Double - Egg Snog Bread
From jo_jo_ba 15 years ago
- 45 minutes to make
- Serves 20
This rich, slightly sweet yeast bread is full of spicy heat from crushed anise and nutmeg. The flavours blend perfectly with the creamy eggnog and apple butter dough that has a few added egg yolks for extra body!
Ingredients
- 2 cups flour shopping list
- 1 cup whole wheat flour shopping list
- 1 1/2 tsp instant yeast shopping list
- 1/2 tsp salt shopping list
- 1 tbsp aniseseed, crushed lightly shopping list
- 1 tsp ground nutmeg shopping list
- 1/2 tsp ground cinnamon shopping list
- 2 tbsp ground flaxseed shopping list
- 1 cup eggnog, warmed shopping list
- 3 tbsp brown sugar shopping list
- 1/4 cup apple butter shopping list
- 2 egg yolks shopping list
- 1/2 cup dried cranberries shopping list
- 1 egg white, for glazing shopping list
How to make it
- In the bowl of a standing mixer, combine flours, yeast, salt, aniseseed, nutmeg, cinnamon and ground flaxseed, whisking well.
- In another bowl, beat together eggnog, brown sugar, apple butter, and egg yolks.
- With the mixer running, add the liquids to the flour mixture and mix to form a smooth, soft dough - about 7 minutes.
- Add the cranberries and knead well to incorporate, about 3 minutes longer.
- Turn onto a lightly floured surface and shape into a rough ball. Cover and let rest 30 minutes.
- Shape dough into a loaf and place in a greased loaf pan.
- Cover and allow to rise 1 - 1 1/2 hours, until doubled.
- Preheat oven to 350F.
- Brush the reserved egg white over the loaf.
- Bake for 25 minutes, then cover with foil and bake a further 20 minutes, until hollow-sounding when tapped.
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