Best Santa Bread Recipes

GOLDEN SANTA BREAD

Steps:

• In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a small saucepan, heat milk, water and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Beat in eggs until smooth. Stir in enough remaining flour to form a stiff 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., Preheat oven to 350°. Punch dough down. Turn onto a lightly floured surface; divide into 2 portions, 1 slightly larger than the other. , Shape the larger portion into an elongated triangle with rounded corners for Santa's head and hat. , Divide the smaller portion in half. Shape and flatten 1 half into a beard. Place beard over face; using a sharp knife, cut deep slits to resemble hair. , Use the remaining dough for the mustache, nose, eyebrows, hat pompom and brim. Shape a portion of dough into a mustache; flatten and place on face over beard. Using sharp knife, cut slits to resemble hair. Place a small ball above mustache for nose. With scissors, cut 2 slits for eyes; insert raisins into slits. Form another small portion of dough into eyebrows; flatten and place above eyes. Roll out a narrow piece of dough to create a hat brim; position below hat. Fold tip of hat over and add dough ball for pompom. If desired, using scissors or sharp knife, cut small lines along edges of brim and pompom to resemble fur., In separate small bowls, beat each egg yolk. Add red food coloring to 1 yolk; carefully brush over hat. Brush plain yolk over remaining dough., Cover loosely with foil. Bake 15 minutes. Uncover; bake until golden brown, 10-12 minutes longer. Cool on a wire rack.

SANTA FE CHICKEN BREAD BOWLS

Steps:

• Heat oven to 350 degrees F. Spray cookie sheet with nonstick cooking spray. Remove dough from cans. Cut each loaf into 3 pieces; shape each into ball, placing seam at bottom so dough is smooth on top. Place dough balls, seam side down, on sprayed cookie sheet. Bake at 350 for 22 to 26 minutes or until golden brown. Meanwhile, heat oil in large saucepan over medium-high heat until hot. Add chicken, bell pepper and onion; cook 5 to 7 minutes or until chicken is no longer pink in center, stirring occasionally. Add all remaining ingredients except cheese; mix well. Bring to a boil. Reduce heat to medium-low; simmer 7 minutes or until thoroughly heated, stirring occasionally. With sharp knife, cut small portion off top of each loaf. Lightly press center of bread down to form bowls. Place each bread bowl on individual serving plate. Spoon about 1 cup chicken mixture into each. Sprinkle evenly with cheese. Place top of each bread bowl next to filled bread bowl.;

SANTA BREAD

Steps:

• Heat the milk in a small saucepan until it just begins to simmer, then remove from the heat and let cool to 115 degrees F. Stir in the yeast and let stand until the mixture is foamy, about 10 minutes.
• Pour the yeast mixture into the bowl of stand mixer fitted with a dough hook. Add the sugar, butter and 2 of the eggs and stir until smooth. Add the flour and salt and mix on medium-low speed until the dough comes together. Increase the speed to medium high and knead until the dough is smooth and elastic, about 8 minutes. Transfer the dough to a lightly greased large bowl, cover with plastic wrap and let stand until the dough doubles in size, about 1 hour.
• Preheat the oven to 350 degrees F and line a rimless baking sheet with parchment.
• Turn the dough out onto a lightly floured work surface. Pinch off 1 golf ball-size piece of dough and roll it into a ball for the pompom of Santa's hat. Pinch off 1 ping pong ball-size piece of dough and roll it into a ball for Santa's nose. Cut off a 1-inch-wide, 9-inch-long, 1/4-inch-thick strip and roll it into a smooth log for the brim of Santa's hat. Cut another piece of dough into a roughly 2-inch-wide, 5-inch-long, 1/4-inch-thick strip of dough. Snip evenly from the bottom (but not all the way up) and spread the strips out slightly to form a mustache.
• Roll out the remaining dough into an elongated diamond with the top triangle of the diamond double the length of the bottom triangle. Position the diamond on the prepared baking sheet with the top of the longer triangle hanging over the edge. Working on the shorter triangle, use scissors or a knife to cut 1/2-inch-wide strips of dough up toward the middle, stopping at the imaginary line where the top and bottom triangles meet. Pick up each strip of the beard and twist it, if you like, lying the twists down next to each other naturally so they look like a beard.
• Fold over the overhanging corner of dough so that it fits back within the edge of the baking sheet and position it slightly to the right to form the tip of Santa's hat. Position the dough log across the top triangle where the tip of Santa's hat ends and tuck the ends under the sides of the triangle; this is the brim of Santa's hat. Position the golf ball-size ball of dough over the tip and against the brim and press lightly to adhere for the pompom of Santa's hat. Arrange the mustache at the top of the beard, then position the ping pong ball-size ball of dough above the mustache to make Santa's nose.
• Beat the remaining egg with the cream in a bowl to make an egg wash. Using a pastry brush, brush the entire surface of the dough, including the pompom and brim of the hat but not the body of the hat, with the plain egg wash, making sure to get into all the crevices of the shapes. Add the food coloring to the egg wash, stir to combine, then carefully brush the body of the hat with the red egg wash, being careful not to let it stain the pompom or brim.
• Bake until the bread is golden brown and cooked through, about 20 minutes. Remove from the oven and immediately set the chocolate chips proportionally on either side and slightly above Santa's nose to form his eyes. Let the bread cool for 10 minutes on the baking sheet, and then transfer to a wire rack. Using cut pieces of parchment paper or foil to shield Santa's nose, face and the body of his hat, dust the beard, brim and pompom with confectioners' sugar. Remove the paper and serve the bread while still warm with butter.

SANTA BREAD

Steps:

• 1. Turn onto a floured surface; knead until smooth and elastic, about 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 dough down. Turn onto a lightly floured surface; divide into two portions, one slightly larger than the other. Shape the larger portion into an elongated triangle with rounded corners for Santa's head and hat. Divide the smaller portion in half. Shape and flatten one half into a beard. Using scissors or a pizza cutter, cut into strips to within 1 in. of top. Position on Santa's face; twist and curl strips if desired. Use the remaining dough for the mustache, nose, hat pom-pom and brim. Shape a portion of dough into a mustache; flatten and cut the ends into small strips with scissors. Place above beard. Place a small ball above mustache for nose. Fold tip of hat over and add another ball for pom-pom. Roll out a narrow piece of dough to create a hat brim; position under hat. With a scissors, cut two slits for eyes; insert raisins into slits. In separate small bowls, beat egg each yolk. Add red food coloring to one yolk; carefully brush over hat, nose and cheeks. Brush plain yolk over remaining dough. Cover loosely with foil. Bake at 350° for 15 minutes. Uncover; bake 10-12 minutes longer or until golden brown. Cool on a wire rack. Yield: 1 loaf.

SANTA BREAD FROM TASTE OF HOME

Steps:

• In large bowl, combine 2 cups flour, sugar, yeast and salt.
• In small saucepan, heat milk, water and butter to 120 - 130.
• Add to dry ingredients; buat just until moistened.
• Beat in eggs until smooth.
• Stir in enough remaining flour to form stiff dough.
• Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
• Place in a greased bowl, turning once to grease top.
• Cover and let rise in warm place until doubled, about 1 hour.
• Punch dough down.
• Turn onto a lightly floured surface; divide into two portions, one slightly larger than the other.
• Shap larger portion into an elongated triangle with rounded corners for Santa's head and hat.
• Divide smaller portion in half.
• Shape and flatten one half into a beard.
• Using scissors or pizza cutter, cut into strips to within 1 inch of top.
• Position on Santa's face; twist and curl strips if desired.
• Use remaining dough for mustache, nose, hat pom-pom and brim.
• Shape a portion of dough into a mustache; flatten and cut ends into small strips with scissors.
• Place above beard.
• Place a small ball above mustache for nose.
• Fold tip of hat over and add another ball for pop-pom.
• Roll out a narrow piece od fough to create a hat brim; position under hat.
• With scissors, cut two slits for eyes; insert raisins into slits (I think you could use blueberry craisins for blue eyes)
• In separate small bowls, beat egg yolk.
• Add red flood coloring to one yolk; carefully brush over hat, nose and cheeks.
• Brush plain yolk over remaining dough.
• Cover loosely with foil.
• Bake at 350 for 15 minutes.
• Uncover; bake 10-12 minutes longer or until golden brown.
• Cool on a wire rack.

SANTA BREAD

Steps:

• Preheat oven to 200 degrees. Spread kataifi in a single layer on a baking sheet. Place in oven, turning occasionally until dry, about 20 minutes.
• In the bowl of a heavy-duty electric mixer fitted with the dough hook attachment, combine the high-gluten-flour, rye flour, salt, and yeast. Mix until well blended. With machine running, gradually add about 2 1/4 cups warm water (100 degrees) until dough comes together around hook. Continue mixing until dough is elastic and pulls away from sides of bowl, about 3 minutes. Turn out onto a floured work surface. Shape into a ball, and cover with a clean kitchen towel. Set aside for 40 minutes.
• Preheat oven to 400 degrees. Divide dough into 1 one-pound piece and 1 two-pound piece. Keep smaller piece covered with a kitchen towel while working with the larger piece. Form larger piece into a cone. With smaller piece, form two 1 1/2-ounce balls for the pom-pom and nose, two 1-inch rounds for the eyes, one 8-by-1 1/2-by-1/4-inch rectangle for the hat brim, one half round 1/4 inch thick and 8 inches in diameter with a 6-inch radius for the beard, and one half round 1/4 inch thick and 5 inches in diameter with a 1 1/2-inch radius for the mustache.
• Stretch small end of cone, and curve it to one side to form cap. Transfer to baking sheet. Fit the rectangle onto base of cap for the brim. Take one 1 1/2-ounce ball, and attach to end of cap for the pom-pom. Place the second 1 1/2-ounce ball on face to make a nose. Place one raisin in each 1-inch round, and press onto face to form eyes. Using a knife, cut vertical slits in larger half round, to make beard. Attach to lower half of face. Cut horizontal slits in smaller half round. Gather in center, and press into face forming mustache and mouth. Cover with a clean kitchen towel, and let rise for 15 to 30 minutes.
• Brush face and beard with egg yolk. Add food coloring to egg yolk, and brush hood and tip of nose. Place in oven. Lower oven temperature to 350 degrees. Bake until it sounds hollow when tapped on the bottom, about 1 hour. Transfer to a wire rack to cool. Brush brim of hood and pom-pom with apple jelly. Sprinkle with kataifi or coconut.

SANTA MARIA GRILLED GARLIC BREAD RECIPE - (4/5)

Steps:

• Melt the butter in a saucepan over medium heat. Add the garlic and parsley, and cook until the garlic is fragrant, about 2 minutes. Remove the pan from the heat. Cut the bread into diagonal 1/2" slices. Lightly brush some of the garlic butter onto both sides of each slice. Set up the grill for medium heat, direct grilling with both a hot and cold (unheated) zone. When ready to cook, brush and oil the grate. Place the bread slices over the hot zone over the coals, and toast them until golden brown, 1-3 minutes per side. Keep an eye on them, so they don't burn. Serve immediately.

BREAD MACHINE L&J SANTA ROSA PLUM JAM

Steps:

• 1. Strain cut fruit to remove excess juice, saving the juice in the fridge for other projects.
• 2. Pure the fruit with an immersion blender or hand-crank food mill.
• 3. Place fruit, sugar and pectin in the 9-cup bowl of your bread maker.
• 4. Stir gently to combine.
• 5. Put bowl into the bread maker and close the lid.
• 6. Select the jam setting on the bread maker and press start.
• 7. Once the jam cooking cycle is finished (CAUTION: EXTREMELY HOT JAM AND STEAM) remove the bowl from the bread maker.
• 8. Stir the jam gently to combine anything that has risen to the top of the bowl.
• 9. Taste the jam (dip spoon into jam and let it cool) and add up to 1/2 cup of sugar to balance out the sweet-sour taste.
• 10. If you will refrigerate or freeze the jam, let it cool slightly then put in clean containers and place in the fridge/freezer.
• 11. If you will can the jam, follow a safe canning such as the USDA guide to home canning:
• nchfp.uga.edu/publications/publications_usda.html.
• NOTE: Frozen or properly canned jam should be eaten within a year. Refrigerated jam should be eaten within 3-4 months.

SANTA FE CHICKEN BREAD BOWLS

Steps:

• Heat oven to 350°F. Spray cookie sheet with nonstick cooking spray. Remove dough from cans. Cut each loaf into 3 pieces; shape each into ball, placing seam at bottom so dough is smooth on top. Place dough balls, seam side down, on sprayed cookie sheet. Bake at 350°F. for 22 to 26 minutes or until golden brown.
• Meanwhile, heat oil in large saucepan over medium-high heat until hot. Add chicken, bell pepper and onion; cook 5 to 7 minutes or until chicken is no longer pink in center, stirring occasionally.
• Add all remaining ingredients except cheese; mix well. Bring to a boil. Reduce heat to medium-low; simmer 7 minutes or until thoroughly heated, stirring occasionally.
• With sharp knife, cut small portion off top of each loaf. Lightly press center of bread down to form bowls. Place each bread bowl on individual serving plate. Spoon about 1 cup chicken mixture into each. Sprinkle evenly with cheese. Place top of each bread bowl next to filled bread bowl.

SANTA FE CHICKEN BREAD BOWLS

Steps:

• Heat oven to 350°F. Spray cookie sheet with nonstick cooking spray. Remove dough from cans. Cut each loaf into 3 pieces shape each into ball, placing seam at bottom so dough is smooth on top. Place dough balls, seam side down, on sprayed cookie sheet. Bake at 350°F. for 22 to 26 minutes or until golden brown.Meanwhile, heat oil in large saucepan over medium-high heat until hot. Add chicken, bell pepper and onion cook 5 to 7 minutes or until chicken is no longer pink in center, stirring occasionally. Add all remaining ingredients except cheese mix well. Bring to a boil. Reduce heat to medium-low simmer 7 minutes or until thoroughly heated, stirring occasionally.With sharp knife, cut small portion off top of each loaf. Lightly press center of bread down to form bowls. Place each bread bowl on individual serving plate. Spoon about 1 cup chicken mixture into each. Sprinkle evenly with cheese. Place top of each bread bowl next to filled bread bowl.Nutrition Per Serving: Calories 590 Protein 26g Carbohydrate 78g Fat 18g Sodium 1960mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.