When holidays approach the requests are voiced just in case. In case what I often wonder. In case I forget to make the favorite dishes and baked food, which I have never forgotten to make every Christmas season.
I failed to share this recipe last season and vowed to include this Christmas Yeast Bread early on-so that you have time to make it again

This divine bread is easy to make, and when it gets a touch stale if it stays around that long, is the perfect toasting bread.  Even though I make my own Christmas Bread every year, and lots of them, my father always sends down a loaf that he baked along with a Stolen.

Bread baking was delegated to my father when he retired, and I cherish the annual package sent to me. We always chat back and forth about how many loaves we each made and how they turned out. 

This year, I purchased 15 lbs of organic currants from a small farm in California. Take the time to visit Running Quail Ranch where you can order raisins and zante currants. If you can’t use them all then go in with a friend or two, you will be glad that you treated yourself. Of course both my dad and I expect this years Christmas Yeast Bread to be a banner year with our organic currants. They are plump, juicy and full of flavor. Once you have tried a real currant versus the boxed version you will never take a shortcut again. 

We enjoy the sweet yeast bread all December long when baking begins, and save the best and largest loaf for Christmas morning. Sliced and served with European butter and homemade preserves along with hot coffee and freshly squeezed orange juice, makes a perfect breakfast while sitting around the tree.

CHRISTMAS YEAST BREAD

1 cup unsalted butter

½ cup sugar

3 eggs room temperature

1 ¼ cups luke-warm milk

1 teaspoon salt

4 to 5 ½ cups flour

Grated rind of ½ lemon

1 pkg dry yeast

½ cup raisin

Cream butter and sugar then add eggs, one at a time. Add salt, lemon rind, raisins and the yeast which has been dissolved in warm milk, (I like to proof my yeast, so sprinkle it with a teaspoon of sugar). Add the flour gradually and stir mixture. Knead until smooth and elastic about 5 to 10 minutes. Put in a bowl and cover with plastic wrap and a warm rung out damp dish towel. Set aside in a warm draft free place and allow to the dough to double in size. Toss on board, form into any desired shape. Let rise again and brush with one beaten egg. Sprinkle with sugar and sliced almonds.
Bake for ½ to ¾ hour depending on size in a 325degree oven.

You can test the bread by tapping on the underside, when you hear a hollow sound it is done.
Cool on a wire rack. Store the bread at room temperature for a few days in foil, then in the refrigerator for a longer period of time. This bread freezes well.
Makes 2 large or 3 to 4 medium small loaves.