Sweet Bread Dough RECIPE

My last post was 2 weeks ago, but it felt like I haven't posted anything in over a month. Time does fly so fast these days.

So with the weather heating up, I haven't had the chance of turning the oven on. Even with the AC the house still gets too hot if I bake something. So this bread, I baked a while back and has been on the to post hold for while.

I got this recipe from a good friend and I've made this bread a few times differently. I have tweaked it a bit, depending on what fillings I add, or not add.

You need:

• 1 cup of lukewarm milk
• 1 tablespoon of active dry yeast
• 1/4 cup granulated sugar
• 1 teaspoon salt
• 1/4 cup soft butter
• 2 eggs
• 2 1/2 cups All Purpose Flour

What to do:

1. Put the lukewarm milk into a large mixing bowl and add the yeast. Let stand for 5 minutes to ferment. Stir and add sugar, salt, butter and eggs, beat thoroughly
2. Add just 1 1/2 cup of the flour ( the remaining 1 cup will be used later). Let the dough rise for 40 minutes, then add the remaining flour.
3. Use enough flour to make the dough just barely firm enough to handle.
4. Cover and chill for a least 30 minutes in the fridge
5. Now, this dough is ready for shaping.
6. You may transfer the dough into a lightly floured board and shape it into balls or place the dough into a greased loaf pan (if you plan on making it with filling) or muffin pan if you want to just make it into rolls.
7. At this point, the dough will deflate, so you have to let it rise again until it doubles in bulk covered with clean dish cloth.
8. Brush with melted butter or egg white and bake at 400F for 12-20 minutes (depending on the size ) or until it is golden brown.
9. I sprinkled mine with sesame seed, but you can omit it if you don't like sesame seed.

Pain Au Lait (Milk Bread) 6/22/10

When I was little there was this bakery by our house that was famous for Pandesal. We don't really buy them a lot but when we did I spread that Star Margarine on it like there was no tomorrow. When we moved to NY, I've never had it ever again. This bread, Pain Au Lait, is not even close to tasting like the Pandesal I grew up eating, but this bread is good. I don't make this all the time since bread making is time consuming. I make it when I have lots of time and when it is baked, it's worth the wait. This bread has a sweet taste to it, from the milk.

Apple Bread cake Recipe

Description:
I made this really yummy apple bread cake today and a lot of you wanted the recipe :-)
so I am sharing it with you and I hope you guys let me know how yours turns out :-)

This actually taste much better when eaten warm but it doesn't matter cold or warm, trust me this will be gone fast :-)

Ingredients:
A.
4 Tbsp. butter
1/4 Cup brown sugar
1/4 Cup regular sugar
1 Tsp. cinnamon


B.
3 Medium apple (sliced)

C.
1 Pkg. active dry yeast = to 2 1/4 teaspoon
3/4 cup warm water (105 to 115 degrees)

1/4 cup sugar
1 teaspoon salt
1 cup all purpose flour

D.
1 egg
1/4 cup butter
1 1/4 cups flour

Directions:
A. Melt the butter and pour on a oven proof baking dish (square works best). Mix brown sugar, regular sugar and cinnamon then sprinkle over the butter.

B. Lay the sliced apple neatly or whichever way you want to lay them.

C. Mix the yeast with the warm water and let it sit for 3 minutes.
Mix sugar, salt and flour on a medium bowl. Add the yeast mixture in and mix well until smooth and no more lumps.

D. Add the egg, butter and flour into the batter mixture and blend well until everything is smooth. (I used a whisk since I'm lazy like that sometimes, but I suggest you use a hand mixer or a stand up mixer).

~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~~~~~~~

* Pour batter on top of the apple mixture and smooth it out slowly or the apples will move around. Cover it with plastic wrap (make sure you spray it with oil so the batter won't stick) and cover with a towel and let rise until doubled in size, about an hour.

* Heat oven to 350*F

* Bake for 25-30 minutes or if you see the top turning brown. Immediately turn the cake onto a serving plate. Cool down for 10 minutes and serve with ice cream or whip cream. Let it sit and eat with coffee or tea.

❤ clairebakescakes ❤

Banana nut bread

Description:
This is the only banana nut bread recipe that I have ever used and liked. It's the very first one I have tried and have been using it ever since. Hope you like it :-)


Ingredients:

• 1/4 cup sugar
• 1/2 cup butter softened (use the butter stick not margarine)
• 2 eggs
• 1 cup mashed ripe bananas
• 1/2 cup milk
• 1 tsp. vanilla extract
• 2 cups all purpose flour (sifted)
• 1/2 cup chopped nuts (optional)
• 1/2 cup raisins
• 1 tsp. baking soda
• 1/2 tsp. salt

** if you prefer to use chocolate chips instead make sure you omit either the chopped nuts or the raisins. I usually use 1 cup of chocolate chip and 1/2 cup of chopped nuts.


Directions:

• Heat the oven to 350*F. Grease the loaf pan you are using.
• In a large mixing bowl (Use your KA if you have one) Combine sugar and butter, beat until light and fluffy. Add eggs one at a time and mix well. Add bananas, milk and vanilla, blend well.
• In a small bowl combine flour, nuts, baking soda and salt mix well. Add to banana mixture , stir just until dry ingredients are moistened. Pour into greased pan.
• Bake at 350*F for 50 to 60 minutes or until toothpick inserted comes out clean. Cool for 10 minutes , remove from pan. Cool 1 hour or until completely cooled. Wrap tightly and store in fridge.

❤ clairebakescakes ❤

Sausage and Egg breakfast casserole

Note:
1. YOU CAN USE ANY TYPE OF BREAD, YOU CAN USE BAGELS OR ENGLISH MUFFIN OR TRY SOMETHING DIFFERENT EVERY TIME.
2. I HAVE USED DIFFERENT MEAT FILLINGS AS WELL, I HAVE USED BREAKFAST LINK SAUSAGE AND JUST CUT THEM UP, I USED HILLSHIRE FARM LITTLE HOTDOGS ALL CUT UP INTO BITE SIZE PIECES. YOU CAN ALSO USE DICED UP HAM OR TURKEY, TRY IT AND YOU MIGHT LIKE IT.
3. YOU CAN MAKE THIS AND GET IT READY THE NIGHT BEFORE AND JUST BAKE IT IN THE MORNING.

**** THIS IS GREAT WHEN IT'S WARM AND JUST OUT OF THE OVEN. IT'S NOT SO GOOD TO EAT AFTER IT'S BEEN SITTING FOR A WHILE, NOT SO GOOD IN THE MICROWAVE EITHER. IT TENDS TO GET HARD.

Ingredients:
6 slices white bread, coarsely torn (SEE NOTE 1)
1 lb. bulk sausage, cooked, drained (SEE NOTE 2)
1 cup KRAFT Shredded Sharp Cheddar Cheese
6 medium eggs
2 cups milk
salt & pepper to taste

Directions:
PREHEAT oven to 350°F. Lightly grease 13x9-inch baking pan or oven-proof casserole. (WHATEVER YOU HAVE AVAILABLE THAT IS DEEP ENOUGH, COZ THE EGGS RISES WHEN IT'S COOKING AND YOU DON'T WANT IT TO OVERFLOW AND SPILL, ALSO MAKE SURE IT'S OVEN PROOF) Place bread into bottom of pan; sprinkle with sausage and cheese.

BEAT eggs, milk, salt and pepper in medium bowl with wire whisk. Pour over bread mixture in pan.

BAKE 40 to 45 min. or until mixture is set in center and lightly browned.

❤ clairebakescakes ❤

Pain Au Lait and Pianono

Ever since I saw Manang's ube roll (Also called a pianono) I have been wanting to make one. Right after I saw her super super easy recipe I knew I had to. So I did :-) not only that I made one, I actually made five. LOL! and NO! I didn't eat them all, LOL! I gave them away to my family. As you can see that my little one got it off the counter and tried to have it all to himself. I had to take a picture before taking it away from him.


I also made Pain Au Lait (also known as milk bread) Recipe from my friend MRs. RUSTY in Canada. She is an amazing baker and very creative and super nice. Normally the bread is made just as is or sometimes a little bit of sesame seed on top, but I filled some ube on the other ones. Everyone said it was so good :-)

❤ clairebakescakes ❤