How To make Christmas Tree Bread
Ingredients
brEAD:
1/2
cup
butter, or margarine
1/2
cup
sugar
2
teaspoon
salt
2
cup
milk, scalded
2
each
active dry yeast, envelopes
1/2
cup
warm water
2
each
eggs, lightly beaten
8
cup
flour, unsifted
FRUIT NUT FILLING:
1
candied cherries, red and green, drained
1
each
frosting, 3/4 oz tube, white decorator
1 1/2
cup
corn syrup, light
1 1/2
cup
candied fruit, chopped mixed
1 1/2
cup
almonds, sliced
APRICOT GLAZE:
1/2
cup
corn syrup, light
1/2
cup
Apricot preserves
Directions:
In large bowl with mixer at medium speed, beat margarine, sugar and salt.
Add milk, beating until margarine is melted. Sprinkle yeast over water, stir until dissolved. Add to margarine mixture with eggs. With mixer at low speed add 4 cups of the flour, 1 cup at a time, beating until well mixed.
Stir in remaining flour with wooden spoon. On lightly floured surface knead 8 to 10 minutes or until smooth and elastic. Place dough in greased bowl; turn to grease top. Cover with towel; let rise in warm place 2 hours or until doubled in bulk. Punch down dough; form into ball; cut into quarters. Set 2 quarters aside; cover with towel. Use reserved quarters to make two
Fruit Nut Loaves. (Instructions at end of this recipe.)
On lightly floured surface roll out one quarter into rectangle 15x12
inches. Cut into 2 triangles each with a base of 10 inches, a height of 12 inches and 15 inch sides. Place one triangle on large greased cookie sheet.
Reshape into triangle if necessary. Spread 1 cup of Fruit Nut Filling over dough on cookie sheet to within 1/2 inch of edge; moisten edges with water.
Place second dough triangle over fruit filled one pressing to seal edges.
Roll out second quarter of dough to 1/2 inch thickness. With 2 1/2 inch doughnut cutter cut 17 circles; remove centers. Overlap cut circles on tree triangle. Roll out scraps of dough to 1/2 inch thickness; cut one 2 inch square. Place on center of base of triangle to form trunk of tree. Cut one 3 inch star; place on top of tree. Cover; allow to rise in warm place 1 hour or until almost doubled in bulk. Bake in 350-F oven 35 minutes or until golden brown. Remove from oven. Place cherries in center of circles.
While warm, brush lightly with glaze. Decorate tree with decorator
frosting. Makes one tree and 2 loaves.
Fruit-Nut Filling: In small saucepan stir together all ingredients.
Stirring constantly, bring to boil over medium heat and boil 1 minute.
Cool.
Apricot Glaze: In small saucepan stir together the corn syrup and
preserves. Stirring constantly, bring to boil over medium heat and boil 1 minute.
Fruit Nut Loaves: Grease two 8 1/2 x 4 1/2 x 3-inch loaf pans. Roll out each quarter of reserved dough into 15 by 9-inch rectangle. Spread 1 cup of Fruit Nut Filling over each rectangle of dough to within 1/2 inch of edge, roll each rectangle up from short side. Press ends to seal; fold ends under; place seam side down into prepared pan. Cover; let rise about 1 hour or until doubled. Bake in 350-F oven 40 to 45 minutes or until bread sounds hollow when tapped.
Remove from oven. While still warm, brush with Apricot Glaze.
How To make Christmas Tree Bread's Videos
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FRENCH BREAD:
Cheesy pull apart Christmas Tree bread
It's gonna taste fantastic!
This easy Christmas tree recipe is easy on the eyes, but also a perfect combo of garlic and cheese. It's a perfect crowd pleaser for your holiday party!
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Christmas Tree Pull-Apart Bread Recipe • Tasty
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Credits:
MUSIC
Future Xmas_Main
Licensed via Warner Chappell Production Music Inc.
Christmas Tree Pull-Apart Bread Recipe • Tasty
Christmas Tree Sourdough Bread #sourdough #sourdoughbread #sourdoughscoring #christmas #bread
Christmas Tree Pull Apart Bread Recipe | Pull-Apart Christmas Tree | Priya's Home Food
Recipe:
Ingredients:
For the dough:
Warm water – ¾ cup
All-purpose flour – 2 cups
Active dry yeast – 1 packet (2 ½ tsp)
Granulated sugar – 1 Tbsp.
Salt – ¾ tsp
Olive Oil – 1 Tbsp.
For the tree:
Marinara sauce – 2 Tbsp.
Mozzarella cheese – ¼ cup
Melted butter – 2 Tbsp.
Crushed garlic – 1 tsp
Oregano seasoning – 2 tsp
Parmesan cheese – 2 Tbsp.
Method:
1. Take warm water in a bowl. Add yeast and sugar. Give it a mix.
2. Set aside for 8 to 10 min until it bubbles up.
3. To the bowl of stand mixer, add all-purpose flour and salt.
4. Run the mixer on medium speed.
5. Add yeast mixture and olive oil.
6. Keep scraping the edges of the bowl.
7. Knead the dough for about 4 to 5 min until all the dough comes together.
8. Transfer the dough to a working surface and knead the dough with hand for a minute.
9. Note: If you are making the dough with hand, knead the dough for about 10 min until all the dough comes together and turns soft.
10. Transfer the dough to a bowl greased with olive oil. Coat the dough with olive oil and cover with a cling wrap.
11. Set aside in a warm place for about 1 ½ to 2 hours or until the dough doubles in size.
12. Pre-heat oven to 400F.
13. After 2 hours, transfer the dough to a working surface and make it into 2 halves.
14. Roll one half of the dough into 2 mm thickness sheet and cut into a tree shape using a knife or a pizza wheel.
15. Transfer this on to a baking sheet lined with parchment paper.
16. Roll the remaining half also into a thin sheet and cut into a tree shape like the first. Transfer to a parchment paper and keep it aside.
17. On the first tree (which is on baking sheet), evenly spread marinara sauce and mozzarella cheese.
18. Place the second tree over the top.
19. Mix melted butter with crushed Garlic to make garlic butter.
20. Coat the tree with garlic butter and sprinkle oregano and parmesan cheese.
21. Bake in the oven for about 20 to 25 min.
22. Brush with garlic butter and serve.
Christmas Tree Bread (Greek Lagana Bread)
Get the recipe here:
For the Starter:
2 cups lukewarm (115 °F) water
2 teaspoons granulated sugar
1 and 1/2 teaspoons instant yeast
1/4 cup all purpose flour
Remaining Dough Ingredients:
4 cups all-purpose flour
1 and 1/2 teaspoons salt
1/4 cup olive oil
The Toppings:
Scallions or chives
fresh rosemary sprigs
grape or cherry tomatoes
Instructions
Make the starter:
Combine all of the starter ingredients into the bowl of a tabletop mixer fitted with the hook attachment. Mix the ingredients together with a spoon or whisk and set aside for 8-10 minutes.
Note:
A puffy cloud will form on the top of the mixture. If this does not happen, throw away the mixture and start with a different batch of yeast. Yeast very rarely goes bad, but when it does, it cannot be used.
Combine the remaining flour and salt in a bowl and whisk together.
Add the flour mixture along with the olive oil to the yeast mixture. Knead on low speed for 10 minutes.
Note:
The dough should remain sticky. If it is dry, knead in about ¼ cup more water. A soft sticky dough will yield a light, airy bread.
Place the dough in an oiled large bowl and cover with plastic. Set aside in a warm place to rise until doubled in size. This usually takes around 1 and 1/2 to 2 hours depending on the temperature.
Punch down the dough and spread it onto a half-sheet baking tray that has been lined with parchment paper.
Cover with a clean kitchen towel and set aside to rise for about 30 minutes.
In the meantime, preheat the oven to 425 °F, 220 °C.
Decorate the top of the bread with your favorite toppings. Sprinkle the top with some salt.
Bake on the middle rack for 25-30 minutes.
Serve with olive oil for dipping and your favorite dips.
Enjoy.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes