Santa Bread by knead2quilt

[rottiedogs]

Santa Bread
Submitted by knead2quilt on March 03, 2005 at 12:07 am

DESCRIPTION
Santa Bread

SUMMARY
Yield 0 File under Holiday & Party Recipes

INSTRUCTIONS
Got this from the Food Network site. Originally was made on a Martha Stewart show. Note that the instructions for making the pieces for the facial features is a bit confusing. All you're doing is making Santa's face and hat. Don't worry about anything. Just play. He always turns out really cute and kids love this bread.

1/2 c finely chopped kataifi (or coconut)
5 c bread flour
1 c rye flour
1Tbs coarse salt (I use kosher)
Yeast: either 1 cake fresh OR 1 pkg (1/4 oz.) active dry yeast
2-1/4 c warm water
2 raisins (Santa's eyes)
2 large egg yolks, lightly beaten
1-1/2 oz. red food coloring
1/4 c apple jelly OR apricot jam, melted

Heat oven to 200 degrees F. Spread kataifi (or coconut) in a single layer on a baking sheet. Place in oven, turning occasionally until dry, about 20 minutes.

In the bowl of a heavy-duty electric mixer fitted with the dough hook, combine the flours, salt and yeast. Mix until well blended. With machine running, gradually add about 2-1/4 c warm water (100 degrees F) until dough comes together around hook. Continue mixing until dough is elastic and pulls away from sides of bowl, about 3 minutes. Turn out onto a floured work surface. Shape into a ball, and cover with a clean kitchen towel. (Suggest that you use a smooth towel, NOT a terry towel. Set aside for 40 minutes.

Heat oven to 400 degrees F. Divide dough into two pieces: one 1 pound piece and one 2 pound piece. Keep the smaller piece covered with a kitchen towel while working with the larger piece. Form the larger piece into a cone. With the smaller piece, form two 1-1/2 oz. balls for the pom-pom and the nose; and other facial features as follows -- two 1-inch balls for the eyes; one 8" x 1-1/2" rectangle strip approx. 1/4" thick for the hat brim; 1/2" x 1/4" ball for the nose; and a 1/2 round 1/4" thick and 8" in diameter with a 6" radius for the beard; and one 1/2 round) 1/4" thick and 5" in diameter with a 1-1/2" radius for the mustache.

Stretch small end of cone, and curve it to one side to form Santa's cap. Transfer to baking sheet. Fit the rectangle onto base of cap for the brim. Take one 1-1/2 oz ball and attach to end of cap for the pom-pom. Place the second 1-1/2 oz ball on face to make a nose. Place 1 raisin in each 1" round (pupils) and press onto face to form eyes. Using a knife, cut vertical slits in larger half round to make beard. Attach to lower half of face. Cut horizontal slits in smaller half round. Gather in center (like a bow) and press into face to form mustache and mouth. Cover with a clean kitchen towel (not terry) and let rise for 15 to 30 minutes.

Brush face and beard with egg yolk. Add food coloring to egg yolk and brush hood and tip of nose. Place in oven. Lower oven temperature to 350 degrees F. Bake until it sounds hollow when tapped on the bottom, about 1 hour. Transfer to a wire rack to cool. Brush brim of hood and pom-pom with jelly. Sprinkle with coconut.

Yield: 1 loaf
Prep time: 30 minutes
Cook time: 1 hour, 20 minutes
Difficulty: Medium

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