Breakfast Archives - Page 47 of 49 - Garden Seeds and Honey Bees

Challah Bread

Recipe makes 2 loaves.

Dissolve Yeast

*9 ounces Water, warm but not hot
*1/2 tablespoon Dry Yeast
*2 pinches Sugar

Add a small amount of flour to yeast before adding oil and eggs.

*1/2 cup Light Olive Oil
*5 Egg Yolks

Whisk together the dry ingredients and add to the above mixture.

*1 1/2 tablespoon Sugar
*2 1/2 teaspoon Salt
*4 1/2 cups Bread Flour, more if needed

Combine all of the above in mixing bowl.

Kneading Bread

In Bread Mixer: mix with bread hook on low speed for 3 minutes and then 7 minutes on medium speed.

Or Hand Kneading: 15- 20 minutes until smooth supple dough.

Cover dough with damp cloth and allow to raise/ferment 45 minutes.

Braid the Bread and let raise 30 minutes to 1 hour or until double in size on Half Baking Sheet with Silpat.

Right before baking whip up 1 egg in bowl and using a basting brush, brush braided bread with whipped egg and then sprinkle with Poppy Seeds. (You can also sprinkle Poppy Seeds on Silpat before placing braided Challah Bread ready to bake.)

Bake the bread at 375*F for 25-30 minutes. No steam.

You can see how to Braid with 6 dough strands on You tube, there are lots of videos.

Braid Challah Bread with 6 stands of dough for each loaf.

Number of Strands———————Braiding Sequences
3———————————–1 over 2, 3 over 2
4——————————1 over 3, 2 over 3, 4 over 2
5——————————1 over 3, 2 over 3, 5 over 2
6—————————-1 over 3, 5 over 1, 6 over 4, 2 over 6

Fix the ends of the braided loaves and round with hands so it looks nice and smooth.

Challah French Toast

*2 Loaves Challah Bread, sliced in about 1 inch slices (using the recipe from above) or you can use your favorite Bread for making French toast, we also like using a Cinnamon Drop Bread.

Dipping Egg Mixture for Sliced Challah Bread:

*6 well beaten Eggs
*1/2 cup milk, I used Skim Milk
*1 teaspoon Vanilla
*1 tablespoon Sugar
*1/8 teaspoon Salt
*1/4 teaspoon Cinnamon
*pinch of Nutmeg

Beat the above Egg Mixture (in a bowl big enough to dip bread slices) until well mixed.

On a greased Griddle place each dipped slice of bread on medium heat until lightly browned, flip and lightly brown the other side. Remove them from griddle eat them while their warm with toppings of your choice.

Some of the toppings we enjoy:

*Maple Syrup
*Homemade Freezer Jam
*Bananas
*Whipped Cream
*Fresh Ground Cinnamon
*Fresh Sliced Strawberries
*Fresh Peaches

Enjoy!

Jessica and Lindy

Cinnamon Sweet Rolls

Ingredients and Instructions

In glass bowl:

*1/2 cup warm Water
*1 1/2 tablespoons Yeast
*1/4 teaspoon sugar

Let sit until foamy.

Combine the following in stand mixer:

*3/4 cup milk, I like to use reconstituted dry milk
*1/2 cup Butter Flavored Shortening
*1/2 cup Sugar
*2 Eggs
*1 teaspoon Salt
*2 cups White Wheat Flour

Mix on medium low-speed until combined, then add to the foamy yeast mixture.

Slowly add:

*2 and 3/4 cups All-purpose Flour, add more as needed

Mix again 8-10 minutes until a slightly sticky ball of dough or you can mix and knead bread dough by hand.

When you are finished mixing / kneading the bread, cover with a damp cloth and let rise 1 and 1/2 hours or until doubled in size. Roll out dough and spread the shortening/butter over rolled out dough and sprinkle with Sugar and Cinnamon.

Cinnamon Sugar Mixture:

*1/2 cup Brown Sugar, optional for extra sweetness

*1/3 cup Sugar

*1 to 2 tablespoons Cinnamon

*5 tablespoons Butter

*1/4 cup Butter flavored Crisco (Shortening)

Spread butter and Shortening on rolled out dough and sprinkle with brown sugar, sugar and cinnamon. Start making cinnamon roll “log”, by rolling up one of the longer sides of the rolled out dough, rolling and tucking the dough towards the opposite long side of the rolled out dough making “cinnamon roll log”.

Cut each cinnamon roll with dental floss or knife, about an inch for each roll. Place cut rolls on a half baking sheet and let rise until double in size or about 35 minutes. Note: You can place rolls in a warm spot like by a sunny window and cover rolls with a flour sack dish towel.

Pre-heated oven to 350* F. and bake Cinnamon Sweet Rolls 20-23 minutes at 350* F.

Makes about 20 Cinnamon Sweet Rolls.

Remove from oven and let cool and top with the following Glaze /Frosting.

Glaze /Frosting

In Bowl Mix:

*2 tablespoons melted Butter
*1 Cup Powdered Sugar
*2-3 tablespoons Milk or Water add more or less as needed
*1 teaspoon Vanilla
*pinch of Salt

Mix until slightly runny and drizzle over Cinnamon Sweet Rolls. If you really like a lot of frosting then double Glaze/Frosting recipe.

Also see Marmalade Sweet Rolls

Making Bread