Christmas Bread

      The potatoes and candied citrus peels give this recipe great flavor and aroma. Breakfast is extra special when its toasted and served with butter. I make it at Christmas and for the new year, but it will make all gatherings special.

Sliced and ready to eat

Dusted with sugar

Ready to knead in the fruit

 

CHRISTMAS  BREAD (makes 3 loaves)

Step 1

5 cups Bread flour 1 cup riced, peeled, and cooked Potatoes (loosely packed) 1 T. Salt 1/2 cup Plain Goat Yogurt/Cow Yogurt 1 1/2 cups Water 2 T. Goat/Cow Butter 7 tsp. Active Dry Yeast 3 T. Sugar 1/2 cup lukewarm Water for yeast mixture

Mix the bread flour and potatoes well with a spoon in a large mixing bowl, then mix in the salt. In a sauce pan scald the yogurt and water (heat just until you see tiny bubbles forming on the edges, do not boil). Add the butter and let it melt in the liquid. Set it aside to cool to lukewarm. In a 2 cup measuring cup mix together the yeast, sugar and 1/2 cup water. Let it sit a few minutes to form a large dome of frothy bubbles. When the yogurt, water, and butter has cooled, stir in the yeast mixture well, then combine to the flour mixture. Transfer the dough to a heavy duty mixer with a dough hook.

Step 2

2 Eggs slightly beaten 1 cup Sugar 4 T. Goat/Cow Butter, melted and cooled 1 tsp. Ground Cinnamon 2-3 cups Bread Flour 1/2 lb. mix of Candied Orange and Lemon Peel diced 1/2 lb. Dried Cranberries sliced in half 1 cup Raisins 2 T. Goat/Cow Butter, melted for brushing top of loaves 1 T. Super Fine Sugar

In a heavy duty mixer equipped with a dough hook, add the eggs, sugar, butter, and cinnamon to the dough. Add the bread flour a little at a time until the dough is well formed around the hook and slaps the sides as it turns. There should be no more dough sticking to the bottom and sides of the bowl. Knead a few more minutes until the dough is smooth and elastic. Remove the dough and knead by hand in a large mixing bowl incorporating the fruit. Sprinkle on some flour as necessary to form a smooth dough (the candied fruit may add extra moisture, but don't worry. Just shake on a little flour and knead). Form into a big ball for rising. Now, clean and oil your big mixing bowl, place your dough inside,and roll it around to get the oil all over it. This will prevent drying during rising. Cover with a towel, put in a warm place (I like the top of my refrigerator), and rise until doubled in bulk (check in 1 hour). Punch down, and rise a second time until doubled in bulk. Punch down again and divide dough into 3 parts (about 2 pounds each). Knead each part a minute or two and form into a loaf shape. Put them into three greased   4 1/2 x 8 1/2 inch clear glass bread pans. Cover with a towel, put in a warm place, and allow to rise 1 inch above the top of the pan. Preheat the oven to 325 degrees Fahrenheit and bake for 1 hour until the internal temperature on an instant read thermometer registers 200 degrees Fahrenheit. At the 45 minute mark, move the center loaf to an outside position. Also, when the tops have reached a deep brown, loosely place a piece of foil across the loaves to prevent burning. The tops should be a deep brown, and the sides should be slightly less brown. Remove from the pans onto a rack to cool. Melt 2 tablespoons butter and brush the tops while the breads are still warm. Then sprinkle the tops with super fine sugar. When fully cool wrap in foil, put in a plastic bag, and refrigerate to store.

The potatoes and candied citrus peels give this recipe great flavor and aroma. Breakfast is extra special when its toasted and served with butter. I make it at Christmas and for the new year, but it will make all gatherings special.