CHRISTMAS MORNING SPICED BREAD
This festive bread can be made ahead and frozen and makes a lovely treat for breakfast on Christmas morning
Provided by Good Food team
Categories Breakfast, Side dish
Time 3h10m
Yield Cuts into 12 slices
Number Of Ingredients 12
Steps:
- Sift the flour, salt and cinnamon into a bowl. Stir in the sugar and yeast, then make a well in the centre. Pour the milk into a small pan, add the butter and warm gently until the butter has melted. Pour into the well, then add the beaten eggs. Gradually mix to make a soft, slightly sticky dough.
- Turn the dough out on to a lightly floured surface and knead vigorously for 5 minutes until smooth. Put the dough into a clean bowl, cover with oiled cling film and leave somewhere warm for 11⁄2 hours or until the dough has doubled in size. Lightly butter a 900g loaf tin.
- Punch the air out of the dough and turn it out on to a lightly floured surface again. Knead once more until smooth, then knead in the walnuts and raisins. Divide the dough into three and shape each piece into an oval ball. Drop each ball side by side into the prepared tin and cover loosely with oiled cling film. Leave somewhere warm for 30 minutes until the dough has reached the top of the tin. Meanwhile, preheat the oven to fan 180C/conventional 200C/gas 6.
- Mix the egg yolk with 1 tbsp of water and brush over the top of the risen loaf. Bake for 20 minutes, covering loosely with a double sheet of foil once it's nicely browned. Then, lower the temperature to fan 160C/conventional 180C/gas 4 and bake for a further 20 minutes. Turn the loaf out of its tin and tap the base - it will sound hollow if the loaf is done. If it doesn't, return it to the oven out of its tin and bake for another 5-10 minutes. Cool the loaf on a wire rack. (The loaf can be sealed in a plastic bag and frozen for up to 1 month. If you slice it before freezing you can toast the slices straight from the freezer, otherwise you need to remove the whole loaf from the freezer the night before.) Serve lightly toasted, with butter and jam.
Nutrition Facts : Calories 266 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.41 milligram of sodium
CLASSIC RAISIN BREAD
Classic raisin yeast bread. Makes 1 loaf.
Provided by Jennifer
Categories Bread
Time 2h40m
Number Of Ingredients 10
Steps:
- Scald the milk: Heat the milk in a small saucepan on the stove-top until it reaches 181F. (If you don't have a thermometer, this will be when the milk starts to steam and small bubbles form around the edges. Pour milk back into the measuring cup and let stand until cooled to lukewarm or about 105F.
- **If using active dry yeast, add the yeast to the lukewarm milk. Stir in and let stand 5 minutes.
- In a large bowl or the bowl of a stand mixer fitted with the kneading hook, add 2 cups of the flour, the instant yeast, the white sugar and salt. Mix briefly to combine.
- Plump the raisins: Add the raisins to a small bowl. Cover them with very hot water and let stand until needed.
- To the flour mixture, add the lukewarm milk (or milk/yeast mixture if you used active dry yeast). Add the melted butter (*be sure it is cooled so it doesn't cook the egg you will be adding next :). Add the egg. Knead to combine well. Start adding more flour, in small increments, until the dough wraps around the hook and cleans the bowl.
- Drain the raisins and toss in a little flour. Add to the dough in the mixer or bowl and mix to combine. Add a bit more flour, if needed.
- Grease an 8x4-inch loaf pan and set aside.
- Remove the dough to a floured surface and knead briefly (1-2 minutes), until smooth. Form into a ball.
- Place dough into a greased bowl, cover and let rise until doubled, about 1 hour.
- Remove dough to a lightly floured surface and pat into a rectangle about 9 inches long and 5 inches wide. Bring the edges along the long side in towards the centre and pinch together. Flip the loaf over. Push any exposed raisins back into the dough, so they don't burn. Place into prepared loaf pan. Cover and let rise until doubled, about 45 minutes.
- Preheat oven to 350F.
- When loaf is ready, bake in preheated oven for about 35 minutes or until it reaches an internal temperature of 190F. **Check loaf after 25 minutes of baking. If it is dark enough, lay a sheet of aluminum foil over-top to prevent further browning. Continue baking until done.
- Remove from oven and immediately remove from the loaf pan to a cooling rack. While the loaf is still hot, mix up the sugar/water glaze and brush the top of the loaf. Allow to cool before slicing.
Nutrition Facts : Calories 182 kcal, Carbohydrate 36 g, Protein 5 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 18 mg, Sodium 224 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
THE BEST MULLED WINE
We love a well-spiced, fragrant mulled wine and this one hits the spot. The spices steep in the cider to intensify their flavors before everything is combined to create a warming, winter drink.
Provided by Food Network Kitchen
Categories beverage
Time 20h
Yield 8 servings
Number Of Ingredients 9
Steps:
- Add the cider, cloves, cinnamon, allspice and peppercorns to a medium pot. Bring to a boil, then lower the heat and simmer until reduced by a third, about 10 minutes.
- Strain the cider through a sieve into a clean pot, then discard the spices. Add the red wine, port, half the clementines and half the apples. Cover and cook over medium-high heat until warmed through, 5 to 7 minutes.
- Reduce the heat to low to keep warm. Garnish cups of warm mulled wine with the remaining fresh apple and clementine slices. (Do not serve the steeped fruit from the pot.)
MULLED WINE
Make perfectly spiced mulled wine at Christmas. Use a good quality red wine like an unoaked tempranillo and give it a twist with a dash of sloe gin
Provided by Good Food team
Categories Drink
Time 50m
Yield Serves 6
Number Of Ingredients 6
Steps:
- Put the red wine, cinnamon, star anise, cloves, lemon zest and sugar in a large pan. Cook on a low heat for 10 mins.
- Remove from the heat and cool, leaving to infuse for about 30 mins.
- To serve, heat without boiling, stir in the sloe gin (if using, see tip below) and pour into mugs or heatproof glasses.
Nutrition Facts : Calories 196 calories, Fat 0.1 grams fat, Carbohydrate 13.8 grams carbohydrates, Sugar 13.6 grams sugar, Fiber 0.2 grams fiber, Protein 0.3 grams protein, Sodium 0.03 milligram of sodium
MULLED WINE
Ring in the cold months with a pot of Ina Garten's Mulled Wine recipe, infused with cinnamon, cloves and orange, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories beverage
Time 20m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Combine the cider, wine, honey, cinnamon sticks, zest, juice, cloves and star anise in a large saucepan, bring to a boil and simmer over low heat for 10 minutes. Pour into mugs, add an orange peel to each and serve.
MULLED WINE RAISIN BREAD
Make and share this Mulled Wine Raisin Bread recipe from Food.com.
Provided by Ryleigh.Rhodes
Categories Yeast Breads
Time 3h25m
Yield 1 Loaf
Number Of Ingredients 9
Steps:
- Dissolve yeast in warm water.
- Combine flour, sugar, cinnamon, maca root, eggs and butter in a.
- bowl. I use a stand mixer.
- Stir in yeast mixture & knead to form a soft dough.
- Add Raisins and Nuts from Mulled Wine.
- Place in a greased bowl, turning once to coat.
- Cover & let rise until doubled, about 1 1/2 hours.
- Punch down, form in a greased loaf pan,& let rise again, about 1 hour.
- Bake at 350*F for 20-25 min, or until the top is browned.
Nutrition Facts : Calories 2661.3, Fat 49.6, SaturatedFat 25.9, Cholesterol 463.6, Sodium 493.4, Carbohydrate 495.1, Fiber 20.5, Sugar 127.6, Protein 65.6
MULLED WINE
If coziness has a fragrance, it's the aroma of red wine simmering on the stove with citrus and spices (and a little brandy for a bit more zing). Choose a red wine that isn't bone-dry-a little fruitiness is just fine here. I like the inexpensive Zweigelt from Erdenlied for this, which conveniently comes in 1-liter bottles.
Provided by Rosie Schaap
Categories cocktails
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Using a peeler, remove the peel in strips from 1 orange then juice the orange. Slice the other orange into rounds and reserve for garnish.
- In a nonreactive saucepan, combine orange peel, juice and the rest of the ingredients. Stir over medium heat until the sugar dissolves, about 2 minutes. Increase the heat to high, bring mixture to a boil, then immediately reduce the heat to low. Simmer gently until flavors meld, about 30 minutes. Strain the mixture, discarding the solids.
- Ladle into cups or mugs. Garnish each with a reserved orange round.
Nutrition Facts : @context http, Calories 246, UnsaturatedFat 0 grams, Carbohydrate 18 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 8 milligrams, Sugar 14 grams, TransFat 0 grams
EASY MULLED WINE
Get that festive feeling with this smooth mulled wine made with figs, sliced clementine and spices. Great for a Christmas party or just to cosy up with
Provided by Miriam Nice
Categories Drink
Time 15m
Number Of Ingredients 8
Steps:
- Pour the red wine into a large saucepan. Add the clementine, cinnamon stick, star anise, dried figs, cloves and black peppercorns. Heat very gently until simmering, then turn off the heat.
- Fish out the whole spices and peppercorns with a spoon, then stir in the brandy. Ladle into mugs, or heatproof glasses to serve. You could drop in a slice of clementine to each.
Nutrition Facts : Calories 183 calories, Fat 1 grams fat, Carbohydrate 14 grams carbohydrates, Sugar 14 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
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- In a standing mixer fitted with a dough hook, combine both flours, the salt and the yeast. Turn the machine to medium low, add the water and mix until the flour is moistened, about 2 minutes, scraping down the side of the bowl with a rubber spatula as needed. Increase the speed to medium and knead until a soft dough forms, about 2 minutes longer. Add the raisins and knead just until evenly distributed.
- Transfer the dough to a lightly floured work surface and form into a ball. Set the dough in a well-floured bowl, cover with plastic and let rise in a warm place until doubled in bulk, about 1 1/2 hours.
- Preheat the oven to 450° and spray a 9-inch, enameled cast-iron casserole with vegetable cooking spray. Turn the dough out into the casserole. Cover with plastic wrap and let stand until the dough is doubled in bulk, about 1 hour.
- Remove the plastic. Dust the top of the dough with all-purpose flour. Using a razor blade or sharp knife, make a shallow X in the top of the dough. Bake for about 35 minutes, until the loaf is risen, lightly golden on top and an instant-read thermometer inserted into the center of the loaf reads 200°. Tip the bread out onto a wire rack. Let the bread cool slightly before slicing and serving.
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