CHRISTMAS BREAD PAN RECIPES

Steps:

• Combine warm water, milk, sugar and yeast in bowl of stand mixer. Let stand until yeast begins to bubble, about 5 minutes.
• Add 1 ½ cup flour, salt, butter, oil and vanilla. Beat with paddle attachment until smooth.
• Add eggs and remaining flour, beat until smooth.
• Add fruit, beat until combined. Dough will be quite soft. Beat with paddle attachment until dough is smooth and elastic - about 5 minutes.
• Remove paddle and bowl from mixer. Leave paddle in bowl and spray top of dough with vegetable oil spray; cover with plastic wrap. Allow to rise in a warm place until double in bulk, about 45 minutes.
• Meanwhile, prepare baking pan by greasing with butter or spray, and line with buttered parchment paper. Allow paper to make a 2” collar above edge of pan.
• When dough has risen, place bowl and paddle back onto mixer. Beat with mixer for 1 minute to punch down and redistribute yeast. Using a silicone spatula sprayed with non-stick spray, turn dough into prepared pan. Smooth top with wet spatula.
• Cover loosely with oiled plastic wrap. Allow to rise for about an hour in a warm place until doubled, and the dough retains the imprint of your fingertip when lightly pressed.
• One half hour after setting loaf to rise, preheat oven to 375 degrees F.
• Bake fully risen loaf in center of oven for 30 to 50 minutes, until dark golden brown and temperature in center of loaf is 200 degrees F when checked with an instant-read probe thermometer.
• Turn out of pan right away, and cool on a rack. Remove paper while loaf is still quite warm so it will come off smoothly.
• Can be sliced and served as-is, toasted for breakfast, or used in bread pudding or French toast.

Steps:

• In 2-cup glass measuring cup, stir together 1/2 cup warm water (105°F to 115°F) and sugar. Sprinkle yeast over and stir, then let stand until foamy, about 5 minutes. Stir in flour, cover with plastic wrap, and let stand at room temperature until sponge rises to top of measuring cup, 20 to 30 minutes. Uncover and stir mixture down.
• In bowl of electric mixer fitted with paddle attachment, beat butter and sugar until fluffy, about 5 minutes. Add salt and zest and beat until combined. Add 3 eggs, 1 at time, beating well after each addition. Add sponge and beat until combined. Add 2 cups flour and mix at low speed until combined. Add remaining 1 cup flour, remaining 1 egg, brandy, and vanilla and mix at low speed until smooth.
• Increase speed to medium and beat dough until smooth and elastic, about 5 minutes. Add cherries, dark and golden raisins, and candied fruit, and mix at low speed until incorporated.
• Lightly butter clean, large bowl. Turn dough out onto work surface and form into ball. Transfer dough to bowl and turn to coat with oil. Cover bowl snugly with plastic wrap and let rise in warm, draft-free area until doubled in volume, about 1 hour.
• Line 8-inch diameter (at top) flowerpot with foil and lightly grease foil. (Alternatively, lightly grease 9-inch diameter springform pan with 3-inch-high sides.) Turn dough out onto work surface and knead 1 minute, then transfer to pot or pan. Cover with plastic wrap and let rise in warm, draft-free area until doubled in volume, about 1 hour.
• Arrange rack in lower third of oven and preheat to 375°F. Remove plastic wrap from dough in pan and transfer pan to oven. Bake 20 minutes, then lay sheet of foil loosely on top of loaf. Continue baking until bread is nicely puffed and golden-brown, about 25 to 30 minutes more. Cool in pan on rack 10 minutes, then unmold and cool completely before slicing and eating.