Trappist All Recipe

Activate the Yeast

In a small bowl, combine warm water (about 110°F) with active dry yeast and a tablespoon of granulated sugar. Stir gently and let it sit for about 5-10 minutes until frothy.

Mix Dry Ingredients

In a large mixing bowl, whisk together all-purpose flour, remaining sugar, salt, ground cinnamon, and nutmeg.

Combine Wet Ingredients

In a separate bowl, beat the eggs and add melted butter, vanilla extract, and the activated yeast mixture. Mix well.

Combine Mixtures

Pour the wet mixture into the dry ingredients. Stir until a dough forms. It should be slightly sticky.

Knead the Dough

Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until smooth and elastic.

First Rise

Place the dough in a greased bowl, cover with a clean cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

Add Flavor Enhancers

Once the dough has risen, punch it down and fold in chocolate chips and chopped nuts. Mix evenly.

Shape and Second Rise

Shape the dough into a loaf or desired shape and place it in a greased baking pan. Cover and let it rise again for about 30 minutes.

Bake

Preheat the oven to 350°F (175°C). Bake the dough for 25-30 minutes or until golden brown and sounds hollow when tapped.

Cool and Serve

Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing. Serve warm or at room temperature.