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Thursday, December 31, 2015

italian christmas bread with eggnog glaze

Ingredients

  • Servings: 1
  • for the bread:
  • 1/2 cup hazelnuts
  • 1 cup eggnog, plus
  • 1 tablespoon eggnog
  • 2 tablespoons white sugar
  • 1/2 teaspoon salt
  • 3 tablespoons butter, softened
  • 1 egg
  • 1 egg yolk
  • 3 cups bread flour
  • 1 1/2 teaspoons instant yeast
  • 2 tablespoons anise seed
  • 1 teaspoon ground cinnamon
  • for the glaze:
  • 1/2 cup confectioners' sugar
  • 1 tablespoon eggnog

Recipe

    Preparation Time: 25 mins Cook Time: 45 mins Ready Time: 3 hrs 10 mins

  • 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.

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