Best Bohemian Honey Walnut Christmas Bread Recipes

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BACON WALNUT BREAD WITH HONEY BUTTER



Bacon Walnut Bread with Honey Butter image

My savory walnut bread filled with bacon bits and blue cheese dressing is complemented by the sweetness of honey-flavored butter. Cut yourself a thick slice, slather on the butter and enjoy!-Pam Ivbuls, Omaha, Nebraska

Provided by Taste of Home

Time 1h5m

Yield 1 loaf (16 slices) and 3/4 cup honey butter.

Number Of Ingredients 14

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1 cup half-and-half cream
3/4 cup refrigerated blue cheese salad dressing
2 large eggs, room temperature
1 tablespoon honey
2/3 cup coarsely chopped walnuts
1/2 cup bacon bits
HONEY BUTTER:
3/4 cup butter, softened
2 tablespoons honey

Steps:

  • Preheat oven to 325°. In a large bowl, whisk the first 5 ingredients. In another bowl, whisk cream, salad dressing, eggs and honey until blended. Add to flour mixture; stir just until moistened. Fold in walnuts and bacon bits. , Transfer to a greased and floured 9x5-in. loaf pan. Bake until a toothpick inserted in center comes out clean, 40-50 minutes. Cool in pan 10 minutes before removing to wire rack to cool completely., In a small bowl, beat honey butter ingredients. Serve with bread.

Nutrition Facts : Calories 296 calories, Fat 23g fat (9g saturated fat), Cholesterol 65mg cholesterol, Sodium 350mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 1g fiber), Protein 6g protein.

BOHEMIAN HONEY WALNUT CHRISTMAS BREAD



BOHEMIAN HONEY WALNUT CHRISTMAS BREAD image

Categories     Nut

Yield 1 loaf

Number Of Ingredients 16

Dough
2 envelopes dry yeast
2 tablespoons sugar
1/4 cup warm water
3 large egg yolks
1/4 teaspoon salt
1 cup unsalted butter, melted and cooled
1/2 cup milk, scalded and cooled to lukewarm
2 1/2 cups flour
Filling
2 cups ground walnuts (about 9 oz.)
1/4 cup milk
1/4 cup honey
1 teaspoon cinnamon
3 egg whites, room temperature
1 cup sugar

Steps:

  • For dough: Sprinkle yeast and sugar over warm water in large bowl; stir to dissolve. Let stand until foamy, about 5 min. Mix in yolks and salt. Blend in butter, milk, then flour. Beat mixture with spoon until smooth, about 2 minutes. Cover and refrigerate at least 8 hours. For filling: Combine 1st 4 ingredients in med. saucepan over med.-low heat. Stir until honey dissolves and heated through. Pour into large bowl. Using mixer, beat egg whites until soft peaks form. Gradually add sugar and beat until meringue is stiff and shiny. Fold into honey-nut mixture. Preheat oven to 350. Generously butter 10 inch tube pan. Turn dough out onto floured surface and knead until smooth, about 2 min. Divide dough in half, roll 1 dough piece into 20" square. Spread half of filling over. Roll dough up jelly roll style, enclosing filling. Repeat remaining dough and filling. Place 1 roll seam side down in pan so ends meet. Place second roll on top first seam side down so ends meet. Pierce dough with fork. Bake until tester inserted near center comes out clean, about 1 hour. Cool completely in pan on rack.

CZECH CHRISTMAS HOSKA



Czech Christmas Hoska image

Traditional Czechoslovakian Christmas Bread. Serve with butter. Some people toast it, use jelly, or even butter and powdered sugar...depending upon local customs and family preference. It is a day-long project, but well worth the effort.

Provided by Carol Ponec-Nemec

Categories     Bread     Yeast Bread Recipes

Time 5h30m

Yield 30

Number Of Ingredients 17

1 (0.6 ounce) cake compressed fresh yeast
¼ cup warm water (110 degrees F/45 degrees C)
½ cup white sugar
½ cup butter
1 egg, beaten
1 teaspoon salt
2 cups scalded milk
6 cups all-purpose flour
1 pinch ground ginger
1 pinch ground mace
¼ teaspoon orange zest
½ cup golden raisins
½ cup candied mixed fruit peel
½ cup blanched slivered almonds
1 egg yolk
1 tablespoon milk
2 tablespoons confectioners' sugar

Steps:

  • Dissolve yeast in warm water.
  • In a large bowl, cream sugar and butter. Add beaten egg and salt. Stir in cooled milk and then the yeast. Add 1 1/2 cups sifted flour; beat into a smooth batter. Cover and let rise until light, about one hour.
  • Stir spices and dried orange zest into the sponge. Add 4 1/2 cups of flour to make a soft dough. Place on a lightly floured board, and knead until smooth and elastic. Knead in raisins and candied peel. Put in a well oiled bowl, and turn once to coat the surface of the dough. Cover. Set aside to rise until double in bulk, about 2 hours.
  • Divide dough into ten parts, roll into desired lengths, and let rise about 15 minutes.
  • On a heavily greased baking sheet, make a braid of three parts, beginning in the center and working braid loosely toward each end. Pinch ends together. Twist the remaining two pieces together, and place on the base of the braid. In a small bowl, beat together egg yolk and milk; brush the loaf with this mixture. Sprinkle sliced almonds over the loaf. Repeat process for second loaf. Let rise about 45 minutes.
  • Bake at 350 degrees F (175 degrees C) for 45 minutes. Transfer bread to a wire rack, and cool completely. Cover while cooling with a tea towel to make a soft crust. Sprinkle with confectioners' sugar.

Nutrition Facts : Calories 177.3 calories, Carbohydrate 29.4 g, Cholesterol 22.3 mg, Fat 4.9 g, Fiber 1.1 g, Protein 4 g, SaturatedFat 2.4 g, Sodium 110 mg, Sugar 6.2 g

HOUSKA - BOHEMIAN CHRISTMAS BREAD



Houska - Bohemian Christmas Bread image

This is a traditional Bohemian Christmas Bread. It's along the same lines of the German Christmas Stollen. Houska is pronounced - "ho-ska". I prefer this over the German Version because I don't like the taste of the traditional dried, candied Christmas fruit.

Provided by Lori Borgmann

Categories     Other Breads

Number Of Ingredients 10

1 1/2 c whole milk - scalded
1/3 c butter
1/2 c almonds - chopped
1/4 c dark rasins
1/4 c golden raisins
5 1/2 - 6 c flour
1 Tbsp yeast (dissolved in 1/2 cup of warm water.)
1/2 c sugar
1 large egg - beaten
1 tsp salt

Steps:

  • 1. Dissolve yeast in water. Combine sugar and butter. When combined add beaten egg and salt. Stir in the scalded milk AFTER IT HAS COOLED and the yeast. Add 2 cups flour. Beat until smooth. Let rise about 1/2 hour. Add almonds and raisins. Mix well. Add rest of the flour to make a soft dough. Turn on board and knead until smooth. Place in a greased bowl and let rise about 45 minutes. Punch down in bowl and let rise again for 45 minutes. Then put in two greased bread pans. Let rise again for another 45 minutes. Bake 45 minutes at 325 degrees. Brush with beaten egg and 1 Tablespoon of water before baking.
  • 2. This is time consuming so make sure you have plenty of time on your hands! Letting the dough rise multiple times is key to this bread! Once you taste it you will realize that it was well worth the work! A stand mixer works great when making sweet breads!

CHRISTMAS STAR TWISTED BREAD



Christmas Star Twisted Bread image

Swirled with jam, this sweet beauty may look tricky, but it's not. The best part is opening the oven to find this freshly baked star bread in all its glory. -Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h5m

Yield 16 servings.

Number Of Ingredients 11

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
3/4 cup warm 2% milk (110° to 115°)
1 large egg, room temperature
1/4 cup butter, softened
1/4 cup sugar
1 teaspoon salt
3-1/4 to 3-3/4 cups all-purpose flour
3/4 cup seedless raspberry jam
2 tablespoons butter, melted
Confectioners' sugar

Steps:

  • Dissolve yeast in warm water until foamy. In another bowl, combine milk, egg, butter, sugar and salt; add yeast mixture and 3 cups flour. Beat on medium speed until smooth, about 1 minute. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; divide into 4 portions. Roll 1 portion into a 12-in. circle. Place on a greased 14-in. pizza pan. Spread with one-third of the jam to within 1/2 in. of edge. Repeat twice, layering dough and jam, and ending with final portion of dough., Place a 2-1/2-in. round cutter on top of the dough in center of circle (do not press down). With a sharp knife, make 16 evenly spaced cuts from round cutter to edge of dough, forming a starburst. Remove cutter; grasp 2 adjacent strips and rotate twice outward. Pinch ends together. Repeat with remaining strips., Cover and let rise until almost doubled, about 30 minutes. Preheat oven to 375°. Bake until golden brown, 18-22 minutes. (Watch during final 5 minutes for any dripping.) Remove from oven; brush with melted butter, avoiding areas where jam is visible. Cool completely on a wire rack. Dust with confectioners' sugar.

Nutrition Facts : Calories 193 calories, Fat 5g fat (3g saturated fat), Cholesterol 24mg cholesterol, Sodium 192mg sodium, Carbohydrate 33g carbohydrate (13g sugars, Fiber 1g fiber), Protein 4g protein.

HONEY WALNUT BREAD



Honey Walnut Bread image

Make and share this Honey Walnut Bread recipe from Food.com.

Provided by fairytalechef

Categories     Yeast Breads

Time 2h20m

Yield 1 loaf, 4 serving(s)

Number Of Ingredients 10

30 g fresh yeast
4 cups lukewarm water
1/2 cup vegetable oil
3 tablespoons honey
1 teaspoon salt
1 cup walnuts
6 -7 cups all-purpose flour
1 -2 cup whole wheat flour
1 cup rye flour
1 cup rolled oats

Steps:

  • Crumble the yeast and dissolve it in one cup of the water. Make sure the water's got the right temperature, as the bread won't rise if the water's too cold and the yeast will be killed if too hot. Once completely dissolved, add the remaining water, honey, oil, salt and walnuts, and continue to mix. I usually use a stand mixer when making this bread, as the dough is pretty big and the recipe calls for a lot of kneading.
  • Let the mixer go, and while mixing, add 4 cups of flour, one cup of whole wheat flour, the rye flour and rolled oats. Add more flour until the dough lets go off the bowl, but be careful not to add to much. The dough should be really sticky! Continue to mix on medium speed for about 10 minutes, cover the dough with a towel and let rise until doubled in size (about 45 minutes). Punch the dough down, and let rest for an additional 10 minutes.
  • Preheat oven to 420 degrees F and oil four bread pans. When the dough is done proofing, turn it onto a lightly floured surface and knead, knead knead! Add more flour if necessary. Cut the dough in four equal pieces and place in prepared pans. Cover with a towel and let rise for 30-60 minutes. Bake in oven for twenty minutes, and let cool completely before removing bread from pan.

Nutrition Facts : Calories 1446.1, Fat 50.9, SaturatedFat 6, Sodium 600.3, Carbohydrate 217.3, Fiber 16.5, Sugar 14.8, Protein 34.5

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