cook - holiday breakfast bread

This bread has become the traditional Christmas morning breakfast for my entire family. It also makes a lovely holiday gift for co-workers, teachers, etc., as it is a little more unusual than the ubiquitous cookies and candies of Christmas. I have fond childhood memories of my mother's kitchen filled with the smell of allspice and yeast and the countertops lined with rows of lovely golden brown loaves. This bread makes delicious toast, spread with a little butter or cream cheese.

Holiday Breakfast Bread

3 packages yeast
1 cup lukewarm water
1 tablespoon sugar

Blend together and set aside to proof.

While yeast mixture is proofing, mix together the following in the bowl of a mixer:

4 cups all purpose flour
1 cup sugar
2/3 cup powdered milk powder
3 teaspoons salt
2 teaspoons allspice
1/2 cup melted butter

Gently stir in yeast mixture, then add an additional 2 cups of warm water. Beat well for two to three minutes. (Covering your mixer with a tea-towel prevents splattering)

Allow dough to rise for 30 - 45 minutes, until bubbly and puffy.

Beat in:

2 cups whole wheat flour
1 1/2 cups raisins
1 1/2 cups citron or fruit-cake mix or other candied fruit

Gradually add about 2 more cups of all purpose flour, until the dough is starting to hold its form a bit and is climbing the beater.

Turn out onto a well-floured surface and knead by hand for about five minutes, adding more flour if the dough is very soft (but you do want it to remain quite soft. Place in a greased bowl, cover, and allow to rise for 45 - 60 minutes.

Punch dough down and divide into four equal portions. Gently knead and shape each portion of dough into a round loaf. Place on two baking sheets (two loaves per baking sheet) and cover lightly. Allow to rise for 20 minutes.

Meanwhile, preheat oven to 350º. When loaves have risen for 20 minutes (they won't uff up much at this stage) bake loves for about 30 minutes, switching positions in the oven halfway through. Remove loaves from oven and brush with a glaze made by mixing together 1/4 cup sugar and 2 tablespoons of water. Return to the oven and continue to bake for about 10 minutes longer, until loaves are a deep golden brown.

These loaves keep well in the pantry for several days, and can be frozen for several months. To serve, slice and then toast bread lightly. Spread with butter or cream cheese.

cook - rosemary caramel popcorn

I have no photo of this because it was eaten so quickly. Suffice it to say, it is lovely to look at and utterly, addictively delicious. The recipe came from the December 2010 issue of Martha Stewart Living (on newsstands now!) which had a ton of great holiday entertaining recipes, but this caramel popcorn is superlative. The hint of rosemary turns a childhood favorite into a sophisticated treat that will please grown-ups and kiddos alike.


Rosemary Caramel Popcorn
Martha Stewart Living Magazine
December 2010

2 tablespoons safflower oil
1/2 cup popcorn kernels
1 stick unsalted butter
1/2 cup packed light brown sugar
2 tablespoons light corn syrup
1 tablespoon finely chopped fresh rosemary leaves
1 teaspoon grey flaked sea salt
1/4 teaspoon baking soda

Heat oil and a few popcorn kernels in a large stock pot, covered, over high heat. When the kernels pop, add the remaining popcorn kernels. Cook, shaking pot, until pooped. Transfer popcorn to a large bowl.

Preheat oven to 250º. Heat butter, sugar and corn syrup in a small saucepan over high heat. Cook, stirring more or less constantly, until butter and sugar melt and a candy thermometer reaches 250º (top end of "firm ball" stage). Immediately remove from heat and quickly stir in salt, rosemary and baking soda. Pour over popcorn, then stir or toss thoroughly. (oiling the spoon you use for stirring keeps the caramel from sticking to your spoon.) Transfer to a large rimmed baking sheet.

Bake, stirring occasionally, until dry to the touch, about 45 minutes. Let cool before serving.