New Year  Happy New Year Wishes(2008)
From 101lifeStyle.com New Year Recipes: New Year Eve Recipes: F.New Year Bread Recipes:  1.Buttermilk Cornbread:
Ingredients:
1 tablespoon vegetable oil; 2 1/2 cups white cornmeal; 1 cup all-purpose flour; 2 teaspoons salt; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1 cup buttermilk; 1 cup low-fat milk; 2 large eggs; 2 to 3 tablespoons melted butter;
Method:
Preheat oven to 400°.Add about 1 tablespoon of vegetable oil to a 10-inch seasoned iron skillet; place in oven. In a mixing bowl, combine the meal, flour, salt, baking powder and soda. In another bowl, whisk buttermilk and milk with eggs and melted butter. Gradually fold milk mixture into dry ingredients, folding and mixing just until all dry ingredients are moist. Using oven mitts or potholders, carefully remove the hot skillet from the oven; swirl slightly so oil coats sides of pan. Pour batter into the skillet then return to oven. Reduce heat to 350°. Bake cornbread for 35 to 45 minutes, until it pulls away from sides of pan and is lightly browned. Cut into squares or wedges.
 2.Easy Banana Nut Bread Recipe:
Ingredients:
1-3/4 cups all-purpose flour; 1-1/4 tsp. baking powder; 1/2 tsp. salt; 1/2 tsp. baking soda; 2/3 cup white granulated sugar; 1/3 cup solid shortening; 2 eggs; 2 Tbs. milk, half and half, or cream; 1/2 cup mashed ripe bananas; 1/2 cup diced ripe bananas (small dice); 1/4 cup chopped toasted walnuts or pecans (optional);
Method:
Preheat oven to 350º and lightly grease an 8x4x2 inch loaf pan. In a small mixing bowl combine flour, baking powder, salt and baking soda; stir until evenly distributed and set aside. With an electric mixer, cream shortening and sugar until light and fluffy, scraping the sides of the bowl often. Add milk and eggs one at a time; beating well between additions. When the mixture is smooth remove the mixer. Add one third of the flour mixture to the butter mixture and fold in gently. You do not want to overmix the batter at this point. When the first third of the flour is incorporated, add the mashed bananas, fold gently. Fold in alternately the remaining flour and bananas. If adding nuts gently fold them into the batter at this point. Scrape batter into the prepared loaf pan and bake for 60-65 minutes or until a wooden toothpick comes out clean. Allow loaf to cool in pan for 10 minutes, and then remove it from pan and allow it to cool completely on a wire rack. For best taste, wrap completely cooled loaf in foil or plastic wrap overnight. Your banana nut bread will slice easier the next day as well.
 3.Vasilopita (new year bread):
Ingredients:
1 pk Active dry yeast; 1/2 ts Ground cinnamon; 3/4 c Milk lukewarm; 1/4 ts Ground masticha; 3 Eggs beaten; 1/2 c Butter melted; 1 1/2 ts Grated orange rind; 1 Egg, for glazing; 3/4 c Caster sugar; Blanched split almonds; 4 1/2 c Plain flour;
Method:
New Year Bread is traditionally cut at midnight on New Year's Eve. After baking a coin is inserted through a slit in the base. The person who finds the coin will have luck in the New Year. Long ago the coin used to be a gold one then later a silver coin was used. These could be incorporated into the dough before baking. Nowadays because of the nickel content of coins it is undesirable to bake a coin in the cake. Dissolve yeast in 1/4 cup of the milk. Add remainder of milk eggs orange rind and sugar. Sift 3 cups flour salt and spice into a warm bowl and make a well in the centre. Pour in yeast mixture and stir to blend in flour gradually adding warm melted butter. Mix dough with hands until it comes away from sides. Turn on to a floured surface and knead until smooth and elastic adding remaining flour as required. Knead for 10 minutes. Place ball of dough in a clean bowl brushed with melted butter. Turn dough over to coat top with butter and cover bowl with a cloth or plastic wrap. Leav to prove (rise) in a warm place until doubled in bulk. Punch down and turn on to lightly floured surface. Knead lightly and shape into a round loaf. Place on a large greased baking sheet or in a greased 25 cm (10 inch) deep cake tin. Cover and let rise in a warm place until doubled - about 1 1/2 to 2 hours. Glaze with well-beaten egg and arrange blanched almonds in numbers to denote the New Year pressing in lightly. Bake in a moderately hot oven for 45 minutes until golden brown and cooked when tested. If bread browns too quickly place a piece of greased brown paper on top. Cool on a wire rack.
 4.Challah(Jewish Egg Bread):
Ingredients:
1 1/2 packages active dry yeast; 2 cups warm water; l/4 cup light olive oil; 1/4 cup honey or maple syrup; 5 1/2 to 6 cups unbleached white flour; 1 1/2 teaspoons salt; 2 eggs, beaten; 1 egg white for glaze; Poppy or sesame seeds for topping;
Method:
In a small bowl, combine the yeast with l/2 cup of the warm water. Let stand for 5 to 10 minutes, or until completely dissolved. Stir in the remaining water, along with the oil and honey. Combine 5 1/2 cups of flour and salt in a large mixing bowl. Make a well in the center and pour in yeast mixture and beaten eggs. Work together, first with a wooden spoon, then with hands. Add more unbleached flour, up to an additional 1/2 cup, until the dough is no longer sticky. Turn the dough onto a well-floured board. Knead for 8 to 10 minutes. Place in a floured bowl, cover with a clean dish towel and let rise in a warm place until doubled in bulk, about l l/2 hours. Punch down the dough and divide in half. To braid it, divide each half into thirds and make long strands, about 1 1/2 inches in diameter. Attach three strands at one end by pinching them together. Braid the strands, then pinch together at the other end. If desired, pull the two ends together to make a circle. Place the loaves on a lightly floured baking sheet and let rise again in a warm place until doubled in bulk, about 1 to 1 1/2 hours. Preheat the oven to 350 degrees. Brush the tops of the braided loaves with egg white and sprinkle with poppy or sesame seeds. Bake for about 45 minutes, or until the tops are golden and the loaves sound hollow when tapped. Cool on a rack.
 5.Hogmanay Bread:
Ingredients:
1/4 cup chopped candied orange peel ; 1/4 cup chopped candied lemon peel ; 3 tablespoons chopped almonds; 3 tablespoons dark raisins soaked in hot water for 10 minutes and drained; 3 tablespoons currants soaked in hot water for 10 minutes and drained; 1/4 teaspoon grated nutmeg ; 1/2 teaspoon ground ginger ; 1/4 teaspoon ground cloves ; 2 tablespoons rum or brandy; 2 1/2-3 cups flour; 1/2 tablespoon active dry yeast ; 1/2 teaspoon salt; 4 tablespoons unsalted butter, softened; 2/3 cup hot water (120-130 degrees) ;
Method:
Soak orange peel, lemon peel, almonds, raisins, currants, and spices in rum or brandy for 2 hours. (You may prefer soaking the fruit overnight.) Combine 2 cups flour, yeast, salt, butter, and hot water. Mix well. Add enough remaining flour to form a soft dough. Knead on lightly floured surface until smooth - about 10 minutes. Place in greased bowl, turning to coat top. Cover; let rise in warm place until double - about 1 hour. Punch down dough. Reserve 1/3 dough. Cover and set aside. Knead in the fruit. Make a 6-inch ball. Using the 1/3 dough reserved, make a 12-inch circle. Place fruit ball in center of this circle and fold dough over it. Grease an 8-inch cake pan. Flatten and pierce dough completely through all over with skewer or something similar. (This allows the steam to escape during baking.) Place in pan. Bake in a preheated 350°F oven 11/2 hours. It is necessary to remove from pan the last 20 minutes and continue baking to brown the sides. Cool on wire rack.
Note: This bread has a lot of fruit. You may prefer reducing the amount of fruit by one-third.
 More New Year Eve Bread Recipes |
