Italian Christmas Bread With Eggnog Glaze

• For the Bread:
• 1/2 cup hazelnuts
• 1 cup eggnog, plus
• 1 tablespoon eggnog
• 2 tablespoons white sugar
• 1/2 teaspoon salt
• 3 tablespoons butter, softened
• 1 egg
• 1 egg yolk
• 3 cups bread flour
• 1 1/2 teaspoons instant yeast
• 2 tablespoons anise seed
• 1 teaspoon ground cinnamon
• For the Glaze:
• 1/2 cup confectioners' sugar
• 1 tablespoon eggnog

1. Preheat an oven to 350 degrees F (175 degrees C).
2. Spread hazelnuts evenly on a baking sheet. Bake until lightly toasted, about 5 to 7 minutes. Remove the pan from the oven, transfer the nuts to a bowl, and let them cool.
3. Place the eggnog, sugar, salt, butter, egg, egg yolk, bread flour, yeast, anise seed, and cinnamon into the bread machine. Program the machine for a basic cycle with the crust as "medium." Press start. Do not use the delay timer.
4. Place the cooled toasted hazelnuts into the machine between Knead Cycle 1 and Knead Cycle 2. When the baking cycle ends, immediately remove the bread from the pan and allow it to cool on a rack.
5. Prepare the glaze by combining the confectioners' sugar and eggnog in a bowl; mix well. It should be a drizzling consistency. Drizzle the glaze on the cooled bread before slicing.

bread, hazelnuts, eggnog, eggnog, white sugar, salt, butter, egg, egg yolk, bread flour, yeast, anise seed, ground cinnamon, sugar, eggnog

Taken from www.allrecipes.com/recipe/212787/italian-christmas-bread-with-eggnog-glaze/ (may not work)