Wishing you a very Merry Christmas
This Christmas Bread is a yeast bread recipe that keeps fat down with egg substitute and no other fat. Packed with candied fruit, raisins and candied pineapple.
1 cup nonfat milk
1/2 cup sugar
2 packages yeast
1/2 cup nonfat egg substitute
1 teaspoon vanilla
1-1/2 teaspoons salt
6 cups flour
Lemon zest of 1 lemon
1 cup mixed candied fruit
1 cup golden raisins
1 tablespoon butter, melted
Red candied pineapple
Heat milk and sugar in saucepan to scalding, then cool to lukewarm.
Combine yeast and warm water in mixing bowl, stirring until yeast is dissolved. Add cooled milk mixture to yeast mixture in mixing bowl. Stir in egg substitute, vanilla and salt. Beat in 3 cups of flour and lemon zest. Beat in remaining flour to make soft dough. Knead in mixed candied fruit and raisins. Knead about 10 minutes, until smooth and elastic. Put dough in greased bowl and let rise in warm place until doubled in bulk, about 1 hour.
Punch down. Divide dough in half. Roll first half of dough on lightly floured surface into oval about 1/4-inch thick. Fold in half lengthwise. Place on greased baking sheet. Brush with half of melted butter. Repeat with second half of dough. Cover loaves and let rise until doubled, about 45 minutes.
Recipe makes 2 loaves Christmas Bread.
Yield: 16 servings
226 Calories; 265mg Sodium; 2 mg Cholesterol; 1g fat; 48g Carbohydrates; 5g Protein; 0.41g Fiber
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Christstollen or just Stollen, as the loaves of sweet raisin bread are known, was first recorded in 1330 at a Naumberg monastery. Said to resemble the swaddled baby Jesus, the original loaves contained ingredients acceptable for Advent fasting – just water, oat flour, yeast and oil.