I used to try to make our family's traditional Danish pastries to have on hand for Christmas morning's breakfast--the authentic kind that was passed down from my Danish great-grandmother. While we really enjoy even the healthier version of these pastries, it requires such a time commitment on my part that I have come to realize I just can't plan on doing it each and every year. So over time I have come up with a different Christmas breakfast bread that we all love, that is healthful and way easier/faster to make than Danishes!
Yield: 1 loaf
1 1/4 c. warm water
1/3 c. honey
2 Tb. butter, softened
2 c. bread flour (I usually just use whole wheat for all the flour)
1 1/4 c. whole wheat flour
1 1/2 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
2 tsp. active dry yeast
1 c. sweetened dried cranberries
1 Tb. grated orange zest
Directions for mixer or for hand mixing:
Combine warm water and yeast. Let sit until yeast is softened.
Add salt, honey, and butter.
Add remaining ingredients while mixing, except cranberries.
When dough is correct consistency, add cranberries.
Place in greased bread pan, cook at 350 degrees for about 35 minutes, or until browned and cooked through.
Directions for bread maker:
Place all ingredients (except cranberries) in pan of bread machine in order recommended by manufacturer. Select Sweet Bread cycle; press Start.
If your machine has Fruit setting, add cranberries at signal, or about 5 minutes before kneading cycle has finished.