Italian Christmas Bread with Eggnog Glaze recipe

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Ingredients

½ cup hazelnuts
1 cup eggnog, plus
1 tablespoon eggnog
2 tablespoons white sugar
½ teaspoon salt
3 tablespoons butter, softened
1 egg
1 egg yolk
3 cups bread flour
1 ½ teaspoons instant yeast
2 tablespoons anise seed
1 teaspoon ground cinnamon
½ cup confectioners' sugar
1 tablespoon eggnog

Nutrition Info

195.2 calories
carbohydrate: 28 g
cholesterol: 39.3 mg
fat: 7.2 g
fiber: 1.3 g
protein: 5.2 g
saturatedFat: 2.6 g
servingSize: -
sodium: 102.9 mg
sugar: 7.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C).

  2. Spread hazelnuts evenly on a baking sheet. Bake until lightly toasted, about 5 to 7 minutes. Remove the pan from the oven, transfer the nuts to a bowl, and let them cool.

  3. Place the eggnog, sugar, salt, butter, egg, egg yolk, bread flour, yeast, anise seed, and cinnamon into the bread machine. Program the machine for a basic cycle with the crust as \"medium.\" Press start. Do not use the delay timer.

  4. Place the cooled toasted hazelnuts into the machine between Knead Cycle 1 and Knead Cycle 2. When the baking cycle ends, immediately remove the bread from the pan and allow it to cool on a rack.

  5. Prepare the glaze by combining the confectioners' sugar and eggnog in a bowl, mix well. It should be a drizzling consistency. Drizzle the glaze on the cooled bread before slicing.

Recipe Yield

1 2-pound loaf

Recipe Note

My husband fondly recalls the Anise Bread that his Italian grandmother used to make during the holidays. She evidently never had a recipe (and never used a bread machine!) so this is what I came up with for a quick, special Christmas bread. This rich bread has a wonderful aroma while baking.

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