Wouldn’t it be nice this busy holiday to find a legendary, multitasking bread that could be dessert, breakfast, a party pastry or simply a snack? Norwegian nog bread fulfills all requirements.
Wouldn’t it be nice this busy holiday to find a legendary, multitasking bread that could be dessert, breakfast, a party pastry or simply a midnight snack for Santa?
Norwegian nog bread fulfills all requirements. It is decidedly Christmas with the eggnog, but it is a proper celebratory bread for many occasions, including birthdays.
Norwegians bake it a few days before Christmas and serve it with a cheese spread on Christmas Eve. It may be cut in bite-size pieces or served sliced.
If your family does not appreciate fruitcake, you can omit the candied fruit and substitute maraschino cherry halves. A teaspoon of rum in the glaze is nice.
Norwegian Nog Bread
1 envelope active dry yeast (2 teaspoons)
1/2 cup eggnog
2 cups bread flour
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 large egg
1 large egg yolk (reserve white)
4 tablespoons butter, softened
1/3 cup dried cranberries or raisins
1/3 cup chopped candied fruit
1/3 cup chopped walnuts
Make a sponge of yeast dissolved in warm eggnog. Let stand until foamy, about 5 minutes. Mix in one cup flour. Allow to rise 30 minutes in a warm place.
Mix in remaining flour, cinnamon, salt, egg, egg yolk and butter. Add extra flour or liquid to create a sticky dough. Fold in fruit and nuts. Shape into an oval and place on a greased baking sheet. Cover and let rise for about 40 minutes.
Brush loaf with a glaze of the reserved egg white, one tablespoon water and two tablespoons powdered sugar. Sprinkle glaze with brown sugar. Bake at 325 degrees for 30 to 35 minutes or until golden. A toothpick inserted in the center should come out clean.
Makes 1 loaf.