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PeterPiper's picture

Christmas Bread recipe

January 6, 2011 - 11:18am -- PeterPiper
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Hi everyone,


This year I decided to update an old family recipe for Christmas bread to make it a little more manageable.  It came out well and I'm happy to share the recipe here.  Even though the holidays are over this makes a good weekend breakfast bread.  I've got the full step-by-step on my blog here along with some other recipes.  If anyone makes this, let me know and I'd love to see some pictures.  Enjoy!

PMcCool's picture
PMcCool

This weekend's baking included Bernard Claytons Pain Allemande aux Fruits.  It's a marvelously fragrant bread, containing lemon zest, orange juice, anise seed, cinnamon, figs, raisins, apricots, prunes, almonds, hazelnuts, butter and other good things.  I made a double batch, since I tend to make a mess in the process of getting everything prepped.  Might as well have four loaves for my efforts as two, right?  Plus, I can give some for gifts and still have some for myself.  


It is delightful with just a smear of butter, or toasted.  For me, it has the appeal of fruit and spice, without the cloying flavor or overwhelming sweetness of most fruitcakes.


Here's the dough at the end of the bulk rise, just about to make a break for freedom:


Doubled, and then some


The fruit mixture: figs, apricots, raisins and prunes:


Frut mix


 


This shows the dough with the first one-third of the fruit, ready incorporation:


Dough and fruit


Fruit mixed in, dough shaped and panned:


The dough in the pans


Second rise complete and ready for the oven:


Ready for the oven


And the finished bread:


All done!


 


Oh, and I baked off Leader's pain de campagne that was begun last evening:


Leader's pain de campagne


Not a bad day in the kitchen!

gianfornaio's picture

To soak? Not to soak?

January 24, 2008 - 7:42pm -- gianfornaio
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I'm going to try to replicate an incredible apricot-sage hearth bread I had a couple of years ago at New Pioneer Co-op in Iowa City, IA; I'm just trying to figure out whether I should soak the apricots or otherwise prepare them before throwing them into the dough. Has anyone tried both who can compare the options, or does anyone swear by one technique or the other? Should I expect them (if unsoaked) to draw moisture out of the dough?

Any observations from experience would be welcome.

manuela's picture
manuela

I found instructions to make an apple bread in a vintage American cook book by J. L. Croly (1870) which simply indicated to use 1 part of pureed stewed apples and two parts of flour plus salt and yeast, using either white or Graham flour.

The result is a really good bread. Full recipe is here http://bakinghistory.wordpress.com/2007/07/14/apple-bread/

(This is my entry for Bread Baking Day # 2 themed "Bread with Fruit" by Becke of Columbus Foodie)


 

apple bread

 

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