Italian Christmas Bread with Eggnog Glaze Recipe - Allrecipes.com
Italian Christmas Bread with Eggnog Glaze Recipe
  • READY IN 3+ hrs

Italian Christmas Bread with Eggnog Glaze

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 1 2-pound loaf Change Servings
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  • PREP

    25 mins
  • COOK

    45 mins
  • READY IN

    3 hrs 10 mins

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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Reviews More Reviews

Dec 17, 2009

This bread is so delicious and easy to make. I was afraid the with 2 T. of anise seed it would be a bit too much spice but it turned out so good!

 
Dec 21, 2009

Everyone loved this bread and the glaze was an extra special touch! I loved it warmed with honey butter!

 
Dec 22, 2010

Amazing fresh out of the machine! The Glaze makes it. It didn't mention, but I slightly chopped the nuts with their skins on (I had trouble skinning them), all turned out well.

 
Dec 26, 2009

Great taste, both of bread and of frosting! The bread texture is smooth, even with half of the flour as whole wheat. Great recipe!

 
Nov 06, 2011

I made this and it was amazing! A little bit challenging though for a novice baker like myself.

 

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Nutrition

  • Calories
  • 195 kcal
  • 10%
  • Carbohydrates
  • 28 g
  • 9%
  • Cholesterol
  • 41 mg
  • 14%
  • Fat
  • 7.2 g
  • 11%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 5.2 g
  • 10%
  • Sodium
  • 103 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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