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Easter Breads
- Thread starter JEV
- Start date
JEV
Mr. Congeniality
Thank you. Are you talking about these babies....You know we have one of them bread makers. I should get the thing out and make some. But your cinnamon rolls make my mouth water the most.
...or these babies?
JEV
Mr. Congeniality
As a matter of fact, I do have a good recipe for it. My daughter in Orlando loves it, and I make it for her when she visits at Christmas.
Bread Pudding Recipe
It is definitely a comfort food, and can be made richer with cinnamon sauce or caramel sauce. You can also substitute berries in place of the raisins for a delicious change of pace. It is a fairly basic bread pudding recipe, but it is truly the soul satisfying treat that most people crave. Nothing beats warm bread pudding on a cold or rainy night.
Ingredients:
2 cups whole milk (or 2 cups half & half)
1/4 cup butter
2/3 cup sugar (white or brown, depending on taste preference)
3 eggs
2 teaspoons cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
3 cups bread, torn into small pieces (french bread works best)
1/2 cup raisins (optional)
Directions:
1. In medium saucepan, over medium heat, heat milk (or half & half) just until film forms over top. Combine butter and milk, stirring until butter is melted. Cool to lukewarm.
2. Combine sugar, eggs, cinnamon, nutmeg, and vanilla. Beat with an electric mixer at medium speed for 1 minute. Slowly add milk mixture.
3. Place bread in a lightly greased 1 1/2 quart casserole.
4. Sprinkle with raisins if desired. Pour batter on top of bread.
5. Bake at 350 degrees F for 45 to 50 minutes or until set. Serve warm.
If you make the sauce to put on top of your bread pudding, adjust the sugar in the bread pudding recipe, change it to 1/3 cups sugar (the sauce has the other 1/3 cup in it).
Bread Pudding Sauce
Ingredients:
1 cup whole milk
2 Tbsp. butter
1/3 cup granulated white sugar
1 tsp. vanilla
1 Tbsp. flour
dash of salt
Directions:
Mix everything together and bring to a boil for 3 - 4 minutes, stirring constantly. Set aside for 5 minutes, then pour on warm bread pudding.
JEV
Mr. Congeniality
I hope you enjoy it. I usually make French bread the day before to use for this, as we don't buy bread from the store...I make it all. The only thing better than French in this pudding, is a Challah, rich in eggs. French is so simple that even a cave man can make it. Here is my French recipe by weight, along with Baker's Percentages as well.I kinda figured it would be good
That recipe looks very good. I know what I am doing tomorrow!
Thanks!
[FONT="]French Bread[/FONT]
[FONT="]Ingredients:[/FONT]
[FONT="]2# 2 oz. Bread flour 100%[/FONT]
[FONT="] .65 oz. Salt 2%[/FONT]
[FONT="] .35 oz. Instant yeast 1%[/FONT]
[FONT="]1# 4 oz.[/FONT] [FONT="] Water 59% [/FONT]
[FONT="]3# 7 oz. 162%[/FONT]
[FONT="]Method:[/FONT]
[FONT="]Combine and blend flour, salt and instant yeast. Add water and mix on #2 setting in stand mixer for 5 minutes, or knead by hand for 7-10 minutes until smooth and elastic. Shape into a ball then toss in a well oiled bowl until all sides are coated. Cover and allow to rise until dough doubles in size, about 60-90 minutes, depending on room temperature.[/FONT]
[FONT="]Dump dough onto a work surface and divide into 2 equal portion for loaves, or 4 equal portions for baguettes. Do not overly degas the dough. Shape dough and place on sheet pans covered with parchment paper and dusted with semolina or fine corn meal. Cover and allow to rise until almost doubled in size, about 60 minutes. Brush dough with flour, egg wash or salt water wash, then slash dough and place in preheated 475 F oven for 20 minutes with steam pan, or spray oven walls with water 3 times every 3 minutes apart to develop a chewy crust. Bread is done when it reaches an internal temperature of 200F. Remove from pans and place on cooling racks. Best served after bread cools for 1 hour, and within 12 hours for optimal flavor and texture. Leftover bread can be dried and ground for breadcrumbs.[/FONT]
[FONT="]
[/FONT]
JEV
Mr. Congeniality
I believe that you are probably a very nice person...misguided in your political views, but still nice.
As far as sending you cinnamon rolls, let me know when you have a body part surgically removed, and I'll be happy to send you a batch.
I believe in performing Corporal and Spiritual works of mercy (albeit at a distance), and sending you cinnamon rolls would fulfill "feeding the hungry," "visiting the sick" and "comforting the afflicted." Each of those gives graces to the sender as well as the recipient. 
I just printed the recipe, and will get stuff this afternoon. I am looking forward to trying this. I did make some a few weeks ago with my grandmother(it's fun, I'm 46, she's 97). She had a real basic recipe from a flour box or something. And she used an Armenian bread from a bakery in Sacramento. I like the bread, but thought the recipe was mediocre.
Looking forward to having your recipe this evening!
Looking forward to having your recipe this evening!
working woman
New member
What, where are the hot cross buns??
JEV
Mr. Congeniality
Ask, and ye shall receive...
Hot Cross Buns
From the Kitchen of JEV (aka Dough Boy)
Adapted from Woman’s Glory, The Kitchen
Ingredients:
1-1/4 C Hot milk
2 t Instant yeast
1/3 C Granulated sugar
1/2C Golden Raisins
1-1/2 t Salt
2 t Chopped candied fruit
1 t Cinnamon
1 Egg well beaten
3 T Unsalted butter
4-1/2 C Bread flour
Optional: You can also add 1/2 t nutmeg, a pinch of ground cloves and a pinch of allspice, according to your tastes.
Method:
Pour the hot milk over the sugar, salt, cinnamon and butter. Stir until butter is dissolved. Blend the egg mixture into the milk and add raisins and enough flour to make a soft, elastic dough.
Toss the dough around in an oiled bowl, making sure the dough has a light coating of oil all over. Cover with oiled waxed paper and a towel, and let rise in a warm place until it has doubled in size…about an hour.
When dough has risen, punch down and turn out onto a lightly floured surface. With kitchen shears or a bench scraper, cut of pieces slightly larger than a golf ball and using your fingers, shape into ball by pulling the dough under the ball to create a smooth top. Place dough balls in a well oiled 9x13 baking dish, allowing a little space between them. Cover with oiled waxed paper and a towel, and let rise in a warm area until about doubled in size…about an hour.
Pre-heat the oven to 400 F, then bake for 15-17 minutes until lightly browned. Remove buns from the glass dish and place on a cooling rack.
Optional Glaze: Mix 2T granulated sugar with 2T very warm water. Mix to dissolve sugar then brush on warm buns while they are cooling for a shiny, sweet glaze.
Icing: Mix 1/2C of Confectioners Sugar with 2 tsp. of lukewarm water. Pour in a small pastry bag with plain round tip and make a cross on each roll.
