When the children lived at home, we'd make a spiced cinnamon pull-apart bread for breakfast on Christmas morning. Now we tend to make stollen although our local baker sells an exceptional one too. I'm also a lover of kulich even though it is actually an Easter bread.
its a solid plan and will be put in place if I make it home for xmas. If I am here, then I will happily ingest them all for my own feelings: slathered in peanut butter in the mornings and sopped up with gravy in the evenings.
Where to start? Cinnamon rolls (King Arthur), Andrew's choreg (the absolute best), my husband's grandmother's Armenian madzoon (yogurt) bread, potato dinner rolls, Japanese milk bread rolls and Andrew's classic sourdough. Armenian peda loaves, which I am researching now, from church cookbooks and other sources. Had to throw out loaves from a trial recipe on Thanksgiving Eve, but had success the next morning. Always ready to try new recipes and ideas. Cranberry quick bread is good too. Always at a loss what to bake when, so I bake all year instead.
I grew up in Quincy, Massachusetts. My grandmother, who was French Canadian, had an upstairs neighbor who was from Finland. She taught my grandmother how to make the most delicious cardamom bread. My grammy made it all through my childhood. But it wasn't a holiday thing. I learned how to make it some time in my 20s. I don't know how it started but my husband and I started making it in December and giving it to friends and family. Last year I think we made 47 loaves. We make 5-6 loaves at a time in this (https://www.worthpoint.com/worthopedia/vintage-camco-hand-crank-manual-bread-525934075) Everyone loves the bread. It makes great toast. I don't think we'll be stopping any time soon.
Dinner rolls at thanksgiving. It has become my own holiday tradition of recent to made a new/different dinner roll recipe every year for Thanksgiving, and since I almost never make dinner rolls any other time of the year, dinner rolls as a category now has a strong association with Thanksgiving for me. I think because I haven’t settled on a “favorite” roll recipe, this has become a ongoing search for The Perfect Dinner Rolls that my whole family will love (a hard goal with a picky eater), and partly also my only opportunity to try out new-to-me recipes in this category (which makes the first part harder if the recipe has creative flavor combos). This year, I made Kristina Cho’s milk bread recipe from her new book “Mooncakes and Milk Bread” into dinner rolls, and they were great, highly recommend. I’ve made in years past: CI’s oatmeal dinner rolls (last year), the Lion House dinner roll copycat recipe, the buttery sourdough buns from KAF, and walnut cranberry rolls from the Brown Eyed Baker blog (originally from BA magazine). It’s become a fun tradition for myself, hopefully I’ll find The Bun to rule them all someday! And if not, it’ll be a tasty journey regardless.
If you're looking for another festive dinner roll, I tried making a yeasted pumpkin bread into rolls for an early "Fakesgiving" celebration this year that were really good and a nice orange addition to the color palate of a sweet potato-less affair!
That sounds awesome! Do you mind sharing what recipe you used? I’d like to have a back pocket recipe for when I have leftover canned pumpkin purée from recipes I sometimes try that only call for 1 cup, and a batch of pumpkin yeasted bread sounds like a perfect application.
I think this was one that was actually mentioned on a previous bread thread a couple weeks back that had intrigued me. It makes a nice sandwich loaf, too!
Panettone has long been a staple of Christmas morning. When my sibling and I were kids and fearful of anything with dried fruits we were more interested in having pancakes or cinnamon rolls, but my Mom would still get one of those Panettone in a box for herself and possibly my father and toast in in a toaster oven. Now that we are all very pro dried fruits in breads, we have taken to making our own for the last couple years with good success and all partaking in a slice or two on Christmas Morning. We have also made french toast out of it, which can be unwieldy but /very/ tasty!
Separately, I was inspired by your mention of a cranberry pecan sourdough, and am currently awaiting my own riff on it to come out of the oven! So far so good, and excited for the true test come snack time!
We always make orange cranberry bread in a bundt pan and glaze it with orange icing. It’s wonderful with a cup of coffee on Christmas morning.
When the children lived at home, we'd make a spiced cinnamon pull-apart bread for breakfast on Christmas morning. Now we tend to make stollen although our local baker sells an exceptional one too. I'm also a lover of kulich even though it is actually an Easter bread.
Armenians make choreg (another Easter bread) for every holiday, they love it so much
I'll have to Google that.
Allow me: https://wordloaf.substack.com/p/tuesday-recipe-tangzhong-choreg
And: https://www.seriouseats.com/choreg-armenian-easter-bread
Thank you!
Sams Club Yeast rolls.
LOLLLLL
I wish I were kidding too. At least I feel understood by the lovely bread heads here.
can we give them squishy tangzhong buns and say they are from Sam's Club?
its a solid plan and will be put in place if I make it home for xmas. If I am here, then I will happily ingest them all for my own feelings: slathered in peanut butter in the mornings and sopped up with gravy in the evenings.
We always make Parker House rolls
Where to start? Cinnamon rolls (King Arthur), Andrew's choreg (the absolute best), my husband's grandmother's Armenian madzoon (yogurt) bread, potato dinner rolls, Japanese milk bread rolls and Andrew's classic sourdough. Armenian peda loaves, which I am researching now, from church cookbooks and other sources. Had to throw out loaves from a trial recipe on Thanksgiving Eve, but had success the next morning. Always ready to try new recipes and ideas. Cranberry quick bread is good too. Always at a loss what to bake when, so I bake all year instead.
I grew up in Quincy, Massachusetts. My grandmother, who was French Canadian, had an upstairs neighbor who was from Finland. She taught my grandmother how to make the most delicious cardamom bread. My grammy made it all through my childhood. But it wasn't a holiday thing. I learned how to make it some time in my 20s. I don't know how it started but my husband and I started making it in December and giving it to friends and family. Last year I think we made 47 loaves. We make 5-6 loaves at a time in this (https://www.worthpoint.com/worthopedia/vintage-camco-hand-crank-manual-bread-525934075) Everyone loves the bread. It makes great toast. I don't think we'll be stopping any time soon.
I love hearing about people's bread traditions.
My wife always requests liege waffles for Christmas morning. They're a delight to make and reheat well too!
Dinner rolls at thanksgiving. It has become my own holiday tradition of recent to made a new/different dinner roll recipe every year for Thanksgiving, and since I almost never make dinner rolls any other time of the year, dinner rolls as a category now has a strong association with Thanksgiving for me. I think because I haven’t settled on a “favorite” roll recipe, this has become a ongoing search for The Perfect Dinner Rolls that my whole family will love (a hard goal with a picky eater), and partly also my only opportunity to try out new-to-me recipes in this category (which makes the first part harder if the recipe has creative flavor combos). This year, I made Kristina Cho’s milk bread recipe from her new book “Mooncakes and Milk Bread” into dinner rolls, and they were great, highly recommend. I’ve made in years past: CI’s oatmeal dinner rolls (last year), the Lion House dinner roll copycat recipe, the buttery sourdough buns from KAF, and walnut cranberry rolls from the Brown Eyed Baker blog (originally from BA magazine). It’s become a fun tradition for myself, hopefully I’ll find The Bun to rule them all someday! And if not, it’ll be a tasty journey regardless.
If you're looking for another festive dinner roll, I tried making a yeasted pumpkin bread into rolls for an early "Fakesgiving" celebration this year that were really good and a nice orange addition to the color palate of a sweet potato-less affair!
That sounds awesome! Do you mind sharing what recipe you used? I’d like to have a back pocket recipe for when I have leftover canned pumpkin purée from recipes I sometimes try that only call for 1 cup, and a batch of pumpkin yeasted bread sounds like a perfect application.
Of course!: https://www.seriouseats.com/yeasted-pumpkin-bread
I think this was one that was actually mentioned on a previous bread thread a couple weeks back that had intrigued me. It makes a nice sandwich loaf, too!
Thanks so much!
Panettone has long been a staple of Christmas morning. When my sibling and I were kids and fearful of anything with dried fruits we were more interested in having pancakes or cinnamon rolls, but my Mom would still get one of those Panettone in a box for herself and possibly my father and toast in in a toaster oven. Now that we are all very pro dried fruits in breads, we have taken to making our own for the last couple years with good success and all partaking in a slice or two on Christmas Morning. We have also made french toast out of it, which can be unwieldy but /very/ tasty!
Separately, I was inspired by your mention of a cranberry pecan sourdough, and am currently awaiting my own riff on it to come out of the oven! So far so good, and excited for the true test come snack time!
Stollen! So fun to make. Also cinnamon rolls on Christmas morning.