Go Back
Email Link
Print
Recipe Image
–
+
servings
Smaller
Normal
Larger
Print
Add to Collection
Go to Collections
Viennese Christmas Bread Recipe
A whole wheat sweet bread with orange and vanilla flavors studded with candied cherries and dried cranberries is a welcome gift during the holidays. It makes the most amazing French toast ever.
Course
Yeast Bread
Cuisine
Holiday
Prep Time
4
hours
hours
Cook Time
40
minutes
minutes
Total Time
4
hours
hours
40
minutes
minutes
Servings
1
Calories
Author
Marye Audet-White
Ingredients
¼
cup
dried cranberries
¼
cup
rum
¼
cup
warm water
(110F)
1
tablespoon
active dry yeast
Pinch of ginger
1
teaspoon
of sugar
¼
cup
warm whole milk
(110F)
¼
cup
warm orange juice
(110F)
¼
cup
sugar
1
teaspoon
vanilla paste
(or vanilla)
1
room temperature egg
, beaten
¼
cup
chopped red and green candied cherries
2 ½
to 3 ½ cups Bob's Red Mill Whole Wheat flour
3
tablespoons
vital wheat gluten
1
teaspoon
of salt
¼
teaspooon nutmeg
½
teaspoon
cardamom
¼
cup
melted unsalted butter cooled to 110F.
Glaze
1
egg
1
tablespoon
of water
Frosting
½
cup
Confectioner's sugar
¼
teaspoon
vanilla
2
to 3 teaspoons of
cream
Topping
¼
cup
chopped pecans
,
Instructions
Add the rum to the dried cranberries.
Cover with plastic wrap and heat in the microwave for about 40 seconds.
Set aside.
Add the water, ginger, and 1 teaspoon of sugar to the yeast.
Set aside for 5 minutes.
Add the milk, orange juice, sugar, vanilla paste, and egg to the yeast.
Blend well.
Add the candied cherries and cranberries.
Mix 1 cup of the flour with the vital wheat gluten, salt, nutmeg, and cardamom.
Beat
into the yeast mixture.
Add in the melted butter.
With mixer running, add enough of the remaining flour to form a soft dough that is easy to handle. It will feel tacky but not stick to your fingers.
Knead according to manufacturer's instructions for about 10 minutes or about 20 minutes by hand.
Give it a final kneading by hand on a lightly floured surface -- just a minute or two to make sure it's been kneaded thoroughly.
Dough should be elastic but will still be slightly tacky to the touch.
Place in a greased bowl, turn to grease the top of the dough, and cover with a clean tea towel.
Put in a warm place to rise for about 2 ¼ hours -- or until double.
Punch down.
Cover and let rest for 5 minutes.
Shape into loaf or braid.
To Braid the Loaf
Divide dough into 9 equal strands.
Roll each into a strand about 15-inches long.
Start with four strands and braid them loosely -- it's easiest if you start at the center and braid to each end.
Place on a greased baking sheet.
With the side of your hand make a dent down the middle of the braid. This helps the next braid to stay put.
Take the next three strands and braid them loosely, starting at the middle and braiding to the ends.
Carefully place it on top of the first braid and press gently. Now, make another dent down the middle of the second braid.
Take the remaining two strands of dough and twist them loosely around each other.
Place on top of the second braid and press gently.
Bring the ends of the last twist down over the ends of the loaf and tuck underneath.
Second Rise
Cover with a clean tea towel.
Let rise in a warm place 1 ½ hours.
Bake the Viennese Christmas Bread
Preheat the oven to 350F.
While the oven is preheating brush the loaf with the egg glaze.
Bake for 35 to 40 minutes, or until the loaf sounds hollow when tapped on the bottom.
Remove to a rack to cool.
Cover with a towel while cooling if you'd like a soft crust.
Frosting
Mix the Confectioner's sugar and
cream
together to make a smooth, runny frosting.
Spread on the top of the bread while it is still warm.
Sprinkle with the chopped nuts.