Italian Holiday Bread Food
SWEET ITALIAN HOLIDAY BREAD
This is authentic ciambellotto, a sweet loaf my great-grandmother used to bake in Italy. I still use her traditional recipe-the only update I made was for using modern appliances. -Denise Perrin, Vancouver, Washington
Provided by Taste of Home
Time 1h
Yield 1 loaf (20 slices).
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large bowl, whisk flour, sugar, orange zest and baking powder. In another bowl, whisk eggs, milk and oil until blended. Add to flour mixture; stir just until moistened., Shape into a 6-in. round loaf on a greased baking sheet. Brush top with egg yolk; sprinkle with coarse sugar. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cover top loosely with foil during the last 10 minutes if needed to prevent overbrowning. Remove from pan to a wire rack; serve warm.
Nutrition Facts : Calories 197 calories, Fat 7g fat (1g saturated fat), Cholesterol 38mg cholesterol, Sodium 87mg sodium, Carbohydrate 30g carbohydrate (11g sugars, Fiber 1g fiber), Protein 4g protein.
ITALIAN CHRISTMAS BREAD WITH EGGNOG GLAZE
My husband fondly recalls the Anise Bread that his Italian grandmother used to make during the holidays. She evidently never had a recipe (and never used a bread machine!) so this is what I came up with for a quick, special Christmas bread. This rich bread has a wonderful aroma while baking.
Provided by Nancy Ann R.
Categories Breakfast and Brunch Breakfast Bread Recipes
Time 3h10m
Yield 16
Number Of Ingredients 14
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Spread hazelnuts evenly on a baking sheet. Bake until lightly toasted, about 5 to 7 minutes. Remove the pan from the oven, transfer the nuts to a bowl, and let them cool.
- Place the eggnog, sugar, salt, butter, egg, egg yolk, bread flour, yeast, anise seed, and cinnamon into the bread machine. Program the machine for a basic cycle with the crust as "medium." Press start. Do not use the delay timer.
- Place the cooled toasted hazelnuts into the machine between Knead Cycle 1 and Knead Cycle 2. When the baking cycle ends, immediately remove the bread from the pan and allow it to cool on a rack.
- Prepare the glaze by combining the confectioners' sugar and eggnog in a bowl; mix well. It should be a drizzling consistency. Drizzle the glaze on the cooled bread before slicing.
Nutrition Facts : Calories 195.2 calories, Carbohydrate 28 g, Cholesterol 39.3 mg, Fat 7.2 g, Fiber 1.3 g, Protein 5.2 g, SaturatedFat 2.6 g, Sodium 102.9 mg, Sugar 7.2 g
ITALIAN CHEESE BREAD
This savory Italian flatbread can be made from scratch in less than an hour. For even faster preparation, dough can be made in food processor. Recipe is slightly changed, but is originally from Taste of Home magazine. YUMMY!
Provided by Marie
Categories Yeast Breads
Time 55m
Yield 1 loaf
Number Of Ingredients 13
Steps:
- In a bowl, combine the first four ingredients.
- Combine water& oil and add to flour mixture.
- Add additional flour if needed to form soft dough.
- Turn onto floured surface& knead 1 to 2 minutes.
- Place in greased bowl, turning once to grease top.
- Cover and let rise in warm place for 20 minutes.
- Punch dough down& place on greased 12" pizza pan and pat into a 12" circle.
- Brush with salad dressing.
- Combine seasonings and sprinkle over top.
- Sprinkle with cheeses.
- Bake at 450 degrees for 15 minutes or until golden brown.
- Serve warm.
Nutrition Facts : Calories 1502.3, Fat 31.2, SaturatedFat 10.6, Cholesterol 48.6, Sodium 3351.7, Carbohydrate 249.4, Fiber 11.2, Sugar 5.8, Protein 51.4
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