Bread Making For Dummies by Wendy Jo Peterson

Author:Wendy Jo Peterson [Peterson, Wendy Jo]
Language: eng
Format: epub
ISBN: 9781119758112
Publisher: Wiley
Published: 2020-10-19T00:00:00+00:00

Chapter 11

Sweet Treats

IN THIS CHAPTER

Exploring slightly sweet breakfast breads

Preparing decadent sweet breads perfect for your favorite family gatherings

RECIPES IN THIS CHAPTER

Diana’s Babkallah

California Fruit and Nut Sourdough

Apple Cinnamon Bread

Cinnamon Raisin Bread

Orange Cranberry Bread

Chocolate Swirled Bread

Peach Kolaches

Salted Pecan Cinnamon Rolls

Monkey Bread

Glazed Doughnuts

European Muesli Bread

Sweetened yeast breads have a special place in the United States, from cinnamon rolls to doughnuts. In Europe, you find slightly sweetened breads, like the European Muesli Bread in this chapter — a perfect way to jump-start your day. The breads consist of a richer dough, made with eggs, milk, butter, and sugars. These additions give the breads a tender crumb.

If you’re craving a sourdough-based breakfast bread, try the California Fruit and Nut Sourdough, which is one of my family’s favorites. This bread isn’t as rich as traditional sweet yeast breads, but the longer ferment time softens the texture. If you enjoy sourdough breads, you’ll want to give this one a try!

If you’re looking for a perfect brunch or holiday addition, this chapter will enhance your menu options. A decadent addition is the Monkey Bread, but if you want something with a hint of sweetness, try the Chocolate Swirled Bread. French toast or bread pudding fans, rejoice! Many of these breads will shine dipped in an egg-and-milk mixture and cooked into French toast or bread puddings.

Temperature matters. Yeast is alive, and if your home is warmer, the yeast will be more active and the breads will rise quicker. Be mindful of the time of year in which you’re baking and watch how your bread rises over these exact times.

Diana’s Babkallah

PREP TIME: 30 MIN PLUS 5 HR FOR RISING | BAKE TIME: 30 MIN | YIELD: 10 SERVINGS

INGREDIENTS

1 orange

Lukewarm water

8.4 grams (1 tablespoon) active dry yeast

84 grams (6 tablespoons) unsalted butter, softened

8 grams (2 teaspoons) vanilla extract

85 grams (¼ cup) honey

2 large eggs

1 large egg yolk

480 grams (4 cups) all-purpose flour

6 grams (1 teaspoon) salt

190 grams (⅔ cup) Nutella or Chocolate Hazelnut Spread (see Chapter 14)

1 large egg, beaten

15 grams (1 tablespoon) water

DIRECTIONS

1 Zest and juice the orange, reserving half the zest for the filling later. Put the orange juice into a liquid measuring cup and add enough lukewarm water to measure ½ cup. Put the water-and-juice mixture into the bowl of a stand mixer with a dough hook attached, and add the yeast, half of the zest, the butter, the vanilla, the honey, the eggs, the egg yolk, the flour, and the salt. Knead on speed 2 for about 5 minutes or until the dough is smooth and soft. It will still be a bit sticky. Cover the bowl and allow the dough to rest for about 1½ to 2 hours, or until it’s slightly puffy. It won’t necessarily double in size.

2 Gently deflate the dough, and transfer it to a lightly floured surface. Divide the dough in half as evenly as you can (or use a scale to be precise). Shape each piece of dough into a rough ball, cover with a towel, and allow to rest for about 15 minutes.

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