This Italian Christmas Bread is a festive treat that combines the soft texture of yeast bread with the sweetness of a fruitcake. Loaded with plump raisins and bright red candied cherries, it offers a beautiful contrast of flavors and textures. The dough is enriched with butter and eggs, creating a tender crumb that holds up well to the mix-ins. It’s an ideal centerpiece for holiday gatherings, bringing warmth and tradition to your table. Simple to make with pantry staples, this recipe yields a loaf that is both visually stunning and deliciously moist.
Italian Christmas Bread
Description
This Italian Christmas Bread is a festive treat that combines the soft texture of yeast bread with the sweetness of a fruitcake. Loaded with plump raisins and bright red candied cherries, it offers a beautiful contrast of flavors and textures. The dough is enriched with butter and eggs, creating a tender crumb that holds up well to the mix-ins. It&# 226;ÂÂs an ideal centerpiece for holiday gatherings, bringing warmth and tradition to your table. Simple to make with pantry staples, this recipe yields a loaf that is both visually stunning and deliciously moist.Ingredients
Directions
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Check the temperature of the warm water with a thermometer to ensure it is between 105ðF and 115ðF.
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Sprinkle yeast over the warm water in a large bowl and stir until dissolved.
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Add 0.5 cup sugar, salt, 0.5 cup softened butter, 3 beaten eggs, 1 egg yolk, and 3 cups of flour.
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Beat with a wooden spoon or electric mixer until smooth, about 2 minutes.
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Gradually add the remaining flour; mix in the last part with your hand until the dough leaves the side of the bowl.
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Turn the dough out onto a lightly floured surface.
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Knead until smooth and elastic, about 5 minutes. The dough will be soft.
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Place the dough in a lightly greased large bowl and turn to coat with grease.
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Cover with a towel and let rise in a warm, draft-free place until doubled in bulk, about 1 hour.
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Grease an 8-inch springform pan and line the inside with a 4-inch strip of buttered brown paper.
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Punch down the dough and turn it out onto a lightly floured surface.
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Knead in the raisins and candied fruits until well distributed, about 5 minutes.
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Place the dough into the prepared pan.
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Brush the top with 1 tablespoon of melted butter.
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Cover with a towel and let rise in a warm, draft-free place until more than doubled in bulk, about 2 hours.
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Preheat oven to 350ðF (175ðC).
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With a sharp knife, cut a deep cross on top of the bread.
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Whisk the reserved egg white with 2 tablespoons of water and brush over the bread.
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Bake for 30 minutes.
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Remove bread from oven, brush again with the egg white mixture, and sprinkle with 2 tablespoons of sugar.
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Continue baking for 30 minutes longer, or until golden brown.
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Remove from pan and cool on a wire rack.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 0.0kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.0mg0%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure water is not too hot, or it may kill the yeast. If water is too cold, yeast won't activate properly.
If the dough feels too sticky during kneading, add flour one tablespoon at a time. If too dry, add water one teaspoon at a time.
This bread freezes well. Wrap tightly in plastic wrap and foil after cooling completely. Thaw at room temperature.
For best flavor, let the bread sit for a day before slicing to allow the flavors to meld.
