Italian Christmas Bread with Eggnog Glaze
Recipe by nancyclrsoftwarecom from allrecipes.com
Breakfast 3 Hr. 10 Mins.
Ingredients
16
16 servings
- •0.5 cup hazelnuts
- •1 cup eggnog, plus
- •1 tablespoon eggnog
- •2 tablespoons white sugar
- •0.5 teaspoon salt
- •3 tablespoons butter, softened
- •1 egg
- •1 egg yolk
- •3 cups bread flour
- •1.5 teaspoons instant yeast
- •2 tablespoons anise seed
- •1 teaspoon ground cinnamon
- •0.5 cup confectioners' sugar
- •1 tablespoon eggnog
Instructions
- Preheat an oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- 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.
- 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.
Nutritional Facts
Per 16 servings
- Calories: 195
- Carbohydrate: 28g
- Fat: 7g
- Fiber: 1g
- Protein: 5g
- Sugar: 7g
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