The best delicious Norwegian Nog Christmas Bread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Norwegian Nog Christmas Bread recipe today!
Hello my friends, this Norwegian Nog Christmas Bread recipe will not disappoint, I promise! Made with simple ingredients, our Norwegian Nog Christmas Bread is amazingly delicious, and addictive, everyone will be asking for more Norwegian Nog Christmas Bread.
What Makes This Norwegian Nog Christmas Bread Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Norwegian Nog Christmas Bread.
Ready to make this Norwegian Nog Christmas Bread Recipe? Let’s do it!
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1 pk Active dry yeast
1/2 c Low-fat or regular eggnog,
Heated to 105 to 115 degrees
2 c Bread flour (to 2 1/4c)
1 ts Ground cardamom
1/4 ts Salt
1 lg Egg
1 lg Egg yolk
4 tb Unsalted butter, softened
1/3 c Dried currants or raisins
1/3 c Chopped candied fruit & rind
Confectioners’ sugar glaze
1. Combine yeast and eggnog in the bucket of a bread machine, stirring to
dissolve yeast. Let stand until foamy, about 5 minutes. Add 1 cup flour.
Begin dough cycle, letting it run just long enough to mix dough. Stop cycle
and leave mixture in bucket, covered, until it is light and puffy, about 1
hour.
2. Add 1 cup of the remaining flour, the cardamom, salt, egg, egg yolk and
butter. Begin dough cycle. After dough is mixed and as it is still
kneading, check the texture of the dough and add additional flour as
needed, to make a soft, slightly sticky dough. Add currants and fruit as
indicated in instruction manual. Complete dough cycle. When bread is cool,
glaze if desired.
Note: If you prefer a traditional shape, the dough can be removed from the
bread machine after the rising cycle. Shape dough into an oval, place it on
a greased baking sheet, cover and let rise at room temperature for about
40 minutes. Brush the loaf with a glaze made from an egg yolk mixed with 1
tablespoon whipping cream; sprinkle with coarse sugar. Bake in a heated 325
degree oven until golden, 30 to 35 minutes.
from Chicago Tribune, November 29, 1995
Yields
1 Loaf
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