Wednesday, December 14, 2016

Christmas Poinsettia Bread!

Tis the season to bake Christmas breads! I've made this bread shape before in the summer, using a fresh pesto (which was absolutely delish!). However, I loved the idea of turning it into a Christmas bread with the red filling - sooooo very festive! And surprisingly simple! And isn't that the way the entire Christmas season should be.........?  Beautiful, yet simple! I've fallen into the trap time and time again of going for the "beautiful", but neglecting the "simple". I should know better, but.......... My prayer for you this holiday season is that you will find the beautiful  AND the simple as you make your way through your celebrations!

This bread "pretty as a posie"!  The folks at church "oooo-d" and "aww-ed" at this bread's beauty and told me it was tasty, too (By the time I reached the refreshment table, it was all gone!)  I hope you enjoy treating someone special to this lovely treat!

Christmas Poinsettia Bread!

1 Pkg/Tbsp. Red Star Platinum Yeast
¼ Cup warm water
¾ Cup milk, warmed
1 egg
¼ cup softened butter
¼ cup sugar
1 tsp. salt
3 ½ - 3 ¾ Cups unbleached, all-purpose flour

¾ Cup red-colored jam (can be seedless raspberry; strawberry; etc,  – I used my famous spiced tomato jam! )

1-2 Tbsp. melted butter

Place warm water and yeast in EZ DOH bucket and stir to dissolve yeast. Let rest 1 minute. Add one cup of flour, then additional dough ingredients. EZ DOH-it for 2-3 minutes, or until dough is smooth and soft and all ingredients are incorporated. Remove dough from bucket, spray bucket with cooking spray, “smooth” dough and replace in bucket. Cover and let rise until doubled.

Remove dough from bucket and divide into four equal pieces. On a lightly-floured surface, roll one piece into a 12” circle. Place on a greased baking pan. Spread 1/3 of the jam over the circle evenly. Repeat two more times, topping with final round of dough. Place a 2-3” round cookie cutter in the center  - do not press down/cut the dough! From the cutter, make sixteen evenly-spaced slices through the dough. Remove cookie cutter. Pick up two pieces and rotate each one outwards, turning twice. Pinch ends together. Repeat with remaining strips. Brush the “star” with the melted butter. Cover lightly and let rise until close to double. Bake at 375 for 20-25 minutes, until golden. Cool on a wire rack and dust with powdered sugar.

Adapted from Taste of Home recipe -Christmas Star Twisted Bread 


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