Golden Santa Bread


I know that Christmas is still far away but I found this bread recipe and I wanted to share it with you. I am sure that you and your kids will love this following recipe:



  • 4 to 4-1/2 cups bread flour
  • 1/2 cup sugar
  • 2 packages (1/4 ounce each) active dry yeast
  • 1-1/2 teaspoons salt
  • 1/2 cup milk
  • 1/4 cup water
  • 1/4 cup butter, cubed
  • 2 eggs
  • 2 raisins
  • 2 egg yolks
  • 2 to 3 drops red food coloring

All directions are provided by taste of home…

Directions — Golden Santa Bread Recipe by Taste of Home


  • Carol Murray on said:

    Have a wonderful day, tomorrow TGIF yeaaaah!
    And have a wonderful weekend…
    Keep up the great work…

    • I just love it when someone is going to try a recipe and then they want to change it. Yes, all the ingrediants are necessary. If it wasn’t they would’t have them in the 1st place. a half a cup of sugar…watch out … you will put on the pounds !!!!

        • If a person can’t have sugar then why make recipies that require sugar? It is like being allergic to shellfish but insisting to make clam chowder!!!

          • Even diabetics can have some sugar , they just have to be careful. At this time of year anything they can do to cut sugar from a list of ingredients they should. Thank you for your understanding way.

        • Diabetics should not be eating bread (carbs) either! You could use raw sugar or brown sugar instead, but please do not use artificial sweeteners as they can actually be worse than sugar for diabetics, and definitely NOT for consumption by children!!

          • I’m a Type 1 diabetic and I have to eat carbs at every meal in order to dose myself with insulin. I shouldn’t eat a lot of carbs but have to eat some. One slice of bread is not too much for a meal. Please don’t generalize about what Diabetics should and shouldn’t do until you know what you are talking about.

      • jessica on said:

        Oh I know! Imagine the nerve having a different preference from another individual! :S

        If no one changed recipes or ways of doing something we’d still be living in the dark ages.

        And no, often all ingredients aren’t “necessary”. If their purpose is just flavour of course you may alter them. Just when it comes to things like flour or eggs or butter they are more likely to serves a purpose and trickier to alter. ‘Me and Me’ asked a good question. Sugar can serve either purpose.

        • well I am going to try it as is and then try to use no egg no milk bread mix and then figure out how to turn it red. I have a granddaughter who is highly allergic to milk eggs and nuts so she will need one to… wonderful Idea for Christmas thanks

          • Jennifer Rich on said:

            My daughter is allergic to all that too… plus shellfish, legumes (like beans and peas), Red#40 (is in so much food, as well as soaps and lotions and cosmetics) also pears…. it isn’t easy trying to find things she can have…. especially around the holidays…. she is turning 6 on the 22…

          • Connie,

            You can make bread without eggs or milk. My son was born with severe food allergies and milk and egg were two allergies of his. You can use water instead of milk (the bread will not be as smooth, will have a coarser texture) or you could use soy milk. Soy milk will alter the taste. We used to make cakes for him using soy milk and to be honest, we didn’t really like the taste. A little xanthum gum will work in place of the eggs. Xanthum gum is sold at health food stores or in the health food section of grocery stores. It works to hold the dough together. You don’t need eggs in a lot of recipes. I know, I’ve had 18 years experience of cooking without milk and eggs.

    • Sugar is necessary in yeast bread recipes, it is what feeds the yeast so that the bread rises. I wouldn’t mess with the amounts or you may have a “Flat Santa”.

    • Yeast WILL work without sugar. We have a pizza dough recipe at my biz that is fantastic and does not require sugar. However, sugar gives it that browning and slight crispness you can’t get without it. And, yes, yeast reacts “stronger” with the sugar. Plus, the taste is so much better with it than not, obviously. I just wanted to make sure to clarify the yeast does work without the sugar. We do it every weekend for hundreds of pizza crusts and they rise beautifully.

      • Fluff1955 on said:

        Maybe you can post your pizza crust recipe, if it isn’t giving away an old family secret! Those who don’t want to or can’t use sugar could use your dough! Just a thought.

      • Pizza doesn’t need to rise to the same level as bread. Bread NEEDS the yeast to be fed. honey, sugar, molasses, sorghum or corn syrup are necessary to good bread.

    • ADubs923 on said:

      thanks to those that explained the reason for the sugar. People may have reasons for not wanting certain ingredients. People have been substituting & modifying recipes for centuries so to attack anyone for asking a question is absurd!

      • Christine on said:

        Agreed!!!! Why is is such a big deal that someone wants to know if sugar is necessary? Trolls. Obviously nothing better to do with their time. I, myself, would be interested in anyone who had ideas for making this bread without sugar!?!?! Trying to cut back as sugar is literally in EVERYTHING! ahhhh!!!

  • Do you know if I have to make this is in a stand mixer? I don’t have one, but I do have a food processor with a dough blade or I have a hand mixer with dough hooks.

  • I was going to try this last year and never got round to it. I suppose that any bread recipe will do, just use this as a pattern as to what to do with the dough, it looks like it’s 550-600ish grams of flour so I’ll just adapt the quantities to suit. I’m thinking a focaccia type bread would work.

  • Laura Pyles on said:

    Anyone have any ideas as to which gluten free flour might work best with this particular bread recipe? This looks amazing!! But I can’t eat it, sniff sniff. I know some flour mixtures work better than others, and I usually mix my own flour blends but I don’t usually make bread because of how long it takes. But this looks to good to pass up!!!

    • cenira rezende on said:

      Adorei! Achei lindo! vou tentar fazer, acho que meus netos vão amar também, por cer algo diferente, sempre tem panetone. obrigada bjs

  • Christine on said:

    I was wondering if anyone happened to know how many tsp or tbs I would need of the yeast instead of a pkg? Thank you in advance 🙂

  • Dianne Shaw on said:

    So this has the recipe ingredients supplied, but I’m not seeing the method in which to make the bread, is it possible for this to be supplied please

  • Danica on said:

    Can you tell me what does it mean cups in your recipe…how many milliliters or deciliters please…I find it very important before I start activities in my kitchen….for this x-mas please, answer to me ASAP.

  • melody on said:

    Yes it can be done with frozen bread dough. Did it just last night. No we did not let it rise after putting it together. Baked at 350° for about 9 minutes. Will be making it again for a girl scout christmas party at the end of the month. Very simple for my 11 yr old to do

  • Nina Clark on said:

    I use rice milk. No lactose. I get original flavor, tastes/looks like skim milk. I think it’s called rice drink here .On shelf in carton. For kids you can get vanilla flavored. Organic.

  • Wow…how did something so cute as this Santa make so many act so grouchy? Stop being so ugly about someone asking about sugar. Really folks???

  • So clever! I was wondering if it was a sweetbrea! And I am a type 2 diabetic. By sugars are good. But you have to be careful not to eat too much sugar and carbs!

  • I thought it was a sweetbread! I have type 2 diabetes but my sugars are good! But you do have to be careful to watch sugars and carbs!

  • Yvonne Adkins on said:

    My husband is diabetic and 1/2 cup sugar will not hurt. Look at the ratio of flour to sugar. I quit using artificial sweeteners months ago as I think they do more harm than good. No more soda for us &we never miss it.

  • Deagonfly on said:

    Wow! Just when I thought ppl were growing. Changing recipes is how we got so many great foods that we have today. I feed a family of 5 and 3 of them have celiacs so we have no wheat rye or barley in my home. My kids can NOT eat any! That being said, it sucks to not have scrumptious cakes, cookies and bread around with small children! We have learned how to modify recipes using several different flours, at times we get it wrong so we try again. Attacking someone for asking about change and assuming that they want to count calories only eminates your extremely naïveté and ignorance and makes you look like a real jerk! You should be ashamed of your remarks and idiotic assumptions!

  • JoNell on said:

    I have two children with Type I Diabetes, a mom with Type II, a brother-in-law with Type II, and other friends and relatives with each.
    Diabetics can eat bread. Type II’s generally have to regulate portions, Type I’s cover with insulin.

    People have a lot of different reasons they would like to limit sugar intake, and asking if recipe modifications are possible withour ruining the essence of the dish is very reasonable . . .to reasonable people.

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