breakfast bread

This persimmon bread has the texture of banana bread, but it's even better because its made with persimmons! It's got all the flavors of winter, and utilizes one of my favorite winter fruits.

Persimmon Bread

all-purpose flour

tsp kosher salt

tsp baking soda

cinnamon

nutmeg

cloves

eggs (room temperature)

tsp vanilla extract

unsalted butter (room temperature, plus more for greasing your loaf pan)

sugar

persimmon pulp (Hochaya preferred)

persimmon (Fuyu preferred, thinly sliced for garnish/decoration)

Preheat to 350F. Lightly grease your 9x5x3 loaf pan.

In a medium bowl sift the dry ingredients. Flour, salt, baking soda, cinnamon, nutmeg, and cloves.

In a large bowl, cream the butter and sugar.

In a small bowl, beat the eggs with the vanilla extract.

With a hand mixer or standing mixer slowly pour the egg mixture into the creamed butter and sugar. Mix well.

Add the persimmon. Remove from mixer.

With a spoon or rubber spatula, add the flour mixture to the wet ingredients 1/3 at a time. Mix with a rubber spatula until just incorporated.

Pour into loaf pan*. Cook 1 hour until a toothpick inserted into the center comes out clean.

Cool completely. I let it cool overnight and have it for breakfast!

An easy, real food ingredient monkey bread that you can make the day before and keep overnight in the fridge to bake in the morning - a family favorite and fun to do with the kids!

Overnight Make Ahead Monkey Bread (Using Real Food Ingredients)

milk (warmed to 110-115 degrees)

butter (divided (2 melted and 2 softened for pan))

instant yeast

flour

salt

brown sugar

butter (melted)

milk

Add milk, 2 tablespoons melted butter, sugar and yeast to a large measuring cup and stir to combine. Mix the 3¼ cup flour and salt in the bowl of a standing mixer with a dough hook on low. Slowly add the milk-yeast mixture and stir until dough comes together. Increase speed to next level and knead the dough for abut 6 minutes, adding 2-3 tablespoons of flour (a tablespoon at a time) as needed for dough to clear sides of bowl (the dough should still be sticking to the bottom of the bowl, though).

Remove dough from mixing bowl to a lightly floured surface and shape into a ball. Coat bowl with oil (I simply use the bowl I mixed in), replace dough in bowl and turn to coat with oil. Cover bowl with plastic wrap and leave to sit until doubled in size, about 1 hour.

Use the 2 tablespoons of softened butter to liberally coat a Bundt pan.

Remove dough to a lightly floured surface (I use a tea towel for easy clean up) and pat into about an 8x9" rough rectangle. Use a long knife to cut into 64 pieces - it doesn't matter if they're even or not.

Make Dough:

Place the melted butter in one small bowl and combine brown sugar and cinnamon in another bowl.

Roll each piece of dough into a rough ball, dip in melted butter and then roll in the brown sugar coating. Place in buttered pan, layering and staggering dough balls as needed to make an even loaf. Sprinkle any extra sugar-cinnamon mixture on the top.

Cover pan with plastic and leave out on counter for 30 minutes before placing in the refrigerator to finish rising slowly overnight.

Coat Dough:

Remove pan from refrigerator abut 2 hours before you want to serve it. Leave at room temperature, still covered, 45 minutes to 1 hour and preheat oven to 350 degrees the last 15 minutes.

Remove cover, place in heated oven and bake 30-40 minutes until the bread is very browned and the sides are bubbling.

Cool for 5 minutes in pan before turning out onto a serving platter (use hot pads to hold the pan, as it will still be hot).

Bake Bread:

Whisk together powdered sugar and milk to a pouring consistency. Use a spoon to drizzle the glaze over the warm Monkey Bread and serve while still warm.

Make Glaze:

Beautifully swirled cinnamon raisin bread begins with your bread recipe of choice. Her are the instructions for turning your bread recipe into a yummy cinnamon raisin bread.

Sourdough Cinnamon Raisin Bread

starter-freshly fed and active

warm water

honey

avocado oil

White bread flour (high protein)

Salt

Cup sugar- (either brown sugar

raisins

water

Begin with a very active recently fed starter....

Begin with a very active recently fed starter. It should pass the float test.

Set a large bowl on a digital food...

Set a large bowl on a digital food scale set to grams and press the tare button. The scale should read zero.

Pour in the water to weight of 650...

Pour in the water to weight of 650 g. Press tare.

Pour in 300 grams of starter. Press tare....

Pour in 300 grams of starter. Press tare. The starter should form a floating mass on the water.

Add the oil. Press tare

Add the honey. Press tare.

Whisk together the starter, oil, honey and water...

Whisk together the starter, oil, honey and water until they are mixed.

Add the 1000 grams of flour.

Mix the flour into the water/starter with a...

Mix the flour into the water/starter with a dough hook, spatula and your wet hands until you have a shaggy ball of dough.

autolyse 1 hour.

Sprinkle salt across dough.

spritz with water bottle and work in the...

spritz with water bottle and work in the salt with wet hands.

Rest 30 mins

PREPARE RAISINS: Put the raisins in water and...

PREPARE RAISINS: Put the raisins in water and set aside. They will plump as they absorb water for a better finished baking result.

Begin Stretch and Folds. You need 4 rounds...

Begin Stretch and Folds. You need 4 rounds of stretch and folds 30 mins apart. See video for technique.

BEFORE the second stretch and fold cut the...

BEFORE the second stretch and fold cut the dough in half if you only want ONE loaf for cinnamon raisin bread. The other make as plain.

Incorporate the plumped raisins into the dough in...

Incorporate the plumped raisins into the dough in the second and third stretch and folds. Half in one then half in the other.

Fourth stretch and fold all the raisin will...

Fourth stretch and fold all the raisin will be blended evenly throughout the dough.

Refrigerate overnight.

Remove from fridge and warm to room temperature....

Remove from fridge and warm to room temperature. (ABOUT TWO HOURS)

( If you have not yet divided the...

( If you have not yet divided the dough for loaves) Divide the dough into two equal dough balls by weight.

Bench rest an hour until dough is elastic.

De-gass dough with rolling pin and shape for...

De-gass dough with rolling pin and shape for pans as shown in post.

Spray the dough with water and evenly sprinkle...

Spray the dough with water and evenly sprinkle with Half the cinnamon sugar.

Fold the outside edges of the dough to...

Fold the outside edges of the dough to the center and close the seam. Sprinkle remaining cinnamon sugar on the top.

Fold the FRONT corners of the rectangle to...

Fold the FRONT corners of the rectangle to the center seam.

Roll the dough up tucking it as you...

Roll the dough up tucking it as you roll to keep the roll tight.

Flatten the seam and pinch the ends.

Place the formed dough loaf into your oiled...

Place the formed dough loaf into your oiled bread pans.

let dough do a final rise in bread...

let dough do a final rise in bread pans covered loosely with plastic until they reach the top of the loaf pans.

Do an egg wash(optional) on top of the...

Do an egg wash(optional) on top of the dough before baking.

Score the dough with a sharp wet blade. Make...

Score the dough with a sharp wet blade. Make one deep slash down the length of the loaf for best rise.

Preheat oven with a pizza stone(or baking sheet)...

Preheat oven with a pizza stone(or baking sheet) and broiler pan on oven shelf below at 400°.

Loaf pans go on top of a sheet...

Loaf pans go on top of a sheet pan onto the stone(If you have one).

Spritz loaves very liberally with water bottle just...

Spritz loaves very liberally with water bottle just before going into oven.

Pour water about 1/2 inch deep in the...

Pour water about 1/2 inch deep in the broiler pan. This creates steam.

Keep steamy for first 15 mins. Spray hot...

Keep steamy for first 15 mins. Spray hot oven with water as you begin baking the loaves.

After 15 mins turn oven down to 375°.

Bake an additional 30-35 mins.

Turn loaves for even browning.

Using a digital thermometer check internal Temp of...

Using a digital thermometer check internal Temp of loaf. It is done at 200°. If you don't have a thermometer pop loaves out to test for hollow on bottom. Or thump the loaf. Does is have a hollow sound?

Remove from oven and cool on racks to...

Remove from oven and cool on racks to room temperature before cutting the bread.

https://mediavine-res.cloudinary.com/video/upload/ow7ogcfeoouupoyvotzw.mp4

Homemade Sourdough bread is a worthy journey into Artisan bread making.  The adventure begins with wild yeast starter and continues into the vast and rich history of bread baking.

Beginner Artisan Sourdough Bread Recipe 

Give your breakfast game a major upgrade with this amazing recipe for the best breakfast monkey bread!

Breakfast Monkey Bread

Cooking spray

eggs

heavy cream

Kosher salt

black pepper

tbsp. finely chopped chives

refrigerated biscuits

garlic powder

tbsp. dehydrated onion

poppy seeds

sesame seeds

sea salt

lb. bacon, cooked

c. shredded cheddar

As written the recipe is ok but a couple of issues we plan to tweak next time:

<ol><li>actually add the cheese which was in the video but not on the recipe</li><li>the eggs need to be slightly underdone when going into the mix.</li><li>more eggs - ratio felt off I think we may try 12</li><li>Less salt - it made it taste like a salted bagel but every bite was a little overpowering.</li></ol>

https://streaming.hearstdigitalstudios.com/93ca39a5-b231-4340-9954-7bc2adf12ce1/video_rover_16x9_1080p_hd_1553869840_70201.mp4

Hosting brunch? Make this easy, bacon, egg and cheese pull-apart bread. It's perfect for a big crowd.

This Cheesy Breakfast Monkey Bread Will Disappear In Minutes

Delicious banana bread recipe from my mom. It was always a good day when she made her banana bread!

Nana's Ultimate Moist Banana Bread

C butter

C sugar

C flour (all-purpose)

vanilla

bananas

C walnuts

Preheat oven to 350º.

Begin with room temperature butter or shortening. I used butter this time.

Cream together the butter and sugar. This should be really creamy, not crumbly.

Add in eggs and continue to mix. Set aside.

Sift together flour, baking soda, and salt.

Combine dry ingredients with wet ingredients and mix well.

Break up very ripe bananas and add to the batter along with vanilla. Mix lightly until just combined.

Add walnut pieces.

Prepare a loaf pan with non-stick spray.

Add batter to pan.

Bake for 55-60 minutes or until a toothpick comes out clean. Set for 50 minutes and keep checking until done.

Let cool.

Serve warm or room temperature.

This recipe makes a sweet cinnamon swirl bread with or without raisins. Use your bread machine to mix and knead the dough.

Bread Machine Cinnamon-Raisin Bread Recipe

milk (114 to 151 gr)

eggs (100 gr)

unsalted butter ((softened) 42 gr)

sugar (50 gr)

table salt (9 gr)

cinnamon (1.3 gr)

bread flour (360 gr)

instant yeast (7 gr)

raisins ((chopped

sugar (38 gr)

cinnamon (5 gr)

egg (50 gr)

water (14 gr)

Add all the dough ingredients except the raisins to your bread machine pan. Select the DOUGH cycle and press start. After 12-15 minutes, open the lid and check the dough. It should be tacky and stick to the side of the pan before pulling away cleanly. Make corrections by adding either liquid or flour 1 tablespoon at a time until dough meets this criterion.

Add raisins or currants when the machine beeps that it's time to add any ingredients you don't want mashed by the kneading action. If your machine doesn't have this signal, add them during step #4 by working them by hand into the dough.

When the DOUGH cycle finishes, poke two floured fingers into the dough to see if it has proofed enough. Your fingers should leave an indentation that slowly fills in. If the dough bounces right back, let it sit in the bread machine a little longer and test again in 15-30 minutes.

Remove the dough from the bread machine to a lightly floured or greased surface. Form into a ball and flatten into a rough square shape. Cover and let rest for 10 minutes. Mix together the filling ingredients.

Roll dough out to a 9 x 14-inch rectangle. Spritz lightly with water. Sprinkle the filling evenly over the dough. Roll up jelly-roll style starting from one of the short ends. Pinch the seam together to seal. Pull each end towards the seam and pinch. Place dough cylinder into a greased 8½ x 4½-inch loaf pan seam-side down or a 9x4x4-inch Pullman pan. Press down on the dough to evenly distribute it throughout the pan.

Cover pan and place in a warm place until almost double in size. This process will likely take longer than usual (1-2 hours) because it is an enriched dough, but check it at 45 minutes. Use a knuckle to lightly press on the side of the loaf. The indentation should fill in slowly. If it bounces back immediately, let it continue to rise.

Preheat the oven to 375˚F (190˚C) about 15 minutes before you think the loaf will be ready to bake.

Glaze the loaf on top only if baking in a regular loaf pan. Put the lid on if using a Pullman pan and you want a square loaf. Bake for about 35-45 minutes or until the internal temperature reaches 190˚F (88˚C). If using a Pullman pan, pull the lid off about 10 minutes before you expect the bread to be done. Use a quick-read thermometer to guarantee the bread is baked all the way through.

Remove the bread from the oven and allow it to sit for 15 minnutes. Use a butter knife to loosen the loaf from the pan and turn it out onto a cooling rack for 20-30 minutes before slicing to avoid squashing your loaf.

https://embed.mediavine.com/videos/n6jb0ofcgvrlccya0adu

Mix this Bread Machine Cinnamon-Raisin Bread in your bread machine, then roll it out by hand to get that classic swirl. Bake it in your oven for a superior crust. The secret ingredient? A pinch of ground cloves in the filling accentuates the cinnamon flavor.

Top 17 breakfast bread recipes from across the web

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Top 17 breakfast bread recipes from across the web

The most viewed breakfast bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Persimmon Bread

Overnight Make Ahead Monkey Bread (...

Sourdough Cinnamon Raisin Bread

Breakfast Monkey Bread

Nana's Ultimate Moist Banana Bread

Bread Machine Cinnamon-Raisin Bread...

Easy Pumpkin Bread Recipe

Pineapple Blueberry Bread

Fruity Pebbles Breakfast Bread Reci...

Classic Banana Bread

Peach Bread Recipe

Blueberry Breakfast Bread

Pineapple Carrot Cake Breakfast Bre...

Açma - Turkish Soft Bread Rings

Moist Orange Cranberry Scones Recip...

Easy Popovers Recipe

Easy Pumpkin Bread

The most viewed breakfast bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine