So wooo-wheee! That’s it!! The holidays are over!!! Now please don’t take my obvious joy at that statement as a hint that perhaps I have a bit of a “grinchy” attitude towards Christmas.
I don’t…for the most part anyway, though I feel a disclaimer should pop up here saying something like ” Mood subject to change a the drop of a hat”. There are a lot of things about the holidays that I enjoy, but that certainly doesn’t mean that they aren’t a whole heck of a lot of work. So I do admit when they are finally done and dusted, I am definitely relieved as well as somewhat delighted. I spent a lot of time in the kitchen this past Christmas and whipped up some delicious treats. As usual, before everything was in a full frenzied Christmas whirl, I swore that I would take the time to get pictures of all of the delicacies that I made. And as usual, guess what? Things got hectic and heated and as if you hadn’t guessed from my sudden disappearance from the blog-a-shpere around mid-December, yeah, I didn’t really get any photos….Except….Of one of my favourite new recipes this year, Christmas in Vermont Bread. I love, love, LOVE this bread. The fact that I snapped photos of it are nothing short of a Christmas miracle in itself, so I just had to share it with you, even though Christmas is indeed gone. (I might be doing one of those jumping up and down hands waving about over the head silent cheers right now.)
This bread was very easy to make and looks pretty impressive if I do say so myself. It is a soft and tender sweet yeast bread which has a scrumptious ribbon of pecan and maple sugar running through the middle as well as generously sprinkled over the top.
And as if that wasn’t enough, there is also an addictive maple sugar glaze drizzled liberally over the top. Great to gobble down toasted (the bread, not yourself…though the festive holiday season has been known to involve a bit of tipple or two…) with lashings of butter, or to take to a holiday get together or even give as a gift! As I mentioned, it is easy to make with one caveat. It does call for Maple Sugar, which might be difficult for you to find. King Arthur Flour sells it on their site or you could always order from Amazon. Or you could always just substitute brown sugar. (I really like the Maple flavour though, so you might want to plan ahead and procure the true blue maple stuff) Bottom line is this bread is amazing! It will be a Christmas tradition around here without a doubt. But I should mention, it would also be lovely to have at Thanksgiving. I think all of its warm maple and pecan flavours certainly evoke a Fall-time, Thanksgiving -y vibe. Heck, who am I kidding. I’m sure the next time you check in with me I’ll have a loaf of “Easter in Vermont Bread” or “Height of Summer” in Vermont Bread. It is that good, there is no reason why it can’t be enjoyed year round. Unless you’re concerned about being able to zip your britches up I suppose. I don’t know, maybe skinny jeans are over-rated. Stretchy yoga pants are quite fashionable now a days. But I digress….I guess what I’m saying is that this Christmas in Vermont Bread is worth a little indulgence. You should give it a try, no matter what time of year. I guarantee you will be hooked!
Christmas in Vermont Bread
recipe from: King Arthur Flour Recipes
- 3/4 cup lukewarm milk
- 6 tablespoons butter
- 3 3/4 cups Unbleached All-Purpose Flour
- 1/4 cup Baker’s Special Dry Milk or nonfat dry milk
- 2 teaspoons instant yeast
- 2 teaspoons vanilla extract
- 1/4 cup brown sugar
- 1 1/2 teaspoons salt
- 2 large eggs plus 1 yolk (reserve the white)
For the Filling and topping:
- 1/2 cup maple sugar or brown sugar
- 1/4 cup brown sugar
- 3/4 cup Unbleached All-Purpose Flour
- 1 cup pecan meal or almond flour, or very finely ground pecans or almonds
- 1/4 cup melted butter
For the Glaze:
- 1/4 cup maple sugar or brown sugar
- 2 tablespoons butter
- 2 tablespoons milk
- 1/2 cup glazing sugar or confectioners’ sugar
Melt the butter in the milk, and let cool to lukewarm (98° – 105°F). Combine all of the dough ingredients, and mix and knead them—by hand, mixer, or bread machine—until you have a very soft, shiny, slightly sticky dough. Place the dough in a lightly greased bowl, and allow it to rise for 1 1/2 hours.
To make the filling: Stir together all of the filling ingredients until they form coarse crumbs. Set them aside.
Grease a large tube pan. (make it a large one – lots of ovenspring here). Scoop about half of the dough into the greased pan. Sprinkle about two-thirds of the filling atop the dough. Top with the remaining dough.
Beat the reserved egg white till foamy. Brush over the dough, and sprinkle with the remaining filling/topping. Cover lightly with greased plastic wrap, and let rise for 1 1/2 hours, or till puffy.
Bake the bread in a preheated 350°F oven for 30 to 35 minutes, until it’s golden brown. Let the bread cool in the pan for 10 minutes, then turn it out onto a rack to cool while you make the glaze. Mix the glaze ingredients together and heat them, in a saucepan or in the microwave, till the sugar dissolves. Place the loaf on a serving plate and drizzle with the warm glaze. Cool completely before slicing with a serrated knife.
Christmas in Vermont Bread brought to you by: Runcible Eats (www.leaandjay.com)