Best 3 Grandmas Christmas Bread Recipes
Christmas wouldn't be the same without Grandmas Christmas Bread. Delightfully moist and flavorful, this Christmas treat has been a beloved tradition for generations. No matter how you slice it, this rich, sweet bread, full of spices, fruits, and nuts, is a surefire way to complement and elevate any holiday spread. Follow our guide to Grandmas Christmas Bread and you'll be wowing your friends and family in no time.
Check out the recipes below so you can choose the best recipe for yourself!
GRANDMA'S CHRISTMAS BREAD
For as long as I can remember, this bread has been a part of my family's traditional Christmas morning breakfast. I modified the recipe so I could make it in a bread machine. - Barb and Ray Schmeling, Rhinelander, Wisconsin
Provided by Taste of Home
Time 3h10m
Yield 1 loaf (about 2 pounds).
Number Of Ingredients 16
Steps:
- In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., Just before the final kneading (your bread machine may audibly signal this), add the raisins, currants and lemon zest. In a small bowl, combine glaze ingredients; drizzle over cooled bread.
Nutrition Facts : Calories 178 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 250mg sodium, Carbohydrate 37g carbohydrate (18g sugars, Fiber 2g fiber), Protein 4g protein.
30 BEST CHRISTMAS BREADS FROM AROUND THE WORLD
Kick off your holiday feast with these Christmas bread recipes! From panettone to scones to wreath bread, your guests won't be able to resist these delicious breads.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 30
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Christmas bread in 30 minutes or less!
Nutrition Facts :
GRANDMA'S BEST CHRISTMAS CAKE
This delightful Christmas cake is traditionally rich, moist and full of flavour, it's probably as old as the hills! It came from my mother's old hand written recipe book written well before the last World War. Mum told me that she got it from her mother and even then it was called mums best Christmas cake - so we wonder just how many generations this goes back. If only recipes could talk what tales they could tell. The only alteration I have made to this cake is to cut the eggs down from 6 to 5 as eggs these days are so big compared to years ago. The ingredients were carefully saved over a few months as rationing was on for many years and this cake always took pride of place for afternoon tea on Christmas day. This cake is so well worth taking the time to make it, I have cut down the amount of eggs to 5 as eggs these days are so much larger than they used to be.
Provided by JoyfulCook
Categories Fruit
Time 3h45m
Yield 12-14 serving(s)
Number Of Ingredients 13
Steps:
- Warm margarine to room temperature Cream the sugars and margarine until smooth and creamy. Add one egg at a time mixing one tablespoon of the flour between each egg (this prevents curdling).
- Blanche Almonds if necessary then add ALL the ingredients EXCEPT the remaining flour stirring well then add the remaining flour folding in well.
- Line an 8-9 inch metal cake tin with greaseproof paper place the mixture in making a bit of a dip in the middle, by doing this the cake will come out more even.
- Cook in a slow oven 150c for approx 3 hours check with a satay stick through the centre to see if its cooked then tip out onto a cake rack to cool.
- I usually cook this in the early afternoon and leave overnight to cool completely, just to make sure that there is no heat in the centre as once you wrap it up if there is, it will sweat and can make the cake go mouldy.
- Wrap in two layers of Foil and keep in a cupboard. at the start of December prick the top of the cake lightly and dribble over a tot of Brandy, reseal and turn over two weeks later.
- Mums idea:.
- Line the tin as usual but also wrap brown paper around the outside tying it tightly with some string leaving the level of the paper higher than the cake so if necessary you can put some paper over the top to stop it browning too much toward the end of cooking.
- Cook this cake late October or Early November.
Tips:
- Use fresh and high-quality ingredients: Fresh ingredients will give your bread the best flavor and texture. Make sure your yeast is active and your butter is unsalted.
- Follow the recipe carefully: Baking is a science, and it's important to follow the recipe carefully to ensure success. Don't substitute ingredients or change the measurements, unless you're an experienced baker and know what you're doing.
- Knead the dough properly: Kneading the dough develops the gluten in the flour, which gives the bread its structure and elasticity. Knead the dough for at least 5 minutes, or until it is smooth and elastic.
- Let the dough rise in a warm place: The dough needs to rise in a warm place in order to activate the yeast and allow the bread to expand. Place the dough in a greased bowl, cover it with plastic wrap, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
- Bake the bread at the correct temperature: The temperature of the oven is critical for baking bread. Make sure your oven is preheated to the correct temperature before you put the bread in. The temperature will vary depending on the recipe, but it is typically around 350-375 degrees Fahrenheit.
- Don't overbake the bread: Overbaking the bread will make it dry and crumbly. Bake the bread for the amount of time specified in the recipe, or until a toothpick inserted into the center comes out clean.
Conclusion:
Baking Christmas bread is a fun and rewarding experience that can be enjoyed by people of all ages. With a little planning and effort, you can create a delicious and festive loaf of bread that will be sure to impress your family and friends. So get in the kitchen and start baking!
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