Michigan Maple Honey Bread ~ Women of Faith Collaboration
Links to Women of Faith Collaboration
Souperat60 -
In The Kitchen With Momma Mel -
A Country Life -
Michigan Maple Honey Bread Recipe
2 1/2 c boiling water
1 c oats
Mix together.
Mix together
1/2 c sugar
4 T maple syrup
Then pour into the oats. Mix
Add
1 T honey
4 T softened butter
Allow mixture to cool till baby bath warm.
Add:
1 c whole wheat flour
1 T salt
1 t cinnamon
1 T yeast
Gently blend.
Add 4 c all purpose flour
Knead till all together.
Rise for 1 hour
Punch down place into greased pans. Rise for 45 min.
Bake 350 for 40 min. Or to hollow sounding when tapped. Nice golden brown.
Enjoy!!????
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Laminated Brioche Bread
There's brioche bread, and then there's laminated brioche bread. It requires laminating just like you would for a croissant, but it takes a day less! Since accuracy is needed here, I have the ingredients in grams. I really recommend investing in a kitchen scale they're not too expensive!
Ingredients for dough
180g whole milk (warm, around 100 °F, body temperature)
12g active dry yeast
500g flour
90g egg (approx. 2 large eggs)
7g fine sea salt
30g castor sugar
60g soft room temperature butter
Ingredients for butter block
270g European style butter (cold)
Recipe for Egg wash
1 egg
Dash of milk or heavy cream
A pinch of salt
- whisk all ingredients together in a bowl before using
Recipe for simple syrup
125g Water
160g sugar
- Place water and sugar in a saucepot and bring to a boil on medium high heat. Let boil for a minute till all the sugar dissolves, then take it off the heat. Cool, then store in a container in the fridge until you need to use it.
Notes:
- I use fresh yeast in the video, which is not available in most grocery stores. You should use active dry yeast. To use, mix into the warm milk and leave for 10 minutes before adding to the dough along with the egg.
- The time it takes for your dough to expand to almost double the size during day 1 depends on the temperature of the room you leave it in. It took me 1.5 hours, it may take you more or less.
- The next day when you take the dough out from the fridge, it should have puffed up. If it didn't, there might be an issue with the yeast youre using
- I use bread flour, but all-purpose flour should work just as fine.
- European style butter has more higher fat percentage, making it more malleable and easier to handle while laminating, I highly recommend using it for the butter block! Brands I use are Vermont creamery, Kerrygold, Plugra.
- It is really important that your butter is flexible before you begin to laminate!
- None of the scraps or edges have to go to waste! You can collect them as you cut them, and store them covered with plastic wrap in the fridge as you laminate. When you're ready to proof your main dough, in a separate pan lined with parchment paper, you can proof the scraps covered with plastic wrap in the same turned off oven. Once you bake your main dough, these will be ready too, so you can apply egg wash to them and bake till golden brown as well!
- I use a pastry brush to apply the egg wash and the simple syrup! They should be available at any grocery store.
Please let me know if you have questions in the comment section bellow!
Maple Sugared Nuts
George Cook shows off his maple sugared nuts recipe to chef Sean Buchanan at Vermont Public Television.
Delicious Maple Sticky Buns Recipe with New York State Pure Maple Syrup
Just the words sticky buns sounds delicious. Add pure NYS Maple Syrup to recipe and now you make delicious into Scrumptious! For dessert or just to impress guests, try this sweet recipe today.
Maple Sticky Buns
Knead dough* to uniform thickness
Filling:
• Light brown sugar, tightly packed, ¾ cup
• Ground cinnamon 2 tsp
• Nutmeg ½ tsp
• Allspice ½ tsp
• Unsalted butter, melted and cooled 1 Tbsp
• A pinch of salt
Evenly distribute filling
Roll dough into tight cylinder. Slice to make 12 buns. Butter the baking dish.
Glaze:
• Powdered sugar 1 cup
• Vanilla ½ tsp
• Maple syrup ¼ cup
Bake at 350 for 25-30 minutes. Top with 10-12 thick bacon slices (cooked and chopped), and ¾ cup toasted slivered almonds.
*For dough you may use a store bought pastry dough, your own favorite dough recipe or the following:
Dough ingredients:
Eggs - 3 large (room temperature)
Buttermilk - ¾ cup (room temperature)
Sugar - 1/4 cup
Instant or rapid rise yeast - 2¼ tsp
Salt - 1¼ tsp
All-purpose flour - 4¼ cups
Butter - 6 Tbsp, melted
Directions to make dough:
1. Whisk eggs and buttermilk until combined. Whisk in sugar, yeast, and salt. Add 2 cups flour and melted butter; stir with wooden spoon or rubber spatula until evenly moistened and combined.
2. Fit stand mixer with dough hook, add 2 more cups of flour, and knead at low speed for 5 minutes. Check consistency of dough: dough should feel soft and moist but not wet and sticky (add more flour, if necessary, 1 Tbsp at a time). Knead for 5 minutes longer: dough should clear sides of bowl but stick to bottom.
3. Turn dough onto lightly floured counter; knead by hand for about 1 minute to ensure dough is uniform: dough should not stick to counter (if it does stick, knead in additional flour 1 Tbsp at a time).
4. Transfer dough to large, lightly-greased bowl, pat or spray dough lightly with vegetable oil, cover bowl, and set in a warm, draft-free spot until doubled in volume, 2 to 2½ hours
[w/ music] Sprouted Drunken Cinnamon Raisin Bread (Vegan) | Sensible Plate
How to make sprouted drunken vegan cinnamon raisin swirl wheat bread. This is a delicious and nutritious vegan bread made from whole ingredients and no added refined sugar. Instead of the traditional brown sugar and vegan butter filling, I’m using vegan red wine to soak the raisins and to develop a date puree. This is why I’m calling the bread drunken and the wine gives it a deep rich flavor. Making bread always takes time and practice, but there nothing like freshly baked bread and the aroma that fills your home. I hope you give this recipe a try!
No music version here:
Recipe/Ingredients:
Dough:
300g sprouted wheat flour
150g warm plain unsweetened almond milk (105 to 110F)
50g plain no added sugar apple sauce
20g maple syrup
2 tbsp coconut oil
1 tsp salt
1/2 tsp instant yeast (vary by brand)
Filling:
150g vegan red wine
80g pitted dates
75g raisins
15g maple syrup
1 tbsp (or more) cinnamon
Combine and mix flour, salt, yeast.
Add almond milk, apple sauce, coconut oil, maple syrup and mix until dough is formed.
Knead dough in bowl a couple mins (adjust with flour and/or almond milk).
Move dough to floured work surface and knead 8 to 10 mins.
Return dough to bowl, cover and let it ferment 1 to 1 1/2 hrs (depending on temp.).
Soak raisins in wine for 15 mins. Drain and save wine.
Add wine, dates, and maple syrup to pan. Bring to boil and simmer 5 mins. Let it cool and puree in blender.
Roll out dough, add raisins and knead to incorporate raisins.
Roll out dough and spread the date wine puree.
Sprinkle on cinnamon.
Roll dough into log shape.
Brush on maple syrup & water mixture (optional).
Place dough in bread pan (oiled if not non-stick) covered and let it ferment 30 to 40 mins (depending on temp.).
Bake at 375F for 40 to 45 mins (time and temp. vary).
Let bread cool before enjoying.
Yield: 1 loaf
Bread pan size: 8 1/2 in x 4 1/2 in
Sensible Plate is about inspired vegan cooking.
Please comment & share. And don’t forget to subscribe. Thanks!
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Music: “Doms” by LAKEY INSPIRED
Make the Best Cinnamon Rolls of Your Life With Claire Saffitz | NYT Cooking
Ready to get your bake on? You’re in luck, Claire Saffitz is here! “Try This at Home” is a series that guides you through different baking projects and techniques.
This time, Claire is showing us how to make her recipe for cinnamon rolls, with a special trick that makes them extra special. Watch on to learn her tips and tricks.
Get the recipe:
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