Noel Bread – Chef's Table by Home Brew Chef

Name: Noel Bread – Chef's Table by Home Brew Chef
Ingredients: 1 cup figs, dried (stem removed); 1/4 cup currants or raisins; 1/4 cup cherries, dried (such as Dried Tart Montmorency Cherries.); 1 tablespoon Candied Orange Peel, (recipe here); 1 cup Quadrupel, (such as Rochefort 10, De Struise Brouwers Pannepot, St. Bernardus Abt 12 or other Quadrupel); 1/2 cup flour, bread (unbleached and preferably organic); 1/2 cup milk, whole (warmed to 105°F | 41°C); 2 tablespoons honey (local variety | wildflower | orange blossom); 2 1/2 teaspoon yeast, instant bread, (1 envelope); 4 each egg, yolks, large (at room temperature); 3 3/4 cup flour, bread (unbleached and preferably organic, plus more for kneading); 1/4 cup sugar, Soft Belgian Candi Sugar, Brown (availalbe at Beer, Beer and More Beer); 1 teaspoon salt, kosher; 16 tablespoons butter, unsalted (preferably European style, organic); 1 cup hazelnuts, shelled, (toasted and skins removed (optional)); 1 1/2 cup sugar, Soft Belgian Candi Sugar, Brown (availalbe at Beer, Beer and More Beer); 2 teaspoons cinnamon, Ceylon, ground; 3/4 teaspoon ginger, ground; 3/4 teaspoon orange peel powder (available at Savory Spice Co.); 1/2 teaspoon nutmeg, (freshly grated on a Microplane Zester/Grater); 1/2 teaspoon clove, ground; 1 cup butter, unsalted (preferably European style, organic); 1/4 cup Belgian Pearl Sugar, (such as Lars' Own Belgian Pearl Sugar,); 1 cup sugar, powdered; 2 - 3 tablespoons Quadrupel, (such as Rochefort 10, De Struise Brouwers Pannepot, St. Bernardus Abt 12 or other Quadrupel)

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Explore the rich flavors of Noel Bread from Chef's Table by Home Brew Chef, featuring a wide array of courses and cuisines to satisfy every palate.

View full recipe on chefs-table.homebrewchef.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at chefs-table.homebrewchef.com.

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Ingredients

1 cup figs, dried (stem removed)
1/4 cup currants or raisins
1/4 cup cherries, dried (such as Dried Tart Montmorency Cherries.)
1 tablespoon Candied Orange Peel, (recipe here)
1 cup Quadrupel, (such as Rochefort 10, De Struise Brouwers Pannepot, St. Bernardus Abt 12 or other Quadrupel)
1/2 cup flour, bread (unbleached and preferably organic)
1/2 cup milk, whole (warmed to 105°F | 41°C)
2 tablespoons honey (local variety | wildflower | orange blossom)
2 1/2 teaspoon yeast, instant bread, (1 envelope)
4 each egg, yolks, large (at room temperature)
3 3/4 cup flour, bread (unbleached and preferably organic, plus more for kneading)
1/4 cup sugar, Soft Belgian Candi Sugar, Brown (availalbe at Beer, Beer and More Beer)
1 teaspoon salt, kosher
16 tablespoons butter, unsalted (preferably European style, organic)
1 cup hazelnuts, shelled, (toasted and skins removed (optional))
1 1/2 cup sugar, Soft Belgian Candi Sugar, Brown (availalbe at Beer, Beer and More Beer)
2 teaspoons cinnamon, Ceylon, ground
3/4 teaspoon ginger, ground
3/4 teaspoon orange peel powder (available at Savory Spice Co.)
1/2 teaspoon nutmeg, (freshly grated on a Microplane Zester/Grater)
1/2 teaspoon clove, ground
1 cup butter, unsalted (preferably European style, organic)
1/4 cup Belgian Pearl Sugar, (such as Lars' Own Belgian Pearl Sugar,)
1 cup sugar, powdered
2 - 3 tablespoons Quadrupel, (such as Rochefort 10, De Struise Brouwers Pannepot, St. Bernardus Abt 12 or other Quadrupel)