The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Recipe

jrudnik's picture
jrudnik

Recipe

Hi everybody, a bit of a novice (and young/male!) baker here and I hade a few ideas that I was wondering if some of the experts here could help me out on. 
There is a few criteria for this though:


1: Has to be a viable breakfast food (just a pet peeve: I like to eat my sweeter breads for a second breakfast after morning swim practice, just pretending to be French I guess! :)


2: Has to be based off of http://store.secondnaturesnacks.com/xcart/product.php?productid=16133&cat=250&page=1 Second Nature's Wholefoods Snack Medley</a> (Just another unrealistic goal a teenage boy sets for himself!)


Okay so here is my idea if anybody wants to help:


I wanted to base this off a milk bread in order to incorporate some ingredients here.


<em>Nut Milk:</em>


Soak <strong>1/4 cup Almonds</strong> and <strong>1/8 cup Cashews</strong> and <strong> 1/8 cup peanuts> overnight


The next day blend the soaked nuts with <strong>4 cups of water</strong> and <strong>1 teaspoon of vanilla extract</strong>


Press the mix through a strainer and reserve the pulp for something else


<em>The Dough:</em> (http://www.thefreshloaf.com/node/9780/mark-sinclair039s-portuguese-sweet-bread-and-rolls#comment-50134)



Portuguese Sweet Bread and Rolls


White AP flour                  857g
Molasses                            262g
Eggs                                  2 eggs
Water, warm                    113g
Nut Milk, warm                  409g
Butter, softened                  97g
Brown Sugar                        30g
Yeast                                   15g
Salt                                      10g


 


1. Mix all of the ingredients together with a dough hook on speed 1 for three (3) minute, then speed 2 for three (3) more minutes. Dough should clean sides of bowl.


2. Set aside in a covered bowl for 90 minutes; fold at 45 minutes.


3. Roll out into a rectangle 8 x 15 inches and coat with an egg glaze (1 egg beaten with a tablespoon of the milk mixture) Press the Dark Chocolate Chunks, Cherries, and Cranberries into the dough. Roll the whole thing into a log, cut into nine pieces, flatten the rolls out and brush with some more egg glaze


4.  Allow to rise until puffy (I am thinking around 45 minutes) Bake at 350 [deg. F.] for 25 minutes . 


Hope you guys can help! Please criticize!


 


Sorry for the bad formatting all, but its getting late

flournwater's picture
flournwater

Hi everybody, a bit of a novice (and young/male!) baker here and I had a few ideas that I was wondering if some of the experts here could help me out on. 
There is a few criteria for this though:


1: Has to be a viable breakfast food (just a pet peeve: I like to eat my sweeter breads for a second breakfast after morning swim practice, just pretending to be French I guess! :)


2: Has to be based off of http://store.secondnaturesnacks.com/xcart/product.php?productid=16133&cat=250&page=1 Second Nature's Wholefoods Snack Medley  (Just another unrealistic goal a teenage boy sets for himself!)


Okay so here is my idea if anybody wants to help:


I wanted to base this off a milk bread in order to incorporate some ingredients here.


Nut Milk:


Soak 1/4 cup Almonds and 1/8 cup Cashews and 1/8 cup peanuts overnight  ((what are we soaking these in?  -  I assume it's the milk but your recipe doesn't stipulate))


The next day blend the soaked nuts with 4 cups of water and 1 teaspoon of vanilla extract


Press the mix through a strainer and reserve the pulp for something else


The Dough: (http://www.thefreshloaf.com/node/9780/mark-sinclair039s-portuguese-sweet-bread-and-rolls#comment-50134)



Portuguese Sweet Bread and Rolls


White AP flour                  857g
Molasses                            262g
Eggs                                  2 eggs
Water, warm                    113g
Nut Milk, warm                  409g
Butter, softened                  97g
Brown Sugar                        30g
Yeast                                   15g
Salt                                      10g


 


1. Mix all of the ingredients together with a dough hook ((use the paddle)) on speed 1 for three (3) minute, then speed 2 for three (3) more minutes. Dough should clean sides of bowl. ((mix with the paddle until the dough pulls away from the sides of the bowl, then switch to the dough hook))


2. Set aside in a covered bowl for 90 minutes; fold at 45 minutes. ((does "fold" mean stretch and fold?  how many times?))


3. Roll out into a rectangle 8 x 15 inches and coat with an egg glaze (1 egg beaten with a tablespoon of the milk mixture) Press the Dark Chocolate Chunks, Cherries, and Cranberries into the dough. Roll the whole thing into a log, cut into nine pieces, flatten the rolls out and brush with some more egg glaze


4.  Allow to rise until puffy (I am thinking around 45 minutes) Bake at 350 [deg. F.] for 25 minutes . 


 

hanseata's picture
hanseata

You must be an ardent molasses lover to like such an overdose (almost 31%!)...

jrudnik's picture
jrudnik

It was late last night! Err.... I think 100 grams might be much better, anything else, or does it sound like a plan?