All Saints' Day Bread
All Saints' Day Bread is a traditional festive bread featuring soft, fluffy texture with sweet raisins and a beautiful braided appearance, perfect for holiday celebrations and special gatherings.
Ingredients
Instructions
- Scald the milk.
- Add margarine, sugar, salt, and beaten eggs to the milk.
- Cool the mixture to lukewarm.
- Crumble or sprinkle the yeast into the milk mixture.
- Let it sit until bubbly, about a few minutes.
- Add the liquid mixture to the flour in a large bowl.
- Add more flour as needed; the dough should hardly be sticky. Add a few raisins if desired.
- Let the dough rise until doubled in bulk.
- Knead the bread and divide into sections.
- Hand roll each section.
- Cut into small pieces.
- Roll out and braid the pieces.
- Let the braided bread rise again.
- Bake at 350°F (175°C) for about 30 minutes.
Tips & Substitutions
For best results, ensure your milk is scalded but not boiling before adding the margarine, sugar, and eggs. If you don't have margarine, unsalted butter can be used as a substitute. For added flavor, consider incorporating spices like cinnamon or nutmeg. If you prefer a sweeter bread, increase the sugar slightly. Be patient while allowing the dough to rise for optimal texture.
Serving Suggestions
This bread is delightful served warm with butter or cream cheese spread. It pairs beautifully with Cherry-Pineapple Dessert Salad for a festive meal. You can also enjoy it alongside a cup of coffee or tea. Consider serving it as a part of a brunch spread, complemented by Fluffy Duffy for a sweet treat.
Storage & Reheating
Store leftover All Saints' Day Bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months. To reheat, thaw overnight in the refrigerator and warm in the oven at 350°F (175°C) for about 10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of All Saints' Day Bread contains roughly 872 calories, with 12g protein, 149g carbohydrates, and 30g fat. It is an excellent source of vitamin C (102% of the Daily Value), dietary fiber (43% of the Daily Value), and iron (26% of the Daily Value). Note that it is relatively high in sodium, at 947mg per serving (41% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute up to half of the all-purpose flour with whole wheat flour for a heartier texture. However, be aware that this may alter the flavor and density slightly, so adjust the liquid ingredients as needed.
What can I do if the dough doesn't rise?
If your dough isn't rising, it may be due to inactive yeast. Make sure your yeast is fresh and that the milk isn't too hot when added. You can also place the dough in a warm, draft-free area to encourage rising.
Can I add other dried fruits or nuts to the dough?
Absolutely! Feel free to customize the recipe by adding dried fruits like cranberries or apricots, or even nuts like walnuts or pecans. Just be cautious with the amount to maintain the right dough texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).