Italian Christmas Bread with Eggnog Glaze

Italian Christmas Bread with Eggnog Glaze

Italian Christmas Bread with Eggnog Glaze

  • Prep

    25 m

  • Cook

    45 m

  • Ready In

    3 h 10 m

Recipe By:Nancy Ann R.
“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.”

Ingredients

  • For the Bread:
  • 1/2 cup hazelnuts
  • 1 cup eggnog, plus
  • 1 tablespoon eggnog
  • 2 tablespoons white sugar
  • 1/2 teaspoon salt
  • 3 tablespoons butter, softened
  • 1 egg
  • 1 egg yolk
  • 3 cups bread flour
  • 1 1/2 teaspoons instant yeast
  • 2 tablespoons anise seed
  • 1 teaspoon ground cinnamon
  • For the Glaze:
  • 1/2 cup confectioners’ sugar
  • 1 tablespoon eggnog

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.
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