They can be eaten for breakfast on Christmas morning, given as gifts, or sliced for a buffet for an open house: holiday yeast breads come in a beautiful array of shapes and flavors.
Unlike fruitcakes or quick breads, yeast breads tend to dry out quickly. Store them, well-wrapped in foil and plastic freezer bags, if you plan to make them in advance. They can be frozen for up to two months. Thaw, still wrapped in foil, at room temperature for two to three hours. Refresh breads by baking the foil-wrapped loaves in a moderate (350 degrees F) oven for ten to fifteen minutes.
Stollen
This famous German bread originated in the city of Dresden. It is made from a very rich but not overly sweet dough that is studded with candied fruits and nuts and may include a ribbon of marzipan down the center. The finished loaf is brushed with clarified butter and rolled in confectioners' sugar. The unusual shape of the loaf, with its characteristic indentation, was meant to represent the swaddled Christ Child.
Panettone
Although its beginnings are the subject of many charming legends, the one undisputed fact about Panettone is that it comes from Milan, Italy. It is traditionally a large loaf baked in a round, tall-sided pan. It can be served as a breakfast bread or a dessert.
Scandinavian Breads
Fragrant cardamom or saffron-scented braids and rolls.
Eastern European Breads
Polish, Czech and Hungarian recipes.
Other Holiday Yeast Breads
Cinnamon rolls and other sweet breads.
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