Join us for a whistle stop bread-making tour around the world.
Have a go at making and tasting some of the special Christmas breads from such places as France, Spain, Portugal, Germany, Greece, Italy, Sweden, Norway, Finland, Poland, America, Israel, etc, from very simple 'hearth bread' to very rich spicy, alcohol-soaked fruit loaves.
Enjoy the aromas and traditions of real family Christmases. With each bread you will learn a little of how the recipes were developed and what they represent.
Surprise your family with something a little different this Christmas!
All of these breads are usually made by hand but the use of a bread making machine
and/or Kenwood (or similar) mixer for making the dough cuts out some of the hard work !
We usually do a bit of both.
Vorta Limpa - a Swedish bread made with rye flour, cloves, port and ale - especially good with cheese
Julekage - A jewelled crown with lots of glace fruit
Kolach - from Russia unusually made with yoghurt
Christopsomo - a Greek bread with a byzantine cross and walnuts for good luck
Placek Swiateczny - Polish - more like a teabread - traditionally the centrepiece of food eaten after midnight mass
Panettone - the famous Italian Christmas bread named after the baker who created it
Bolo Rei or Roscon de Reyes - fthe King's Crown - found in Portugal or Spain, also known as twelfth night bread, eaten on 6th January
Fougasse - a french hearth baked bread, again the centrepiece after midnight mass
Christollen - German Christ Cake - representing Jesus wrapped in his swaddling clothes
Pulla - a Finnish bread flavoured with saffron and cardamon
Challah - a traditional Jewish bread, similar in taste and texture to brioche, made for all festivals but in an elaborate plait for Christmas
Money Bread - from the USA - not strictly for Christmas but using the usual Christmas spice, brandy & fruit and good fun to make and eat
Spiced Christmas Bread - an English recipe although probably not really traditionally just for Christmas
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