Bake Holiday Magic: Festive Bread Recipes to Share
The holidays are a time for warmth, connection, and of course, delicious food! And what could be more comforting and celebratory than freshly baked bread? This year, elevate your holiday gatherings with these festive bread recipes that are sure to impress your family and friends. From sweet and spiced treats to savory delights, we’ve got something for everyone.
## Why Bake Holiday Bread?
Baking bread during the holidays is more than just making food; it’s about creating memories. The aroma of warm bread filling your home, the satisfaction of kneading dough, and the joy of sharing your creations with loved ones – these are the experiences that make the holidays truly special. Plus, homemade bread is a thoughtful and delicious gift that anyone will appreciate.
## Essential Baking Tools and Ingredients
Before we dive into the recipes, let’s make sure you have the essential tools and ingredients on hand. Having everything ready will make the baking process smoother and more enjoyable.
**Tools:**
* **Mixing Bowls:** A set of various sizes is essential for mixing ingredients.
* **Measuring Cups and Spoons:** Accurate measurements are crucial for baking success.
* **Stand Mixer (Optional):** While not required, a stand mixer can make kneading dough much easier.
* **Baking Sheets:** For baking loaves and rolls.
* **Loaf Pans:** If you’re making bread loaves, you’ll need loaf pans. Different sizes are available, so choose the size appropriate for your recipe.
* **Rolling Pin:** For rolling out dough.
* **Bench Scraper:** Helpful for dividing and shaping dough.
* **Pastry Brush:** For brushing dough with egg wash or melted butter.
* **Cooling Rack:** For allowing baked bread to cool properly.
* **Thermometer:** An instant-read thermometer is very helpful for baking to ensure your dough has properly risen and reached the correct internal temperature after baking.
**Ingredients:**
* **Flour:** Bread flour is ideal for most bread recipes due to its high gluten content. All-purpose flour can also be used, but the texture may be slightly different.
* **Yeast:** Active dry yeast, instant yeast, or fresh yeast can be used. Make sure to check the expiration date before using.
* **Sugar:** Granulated sugar, brown sugar, or honey are commonly used to add sweetness and help activate the yeast.
* **Salt:** Salt is essential for flavor and also helps to control the yeast activity.
* **Fat:** Butter, oil, or shortening are used to add richness and tenderness to the bread.
* **Liquids:** Water, milk, or buttermilk are used to hydrate the dough.
* **Eggs:** Eggs add richness, color, and structure to the bread.
* **Spices:** Cinnamon, nutmeg, cloves, ginger, and cardamom are popular holiday spices that add warmth and flavor.
* **Dried Fruits and Nuts:** Raisins, cranberries, pecans, walnuts, and almonds are often added to holiday bread for texture and flavor.
## Recipe 1: Cranberry Orange Bread
This festive bread is bursting with the bright flavors of cranberry and orange. It’s perfect for breakfast, brunch, or a holiday dessert.
**Ingredients:**
* 3 cups bread flour
* 1 packet (2 1/4 teaspoons) active dry yeast
* 1/4 cup granulated sugar
* 1 teaspoon salt
* 1 cup warm milk (105-115°F)
* 1/4 cup unsalted butter, melted
* 1 large egg
* 1 teaspoon orange zest
* 1/2 cup dried cranberries
* 1/4 cup chopped pecans
**Orange Glaze:**
* 1 cup powdered sugar
* 2-3 tablespoons orange juice
**Instructions:**
1. **Activate the Yeast:** In a large bowl, combine the warm milk, sugar, and yeast. Let stand for 5-10 minutes, or until foamy.
2. **Combine Wet Ingredients:** Add the melted butter, egg, and orange zest to the yeast mixture. Whisk to combine.
3. **Add Dry Ingredients:** In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a shaggy dough forms.
4. **Knead the Dough:** Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic. Alternatively, knead the dough in a stand mixer with a dough hook for 5-7 minutes.
5. **Add Cranberries and Pecans:** Gently knead in the dried cranberries and pecans until evenly distributed.
6. **First Rise:** Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
7. **Shape the Dough:** Punch down the dough to release the air. Turn it out onto a lightly floured surface and shape it into a loaf. Place the loaf in a greased 9×5 inch loaf pan.
8. **Second Rise:** Cover the loaf pan with plastic wrap and let rise in a warm place for 30-45 minutes, or until the dough rises about 1 inch above the rim of the pan.
9. **Bake the Bread:** Preheat oven to 350°F (175°C). Bake for 30-35 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean. An internal temperature of 200-210°F (93-99°C) is ideal.
10. **Cool the Bread:** Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
11. **Make the Orange Glaze:** In a small bowl, whisk together the powdered sugar and orange juice until smooth. Drizzle the glaze over the cooled bread.
12. **Slice and Serve:** Slice the bread and serve warm or at room temperature.
## Recipe 2: Stollen (German Christmas Bread)
Stollen is a traditional German Christmas bread filled with dried fruits, nuts, and marzipan. It’s a rich and flavorful treat that’s perfect for sharing.
**Ingredients:**
* 1/2 cup warm milk (105-115°F)
* 1 packet (2 1/4 teaspoons) active dry yeast
* 1/4 cup granulated sugar
* 3 1/2 cups bread flour
* 1/2 teaspoon salt
* 1/2 teaspoon ground cardamom
* 1/2 cup unsalted butter, softened
* 1 large egg
* 1 teaspoon vanilla extract
* 1 cup mixed dried fruits (raisins, currants, candied orange peel)
* 1/2 cup chopped almonds
* 4 ounces marzipan, divided into 2 logs
* 1/4 cup melted butter, for brushing
* Powdered sugar, for dusting
**Instructions:**
1. **Activate the Yeast:** In a small bowl, combine the warm milk, sugar, and yeast. Let stand for 5-10 minutes, or until foamy.
2. **Combine Wet Ingredients:** In a large bowl, whisk together the yeast mixture, flour, salt, cardamom, softened butter, egg, and vanilla extract.
3. **Knead the Dough:** Knead the dough for 8-10 minutes, or until smooth and elastic. Alternatively, knead the dough in a stand mixer with a dough hook for 5-7 minutes.
4. **Add Dried Fruits and Almonds:** Knead in the dried fruits and almonds until evenly distributed.
5. **First Rise:** Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1.5-2 hours, or until doubled in size.
6. **Shape the Stollen:** Punch down the dough to release the air. Turn it out onto a lightly floured surface and roll it into a large oval, about 12 inches long and 8 inches wide.
7. **Add the Marzipan:** Place one log of marzipan lengthwise down the center of the oval. Fold one side of the dough over the marzipan, covering it completely. Place the second log of marzipan on top of the folded dough and fold the remaining dough over the marzipan, creating a layered loaf. Press gently to seal the edges.
8. **Second Rise:** Place the stollen on a baking sheet lined with parchment paper. Cover with plastic wrap and let rise in a warm place for 30-45 minutes, or until slightly puffy.
9. **Bake the Stollen:** Preheat oven to 350°F (175°C). Bake for 45-55 minutes, or until the stollen is golden brown and a toothpick inserted into the center comes out clean. Check the internal temperature, which should be around 190-200°F (88-93°C).
10. **Brush with Butter:** Remove the stollen from the oven and immediately brush it generously with melted butter.
11. **Cool and Dust with Sugar:** Let the stollen cool completely on a wire rack. Once cooled, dust generously with powdered sugar.
12. **Store and Serve:** Stollen can be stored in an airtight container at room temperature for up to a week. It’s traditionally served in thin slices.
## Recipe 3: Panettone (Italian Sweet Bread)
Panettone is a classic Italian sweet bread that’s a holiday staple. It’s light, airy, and filled with candied fruits and raisins. Baking it requires patience, but the results are well worth the effort.
**Ingredients:**
**Sourdough Starter (preferment):**
* 1/2 cup bread flour
* 1/4 cup warm water (85-95°F)
* 1 tablespoon active sourdough starter
**Dough:**
* All of preferment (sourdough starter)
* 4 cups bread flour, plus more for dusting
* 1/2 cup granulated sugar
* 1 teaspoon salt
* 4 large egg yolks
* 1/2 cup warm milk (85-95°F)
* 1 teaspoon vanilla extract
* 1 teaspoon orange zest
* 1/2 cup unsalted butter, softened
* 1 cup mixed candied citrus peel
* 1/2 cup raisins
**Glaze (optional):**
* 1/4 cup almond flour
* 1/4 cup granulated sugar
* 1 large egg white
* Almonds for decoration
* Pearl sugar for decoration
**Instructions:**
1. **Make the Sourdough Starter:** In a small bowl, combine the bread flour, warm water, and sourdough starter. Mix until well combined. Cover the bowl with plastic wrap and let it sit at room temperature for 12-16 hours, or until it has doubled in size and is bubbly.
2. **Combine Dry Ingredients:** In the bowl of a stand mixer fitted with a dough hook, combine the bread flour, sugar, and salt. Mix on low speed to combine.
3. **Add Wet Ingredients:** Add the egg yolks, warm milk, vanilla extract, and orange zest to the dry ingredients. Mix on low speed until a shaggy dough forms.
4. **Add the Sourdough Starter:** Add the sourdough starter to the dough. Mix on low speed until it is incorporated.
5. **Add the Butter:** Gradually add the softened butter, one tablespoon at a time, mixing well after each addition. The dough will be very sticky.
6. **Knead the Dough:** Increase the speed to medium and knead the dough for 15-20 minutes, or until it is smooth, elastic, and pulls away from the sides of the bowl. The dough will still be slightly sticky.
7. **First Rise:** Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap and let it rise in a warm place for 4-6 hours, or until tripled in size. This may take longer depending on the strength of your starter.
8. **Add Candied Fruit and Raisins:** Punch down the dough to release the air. Turn it out onto a lightly floured surface and gently knead in the candied citrus peel and raisins until evenly distributed.
9. **Shape the Panettone:** Shape the dough into a round ball. Place the dough in a tall panettone paper mold (about 6-7 inches in diameter and 4-5 inches tall).
10. **Second Rise:** Cover the mold with plastic wrap and let it rise in a warm place for 3-4 hours, or until the dough has almost reached the top of the mold.
11. **Prepare the Glaze (Optional):** While the panettone is rising, prepare the glaze. In a small bowl, combine the almond flour, sugar, and egg white. Mix until smooth.
12. **Bake the Panettone:** Preheat oven to 350°F (175°C). If using the glaze, spread it evenly over the top of the panettone. Decorate with almonds and pearl sugar.
13. Bake for 50-60 minutes, or until the top is golden brown and a thermometer inserted into the center reaches 200-205°F (93-96°C). If the top is browning too quickly, cover it loosely with aluminum foil.
14. **Cool the Panettone:** Insert two metal skewers horizontally through the bottom of the panettone, just above the mold. Invert the panettone and suspend it between two pots or cans, allowing it to cool completely upside down. This will prevent it from collapsing.
15. **Serve:** Once cooled, remove the panettone from the mold and slice it into wedges. Serve at room temperature.
## Recipe 4: Babka (Chocolate or Cinnamon)
Babka is a sweet braided bread that originated in the Jewish communities of Poland and Ukraine. It’s rich, decadent, and perfect for the holidays, and can be made with chocolate or cinnamon filling.
**Ingredients:**
**Dough:**
* 1/4 cup warm milk (105-115°F)
* 2 1/4 teaspoons active dry yeast
* 1/4 cup granulated sugar
* 3 cups bread flour
* 1/2 teaspoon salt
* 3 large eggs
* 1 teaspoon vanilla extract
* 1/2 cup unsalted butter, softened
**Chocolate Filling:**
* 1/2 cup unsalted butter, softened
* 1/2 cup granulated sugar
* 1/2 cup cocoa powder
* 1/4 cup bittersweet chocolate, chopped
**OR Cinnamon Filling:**
* 1/2 cup unsalted butter, softened
* 1/2 cup packed brown sugar
* 2 tablespoons ground cinnamon
**Simple Syrup:**
* 1/4 cup water
* 1/4 cup granulated sugar
**Instructions:**
1. **Activate the Yeast:** In a small bowl, combine the warm milk, sugar, and yeast. Let stand for 5-10 minutes, or until foamy.
2. **Combine Dry Ingredients:** In the bowl of a stand mixer fitted with a dough hook, combine the flour and salt. Mix on low speed to combine.
3. **Add Wet Ingredients:** Add the eggs, vanilla extract, and yeast mixture to the dry ingredients. Mix on low speed until a shaggy dough forms.
4. **Add the Butter:** Gradually add the softened butter, one tablespoon at a time, mixing well after each addition. The dough will be very soft and sticky.
5. **Knead the Dough:** Increase the speed to medium and knead the dough for 8-10 minutes, or until it is smooth, elastic, and pulls away from the sides of the bowl. The dough will still be slightly sticky.
6. **First Rise:** Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap and let it rise in a warm place for 1.5-2 hours, or until doubled in size.
7. **Prepare the Filling:** While the dough is rising, prepare the filling of your choice. For chocolate filling, whisk together the softened butter, sugar, cocoa powder, and chopped chocolate. For cinnamon filling, whisk together the softened butter, brown sugar, and cinnamon.
8. **Assemble the Babka:** Punch down the dough to release the air. Turn it out onto a lightly floured surface and roll it into a large rectangle, about 12×18 inches.
9. Spread the filling evenly over the rectangle of dough, leaving a 1/2-inch border along the edges.
10. Roll the dough tightly into a log. Use a sharp knife or bench scraper to cut the log lengthwise down the center, leaving one end intact.
11. Twist the two strands of dough together, with the cut sides facing up, creating a braided pattern. Pinch the ends together to seal.
12. **Second Rise:** Place the babka in a greased 9×5 inch loaf pan. Cover the pan with plastic wrap and let it rise in a warm place for 30-45 minutes, or until the dough has almost reached the top of the pan.
13. **Bake the Babka:** Preheat oven to 350°F (175°C). Bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Check the internal temperature, which should be around 190-200°F (88-93°C).
14. **Prepare the Simple Syrup:** While the babka is baking, prepare the simple syrup. In a small saucepan, combine the water and sugar. Bring to a simmer over medium heat, stirring until the sugar is dissolved. Remove from heat and let cool slightly.
15. **Glaze the Babka:** As soon as the babka comes out of the oven, brush it generously with the simple syrup.
16. **Cool and Serve:** Let the babka cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve.
## Recipe 5: Rosca de Reyes (Three Kings Bread)
Rosca de Reyes, or Three Kings Bread, is a traditional Spanish and Latin American bread eaten on January 6th, the Epiphany. It’s a sweet, ring-shaped bread decorated with candied fruits and sugar.
**Ingredients:**
* 1/2 cup warm milk (105-115°F)
* 2 1/4 teaspoons active dry yeast
* 1/4 cup granulated sugar
* 3 1/2 cups bread flour
* 1/2 teaspoon salt
* 1/2 teaspoon orange zest
* 1/4 cup unsalted butter, softened
* 2 large eggs
* 1 teaspoon orange blossom water (optional)
* 1/2 cup mixed candied fruits, chopped
* 1 egg, beaten (for egg wash)
* Candied fruits and coarse sugar, for decoration
* Small plastic baby figurines (optional, to be inserted after baking)
**Instructions:**
1. **Activate the Yeast:** In a small bowl, combine the warm milk, sugar, and yeast. Let stand for 5-10 minutes, or until foamy.
2. **Combine Dry Ingredients:** In the bowl of a stand mixer fitted with a dough hook, combine the flour, salt, and orange zest. Mix on low speed to combine.
3. **Add Wet Ingredients:** Add the softened butter, eggs, orange blossom water (if using), and yeast mixture to the dry ingredients. Mix on low speed until a shaggy dough forms.
4. **Knead the Dough:** Increase the speed to medium and knead the dough for 8-10 minutes, or until it is smooth, elastic, and pulls away from the sides of the bowl. The dough will be slightly sticky.
5. **First Rise:** Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap and let it rise in a warm place for 1.5-2 hours, or until doubled in size.
6. **Shape the Rosca:** Punch down the dough to release the air. Turn it out onto a lightly floured surface and shape it into a long rope, about 24 inches long. Form the rope into a ring, pinching the ends together to seal.
7. **Second Rise:** Place the ring on a baking sheet lined with parchment paper. Cover with plastic wrap and let it rise in a warm place for 30-45 minutes, or until slightly puffy.
8. **Decorate the Rosca:** Preheat oven to 350°F (175°C). Brush the rosca with the beaten egg. Decorate with candied fruits and coarse sugar.
9. **Bake the Rosca:** Bake for 25-30 minutes, or until the rosca is golden brown and a toothpick inserted into the center comes out clean. Check the internal temperature, which should be around 190-200°F (88-93°C).
10. **Cool and Serve:** Let the rosca cool completely on a wire rack. Once cooled, insert the small plastic baby figurines from the bottom of the bread (optional, traditionally symbolizes baby Jesus).
11. **Slice and Serve:** Slice the rosca and serve with hot chocolate or coffee. The person who finds a baby figurine in their slice has to host the next year’s celebration.
## Tips for Baking Perfect Holiday Bread
* **Use Fresh Ingredients:** Fresh yeast, spices, and dried fruits will yield the best flavor and texture.
* **Measure Accurately:** Baking is a science, so accurate measurements are crucial. Use measuring cups and spoons specifically designed for baking.
* **Don’t Overknead:** Overkneading can result in tough bread. Knead until the dough is smooth and elastic, but not longer.
* **Proof Properly:** Ensure your dough rises in a warm, draft-free place. A slightly warm oven or a bowl placed over a bowl of warm water can help.
* **Bake at the Right Temperature:** Use an oven thermometer to ensure your oven is at the correct temperature.
* **Cool Completely:** Allow the bread to cool completely before slicing to prevent it from becoming gummy.
## Variations and Customizations
* **Add Chocolate Chips:** For an extra touch of sweetness, add chocolate chips to any of these recipes.
* **Experiment with Spices:** Adjust the spices to your liking. Try adding a pinch of allspice or star anise for a unique flavor.
* **Use Different Fruits and Nuts:** Substitute the dried fruits and nuts with your favorites.
* **Make Mini Loaves:** Divide the dough into smaller portions and bake in mini loaf pans for individual servings.
* **Add a Streusel Topping:** A streusel topping made with flour, butter, and sugar adds a crunchy and sweet finish.
## Storing Holiday Bread
* **Wrap Tightly:** Store bread in an airtight container or wrap it tightly in plastic wrap or foil to prevent it from drying out.
* **Freeze for Later:** Bread can be frozen for up to 2-3 months. Wrap it tightly in plastic wrap and then in a freezer bag. Thaw completely before serving.
* **Reheat if Desired:** Reheat bread in a warm oven or toaster oven for a few minutes to restore its freshness.
## Make Baking a Holiday Tradition
Baking holiday bread is a wonderful way to create lasting memories and share the joy of the season with your loved ones. So gather your ingredients, put on some festive music, and get ready to bake some holiday magic! These recipes provide a starting point, feel free to get creative and experiment with different flavors and ingredients to create your own unique holiday bread traditions.