This is a easy recipe to make as the mixing is done in a bowl.Take one bowl for the dry ingredient and another bowl for the wet ingredient.
If you do not want to add chocolate chips,you can add nuts, dry cherries, fresh cherries or raisins.
Fresh muffins from the oven is soft and moist.
Ingredients -
All purpose flour or maida - 2 cups,
Sugar-1/2 cup plus 3 tbsp or 100 gms,
Baking pwd- 2 and 1/2 tsp,
Chocolate chips-1/2 cup,
Egg-2,
Milk- 2/3 cup or 180 ml,
Vanilla essence- 1 and 1/2 tsp,
Melted butter- 1/2 cup or 110 gms.
METHOD-
Pre heat oven to 375 F or 180 C
Take one bowl and add 2 cups of sifted all purpose flour or maida.
Add two and half tsp of baking pwd and 1/2 cup plus 3 tbsp of sugar.
Mix with wire whisk.
Add 1/2 cup of chocolate chips to the flour mixture.
Mix gently and keep aside.
In another bowl,add two eggs.
Using a wire whisk beat the eggs for few seconds.
Add 1 and 1/2 tsp of vanilla essence and 2/ 3 cup of milk.
Mix.
Pour the wet mixture into the dry flour mixture.
Add then add the melted butter.
Using a flat spatula,mix only till just incorporated.
Over mixing will make hard muffins.
Using two spoons or ice cream scoop,evenly fill the 12 muffin paper cups.
If you are not using paper cups,grease the muffin pans with butter.
Place the muffin tray in the oven to bake for 18 to 20 minutes or till toothpick inserted in the center comes out clean.
Take out the tray and leave it to cool for five minutes on wire rack.
Take out from the muffins from the pan and leave it to cool on wire rack.
You can enjoy the muffins while still warm.
Best the day it is made but can be kept for few days in a plastic bag or container in the fridge.
Makes 12 muffins.
I have followed the traditional recipe of bread loaf for making this christmas bread!
The dough is hand kneaded and easy to make!
Ingredients for the dough:
All purpose flour- 3 and 1/4 cup,
Salt -1 tsp,
Yeast- 1 packet,
Sugar-1 and 1/2 tbsp,
Water-1 and 1/4 cup,
Olive oil- 1 and 1/2 tbsp.
Red colour ( food colour powder) for the cap-Mix 1/4 tsp with 2 tbsp of water in a small bowl or few drops of gel with water,
Chocolate chips -2- for eyes,
Egg wash-1 egg +1 tbsp of water,
Melted butter for brushing the top.
Method:( The size of the christmas bread will depend upon the size of your tray.
Use dough accordingly or use the left over dough to make dinner rolls or bread sticks)
Grease a 9 x13 inch pan with olive oil and keep aside.
Oven temperature for baking the bread is 220 C for the first 7 minutes and then lower the temperature to 190 C for 23 minutes.
Total baking time is 30 minutes.
Take a measuring cup and heat 1 and 1/4 cup of water for 40 seconds in microwave or till luke warm.
Add yeast and sugar to the luke warm water and mix with a spoon.
Let it rest in the microwave for 5 minutes.
The yeast will be activated and start to foam.
Add olive oil and stir with a spoon.
In a medium size bowl,sieve 2 and 1/4 cup of flour .Add 1 tsp of salt.
Mix with wire whisk.
In another bowl add 2 cups of flour and make a well in the center.
Pour the activated yeast mixture in the well and with a wooden spoon mix in a circular motion.
The dough will be very gooey.
Add 1/2 cup of flour and mix the dough in a circular motion.
Once the flour is mixed add another 1/2 cup of dough and mix again.
Sprinkle half of the 1/4 of flour on the counter and dump the sticky dough on it.
Knead the dough by stretching and folding method.
Once all the flour is incorporated,add the rest of the flour and knead the dough for 8 to ten minutes.
The dough will be smooth on top and if a finger poked,the dough will spring back.
Place the dough in a bowl greased with olive oil.
Toss and turn the dough ball so that all sides are coated with oil.
Cover with a damp towel cloth and place it in the microwave for an hour for the dough to rise double in size.
Once the dough has risen,make a few punches to knock the air out.
Dump it on a lightly floured surface.
Roll it to make a log.
Divide the dough into two halves.
One part is for making the face of the bread and cap.
The other half of the dough will make the beard, moustaches, two round balls and a strip for the border of the cap .
Take out the extra dough for making them,before rolling the dough.
Roll the dough using a rolling pin or just pat and shape it in an elongated shape to make the cap and face.The top should be slightly conical and the bottom should be wide.
Fold the conical cap a little from the top and place a round ball at the tip.
Make a border of the cap with the extra dough and tuck and pinch at the sides
Place the dough on the greased baking tray.
To make the moustaches,take some dough and pat them into a small rectangle.
Cut thin strips and then roll them.
To make the beard,pat the dough into crescent shape.
The width should be according to the bottom of the face as it has to be placed on it.
Cut thin strips with a knife or scissors,leaving one inch at the top.
Since the dough has yeast,so the process of shaping has to be fast.
The best way to go is to twist the strips as you cut them.
Place the beard on the face.
To make eyes,place two small chocolates chips.
Place a small round ball for the nose.
Place the thin strips as moustaches below the nose.
Pinch together all the strips in the center and then spread the thin strips.
Brush the bread with butter and leave it rest for fifteen minutes to half hour in a warm place or microwave,
It depends on the time taken to make the bread and the temperature of the room.
Cover with a damp cloth.
As the dough is resting ,pre-heat oven to 220 C.
Take a small bowl and add 1/4 tsp of red food colour with 2 tbsp of water.If using gel,use a few drop to dissolve in water.
Mix with a spoon.
In another bowl,beat one egg with 1 tbsp of water.
Once the dough has rested for 15 minutes,brush the face and the beard with egg wash.
Using another brush,colour the cap and the belt with red.
Bake the bread for 7 minutes in 220 C.
Lower the temperature to 190 C and bake for 23 minutes or until the top has a light brown crust.
Take out from oven and place it on wire rack.
Brush the bread with melted butter.
Cover with a cloth to keep the bread soft and moist.
After 5 minutes,using a flat spatula loosen the sides of the bread and gradually the bottom.
Lift the bread and remove the tray and leave to cool on wire rack.
Cover with a cloth till the bread is at room temperature.
Enjoy this delicious christmas bread warm or cold with butter.
Cover the rest.
A must for the family and friends in the festival season.
An advance Merry Christmas to my viewers.
Ingredients:
Raisins-1 cup,
All purpose flour-2 and 1/2 cups,
Icing sugar-1 cup-sieved,
Butter-200 gms,
Vanilla essence-1 tsp,
Egg-1 for egg wash(optional).
Method:
Grease a 9 x13 inch pan.
Pre heat oven to 180 C.
Sieve flour in a bowl and then measure 2 and 1/2 cup and keep in another bowl.
Beat butter till smooth.
Add icing sugar and vanilla essence and beat for a minute or till smooth.
Scrap the sides with a spatula or spoon.
Add flour and raisins and beat only till incorporated.
Transfer the mixture to the greased pan.
Using your fingers fill the corners and pat it to smooth the surface.
Using the back of a spoon level the top.
Brush the top with egg wash.
Bake for 30 to 35 minutes.
The edges will be brown and the top will be light golden brown.
Take out the tray and leave it cool for 5 minutes on wire rack.
Using a sharp knife cut the cookies while still warm.
Leave it to cool on a plate.
The cookies have to be cut while still warm because the butter hardens the cookies and will break if cut at room temperature.
