So after last week’s news about selling my house, I’m in the middle of moving out, while working a lot and putting my best face while enduring 35ºC (94ºF) with a million percent humidity like today.
But, as you all know, we food bloggers are a rare breed and can make a crunchy almond holiday bread in the middle of all that chaos. It’s for the blog after all! It must be done!
Considering it’s almost Christmas – yes it is, whether you’re ready or not – and I wouldn’t dream of missing the last post of Twelve Loaves this year, the bread baking group founded by Lora and run with the invaluable help of Renee, I present you with a bread with a hefty dose of almonds – ground, sliced and extract – just perfect for a quiet moment nursing your cup of whatever liquid suits your mood.
Considering it’s almost Christmas – yes it is, whether you’re ready or not – and I wouldn’t dream of missing the last post of Twelve Loaves this year, the bread baking group founded by Lora and run with the invaluable help of Renee, I present you with a bread with a hefty dose of almonds – ground, sliced and extract – just perfect for a quiet moment nursing your cup of whatever liquid suits your mood.
The theme we decided for December is holiday breads, very innovative I know, but the truth is, holidays are about traditions and eating certain foods, and friends and family demanding similar recipes year after year, sometimes so hard for us bloggers to do, don’t you agree? the same recipe I mean, I always want to make something new.
So a list of good, trusted recipes will come in very handy. Believe me, this is not the time of year to think outside the box too much and end up with hours logged in baking and nothing to account for them. There’s just too much going on to have to start all over again.
So a list of good, trusted recipes will come in very handy. Believe me, this is not the time of year to think outside the box too much and end up with hours logged in baking and nothing to account for them. There’s just too much going on to have to start all over again.
No, this is the time to make our favorites and watch those around us smile in joy at the prospect of eating that once-a-year-loaf of bread again.
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Or braided ring in my case. It turns out I have a thing for lightly sweet breads, braided and glazed. Like the Finnish pulla or the cinnamon sugar challah, my two favorites so far. And now this simple braid with a crunchy topping of almonds and coarse raw sugar – which looks like broken styrofoam bits – and pure almond extract with lemon and vanilla in the dough. Aren’t you glad you can add it to your collection?
I used to make lists of homemade gifts every year, long ones with very optimistic recipes and amounts per person. The last few years I’m cutting through the disappointment, and there are no lists, not even the thought that I have to give homemade cookies and jars to everyone I know. So, it’s a surprise if I do, even for me.
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If you want to give a braided sweet bread such as this one for the holidays, remember to wrap it as soon as it cools so it keeps moist, like the pandoro I made last year. Or add a note that it can be frozen and toasted later. Or a recipe for a caramelized apple bread pudding or french toast.
That is if you don’t eat it warm first. So good.
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Crunchy Almond Holiday Bread #TwelveLoaves
- Yield: 1 very large round 1x
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Pin RecipeDescription
You can use all purpose flour instead of both flours listed below. I use cream together with lowfat milk; you can use full fat milk and ½ cup water too.
Scale
Ingredients
For the bread:
- 1 Tbs active dry yeast
- ½ cup sugar
- Zest of 1 medium lemon
- 1 teaspoon salt
- 3 ½ cups cake flour
- 1 ½ cups bread flour
- 1 cup milk (I use lowfat)
- ¼ cup cream
- ¼ cup water
- 5 Tbs olive oil
- 2 teaspoons pure almond extract
- ½ teaspoon vanilla extract
- 3 eggs
For the crunchy topping:
- ¼ cup coarse raw sugar
- ¼ cup whole almonds
- ½ teaspoons ground cinnamon
- ¼ cup sliced almonds
- 1 egg + 1 Tbs water (glaze)
Instructions
For the bread:
- In the bowl of a stand mixer (or large bowl if you’re kneading by hand), mix 2 cups cake flour, yeast and lemon zest.
- Heat together milk, cream, water and oil to lukewarm (120ºF). Add it to the yeast mixture together with the eggs, mix with a wooden spoon a bit, and add salt, almond and vanilla extract. Mix well until creamy, about 1 minute.
- Attach to the stand mixer fitted with the dough hook and start adding the rest of the flours, ½ cup at a time. Knead for 4 or 5 minutes, adding a few extra tablespoons if needed because the dough is wet. The dough will leave the sides of the bowl for the first minute when you add flour, but it won’t completely gather into a ball. That is fine.
- If making by hand, mix with a wooden spoon while you add the remaining flour, until it’s very thick. Then dump the dough into a lightly floured counter, and knead by hand for no less than 5 minutes, adding extra flour by tablespoons to make a
- slightly sticky dough.
- Transfer the dough to a greased bowl, cover with plastic and let rise until doubled, about 1 ½ to 2 hours depending on the
- temperature of the room.
- On a lightly floured counter, flatten the dough into a rectangle, and cut it into three ropes.
- Pinch 3 ends together, and braid it. Don’t worry if it’s not perfect.
- Transfer to a parchment paper lined or greased baking sheet, and pin the two ends together to make a ring. Cover with a clean kitchen towel and let rise until almost doubled, about 40 minutes.
- Preheat the oven 20 minutes before baking to 350ºF
For the crunchy topping:
- While the bread is rising for the last time, in a processor (I use the small one) mix sugar, whole almonds and cinnamon until it’s coarsely ground. Transfer to a bowl and mix in the sliced almonds.
- When ready to bake, mix the egg with a tablespoon of water, and brush generously but carefully the top of the dough. Sprinkle with the almond mixture.
- Bake for 30 minutes, turn down the oven to 325º and bake 10 more minutes, until golden and crunchy.
- Transfer to a wire rack and let cool. Or eat warm.
adapted from Bread For All Seasons, by Beth Hensperger
Our wonderful list of holiday recipes:
- Cinnamon Pull-Apart Coffee Cake by Liz at That Skinny Chick Can Bake
- Cranberry Apple Cinnamon Rolls by Dionne at Try Anything Once Culinary
- Cranberry Orange Scones by Renee at Kudos Kitchen by Renee
- Crunchy Almond Holiday Bread by Paula at Vintage Kitchen Notes
- Holiday Breakfast Wreath by Lora at Cake Duchess
- Mini Toffee Banana Bread with Caramel Sauce by Holly at A Baker’s House
- Nut Brittle Topped Holiday Bread by Deepti at Baking Yummies
- Pandoro by Karen at Karen’s Kitchen Stories
- Stollen by Renee at Magnolia Days
Dionne Baldwin says
December 3, 2013 at 09:20Oh yes, it must be done even if everything else seems to be impatiently waiting to be handled! The blog must go on, especially the breads! Almonds are my favorite. I eat them every day. In my smoothie, as a snack, in my granola…I want this bread to be my new go-to bread recipe when I need a minute to stop and smell those metaphorical roses. Enjoying a slice or two of this bread would surely keep me in perspective. Thank you for all of your hard work on this bread and for what you do for the group!
Bakingyummies says
December 3, 2013 at 13:14Oh yes Paula, our breads really look similar. Nonetheless, I still feel like eating your's right now 🙂
Lora CakeDuchess says
December 3, 2013 at 14:44I've got to try your dough recipe next time I make the wreath. It's interesting with olive oil and cream. So pretty, Paula! So perfect for gift giving. I dream of making fudge, quick breads, caramels and having them wrapped in a pretty way and never get around to it. Maybe I should just do it in the summer when things are less hectic and surprise my friends?:) gracias por todo!
Pink Patisserie says
December 3, 2013 at 15:00What a gorgeous loaf Paula! Reminds me of almond rings my Swedish Grandmother used to make. So pretty. Good luck with your move!
Alice @ Hip Foodie Mom says
December 3, 2013 at 15:10In the middle of moving and baking in a million percent humidity and you still made Twelve Loaves?! You rock! I can't believe I missed this month! my fault 🙁 anyway, I've always wanted to bake a braided wreath bread. . yours looks perfect and fabulous and the crunchy topping sounds amazing! I love this! Happy Holidays, Paula! wishing you a fabulous one and hope the move goes smoothly my friend!
Holly @ abakershouse.com says
December 3, 2013 at 15:45Beautiful! Love the soft inside with the crunchy almonds on the outside.
CQUEK says
December 3, 2013 at 17:22Definitely worth the effort and making it for the holidays sounds like a wonderful idea.
Nancy @ gottagetbaked says
December 3, 2013 at 17:44Holy mother of sweetened carbs, that's a glorious loaf of bread, Paula! The texture inside is perfect, that crust looks satisfyingly crunchy, and that almond/sugar topping is divine. I can't believe you made this in the midst of all the chaos. You're amazing. There's no way I could make myself give this away. I think I'd pounce on it and start gnawing away as soon as it comes out of the oven. I hope things calm down for you soon so that you can enjoy a restful Christmas!
yummychunklet says
December 3, 2013 at 19:04What a wonderful holiday loaf!
felicia | Dish by Dish says
December 3, 2013 at 19:22This looks beautiful Paula!! You have the most gorgeous recipes & pictures! and…we have to meet up before the year ends!!! when all the chaos has died down at least!! And man, the heat is really quite unbearable!! xoxo, feli
mireia badia says
December 3, 2013 at 19:30Amazing pictures!!!! Looks great
Deb says
December 3, 2013 at 19:44I hope the house selling and moving brings you joy among all the endless activity! I'm not sure how you found time to bake, but I am so glad you did! That is one wondrous Crunchy Almond Loaf!
Abbe@This is How I Cook says
December 3, 2013 at 23:01Beautiful, Paula! This would give me the sustenance needed for moving! Good luck on your move.
Cher Rockwell says
December 3, 2013 at 23:51Beautiful – I am going to have to add this one to my list for the upcoming holidays. (after seeing a couple of your breads from that book, I ended up procuring a copy of it. Have baked a few things from it and love it – so thank you for turning me on to it. I have her Bread Bible, but didn't know about some of her older books).
Renee says
December 4, 2013 at 00:00This is a show stopper for sure. If I saw this in a bakery window, I would stop, stare, and run in and get it right then and there. How great this would be any time of day.
Liz Berg says
December 4, 2013 at 00:06What a gorgeous loaf, Paula! So much almond goodness in every slice! Good luck with your move, my friend!!! xo
The Ninja Baker says
December 4, 2013 at 01:06Your bread Paula – as a matter of fact – any of your breads would make lovely holiday gifts. This crunchy almond wonder is especially gorgeous tho' =) Thank you for the tip about wrapping as soon as the bread cools….And congratulations / bravo on juggling the sale of a house, a new job and blogging!
ahu says
December 4, 2013 at 01:23I admire your dedication!!! This looks amazing. Best of luck with the move!
Renee Goerger says
December 4, 2013 at 01:35As always, your photos are simply incredible!!! I applaud you for baking bread during the middle of a move. Better yet, I applaud you for making an OUTSTANDING holiday bread in the middle of a move. How do you do it?
Renee – Kudos Kitchen
mividaenundulce says
December 4, 2013 at 02:03Increíble lo rápido que ha pasado el año, sin querer ya estamos en Diciembre y en un abrir y cerrar de ojos, ya será 2014.
Este pan se ve maravilloso, yo tengo un libro de la misma autora, es el Bread Bible, me encanta…!!!