breakfast breads

Each savory little loaf has a ton of rosemary flavor.

Individual Rosemary Polenta Loaves Recipe

polenta

all purpose flour

salt

sugar

baking powder

rosemary

eggs, lightly beaten

olive oil

milk

Preheat oven to 425°F. Grease bottoms of each mini loaf holder. 

In a large bowl, combine polenta, flour, salt, sugar, baking powder, and rosemary. 

In a medium bowl, whisk together egg, olive oil, and milk until combined. 

Add wet ingredients to polenta mixture and stir until well combined. 

Pour batter into loaf pans. Bake until golden and starting to crack on top, about 10 minutes. 

Kringles can be filled with fruit or nuts. Cherry, apple and almond are popular and traditional fillings.

Kringle Recipe

For the Kringle:

sour cream

vanilla

flour

unsalted butter,

sour cherry jam

For the Icing:

In a small bowl mix together sour cream and vanilla. Set aside.

Using a pastry blender or (several pulses with a food processor) cut together flour and butter so butter is reduced to small pea-sized bits. Stir in sour cream mixture. Blend well to form a dough. Divide into two disks. Flatten disks slightly, cover and chill at least 2 hours or overnight. 

Preheat oven to 450°F. In a small bowl whisk together egg and sugar. Set aside. On a floured work surface, roll out each dough disk into a 12 by 6 inch rectangle. Spread filling down center in a thin strip leaving two inches clear on each side and an inch and a half at both ends. Fold sides over center then fold ends up, press lightly to seal. Brush with egg wash.

Bake on a parchment lined cookie sheet for 10 to 15 minutes or until golden brown. Drizzle icing over warm kringle. Cool on wire rack. Store in a covered container. Best within a day.

Sneak in a morning serving of greens and citrus with mini sesame zucchini loaves.

Mini Sesame Zucchini Loaves

c. olive oil,

c. all-purpose flour

kosher salt

c. sugar

brown sugar

lemon

eggs,

c. walnuts, toasted and chopped

tbsp. white sesame seeds

Butter,

Much like challah this easy bread makes great toast and sandwiches too

French Toast Bread

instant yeast (or 2 packets)

water

eggs

unsalted butter (softened)

tbs kosher salt

sesame seeds

Dissolve yeast in the warn water in a large bowl. Add the milk, eggs, butter, sugar, salt and 3 cups flour. Beat on medium speed until smooth. Stir in only enough remaining flour to form a soft dough. It is possible you will need more flour so you can add about 1/2 cup. I used 6 cups of flour in the loaves in the pics. The amount of flour can vary so always go by the consistency of the dough.

Turn dough out on a floured surface and knead until smooth and elastic; about 8 minutes. Alternatively, if you have a heavy stand mixer, switch to the dough hook and let the machine do the work.

Place dough in a greased bowl turning once so the top of the dough is greased. Cover and let rise in a warm, draft-free place for 1 1/2 to 2 hours.

Punch dough down and turn onto a lightly floured surface and divide into 6 equal portions. Roll each portion into a 14-inch/36 cm rope.

For each loaf, braid 3 ropes together on a parchment lined baking sheet. Cover with a kitchen towel (no plastic here) and let rise until doubled; about 50 minutes.

Preheat oven to 375F/190C.

Beat egg yolk and 2 tbs water. Brush over loaves and sprinkle with sesame seeds.

Bake for 30-35 minutes until golden brown. Remove to wire racks to cool completely.

This golden loaf of bread holds a secret: a swirl of cinnamon and sugar in every slice! Toast and butter this cinnamon swirl bread for the perfect way to start the morning.

Cinnamon Swirl Bread

unsalted butter (at room temperature)

instant yeast (1 envelope)

all-purpose flour

fine sea salt

cinnamon

Add the milk and butter to a microwave-safe bowl or measuring cup. Microwave on high for about 1 minute, or until the temperature reaches around 115℉ on an instant-read thermometer. The butter may not fully melt; that is ok.

Add the warmed milk mixture to a large bowl. Add the remaining dough ingredients and mix until the dough comes together but is still a bit shaggy.

Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic.

Place the dough in a lightly greased bowl. Cover the bowl, and allow the dough to rise, at room temperature, until it's nearly doubled in bulk, about 1 hour. To test if the dough is done rising, gently press the dough with your finger. If the dough slowly springs back, it is ready. If the dough does not spring back, it needs to rise a bit longer.

Make the dough:

While the dough is rising, make the filling by stirring together the sugar, cinnamon, and flour.

In a separate bowl, whisk together the egg and water.

Make the filling:

Transfer the dough to a lightly greased work surface, and pat it into a 6" x 20" rectangle.

Brush the dough with the egg/water mixture and top evenly with the cinnamon-sugar filling.

Starting with a short end, roll the dough into a log. Pinch the ends to seal, and pinch the long seam closed.

Transfer the log, seam-side down, to a lightly greased 8 1/2" x 4 1/2" loaf pan. Tent the pan loosely with lightly greased plastic wrap.

Allow the bread to rise until it's crested about 1" over the rim of the pan, about 1 hour. Again, it may rise more slowly for you; let it rise till it's 1" over the rim of the pan, even if that takes longer than an hour.

While the dough is rising, preheat the oven to 350°F.

Bake the bread for 45-55 minutes. If you feel the crust is getting too brown during baking, tent with a piece of foil – the bread will continue baking, but it will prevent the crust from browning further. When done, the bread's crust will be golden brown, and the interior of the finished loaf should measure 190°F on a digital thermometer.

Remove the bread from the oven, and gently loosen the edges with a heatproof spatula or table knife. Turn it out of the pan, and brush the top surface with butter, if desired; this will give it a soft, satiny crust. Allow the bread to cool completely before slicing.

Fill and shape the bread:

I'm curious, on the cinnamon suger bread loaf, can i use bread flour, and if so do I need to adjust anything else in the recipe?
Thank you in advance, 
Melanee Collins-Metzler 
Nanasgotcandy@gmail.com

https://content.jwplatform.com/videos/uEzUeWwd.mp4

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Top Tags

Individual Rosemary Polenta Loaves ...

Kringle Recipe

Mini Sesame Zucchini Loaves

French Toast Bread

Cinnamon Swirl Bread

Top 5 breakfast breads recipes from across the web

The most viewed breakfast breads recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Individual Rosemary Polenta Loaves ...

Kringle Recipe

Mini Sesame Zucchini Loaves

French Toast Bread

Cinnamon Swirl Bread

The most viewed breakfast breads recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine