GUINNESS GINGERBREAD
Provided by Nigella Lawson : Food Network
Time 55m
Yield 24 small, squat squares or 16 generous rectangular slabs
Number Of Ingredients 12
Steps:
- Preheat your oven to 325 degrees F. Line your cake pan with aluminium foil and grease it, or grease your foil tray.
- Put the butter, syrup, dark brown sugar, stout, ginger, cinnamon and ground cloves into a pan and melt gently over a low heat.
- Take off the heat and whisk in the flour and baking soda. You will need to be patient and whisk thoroughly to get rid of any lumps.
- Whisk the sour cream and eggs together in a measuring jug and then beat into the gingerbread mixture, whisking again to get a smooth batter.
- Pour this into your cake/foil pan, and bake for about 45 minutes; when it's ready it will be gleamingly risen at the centre, and coming away from the pan at the sides.
- Let the gingerbread cool before cutting into slices or squares.
RICH EGG BREAD
Bake up a delightful loaf or an impressive braided bread.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 3h5m
Yield 32
Number Of Ingredients 8
Steps:
- In large bowl, mix 1 1/2 cups of the flour, the sugar, salt and yeast. Add warm water and oil. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Add egg; beat until smooth. Stir in enough remaining flour to make dough easy to handle.
- Place dough on lightly floured surface. Knead about 10 minutes or until dough is smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. (At this point, dough can be refrigerated up to 24 hours.) Cover bowl loosely with plastic wrap and let rise in warm place about 1 hour or until dough has doubled in size. Dough is ready if indentation remains when touched.
- Grease bottom and sides of 9x5-inch or 8x4-inch loaf pan with shortening or spray with cooking spray. Gently push fist into dough to deflate. Flatten dough with hands or rolling pin into 18x9-inch rectangle. Roll up tightly, beginning at 9-inch side. Pinch edge of dough into roll to seal. Pinch each end of roll to seal. Fold ends under loaf. Place loaf, seam side down, in pan. Cover loosely with plastic wrap lightly sprayed with cooking spray and let rise in warm place about 1 hour or until dough has doubled in size.
- Move oven rack to low position so that top of pan will be in center of oven. Heat oven to 375°F. Bake 30 to 35 minutes or until loaf is deep golden brown and sounds hollow when tapped. Remove from pan to wire rack. Brush loaf with butter; cool.
Nutrition Facts : Calories 120, Carbohydrate 21 g, Cholesterol 15 mg, Fiber 0 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Slice, Sodium 230 mg, Sugar 3 g, TransFat 0 g
RICH CHALLAH (BRAIDED EGG BREAD)
Many Challah breads either have too many eggs or just not enough. This recipe has just the right amount, about 1 egg per cup of flour. This recipe can also be done on the dough cycle in your bread machine and finished by hand. Best of all it makes THE BEST French toast! Cooking time does not include rising time.
Provided by QueenBof6
Categories Yeast Breads
Time 50m
Yield 1 LARGE LOAF, 16 serving(s)
Number Of Ingredients 10
Steps:
- In bread machine add to bread pan in order suggested by manufacturer, select dough setting, press start.
- After beep, remove risen dough and follow directions on how to shape and bake below.
- In Kitchen-aid stand mixer or like devise mix dry ingredients in bowl and turn on low speed to incorporate.
- Add eggs one at a time, allow to mix in before adding next one, then add oil.
- Turn mixer up to next speed (2 on Kitchen-aid), add milk in a slow stream, knead until soft, smooth, and warm, about 3 to 4 minutes.
- Grease a bowl and place dough in bowl turning to coat.
- Allow to rest and rise until double in size.
- ***Shaping and baking***.
- Punch down and turn out risen dough onto a lightly oiled surface, let rest 5 minutes, punching dough down gets it all excited, it needs to sit and relax.
- Shape dough into a log and cut off 1/3; set aside.
- Cut remaining dough into 3 pieces and roll into 18 inch ropes, start braid from middle and braid to one end, pinch together and tuck under, repeat with other side.
- Cut set aside dough into 3 pieces and roll out to 13-15 inches long, repeat braiding method and place smaller braid on top of larger braid.
- Grease a large 1/2 sheet baking sheet and place finished braid sideways from corner to corner.
- Allow to rise until almost double, mix glaze ingredients and brush loaf gently.
- Bake in preheated 350°F oven for 35-45 minutes, cover loosely with foil 15-20 minutes into baking to avoid over browning.
Nutrition Facts : Calories 231.9, Fat 7.3, SaturatedFat 1.3, Cholesterol 76.5, Sodium 255.9, Carbohydrate 34.9, Fiber 1.2, Sugar 4.9, Protein 6.2
RICH EGG BREAD
Make and share this Rich Egg Bread recipe from Food.com.
Provided by byZula
Categories Yeast Breads
Time 3h45m
Yield 4 loaves
Number Of Ingredients 8
Steps:
- Dissolve yeast in warm water. Stir in milk, sugar, salt, eggs, shortening and 6 cups flour. Beat until smooth; mix in enough remaining flour to make dough easy to handle.
- Turn dough onto floured board; knead until smooth and elastic.
- Place in greased bowl, greased side up. Cover, let rise 2 hours.
- Punch dough down; divide into 4 equal pieces.
- Shape into loaves and place in greased loaf pans.
- Cover, let rise again about 1 hour.
- Bake at 375 degrees for 45 minutes or until golden brown.
GINGERBREAD FOR A GINGERBREAD HOUSE
This dough is sturdy enough to hold up to the weight of all the candy decorations on a gingerbread house, and it tastes good, too. The recipe makes enough for a 6-by-7-inch house. How you adorn it is up to you!
Provided by Food Network Kitchen
Categories dessert
Time 3h30m
Yield enough dough for a 6-by-7-inch house
Number Of Ingredients 14
Steps:
- Make the gingerbread dough: Sift together the flour, ginger, cinnamon, baking soda, nutmeg, cloves and salt into a large bowl. Set aside.
- Combine the butter, shortening, brown sugar and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy, about 1 minute. Add the egg, molasses and vanilla and beat on medium until smooth, about 1 minute. Add the sifted flour mixture and mix on low speed until combined into a smooth dough, about 1 minute. Form the dough into a flat square, wrap in plastic wrap and refrigerate until just firm, about 2 hours and up to overnight.
- Meanwhile, make templates for a gingerbread house. Gather several sheets of stiff paper; a manila folder works well. For the wall panels, cut a rectangle that measures 4 by 7 inches. For the front and back panels of a house with a peaked roof, cut a template that is 6 inches wide at the base, 4 inches to the roofline and 4 1/2 inches slanted to a peak. The template for the roof panels should measure 4 1/2 by 8 inches.
- Roll and cut the gingerbread: Preheat the oven to 300 degrees F. Line 3 baking sheets with parchment paper. Unwrap the dough and cut into 3 equal pieces (a pizza wheel is handy for this). Working with one piece of dough at a time and keeping the other pieces refrigerated, roll the dough into a rectangle 1/8 to 1/4 inch thick. Using the templates, cut out the front and back of the house and remove the scraps around the cutouts. Repeat with the remaining pieces of dough, cutting out 2 roof pieces and 2 side pieces. (If the dough gets too soft while rolling, return it to the refrigerator for 15 minutes before proceeding.) Discard the dough scraps or reroll to make cookies. Chill the dough pieces on the baking sheets for 15 minutes.
- Bake the gingerbread: Bake the dough pieces until crisp almost all the way through (the very center will still be a little soft), 30 to 35 minutes. Cool the pans 10 minutes on a rack, then remove the house pieces to the rack to cool completely. Assemble and decorate the gingerbread panels as desired.
EGGY BREAD
The simplest of indulgent breakfast recipes. Serve our eggy bread by itself, with an oozy fruit compote or as part of a traditional fried breakfast
Provided by Esther Clark
Categories Breakfast, Brunch
Time 10m
Number Of Ingredients 4
Steps:
- Lightly beat the egg in a shallow bowl along with the milk. Season with salt and black pepper.
- Dip each slice of bread into the egg mixture, making sure it has soaked up all of the liquid. Heat a frying pan over a medium heat and add the butter. Swirl the butter around the pan and when it's beginning to foam, add the bread and fry on each side for 1 min or until golden brown. Transfer to a plate and serve with crispy bacon or fruit compote.
Nutrition Facts : Calories 376 calories, Fat 23 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 19 grams protein, Sodium 1.21 milligram of sodium
More about "richeggbread recipes"
EGG BREAD (GYERAN-PPANG: 계란빵) RECIPE BY MAANGCHI
From maangchi.com
RICH EGG AND BUTTER BREAD - RECIPE GIRL
From recipegirl.com
LáNGOS (HUNGARIAN FRIED BREAD) RECIPE - THE SPRUCE EATS
From thespruceeats.com
18 BEAUTIFUL BRAIDED BREADS | TASTE OF HOME
From tasteofhome.com
CRISPBREAD - WIKIPEDIA
From en.wikipedia.org
FRYBREAD - WIKIPEDIA
From en.wikipedia.org
RICH EGG BATTER BREAD RECIPE BY SOUTHERN.CROCKPOT | IFOOD.TV
THE BEST 25 HIGH FIBER ROUGHAGE DIET FOR BOWEL AND OVERALL
From factdr.com
8 FOODS HIGH IN NITRATES AND WHY YOU SHOULD AVOID THEM
From webmd.com
WHOLESALE NAAN BREAD, PITAS & FLATS | SUPPLYING FROZEN FLATBREADS …
From richproducts.ca
RúGBRAUð - ICELANDIC RYE BREAD - ICELAND FOOD CENTRE
From icelandfoodcentre.com
RICH EGG BREAD | RECIPE | CHALLAH BREAD RECIPES, CHALLAH BREAD, …
From pinterest.ca
11 HIGH-FIBER FOODS YOU SHOULD BE EATING – CLEVELAND CLINIC
From health.clevelandclinic.org
9 ACADIAN FOODS YOU HAVE TO TRY IN NEW BRUNSWICK
From tourismnewbrunswick.ca
READY TO EAT SANDWICHES - BRIDGFORD FOODS
From bridgford.com
HOME - BREAKING BREAD
From breakingbreadfoods.com
ABOUT OUR DAILY BREAD | NAPLES & MARCO ISLAND FOOD PANTRY
From ourdailybreadfoodpantry.org
WHAT TYPES OF FOOD CONTAIN ROUGHAGE? | LIVESTRONG
From livestrong.com
RECIPE(TRIED): RICH EGG BREAD (BETTY CROCKER COOKBOOK, 1952 ...
From recipelink.com
BRIOCHE | RECIPETIN EATS
From recipetineats.com
FOODS TO EAT WHILE BREASTFEEDING – CLEVELAND CLINIC
From health.clevelandclinic.org
EGGY BREAD RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
RICH EGG BREAD RECIPE BY 10MIN.CHEF | IFOOD.TV
From ifood.tv
TOP 10 FOODS HIGHEST IN GLUCOSE - MYFOODDATA
From myfooddata.com
RICH EGG BREAD : UNKNOWN : FREE DOWNLOAD, BORROW ... - INTERNET …
From archive.org
RICH PRODUCTS CORPORATION | GLOBAL FOOD SUPPLIER SERVING …
From richs.com
20 PROTEIN-RICH FOODS: HIGH PROTEIN FOOD ITEMS FOR A HEALTHY LIFE
From fitandflexgranola.com
22 HIGH-FIBER FOODS YOU SHOULD EAT - HEALTHLINE
From healthline.com
8 HIGH CARB FOODS AND WHY YOU SHOULD AVOID THEM
From webmd.com
BRIDGFORD FOODS CORPORATION
From bridgford.com
RICH'S CANADA | PRODUCTS & SOLUTIONS FOR THE FOODSERVICE INDUSTRY
From richproducts.ca
51 GINGERBREAD-INSPIRED RECIPES - FOOD.COM
From food.com
72 FOODS THAT START WITH G - WHATEATLY
From whateatly.com
EGG RICH RECIPES THAT DONT TASTE EGG-Y - TALKFOOD.COM
From talkfood.com
RECIPES: BREAKFAST, LUNCH AND DINNER | READER'S DIGEST CANADA
From readersdigest.ca
ALL FOOD ITEMS FOR BREEDING VILLAGERS IN MINECRAFT
From playerassist.com
RICHEGGBREAD PHOTOS ON FLICKR | FLICKR
From flickr.com
PAUL HOLLYWOOD'S WELSH GINGERBREAD | BAKING RECIPES | GOODTO
From goodto.com
11 BEST FOODS TO BOOST YOUR BRAIN AND MEMORY - HEALTHLINE
From healthline.com
CHALLAH RICH EGG BREAD, YUM! | RECIPES, BREAD, FOOD
From pinterest.ca
WHAT IS THE BEST BREAD FOR ACID REFLUX? - MEDICAL NEWS TODAY
From medicalnewstoday.com
IS BREAD BAD FOR BIRDS? SOME CAN BE GOOD! - THE SPRUCE
From thespruce.com
You'll also love
Related Search