Goldeneggbread Recipes

Steps:

• In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

Steps:

• Melt butter in a large saucepan over medium heat. Whisk in flour to make a roux, and cook, stirring constantly, for about 3 minutes. Whisk in the milk, and bring to a simmer, stirring constantly. Reduce heat to medium-low, and cook until thickened, 5 to 10 minutes more, stirring occasionally. Season to taste with salt and pepper.
• Separate the hard-cooked egg whites from the yolks. Roughly chop the whites and stir into the white sauce. Press the yolks through a mesh strainer and set aside.
• To serve, place a slice of toast on a plate, and ladle 1/2 cup of white sauce over top. Garnish with egg yolks and a sprinkle of paprika.

Steps:

• Preheat the oven to 325°F. Spray your molds with nonstick spray (I, obviously, use egg-shaped molds. You can use a muffin pan or any other small baking molds.)
• Sift together the flour, baking powder, salt, and nutmeg. Set aside.
• In an electric mixer fitted with either the paddle or the whisk attachment, whip the butter and sugar together until light and fluffy.
• This can take up to 10 minutes, depending on the temperature of your butter.
• As you're whipping away, stop and scrape down the sides of the bowl to make sure all the butter is incorporated into the sugar.
• You can't make magic without a lot of patience. So keep whipping and keep scraping.
• Add the eggs one at a time, whipping after each one until the egg is fully incorporated into the batter.
• Scrape down the bowl every now and again as well.
• Add the vanilla.
• Once all the eggs are incorporated, alternate adding the flour mixture and the buttermilk, mixing slowly.
• After they are well incorporated but not overbeaten, take a rubber spatula and fold the batter a few times to make sure everything is evenly distributed and the batter is smooth.
• Distribute the batter into your molds, filling each cavity a little less than halfway.
• Bake for about 15 minutes. Baking time varies depending on the size of your mold, so check for a very light golden brown color and make sure the cake springs back when you touch it.
• Unmold your little cakes and while they are still warm, dunk them quickly in the melted butter, then dredge them in the cinnamon and sugar.
• One warning: people are going to call you a stinking liar. They will not believe that these precious morsels aren't fried like a donut. But that's the cost of making magic.

Steps:

• Melt butter in a medium saucepan over medium-high heat. Add flour; whisk until nutty and golden, 1 to 2 minutes. Whisk in milk; bring to a gentle boil, whisking constantly, until mixture thickens to consistency of gravy, 4 to 5 minutes. Remove from heat, season with salt and pepper, and cover to keep warm.
• Cut eggs in half. Remove yolks and press through a medium-mesh sieve, or mince them. Chop whites; stir into bechamel. Toast and butter bread. Divide bechamel mixture evenly among toasts; sprinkle evenly with yolks. Top with chives, paprika, and pepper. Serve immediately.

Steps:

• Combine water, honey, and yeast in a stand mixer fitted with the dough hook. Let sit until mixture becomes foamy, about 10 minutes.
• Pour 3 cups flour, olive oil, eggs, wheat gluten, and butter into the yeast mixture; mix on speed 2 (or low speed) in the stand mixer until flour mixture is incorporated, 2 to 3 minutes. Add salt and 3 cups flour and mix on speed 2 until flour is incorporated into the dough. If dough is pulling away from the sides of the bowl, continue mixing, 5 to 7 minutes. If dough is still sticky, add 1/4 cup flour at a time and knead for 2 minutes after each addition until dough pulls away from the sides of the bowl; mix for 5 to 7 minutes.
• Grease a large bowl.
• Transfer dough to greased bowl and cover with a damp towel. Set aside in a warm area of the kitchen until dough has doubled in size, 60 to 90 minutes.
• Punch down dough and divide into 2 loaves. Place each dough half into a 9x5-inch loaf pan or on a baking sheet. Let rise until doubled in size, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in preheated oven until golden brown and an instant-read thermometer registers an internal temperature of 200 degrees F (93 degrees C), 25 to 30 minutes.

Steps:

• In bread machine pan; place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 Tblsp. of water or flour if needed).

Steps:

• In a bowl, sprinkle gelatin over cold water; let stand for 1 minute. Drain pineapple, reserving 1 cup juice (discard remaining juice or save for another use). Set the pineapple aside. , In a saucepan, bring reserved juice to a boil. Remove from the heart. Stir in sugar, salt and gelatin mixture until dissolved. Add orange juice and vinegar. Refrigerate for 2 hours or until partially set. Fold in the carrots and pineapple. Transfer to a 4-cup mold coated with cooking spray. Refrigerate until firm. Unmold onto a serving platter.