Taste of Home
Categories Snacks
Time 2h50m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- Line a 5-qt. slow cooker with a piece of aluminum foil, letting ends extend up the sides. Grease foil., Combine the sugars, cinnamon and allspice in a large bowl; sprinkle 3 tablespoons sugar mixture in bottom of prepared slow cooker. Add biscuit pieces to bowl; toss to coat. Transfer coated biscuits to slow cooker; sprinkle any remaining sugar mixture over biscuits. , Stir together butter, apple juice and extracts; pour over biscuits. , Cook, covered, on low 2-1/2 to 3 hours. Remove lid and let stand for 10 minutes. Carefully invert onto serving platter. If desired, sprinkle with pecans.
Nutrition Facts : Calories 473 calories, Fat 22g fat (12g saturated fat), Cholesterol 37mg cholesterol, Sodium 675mg sodium, Carbohydrate 68g carbohydrate (41g sugars, Fiber 0 fiber), Protein 4g protein.
SANTA BREAD FROM TASTE OF HOME
I recieved this on line and decided it was just to cute not to try. I found it it's easier than I thought and it'll for sure be on my Christmas table this year. You could use any of your favorite bread recipes or even 2 of those frozen doughs you buy at the store, but this is the one it came with. Time does not include raising.
Provided by Bonnie G 2
Categories Yeast Breads
Time 55m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 11
Steps:
- In large bowl, combine 2 cups flour, sugar, yeast and salt.
- In small saucepan, heat milk, water and butter to 120 - 130.
- Add to dry ingredients; buat just until moistened.
- Beat in eggs until smooth.
- Stir in enough remaining flour to form stiff 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 warm place until doubled, about 1 hour.
- Punch dough down.
- Turn onto a lightly floured surface; divide into two portions, one slightly larger than the other.
- Shap larger portion into an elongated triangle with rounded corners for Santa's head and hat.
- Divide smaller portion in half.
- Shape and flatten one half into a beard.
- Using scissors or pizza cutter, cut into strips to within 1 inch of top.
- Position on Santa's face; twist and curl strips if desired.
- Use remaining dough for mustache, nose, hat pom-pom and brim.
- Shape a portion of dough into a mustache; flatten and cut ends into small strips with scissors.
- Place above beard.
- Place a small ball above mustache for nose.
- Fold tip of hat over and add another ball for pop-pom.
- Roll out a narrow piece od fough to create a hat brim; position under hat.
- With scissors, cut two slits for eyes; insert raisins into slits (I think you could use blueberry craisins for blue eyes)
- In separate small bowls, beat egg yolk.
- Add red flood coloring to one yolk; carefully brush over hat, nose and cheeks.
- Brush plain yolk over remaining dough.
- Cover loosely with foil.
- Bake at 350 for 15 minutes.
- Uncover; bake 10-12 minutes longer or until golden brown.
- Cool on a wire rack.
Nutrition Facts : Calories 248.6, Fat 6.2, SaturatedFat 3.2, Cholesterol 70.3, Sodium 344.2, Carbohydrate 41.3, Fiber 1.4, Sugar 8.5, Protein 6.6
CINNAMON SWIRL BREAD
Steps:
- In a large bowl, dissolve yeast in warm water. Add milk, 1/2 cup sugar, eggs, butter, salt and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough. , Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover; let rise in a warm place until doubled, about 1 hour., Mix cinnamon and remaining sugar. Punch down dough. Turn onto a lightly floured surface; divide in half. Roll each portion into an 18x8-in. rectangle; sprinkle each with about 1/4 cup cinnamon sugar to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Place in 2 greased 9x5-in. loaf pans, seam side down., Cover with kitchen towels; let rise in a warm place until doubled, about 1-1/2 hours. Preheat oven to 350°., Bake until golden brown, 30-35 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 132 calories, Fat 3g fat (2g saturated fat), Cholesterol 20mg cholesterol, Sodium 141mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 1g fiber), Protein 3g protein.
MAKEOVER CHOCOLATE ZUCCHINI BREAD
With some basic changes our Test Kitchen was able to keep all the flavor of Jennifer Sickels favorite bread while greatly reducing the guilt. We hope you'll enjoy this makeover as much as we did! Jennifer hails from Greenfield, Indiana.
Provided by Taste of Home
Time 55m
Yield 2 loaves (12 slices each).
Number Of Ingredients 13
Steps:
- In a large bowl, beat the sugar, eggs, applesauce, oil and vanilla until well blended. Combine the flours, cocoa, salt, baking soda, cinnamon and baking powder; gradually beat into sugar mixture until blended. Stir in zucchini. Transfer to two 8x4-in. loaf pans coated with cooking spray., Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts : Calories 137 calories, Fat 4g fat (0 saturated fat), Cholesterol 26mg cholesterol, Sodium 165mg sodium, Carbohydrate 23g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.
SANTA MARIA ROAST BEEF
A simple dry rub is enough to turn roast beef into a real crowd-pleaser. The slightly spicy meat is scrumptious piled on top of fresh crusty bread. -Allison Ector, Ardmore, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Combine the first 11 ingredients; rub desired amount over roast. Wrap and refrigerate overnight. Store leftover dry rub in an airtight container for up to 6 months., Remove roast from the refrigerator 1 hour before grilling. Prepare grill for indirect heat, using a drip pan. Add wood chips according to manufacturer's directions., Unwrap roast and brush with oil; place over drip pan. Grill, covered, over medium-low indirect heat for 1 to 1-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10-15 minutes before slicing.
Nutrition Facts : Calories 294 calories, Fat 16g fat (4g saturated fat), Cholesterol 91mg cholesterol, Sodium 324mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 32g protein. Diabetic exchanges
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