Thursday, December 8, 2016

Cranapple Eggnog Bread!

This bread began with a two-pronged passion - #1. I wanted to send out a recipe for a Christmas bread this week and #2. I am probably obsessively practical - I NEEDED to use up the remainder of the eggnog that was residing in my frig following an impulsive, thirsty purchase. I thumbed through hundreds of online eggnog/ Christmas breads, waiting for something to strike me (I did find a few that I'm still going to try - it's an excuse for me to buy (and drink) more eggnog!) Finally, in a dusty cookbook in my basement, I found a recipe that "tripped my trigger." Fortunately, I had an apple that needed to be used up (a little too wrinkled to just eat) on hand, too, so away I went!  While mixing up the recipe, I took some "artistic license" to make it my own......and my tummy was VERY pleased with the outcome! 

I have a friend who I haven't visited with for a while......since I made this recipe as two smaller loaves, I think I'll be taking a trip down the road to share some "vittles" and a visit! I hope you'll enjoy this loaf .....and sharing it......over the holidays! 

Cranapple Eggnog Bread!

¼ Cup warm water
1 Tbsp./packet Red Star Platinum yeast
¾ Cup eggnog , gently warmed in the microwave
3 Cups unbleached bread flour
¼ tsp. rum extract
1 egg
2 Tbsp. sugar
1 tsp. salt
¼ tsp. nutmeg
½ Cup finely chopped and peeled apple
½ Cup dried cranberries

¼ Cup flour
2 Tbsp. sugar
¼ tsp. cinnamon
2 Tbsp. cold butter

¼ Cup powdered sugar
1-2 Tbsp. eggnog

NOTE: I advise letting this bread rise "as long as it takes"'s rich, so it may rise a little more slowly . The final result is worth it! 

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 all ingredients are incorporated – dough should be generally smooth, but lumpy because of the fruit. 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 in half. Shape each half into a 12” rope, then twist each rope in a circular fashion and lay in greased medium-sized loaf pans. Cover with a tea towel and let rise until the dough rises above the edge of the pan. During the rise, prepare the streusel by mixing the dry ingredients together, then cutting in the butter thoroughly. When the loaves are risen,  brush the tops VERY gently with the beaten egg, working carefully so as not to deflate the loaves. Sprinkle the streusel over the tops of the loaves and press in – again, very gently. Bake at 375 for 30-35 minutes. To remove from pans, cover the top of the loaf with a clean tea towel, invert and remove from pan. Place on a wire rack to cool. Mix drizzle ingredients and drizzle over the top of the loaves. 
ENJOY !!! 

Recipe is adapted from Bread Machine Baking


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