The Art of Festive Christmas Bread Perfection

Yeast Activation Mastery

Learn the critical skill of properly blooming yeast in warm milk to ensure a light, airy bread with perfect rise and tender texture throughout.

Dough Development Technique

Master the process of kneading enriched dough to develop gluten structure while maintaining the tender crumb that makes sweet breads irresistible.

Fruit Incorporation Method

Discover the professional technique of flour-coating mix-ins to prevent sinking, ensuring even distribution of colorful candied cherries throughout every slice.

Double Rising Process

Perfect the art of two-stage fermentation that creates the exceptionally light texture and developed flavor that sets homemade bread apart from store-bought versions.

Glazing and Finishing

Learn the final techniques of achieving the perfect glaze consistency and timing sprinkle application for a professional-looking finish that captures the holiday spirit.

Mastering Your Holiday Bread Baking

Dough Temperature: Ensure milk is precisely 110°F when activating yeast - too hot kills the yeast, too cold prevents activation, use an instant-read thermometer for accuracy.

Fruit Distribution: Coating candied cherries in flour before folding into dough prevents them from sinking to the bottom during baking, ensuring even distribution throughout the loaf.

Rising Environment: Create an ideal rising environment by placing covered dough in an oven with just the light on, or near a warm window, maintaining 75-80°F for optimal yeast activity.

Storage Solution: This bread stays moist for 3 days at room temperature when wrapped tightly, or freeze unglazed loaf for up to 2 months, thawing and glazing before serving.

Glaze Consistency: The vanilla glaze should be thick enough to coat the back of a spoon but thin enough to drip slowly - add milk by the teaspoon to achieve perfect drizzling consistency.

Baking Success: Check doneness by tapping the bottom of the loaf - it should sound hollow, or use a thermometer inserted in center which should read 190°F for perfectly baked bread.

Festive Christmas Bread with Candied Fruit and Vanilla Glaze Holiday Sweet Loaf

Name: Festive Christmas Bread with Candied Fruit and Vanilla Glaze Holiday Sweet Loaf
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 1 loaf (12 slices)
Cuisine: American
Ingredients: For the Sweet Bread Dough:; 3 cups all-purpose flour; 1/4 cup granulated sugar; 2 1/4 teaspoons active dry yeast (1 packet); 1/2 teaspoon salt; 3/4 cup whole milk, warmed to 110°F; 1/4 cup unsalted butter, softened; 2 large eggs, room temperature; 1 teaspoon vanilla extract; For the Festive Mix-Ins:; 1/2 cup red candied cherries, quartered; 1/2 cup green candied cherries, quartered; 2 tablespoons all-purpose flour for coating fruit; For the Vanilla Glaze:; 1 1/2 cups powdered sugar; 3 tablespoons whole milk; 1/2 teaspoon vanilla extract; For the Festive Topping:; 3 tablespoons red and green holiday sprinkles; For Special Equipment:; 9x5 inch loaf pan; Stand mixer with dough hook or large mixing bowl; Parchment paper for lining pan

The ultimate festive Christmas bread featuring candied cherries, vanilla glaze, and holiday sprinkles. This sweet holiday loaf combines the tender buttery crumb with the jewel-toned candied fruits, creating an unforgettable festive experience that elevates the classic sweet bread to extraordinary heights perfect for Christmas morning breakfast, holiday gift-giving, or any time you crave the perfect balance of sweet nostalgia and celebratory flavor.

Prep Time

20 Minutes

Cook Time

45 Minutes

Total Time

1H5 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Sweet Bread Dough:

3 cups all-purpose flour

1/4 cup granulated sugar

2 1/4 teaspoons active dry yeast (1 packet)

1/2 teaspoon salt

3/4 cup whole milk, warmed to 110°F

1/4 cup unsalted butter, softened

2 large eggs, room temperature

1 teaspoon vanilla extract

For the Festive Mix-Ins:

1/2 cup red candied cherries, quartered

1/2 cup green candied cherries, quartered

2 tablespoons all-purpose flour for coating fruit

For the Vanilla Glaze:

1 1/2 cups powdered sugar

3 tablespoons whole milk

1/2 teaspoon vanilla extract

For the Festive Topping:

3 tablespoons red and green holiday sprinkles

For Special Equipment:

9x5 inch loaf pan

Stand mixer with dough hook or large mixing bowl

Parchment paper for lining pan

Instructions

In a stand mixer bowl, combine warm milk and yeast, letting it bloom for 5 minutes until foamy, then add sugar, eggs, vanilla, and softened butter, mixing on low speed until combined.

Gradually add flour and salt to the wet ingredients, mixing on medium speed with dough hook for 8-10 minutes until dough is smooth, elastic, and slightly sticky, adding extra flour 1 tablespoon at a time if too wet.

Toss quartered candied cherries with 2 tablespoons flour to prevent sinking, then fold the coated fruit pieces into the dough by hand, distributing evenly throughout.

Transfer dough to a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour until doubled in size, creating a light and airy structure.

Punch down risen dough and shape into a loaf by flattening into a rectangle, rolling tightly, and pinching seams, then place seam-side down in a greased and parchment-lined 9x5 inch loaf pan.

Cover loaf pan with a kitchen towel and let dough rise for 30-40 minutes until it rises about 1 inch above the pan rim, creating a beautiful dome shape.

Preheat oven to 350°F and bake the risen loaf for 40-45 minutes until golden brown and internal temperature reaches 190°F, tenting with foil after 25 minutes if browning too quickly.

Remove bread from oven and let cool in pan for 10 minutes, then transfer to a wire rack to cool completely before glazing, ensuring the bread maintains its structure.

Whisk together powdered sugar, milk, and vanilla extract until smooth and thick but pourable, adjusting consistency with additional milk if needed for proper drizzling texture.

Drizzle vanilla glaze generously over cooled bread in a zigzag pattern, allowing it to drip naturally down the sides, then immediately scatter red and green sprinkles over wet glaze before it sets.

Let glazed bread sit for 20 minutes until glaze sets to a glossy finish, then slice with a serrated knife into 3/4 to 1 inch thick slices, wiping knife between cuts for clean edges.

Serve festive Christmas bread at room temperature as a special holiday breakfast, dessert, or gift, storing leftovers wrapped in plastic wrap at room temperature for up to 3 days.

Festive Christmas Bread with Candied Fruit and Vanilla Glaze Holiday Sweet Loaf

JUE

Essential Ingredients Selection

Creating Your Masterpiece

The Art of Festive Christmas Bread Perfection

Festive Christmas Bread with Candied Fruit and Vanilla Glaze Holiday Sweet Loaf

Ingredients

Instructions