Yeast Breads | Chickens in the Road Page 2

Posts Tagged ‘yeast breads’

Apr
16

Breads, The Farmhouse Table

Have breakfast with Grandmother Bread! My classic Egg Grandwich–toasted, buttered Grandmother Bread, fried egg, and your favorite cheese (with or without peppered bacon, sliced ham, or a big sausage patty)–is the most requested breakfast on the farm, but if you’re in the mood for something wildly decadent…..

We can do that, too! It all starts with great, big, wonderful slices of Grandmother Bread.

Get the mother of all bread recipes here. If you’ve never made homemade bread before, learn how to bake bread, and be sure to read the family history behind Grandmother Bread. I grew up with Grandmother Bread and have been making it since I was a little girl. With Grandmother Bread at your fingertips, you can do flips, cartwheels, and leap tall buildings. Okay, that’s not true, but you can make some really rockin’ breakfasts!

Like…. Stuffed French Toast! Thick slices of Grandmother Bread stuffed with cream cheese, soaked in sweet, milky eggs, fried to golden perfection and smothered in whipped cream, strawberries, and syrup. Ahhh…..

How to make Stuffed French Toast:

thick-sliced Grandmother Bread
6 ounces softened cream cheese (plain or strawberry-flavored)
butter
5 eggs
2/3 cup milk
1/4 flour
1/2 cup sugar
1/2 teaspoon vanilla
1 teaspoon cinnamon
powdered sugar
whipped cream
sliced strawberries
maple syrup

Using thick slices of Grandmother Bread, cut a pocket into the top of each slice. With a butter knife, stuff each pocket with cream cheese.

Stack up your stuffed slices.

Does that look good already or what?

Whisk eggs, milk, flour, sugar, vanilla, and cinnamon in a medium-sized bowl. Soak slices one at a time, on each side, in the egg/milk mixture, then fry lightly on each side in hot butter. I like to dash some extra cinnamon-sugar on top while it’s cooking. Transfer to a plate.

Top with powdered sugar, whipped cream, and sliced strawberries then load on the maple syrup! This recipe makes enough for approximiately six slices.

This bite’s for you!

Then try Cheesy Poached Eggs! Not your ordinary poached eggs–these eggs are poached in a cheesy-milk mixture and put to bed on a toasted slice of Grandmother Bread.

How to make Cheesy Poached Eggs:

toasted, sliced Grandmother Bread
2 tablespoons butter
4 eggs
1 cup shredded Cheddar or Swiss
6 ounces cream cheese
1 cup milk

Toast bread slices. Melt butter in a large saucepan over medium heat. Add cheeses and milk. Stir till melted. Crack eggs one at a time in a small cup then pour into the cheese/milk mixture in the pan. Cook, covered, three to five minutes depending on how you like your eggs. Using a spoon, lift each poached egg from the pan and place on top of a toasted slice of Grandmother Bread. Top with more cheese mixture from the pan and sprinkle on coarse ground black pepper and/or chives!

Don’t forget all the other delectable breakfasts you can make with Grandmother Bread! Find out how to make (pictured right) Cinnamon Crispies here! Not to mention Cinnamon-Swirl Bread, Cinnamon Rolls, and Caramel-Pecan Rolls–see the directions in the original Grandmother Bread post!

And one more breakfast treat (pictured below)–the quick standby, Cinnamon Toast! Spread butter on sliced bread, dash on the sugar and cinnamon, and pop it under the broiler for a couple of minutes for the hot, sweet, gooey goodness that is made even better because it’s made with Grandmother Bread.

Do you see now what I go through to bring you this fabulously amateur food photography from my farmhouse kitchen swarming with cats? It’s a challenge, I tell you, a challenge!

So what’s your favorite thing to have for breakfast?

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Posted by Suzanne McMinn @ 5:05 am | Permalink
Tags: breakfast, cinnamon, eggs, strawberries, yeast breads

Apr
6

Breads, The Farmhouse Table

I love a baking experiment! And when I got this comment on my Hot, Crusty French Bread, I knew it had to be done!

I love your website but I do have one question: I made this bread two days ago and it was wonderful. But I was wondering if you thought it was okay to add a little oil and let it proof a second time in a 1-1/2 pound loaf pan so that I get a more sandwich bread shape? I’m new to bread baking and have limited tools on my student budget, but I like the texture of this bread so much that I would like to use it for sandwiches. Thanks, Adam

First of all, do we not love Adam? How cool is he? A college guy who bakes! (Girls, grab him while you can!)

Back to the bread…. Sandwich bread from my favorite french bread recipe! It is, after all, the recipe of a thousand breads, and this sounds like one more excellent idea. Taking off from the original recipe and thinking in terms of making enough dough to really fill out a loaf pan, here’s my variation on how to make French Sandwich Loaf:

4 cups all-purpose flour
1 package yeast
(rapid-rise recommended)
1-1/2 cup warm water
salt to taste
1 tablespoon olive oil

In a large bowl, combine water with yeast, salt, and oil. Let sit for five minutes. Stir in flour until the dough is stiff enough to knead. (Don’t go adding all that flour at once! Add a little at a time. Four cups flour is approximate; exact amount may vary and you may need less.) Knead dough until smooth and elastic–a few minutes. Place dough in a greased bowl; cover. Let rise until doubled. Punch down using extra flour; shape and place in a greased loaf pan. Let rise a second time. Bake for approximately 45 minutes in a 375-degree oven.

This makes a fabulous sandwich bread! A totally different texture from sandwich bread made from Grandmother Bread, but hey, life is so much more fun with variations! And this is a great one. I loved it!! In fact, it reminded me a little of sourdough sandwich bread, without the sourdough hassle.

Let me know what you think, and wow, isn’t Adam wonderful? Think he’ll wait till Princess grows up? Cuz she’s gonna need a guy who bakes. She’s kinda lazy….