The holiday season just wouldn’t feel complete without the warm, inviting aroma of freshly baked bread filling your home. This Christmas Bread is not only a delicious treat but also a lovely addition to your festive spread. With its fluffy texture and delightful flavor from the raisins, nuts, and a hint of lemon, it’s perfect for sharing with family and friends. Plus, it’s surprisingly simple to make and a wonderful way to engage in a bit of holiday baking. Adding your own touch, like adjusting the fruits or nuts, can make this classic recipe uniquely yours.
Why You’ll Love This Recipe
- Comforting Flavor: This bread is a delightful balance of sweetness and nuttiness, enhanced by the lemon zest.
- Family Friendly: Great for breakfast, dessert, or with a cup of tea, it appeals to all ages.
- Makes Your Home Smell Incredible: Baking this bread fills your kitchen with an irresistible aroma.
- Give it as a Gift: Homemade bread makes a thoughtful gift during the holidays.
- Versatile Enjoyment: You can enjoy it plain, or toast it lightly for an even more delightful experience.
Ingredients
- 200 ml lukewarm milk (about ¾ cup)
- 4 tbsp sugar (50 g)
- 1 tbsp active dry yeast (10 g)
- 2 large eggs
- 1 tsp salt
- 550 g all-purpose flour (about 4 ½ cups)
- 6 tbsp butter, softened (85 g)
- Zest of 1 lemon
- 2 tbsp golden raisins
- 2 tbsp sugar (for filling)
- 2 tbsp brown raisins
- 6 tbsp chopped walnuts
- 1 egg yolk
- 1 tbsp milk (for egg wash)
Ingredient Notes
Using lukewarm milk helps activate the yeast, leading to a beautifully risen and fluffy bread. If you don’t have fresh milk, water at room temperature can work as a substitute, but milk adds richness. The combination of raisins, both golden and brown, along with walnuts brings in excellent texture and flavor. You can adjust these add-ins based on your preference.
Kitchen Tools Needed
- Large mixing bowl
- Whisk
- Rolling pin
- Baking pan (9×5 inch is ideal)
- Clean kitchen towel
- Pastry brush
Step-by-Step Instructions
- In a large mixing bowl, combine the lukewarm milk, 4 tablespoons of sugar, and active dry yeast. Let it sit for about 5 minutes until it becomes foamy.
- Add the eggs and salt to the yeast mixture, stirring gently to combine. Gradually incorporate the flour while kneading until the dough becomes elastic and smooth.
- Lightly grease another bowl, place the dough in it, cover it with a clean kitchen towel, and let it rise in a warm spot until doubled in size, about 1 hour.
- Once risen, turn the dough out onto a floured surface and divide it into 2 equal parts. Roll out each part into a rectangle.
- Spread 3 tablespoons of butter over each rectangle, then sprinkle with lemon zest, 2 tablespoons of sugar, golden raisins, brown raisins, and chopped walnuts.
- Roll up each rectangle tightly and tuck the edges in, placing the rolls seam side down in the greased baking pan.
- Cover the loaves again and let them rise for another 30 minutes. Preheat your oven to 330°F (165°C).
- Brush the tops of the loaves with a mixture of egg yolk and 1 tablespoon of milk.
- Bake for about 40 minutes or until the top is a beautiful golden brown and sounds hollow when tapped.
- Allow the bread to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Pro Tips
- Kneading: Don’t skip kneading; it develops the gluten, which gives the bread its structure.
- Rising: If your kitchen is cool, you can let the dough rise in an oven that’s warmed slightly, then turned off to create a cozy environment for the yeast.
- Serving Fresh: Bread is best enjoyed fresh out of the oven, but it can also be toasted for breakfast the next day.
Common Mistakes
- Not checking the temperature of your milk can hinder yeast activation.
- Skipping the second rise can result in denser bread.
- Overbaking can dry out the bread; keep an eye on it as it nears the end of baking.
Variations
- Dried Fruits: Substitute raisins with dried cranberries or apricots.
- Spices: Add ground cinnamon or nutmeg for a warm spice flavor.
- Frosting: Drizzle with a simple glaze made of powdered sugar and lemon juice once cooled.
Serving Suggestions
Slice the bread and serve it warm with butter or on its own as a delightful snack. It pairs wonderfully with holiday spreads or even a festive charcuterie board.
Storage Instructions
Store leftover bread in an airtight container for up to 3 days at room temperature or in the fridge for up to a week.
Reheating Tips
To refresh stored bread, wrap it in foil and warm it in a low oven for about 10 minutes.
Nutrition Estimate
Approximately 200 calories per slice, with about 5g protein, 30g carbohydrates, and 8g fat (this will vary based on slice size and actual ingredients used).
Recipe Summary
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 2 hours (including rises)
Servings: 12 slices
Cuisine: Festive
Course: Bread
Calories: ~200 per slice
Frequently Asked Questions
- Can I use instant yeast instead of active dry yeast? Yes, instant yeast can be used in the same quantity without proofing it first.
- Can I make this ahead of time? You can prepare the dough and refrigerate it overnight before the final rise.
- What if I don’t have a loaf pan? You can shape the dough into rounds and bake them on a baking sheet.
- Can I freeze the bread? Yes, it freezes well. Wrap it tightly in plastic wrap and aluminum foil before freezing.
The experience of making Christmas Bread is delightful, with each step bringing the cozy spirit of the holidays right into your kitchen. It’s a rewarding project that can be shared with loved ones for memorable moments and delicious bites. Happy baking!
Christmas Bread
Deliciously fluffy and aromatic Christmas bread enriched with raisins, nuts, and a hint of lemon, perfect for holiday celebrations.
Bread Dough Ingredients
- 200 ml lukewarm milk (Helps activate the yeast.)
- 4 tbsp sugar
- 1 tbsp active dry yeast (10 g)
- 2 large eggs
- 1 tsp salt
- 550 g all-purpose flour (About 4 ½ cups.)
- 6 tbsp butter, softened (85 g.)
- 1 Zest of 1 lemon
Filling Ingredients
- 2 tbsp golden raisins
- 2 tbsp sugar (for filling)
- 2 tbsp brown raisins
- 6 tbsp chopped walnuts
- 1 egg yolk
- 1 tbsp milk (for egg wash)
Preparation
- In a large mixing bowl, combine the lukewarm milk, 4 tablespoons of sugar, and active dry yeast. Let it sit for about 5 minutes until it becomes foamy.
- Add the eggs and salt to the yeast mixture, stirring gently to combine. Gradually incorporate the flour while kneading until the dough becomes elastic and smooth.
- Lightly grease another bowl, place the dough in it, cover it with a clean kitchen towel, and let it rise in a warm spot until doubled in size, about 1 hour.
Assembly
- Once risen, turn the dough out onto a floured surface and divide it into 2 equal parts. Roll out each part into a rectangle.
- Spread 3 tablespoons of butter over each rectangle, then sprinkle with lemon zest, 2 tablespoons of sugar, golden raisins, brown raisins, and chopped walnuts.
- Roll up each rectangle tightly and tuck the edges in, placing the rolls seam side down in the greased baking pan.
- Cover the loaves again and let them rise for another 30 minutes. Preheat your oven to 330°F (165°C).
Baking
- Brush the tops of the loaves with a mixture of egg yolk and 1 tablespoon of milk.
- Bake for about 40 minutes or until the top is a beautiful golden brown and sounds hollow when tapped.
- Allow the bread to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
If the kitchen is cool, let the dough rise in a warmed oven that’s turned off. Bread is best enjoyed fresh but can also be toasted.
