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Italian Christmas Bread with Eggnog Glaze Recipe

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Italian Christmas Bread with Eggnog Glaze Recipe

Directions

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Ingredients :

  • ½ cup hazelnuts
  • 1 cup eggnog, plus
  • 1 tablespoon eggnog
  • 2 tablespoons white sugar
  • ½ teaspoon salt
  • 3 tablespoons butter, softened
  • 1 egg
  • 1 egg yolk
  • 3 cups bread flour
  • 1 ½ teaspoons instant yeast
  • 2 tablespoons anise seed
  • 1 teaspoon ground cinnamon
  • Methods :

  • Step 1

    Preheat an oven to 350 degrees F (175 degrees C).

  • Step 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.

  • Step 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.

  • Step 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.

  • Step 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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