The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Bread for my kids teachers

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hydestone's picture
hydestone

Bread for my kids teachers

I am looking for suggestions on breads to make for my kids teachers.  I was thinking a cinnamon swirl bread or mayve some sort of tea bread that I can make in smaller loaves.


Any suggestions?  I may need to make as many as 10 loaves.

BLHNYC's picture
BLHNYC

Sounds like a great idea! How about a pumpkin bread with cranberries?

yy's picture
yy

maybe panettone, brioche or something else that's festive but doesn't require as much assembly as cinnamon swirl bread. I'd use those bake-and-give molds. 

hydestone's picture
hydestone

I made pumkin bread for the class a few times already this year.  I am interested in panettone, see it in a lot of pictures and it looks tasty.  Are there forms for smaller panettones, sort of like a tall cupcake or only the large kind?

yy's picture
yy

there are variously sized panettone forms ranging from cupcake sized to the giant ones. Sur la table carries a variety of sizes. 


 


I just noticed that the panettone post featured at the top of the TFL home page has some pictures of what you might find at sur la table. YOu can see that there are small and intermediate sizes. 

highmtnpam's picture
highmtnpam

I group them on a round piece of cardboard (for cakes) and cover with saran wrap and tie on top.


Pam

copyu's picture
copyu

It's a festive, fruity, yeasted bread, and ready-made Stollen costs a fortune where I live, but it's not really that difficult to make or decorate...it's always a welcome treat!


(Former K-6 teacher speaking...)


http://en.wikipedia.org/wiki/Stollen


Cheers,


copyu

alldogz's picture
alldogz

http://allrecipes.com/Recipe/Parmesan-Herb-Bread/Detail.aspx


I made this bread in the casserole but i bet one batch would fill 4 mini pans...this way you aren't dealing with anyone with nut allergies or whatever. I love this recipe..it was quick and easy...read the reviews..i didn't grate all the cheese..i chunked some of it which gave some burst of flavor...

alldogz's picture
alldogz

http://allrecipes.com/Recipe/Parmesan-Herb-Bread/Detail.aspx


I made this bread in the casserole but i bet one batch would fill 4 mini pans...this way you aren't dealing with anyone with nut allergies or whatever. I love this recipe..it was quick and easy...read the reviews..i didn't grate all the cheese..i chunked some of it which gave some burst of flavor...

saltandserenity's picture
saltandserenity

If you really love your kids teachers, make them Peter Reinhart's Sticky Cinnamon Buns!!

Marni's picture
Marni

This recipe is outstanding and looks great baked as mini bundts.


http://www.thefreshloaf.com/node/14837/guiness-stout-gingerbread


Marni




 

hydestone's picture
hydestone

Thanks for all the great suggestions.  I went with a few loaves of Beth's Apple Walnut Bread.  It looked great and wish I made an extra loaf so I could have tasted it!


I'd like to ake Peter R's cinnamon buns wut don't have the bread baker's apprentice.  Is the recipe in that book?

saltandserenity's picture
saltandserenity

yes it is in The Bread Baker's Apprentice

copyu's picture
copyu

...from BBA, pp 143-146


Bread Profile: enriched, standard dough; direct method; commercial yeast


Time to make: 1 day. 15min mixing; 3.5 hours fermentation, shaping proofing; 20-40min baking


3.25oz granulated sugar


0.25oz salt


2.75oz shortening, butter, etc, room temp


1 large egg, slightly beaten


1 teasp lemon extract OR grated zest of 1 lemon


16oz bread flour or APF


2 teasp instant yeast


9-10oz buttermilk or whole milk OR 3Tblsp milk powder and 1 cup water


4oz cinnamon sugar


Cream sugar, salt, shortening (and powdered milk, if using, but add water with flour and yeast, afterwards.) Add lemon zest or alternative and the egg and mix until smooth. Add flour, milk, yeast and mix about 10 min. Adjust flour/water until 'silky' dough forms.


Ferment at room temp 2 hrs


Mist pastry board or counter with oil and shape buns


Line sheet pans with parchment and place buns half an inch apart. Proof for 75-90 min, or until buns just touch


Preheat oven to 350°F with oven rack on middle shelf


Bake for 20-40 min


Cool buns in pan for 10 min or so and streak with white fondant glaze while buns are warm, but not too hot. Wait 20 min before serving


White fondant glaze/icing, one version:


http://www.the-wedding-information-site.com/fondant-cake-icing.html


Hope this helps!


copyu


 

MarioH's picture
MarioH

Hi Copyu, your recipe seems to be quite interesting, but before I try it and spend 1 day on it - What do I get in the end, I mean what is the size of the bread?

copyu's picture
copyu

This is a pretty old thread. I posted a recipe that someone (possibly) wanted to make as a present for their child's teacher. I had the book (and the time) so I just typed it out...I've never made anything from this recipe and probably never will.

Normally, I wouldn't even look twice at recipes or formulae using cups or ounces anymore (although I have many in my hand-written cook-books) but I will happily post them if someone really needs them.

This one is not even a true 'bread' recipe, as I understand it...it's just a recipe for sweet cinnamon buns that someone asked for, as far as I can remember. 'Brioche' is not 'bread' where I live! Heheheh!

Sorry, my friend, but best wishes,

Adam