holiday bread

We&#039;re skipping the 3-day process and making croissants start to finish in under 2 hours with zero stress - perfect holiday!

Easy Gruyère Croissants

all-purpose flour

(1 packet) Rapid Rise yeast

salt

Gruyère cheese, grated

whole milk

honey

salted butter,

salted butter, sliced into thin pieces

egg egg

cranberries

1. In the bowl of a stand mixer, combine the flour, yeast, and salt. Add 1 cup of cheese. Mix with a fork to combine.2. Pour in the warm milk, honey, 1 egg, and butter. Using the dough hook, mix until the flour is incorporated, 4-5 minutes. If the dough seems sticky, add the remaining 1/4 -1/2 cup of flour. Cover the bowl and let sit at room temperature for 15 minutes or up to a few hours at room temperature.3. Roll the dough out onto a lightly floured surface, creating a large rectangle that’s about 12x18 inches. Layer the thin slices of cold butter down the middle 1/3 of the dough, creating a rectangle of butter (see above photo).4. Fold 1/3 of the dough over the butter, then fold the other 1/3 over top of the first layer so you have 3 dough layers (like an envelope). Roll the dough out again into a large rectangle, fold into thirds. 5. Next, roll the dough out in a large, long 25x9 inch rectangle (it does not need to be exact/perfect). Using a pizza cutter or sharp knife cut the dough into 14-16 long triangles, about 3 inches wide. Sprinkle each triangle with the remaining cheese. Roll the croissants up. Place on a parchment-lined baking sheet, 2-3 inches apart. Cover and freeze 15-20  minutes. Alternatively, you can let the rolls sit in the fridge overnight. 6. Preheat the oven to 400° F. Brush with the rolls with the beaten egg. Bake the croissants for 16-20 minutes, until deeply golden. Serve the croissant warm, with cranberry butter and sea salt7. To make the cranberry butter. Combine the butter, cranberries, honey, and a pinch of salt together in a small bowl.

An easy bread recipe you will love for the holidays!

Cranberry Orange Bread

flour

tsp baking powder

tsp baking soda

tsp salt

buttermilk

butter

eggs

orange juice (fresh)

tbsps orange zest

sugar

tbsp flour (to coat 1 1/4 cups cranberries, if desired)

1-1 1/2 tbsps orange juice

Combine melted butter, fresh squeezed orange juice, orange zest, eggs, sugar and buttermilk until smooth and well combined.

Add flour, baking powder, baking soda and salt. Mix until just blended.

Coat 1 1/4 cup cranberries in 1/2 tablespoon flour.

Fold coated cranberries into the batter.

Place batter into a greased 9 x 5 bread pan-or use parchment paper.

Press 1/4 cup reserved cranberries into the top of the batter.

Bake at 350 degrees for 50-55 minutes.

Remove from the oven and place on a cooling rack. Allow 10 minutes to cool.

Use a butter knife to loosen the edges of the bread from the pan. Finish cooling on the cooling rack.

When bread has cooled, make the icing by mixing the powdered sugar with the orange juice or milk.

Drizzle over the top of the bread. Serve and enjoy, refrigerate or slice and freeze.

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Easy Gruyère Croissants

Cranberry Orange Bread

Top 2 holiday bread recipes from across the web

The most viewed holiday bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Gruyère Croissants

Cranberry Orange Bread

The most viewed holiday bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine