3 Bread Recipes Perfect for the Holidays (2024)

Dough

• 2.5 tsp instant yeast 1 packet
• ¼ cup warm water 110 degrees Fahrenheit
• ½ cup warm milk 110 degrees Fahrenheit
• 3 tbsp sugar
• 4 tbsp unsalted butter softened to room temperature
• 1½ tsp kosher salt
• 1 tsp ground cinnamon
• 2 eggs room temperature and beaten together
• 3½ cups all-purpose flour Julie use unbleached

Filling

• ½ lb. walnuts, ground fine about 2½ cups
• 1½ cups white sugar
• ½ cup water
• 1 tbsp vanilla
• 1 tsp cinnamon

Glaze

• 1 cup powdered sugar
• 2-3 tbsp water
• 1 tsp vanilla bean paste or vanilla extract

• In the bowl of an electric stand mixer, combine yeast and warm water. Let it sit for a couple minutes or until it starts to bubble. Mix on low and add the milk, sugar, butter, salt, cinnamon, and eggs. Add two cups of the flour, one cup at a time. Beat for 2 minutes. Add remaining flour 1/2 cup at a time until dough is soft and workable and comes away from the side. (Note: You may not need it all depending on the time of year and level of humidity.)

• Oil a large bowl and set aside. Turn the dough out on a lightly floured work surface and knead for 5-10 minutes or until smooth. Place in the oiled bowl, turning once to oil both sides. Cover with plastic wrap and allow to rise in a warm place until doubled (about 90 minutes). Prepare filling while dough rises.

• In a medium-sized saucepan, combine filling ingredients. Cook until thick. Remove from the stove. If filling gets too thick, stir in additional water.

• When the dough has doubled in size, lightly flour a working surface and roll out into a 9×30 rectangle. Spread filling onto the dough within one inch of the edges. Roll the dough tightly starting from the long edge, pinching the ends to seal. With a sharp knife, cut the roll in half lengthwise. Carefully turn the halves so the cut sides face up and then loosely twist the halves around each other, keeping cut sides up. Julie starts from the middle and works up and then down.

• Line a baking sheet with parchment or non-stick baking mat. Carefully transfer the rope to the baking sheet and shape into a circle. Tuck the ends together. Cover loosely with plastic wrap and then a kitchen towel. Let rise in a warm place until puffy (about 45 minutes).

• Preheat oven to 350 degrees Fahrenheit. Bake the wreath until lightly browned (20-25 minutes). Cool completely on a cooling rack.

• Drizzle glaze over the wreath once cooled or before serving if bread was made ahead of time.

• Store in an airtight container at room temperature.

• 1 tbsp unsalted butter separated
• 1¼ cup whole milk
• 3 tbsp granulated sugar
• 1 packet active dry yeast or 2¼ tsp
• 4-4¼ cups all-purpose flour
• 2 eggs
• 2 tbsp fresh chopped herbs rosemary or thyme
• 2 tsp salt
• Flaky sea salt

• In a medium saucepan, melt 8 tablespoons butter over medium heat. Add milk and sugar and stir to combine. Using a thermometer, check that the temperature of the butter and milk mixture is around 100-105 degrees Fahrenheit. Remove from heat. Add yeast. Stir to dissolve and let yeast bloom for about 5 minutes or until the mixture is bubbly. If mixture does not bubble and smell "yeasty," throw it out and start over as your yeast may not be active.

• Pour yeast mixture into the bowl of a stand mixer fitted with a dough hook. Add 4 cups of flour. Turn the mixture on low and knead until just combined (about 1 minute). Add eggs, 1½ tablespoons chopped herbs, and salt and continue kneading dough on low speed until soft and smooth, adding remaining ¼ cup flour if dough is too wet. Dough should be tacky but not sticky.

• On a lightly floured surface, shape dough into a ball then place in a large greased bowl.Cover with plastic wrap and let dough rise in a warm, draft-free area for about 1½ hours or until doubled in size. Remove plastic wrap and gently punch down the dough. Cut dough into 4 equal pieces then shape into small balls (about 2 oz. each). There should be 20 dough balls in total.

• Place the shaped dough into a greased 13x9 pan.(Note: If making these overnight Parker House rolls, refrigerate overnight at this point.) Let dough rise 30 minutes. While dough is rising, preheat oven to 350 degrees Fahrenheit.

• Bake Parker House rolls for 25-30 minutes or until golden brown.

• Melt the remaining 4 tablespoons butter. Gently brush the dough with melted butter then top with remaining herbs and sprinkle with sea salt. Serve rolls warm.