Whee... first time posting up a topic for one of my projects. n.n;; nnneerrrrvooouuusss
ss but it's time to stop being a pervy lurker here in the food porn section. I love to cook with my roommate's kids. I love how we can stop and the older two and I work on math when measuring out everything and the three year old and I work on his color recognition. Before the decision to put them into day care, I was their nanny for a while, so seeing them get excited with the new projects and really willing to learn new things makes me happy. n.n
I found the recipe for the bread here: At zesteasy.com
I'm really working on trying to learn what different ingredients do and how much is really needed for portioning so I can make my own recipes. Until then, I have to surf the nets for things. I did end up adding almond extract to the recipe, a few drops, and instead of a raspberry jam filling, I made lemon curd and mixed it with strawberry preserves. Tart! n.n
My first partner in crime (who was willing to help while the older two were immersed in Guitar Hero), seen here stirring together the milk mixture with the yeast that had already taken it's ten minute warm bath:
When the second one finally tore himself away from rocking out the house with some Pat Benatar, stirring in the flour had started to get a bit difficult for the little one. So his slightly stronger arms were employed for dough making:
When we'd gotten the dough up, the third was still more interested in Slow Ride than he was in cooking with us. We coated the dough with oil, very lightly and set it aside to rise. Apparently the oldest is very scent oriented, because I started to zest lemons and he came right in, wanting to smell the lemons more. So I put him to work zesting:
I'd started this venture after work, so by the time we got the lemons zested, the boys had to go to bed. I continued forward alone. Making the lemon curd, I don't have a metal bowl to set over a saucepan of simmering water, so I wrapped a steamer basket in foil and called that ghetto good enough:
By the time I had bottled the lemon curd and tossed it in the fridge, the dough had risen!
I cut, rolled and filled the strips, and braided them up:
this was the first time I've ever used an egg glaze, and didn't have a brush so I just kind of spooned it on. I wasn't really sure how this would all turn out, as it's only the second breadmaking attempt that I've ever done. But wouldn't you know it, about twenty minutes later, I pulled this out of the oven:
I drizzled honey over it and had a taste test:
Deeeeelicious! And how was it received the next morning?
EDIT: Zesteasy seems to no longer be there, so I dug up the recipe from where I'd written it down in my cookbook.
1 cup milk
1/2 cup butter, cut into pieces
1/2 cup sugar
1/2 tsp salt
1 envelope dry active yeast
1/4 c warm water
1 lg egg, beaten and room temp
4 c flour (more for rolling)
3/4 c filling
1 lg egg, beaten and mixed with 2 tbs water
1. Scald milk in a medium saucepan.
2. Add butter, sugar and salt. Remove from heat and let stand until butter melts.
3. In a small bowl, add yeast to warm water, stir to dissolve. Let stand 10 minutes.
4. Pour milk mixture into large mixing bowl, let cool to 105-115 degrees.
5. Add yeast and 1 beaten egg to milk mixture.
6. Stir in flour 1/2 c at a time to form a soft, slightly sticky dough.
7. Lightly grease a large bowl, add dough and turn to coat. Cover with a kitchen towel and let rise about 2 hours.
8. Grease cookie sheets.
9. Turn dough out onto a lightly floured work surface and knead until smooth. (About two minutes)
10. Divide dough in half. Then divide each half into thirds.
11. Roll 3 pieces out into 18 inch ropes and flatten. Spoon chosen filling along length of each strip. Fold dough over to seal the ropes and brush the edges with water to help seal.
12. Braid the ropes together, pinching and tucking under the ends. Repeat with second half of the dough.
13. Place the bread braids onto the cookie sheet and cover again with kitchen towel. Let rise for 1 hour.
14. Preheat oven to 350 degrees. Brush egg wash over loaves.
15. Bake until golden brown and sound hollow when tapped on bottom. (About 20-25 minutes)
16. Let cool and enjoy!
As far as fillings go, Strawberry and lemon from the original post was amazing, but I've also done apple cinnamon, peanut butter and jelly, bacon egg and cheese, and cream cheese and berries.