Breads are arguably one of the most versatile food items out there. You can make them savoury, sweet, salty, or bland. You can make them simple, intricate, or festive. Heck, you can eat them by themselves or pair them with anything you want!
However, most people think of plain white bread or baguette at most when you mention bread.
So, we thought, why not introduce you to some fancy breads?
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WHICH BREADS SHOULD I MAKE?
CINNAMON SWIRL BREAD
Swirls on swirls on swirls.
FOR THE SPONGE
- 1/3 c. plus 1 tbsp. milk
- 3/4 c. all-purpose flour
- 1 (0.25-oz.) packet active dry yeast
FOR THE DOUGH
- 3 large eggs, at room temperature
- 1 3/4 c. all-purpose flour
- 1/4 c. granulated sugar
- 2 tsp. kosher salt
- 1 tbsp. water
- 1/3 c. butter, softened
- 1/3 c. raisins
FOR THE FILLING
- 1/2 c. granulated sugar
- 1 tbsp. ground cinnamon
FOR THE EGG WASH
- 1 large egg
- 1 tbsp. water
- Warm milk in microwave or on stovetop to approximately 100. In a small bowl, mix warm milk, flour, and yeast until well combined. Let sit for 45 to 60 minutes, or until sponge has formed air pockets.
- Once the sponge has formed some air pockets, add eggs, flour, sugar, water, and salt to the bowl of a stand mixer fitted with a hook attachment. Mix on medium speed until well combined, then gradually increase to medium-high speed and continue mixing, scraping down bowl every 4 to 5 minutes, until dough pulls away from the sides of the bowl and becomes shiny and elastic, 10 to 13 minutes.
- With the mixer running, add butter gradually, 1 tablespoon at a time, letting each tablespoon fully incorporate into the dough before adding the next. (This process will take 13 to 15 minutes.) Continue mixing on medium-high speed for 5 to 7 minutes until the dough passes the windowpane test. Once the dough has reached this stage, add raisins and mix until they are incorporated throughout the dough.
- Cover bowl with plastic wrap and let rest about 1 hour or doubled in size.
ASSEMBLE AND BAKE LOAF
- In a small bowl, whisk together sugar and cinnamon. Set aside.
- Turn dough out onto a well floured work surface and roll into a large rectangle, approximately 8″-x-16″. Fold short ends in towards each other as if folding a letter. Turn dough 90° and roll out from the short end into another 8″-x-16″ inch sheet.
- Sprinkle dough with sugar and cinnamon mixture leaving 1″ of the far end uncoated. Pull up on the coated end and roll dough into a tight spiral. Place the roll seam side down in a buttered 8″-x-5″ loaf pan, cover, and let rise for 1 to 2 hours , or until dough begins to rise over the edge of the pan.
- Preheat oven to 375° and brush top of dough with egg wash. Bake until deeply golden on top and the center of the loaf registers between 190° and 205°, about 30 minutes. Let cool for 5 minutes then turn loaf out onto a cooling rack. Let cool completely.
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PEANUT BUTTER BREAD
Move over, banana bread.
- Cooking spray
- 2 large eggs
- 1/3 c. granulated sugar
- 3/4 tsp. kosher salt
- 1 c. milk
- 1 tbsp. white vinegar
- 2/3 c. peanut butter
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 2/3 c. all-purpose flour
- Preheat oven to 350°. Grease an 8 1/2”-x-4 1/2” loaf pan with cooking spray and line with parchment.
- Using a stand mixer or a hand mixer, whisk eggs until light and frothy, about 3 minutes. Begin gradually adding in sugar and salt while continuing to whip, until eggs become fluffy and ribbony, 4 to 5 minutes more.
- Meanwhile, in a medium bowl, whisk together milk, vinegar, and peanut butter until mostly smooth. In a small bowl, whisk together baking powder, baking soda, and flour.
- Alternate adding half the flour mixture and half the milk mixture to the egg mixture, slowly mixing for 5 to 10 seconds before each addition. Gently fold mixture together until batter is completely smooth, then pour into prepared pan.
- Bake until top is deeply golden and sides begin to peel away from the pan, about 1 hour.
- Let cool for 5 minutes in the pan, then transfer to cooling rack. For clean slices, let loaf cool completely before slicing.
IRISH SODA BREAD
Have to hand it to the Irish.
- 1/4 c. plus 2 tablespoons granulated sugar, divided (optional)
- 1 tsp. baking soda
- 1 1/2 tsp. kosher salt
- 3 tbsp. butter, diced and chilled
- 1 1/2 c. buttermilk
- 3 1/2 c. all-purpose flour
- 1 large egg, beaten
- 1 tbsp. melted butter
- (optional) 1 1/2 c. mini chocolate chips, raisins, or currents
- Preheat oven to 375º. Grease an ovenproof 10” skillet with cooking spray and line the bottom with parchment paper.
- In a medium bowl, whisk together flour, ¼ cup sugar, baking soda and salt. Using a pastry cutter, or your hands, work in the butter until it’s evenly incorporated.
- In a separate medium bowl, combine buttermilk and egg. Add to the dry ingredients and stir until just combined. Do not over mix! Fold in chocolate chips, raisins, or currents, if using.
- Place dough in skillet and score an “X” on top with a sharp knife. Brush with melted butter and sprinkle with remaining sugar, if using. Bake until golden, or until a toothpick comes out clean, 45 to 55 minutes. When you tap the loaf, it should sound hollow. Cool at least 10 minutes before slicing and serving.
If rainbows and unicorns could be bread.
FOR THE BREAD
- Cooking spray
- 1 c. lukewarm milk
- 1/2 c. plus 1 tsp. granulated sugar, divided
- 2 1/2 tsp. or 1 (0.25-oz.) package active dry yeast
- 4 1/2 c. all-purpose flour, plus more for surface
- 2 tsp. kosher salt
- 2 large eggs
- 1/2 c. (1 stick) butter, softened and cut into cubes
- Egg wash, for brushing
- Sprinkles, for topping
FOR THE EGGS
- 4 large eggs
- 1 c. boiling water, divided
- 2 tsp. distilled white vinegar, divided
- Food coloring
- Grease a large bowl with cooking spray. In a small bowl or liquid measuring cup, add milk and 1 teaspoon sugar and sprinkle yeast on top. Let sit until frothy, about 8 minutes.
- In the bowl of a stand mixer fitted with the dough hook, combine flour, remaining ½ cup sugar, and salt. Add milk-and-yeast mixture and eggs. Mix until a very soft dough forms, about 5 minutes. Increase to medium-high speed and add in butter a tablespoon at a time, mixing well after each addition, until dough pulls away from sides of bowl, about 15 minutes.
- Transfer dough to greased bowl, cover, and let rise in a warm spot until doubled in size 1 to 1 1/2 hours.
- Meanwhile make hard-boiled eggs: Place eggs in a medium pot and cover with water. Over medium heat, bring to a boil. Cover and turn off heat. Let sit for 11 minutes, then remove from pan and dunk in ice water.
- Divide 1 cup boiling water between 2 bowls. Add 1 teaspoon vinegar and desired food coloring to each bowl. Add one egg at a time and let sit 5 to 10 minutes, depending on preferred color. Use a slotted spoon to remove from bowl and let dry on a wire rack fitted over a baking sheet.
- Preheat oven to 375° and line a large baking sheet with parchment paper. On a lightly floured surface, divide dough into 3 equal parts. Roll each piece into a 16″ long rope. Place ropes side by side lengthwise on prepared baking sheet. Pinch top ends together, then tightly braid ropes together. Bring ends together to form a circle and pinch together.
- Press dyed eggs into braid, then cover dough and let rise until doubled, about 30 minutes.
- Brush with egg wash and top with sprinkles. Bake until golden, 30 minutes.
These recipes are by Delish.
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