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Two thousand years ago in Bethlehem, the wise men presented gifts of jewels and perfume to the Christ child, as it is written in the Bible.

Today, in kitchens across America and around the world, bakers flavor, fill and shape special breads with the edible jewels of nuts and fruits and the perfume of wonderfully fragrant spices. Bread is one of the basics to our lives. In many of the world’s languages the word “cookie” translates to “little breads.” But now I am talking about the many deliciously flavored, beautifully shaped loaves of leavened bread (yeast breads) that are made especially for the Christmas season. These loaves make wonderful gifts and wonderful eating, symbolizing the gifts of Christmas from your homes, marvelous homemade gifts from the heart and hands, to share at this most special time of the year. Get ready to make bread.

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This is a beautiful bread that is braided––don’t let that scare you. It’s very easy to do, and a perfect bread to show off on a buffet table.

CZECH CHRISTMAS TWIST

2 packets active dry yeast

1/4 c. warm water (105-115 degrees)

1/2 c. sugar

1 t. salt

1 c. lukewarm milk

1/2 c. butter, melted

1 egg

1/2 t. grated lemon peel

1 t. vanilla

4 c. flour

1/4 c. raisins

1/3 c. blanched almonds, coarsely chopped

2 T. chopped citron (or chopped candied red and green cherries)

1 egg, beaten

2 T. sliced almonds

In large mixing bowl, combine yeast, water and 1 T. sugar. Let stand about five minutes until foamy. Stir in rest of sugar and next six ingredients. Add flour, one cup at a time, beating until batter is smooth, satiny and stiff. (Use an electric beater at first, then mix in by hand as the batter gets heavier.)

Turn dough onto a lightly floured board; knead, adding 1/4 c. more flour to board, as necessary, to prevent sticking or if you have a kitchen aid mixer, attach dough hook and mix 2-3 minutes.

Put dough into large, greased or sprayed bowl, cover with a cloth and let rise in a warm place until doubled, about an hour.

Punch it down and knead in raisins, almonds and citron.

Divide the dough into four parts. Roll three parts into 24-inch long ropes; then braid these ropes (don’t stretch dough as you braid) and put on a well-greased baking sheet. Pinch ends together and tuck under.

Divide the fourth part of dough into three thin ropes, about 24-inches long. Braid, pinch ends together and place on top of first braid.

To keep braid from sliding off during rising and baking, press four or five toothpicks through the braids to hold them in place.

Cover with a cloth and let rise in a warm (not hot) place about one hour until almost doubled. Brush braid with beaten egg and sprinkle with sliced almonds. Bake at 375 degrees for 30-35 minutes. You now have one absolutely gorgeous Christmas bread.

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This Italian bread flavored with anise and filled with fruit and nuts is delicious.

PANETTONE

4-1/2 c. flour

2 packets active dry yeast or quick rise yeast

1/2 c. sugar

1-1/2 t. anise seeds

1 t. salt

1/2 c. water

1/2 c. milk

1/4 c. butter or margarine

3/4 t. vanilla

2 eggs

1/2 c. raisins

1/2 c. pine nuts

1/3 c. chopped candied fruit (not citron)

1 egg, slightly beaten, mixed with 1 T. water

In large mixer bowl, combine 1-3/4 c. flour and next four ingredients; mix well.

In saucepan, heat water, milk and butter until very warm (120-130 degrees, butter does not need to melt). Add to flour mixture, along with vanilla and eggs. Blend at low speed of electric mixer, until moistened. Beat 3 minutes at medium speed.

By hand gradually stir in raisins, nuts, candied fruit and enough remaining flour to make a soft dough.

Knead on floured surface about 5 minutes. Put in greased bowl, cover with a towel and let rise in warm place until doubled (about 1 hour, 20-30 minutes if using quick rise yeast).

Punch down dough and divide into two parts.

On lightly floured surface, shape each half into a round loaf. Place on a large cookie sheet; cover and let rise in warm place until doubled (30-45 minutes, 20 minutes for quick rise yeast). Brush loaves with egg and water mixture. Bake at 375 degrees 30-35 minutes until golden brown. Remove from cookie sheet and cool completely before slicing. Makes two loaves.

*Another recipe says to grease two 2-lb. coffee cans or quart-sized souffle dishes; divide the dough into equal parts and put each piece in the coffee can or souffle dish. Continue with recipe as given, raising until doubled, etc. but––bake 40-45 minutes.

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Do you know what “kugelhupf” is? It is a Viennese rich, festive looking, easy-to-make batter bread loaded with raisins and nuts and flavored with lemon, usually served at holiday breakfasts with butter and jam.

VIENNESE HOLIDAY

BATTER BREAD

1 packet active dry yeast

1 c. sugar

4 c. flour

1 t. salt

1 c. dark or golden raisins

3/4 c. slivered or sliced almonds

1 T. grated lemon peel

1 c. milk

3/4 c. butter

4 eggs, at room temp

1 t. vanilla

additional sugar and sliced almonds for the pan

powdered sugar

In large mixing bowl, stir together first six ingredients; set aside.

Heat milk to almost boiling in a saucepan (or use a glass bowl and heat in micro), remove from heat and add butter. Stir till butter is melted and mixture is cooled to 125 degrees. (If you don’t have a cooking thermometer, you really must get one.) Make a deep hole in the center of the flour mixture; pour in milk mixture and add eggs and vanilla. Stir or beat until batter is very smooth. Cover dough and let rise until almost doubled. Heavily grease (with butter or shortening) a large (12 cup) tube or bundt pan and sprinkle pan with additional sugar and sliced almonds. Stir down the batter and turn into the pan. Cover and let rise 45 minutes, until puffy. Bake at 350 degrees for 50-60 minutes until a wooden skewer inserted in center comes out clean. Remove from oven and cool in pan 10 minutes. Remove from pan and cool completely. Before serving, dust with powdered sugar. Makes one large loaf.

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And now for you, who neither has the time or doesn’t think you can be successful at yeast baking, I have a recipe using frozen dinner rolls that I know you can master.

BREAD AND JAM LOAF

Bread

16 frozen dinner rolls, thawed but still cold

1/2 c. raspberry pie filling or jam (other flavors may be used as well)

2 T. sliced almonds

Flatten each roll into a 4-inch circle. Put a teaspoon of filling or jam in center of circle. Pull up edges of dough to enclose filling and pinch tightly. Place rolls, seam side up, in a 9x5 inch greased or sprayed loaf pan. Sprinkle with almonds. Cover with sprayed plastic wrap. Let dough rise to top of pan but not over top of pan. Remove wrap and bake at 350 degrees for 30-35 minutes. Remove from pan immediately and place on cooling rack, right side up.

Icing

1 T. butter, melted

1 c. powdered sugar

2-3 T. milk

1/4 t. almond flavoring

1/2 t. vanilla

Combine icing ingredients in a small bowl, stirring until smooth. Drizzle icing over bread. Let cool completely before cutting. Makes one loaf.

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Thought for the day: With all these fancy recipes who’s got time to think about anything else but spending a day or two baking bread gifts for family and friends. If you get stuck, call your mom or mother-in-law or you can even call me.

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