Christmas time is my favorite time of the year! It’s not about the presents for me, it’s about the baking! Not only do we bake all different kinds of cookies, we also bake special breads, like this Pandolce Genovese.
This month we are baking Holiday Breads that are perfect to celebrate the holiday season. For more bread recipes, visit the #TwelveLoaves Pinterest board, or check out last month’s inspiring selection of #TwelveLoaves Thanksgiving Biscuits and Rolls!
- Buttermilk Honey Santa Bread from Kudos Kitchen
- Cranberry Cinnamon Swirl Bread from Baking in Pyjamas
- Christmas Morning Crown from All That’s Left are the Crumbs
- Cranberry Orange Muffins from Hostess at Heart
- Fruity Santa Bread from Cheap Ethnic Eatz
- Pandolce Genovese from Savoring Italy
- Pecan Kringle from Karen’s Kitchen Stories
- The Precise Kitchen Elf’s Panettone from Culinary Adventures with Camilla
- 1/2 tsp. active dry yeast
- 1/2 cup warm milk
- 1/2 cup butter softened plus additional for greasing
- 3/4 cup sugar
- 1 tbsp. fennel seeds
- 1 egg lightly beaten
- 2 tsp. vanilla extract
- 4 tsp. orange flower water
- 3 1/2 cups flour
- 1/2 cup dried currants
- 1/3 cup golden raisins
- 1/3 cup finely chopped candied I used grated zest from one orange
- orange rind
- 1/3 cup pine nuts I used chopped whole almonds in this one
- Prepare the filling ingredients and set aside in a small bowl.
- Dissolve yeast in milk in a small bowl. Set aside until foamy, about 10 minutes.
- Meanwhile, beat butter in an electric mixer and gradually add sugar, beating until mixture is light and fluffy. Mix in the egg, vanilla, and orange flower water, and mix thoroughly.
- Add milk and dissolved yeast and mix. (Mixture may appear slightly curdled.)
- Switch to the dough hook and gradually add flour, mixing thoroughly.
- When dough is smooth, mix in currants, raisins, orange rind, and pine nuts. The dough will be moist. Transfer dough to a large greased bowl. Cover with a clean dish towel and set aside in a warm place to rise for 3–4 hours. (Dough may only rise a little; this is a dense bread.)
- When you put the dough in the greased bowl, make sure it is smooth on top because when it ready to bake, you will just transform it directly from the bowl to the parchment lined baking sheet.
- Preheat oven to 375°. Your dough may be sticky. If so, wet your hands before transferring the dough to your parchment lined cookie sheet. Shape into a 6″ round and make a tic-tac-toe (#) pattern on top of the bread with a sharp knife.
- Bake until golden, 45 minutes to 1 hour. *I checked my bread after about 40 minutes and lowered the heat to 350 and tented it with aluminum foil so it wouldn’t brown too much more during the remainder of the baking time.
- Cool completely. To serve, cut or break into small pieces and serve with sweet wine, if desired. (Store in an airtight container.)