Italian Christmas Bread with Eggnog Glaze The Best Recipes

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Italian Christmas Bread with Eggnog Glaze

"My husband fondly recalls the Anise Bread that his Italian grandmother used to make at some stage in the vacations. She obviously in no way had a recipe (and never used a bread system!) so this is what I came up with for a fast, special Christmas bread. This wealthy bread has a splendid aroma at the same time as baking."

Ingredients :

For the Bread:
half of cup hazelnuts
1 cup eggnog, plus
1 tablespoon eggnog
2 tablespoons white sugar
half of teaspoon salt
three tablespoons butter, softened
1 egg
1 egg yolk
three cups bread flour
1 1/2 teaspoons instant yeast
2 tablespoons anise seed
1 teaspoon floor cinnamon
For the Glaze:
1/2 cup confectioners' sugar
1 tablespoon eggnog

Instructions :

Prep : 25M	Cook : 16M	Ready in : 3H10M

Preheat an oven to 350 degrees F (one hundred seventy five tiers C).
Spread hazelnuts evenly on a baking sheet. Bake until lightly toasted, about 5 to 7 minutes. Remove the pan from the oven, switch the nuts to a bowl, and allow them to cool.
Place the eggnog, sugar, salt, butter, egg, egg yolk, bread flour, yeast, anise seed, and cinnamon into the bread system. Program the device for a basic cycle with the crust as "medium." Press start. Do now not use the postpone timer.
Place the cooled toasted hazelnuts into the system between Knead Cycle 1 and Knead Cycle 2. When the baking cycle ends, immediately get rid of the bread from the pan and allow it to cool on a rack.
Prepare the glaze by way of combining the confectioners' sugar and eggnog in a bowl; blend nicely. It must be a drizzling consistency. Drizzle the glaze on the cooled bread earlier than cutting.

Notes :

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