italian christmas bread with eggnog glaze

Ingredients

• Servings: 1
• for the bread:
• 1/2 cup hazelnuts
• 1 cup eggnog, plus
• 1 tablespoon eggnog
• 2 tablespoons white sugar
• 1/2 teaspoon salt
• 3 tablespoons butter, softened
• 1 egg
• 1 egg yolk
• 3 cups bread flour
• 1 1/2 teaspoons instant yeast
• 2 tablespoons anise seed
• 1 teaspoon ground cinnamon
• for the glaze:
• 1/2 cup confectioners' sugar
• 1 tablespoon eggnog

Recipe

Preparation Time: 25 mins Cook Time: 45 mins Ready Time: 3 hrs 10 mins


• preheat an oven to 350 degrees f (175 degrees c).
• spread hazelnuts evenly on a baking sheet. bake until lightly toasted, about 5 to 7 minutes. remove the pan from the oven, transfer the nuts to a bowl, and let them cool.
• place the eggnog, sugar, salt, butter, egg, egg yolk, bread flour, yeast, anise seed, and cinnamon into the bread machine. program the machine for a basic cycle with the crust as "medium." press start. do not use the delay timer.
• place the cooled toasted hazelnuts into the machine between knead cycle 1 and knead cycle 2. when the baking cycle ends, immediately remove the bread from the pan and allow it to cool on a rack.
• prepare the glaze by combining the confectioners' sugar and eggnog in a bowl; mix well. it should be a drizzling consistency. drizzle the glaze on the cooled bread before slicing.