Any Home Bakers Here?

[N F C]

I just started loaves eleven and twelve of cinnamon raisin bread. There are five still in the freezer. I’m really glad I bought so much flour. I ran out on loaf eleven.
Now, let’s see if I get around to making bagels. I think I’ll do blueberry bagels if I do.

That's a whole lot of bread! Are you giving some away as Christmas presents?

 

[BullChick]

That's a whole lot of bread! Are you giving some away as Christmas presents?

Yes, all the bread is going to others.

 

[BullChick]

One was eaten about two weeks ago, one was given away. The loaf I started eating yesterday... I guess these are nine and ten. Unless I am wrong about the number in the freezer.
Regardless, I have six siblings. Two aren’t getting any, one needs two loaves. Our mother gets a loaf, and her one sister that is moving near her in the next few weeks (as soon as her new place is ready).

 

[N F C]

One was eaten about two weeks ago, one was given away. The loaf I started eating yesterday... I guess these are nine and ten. Unless I am wrong about the number in the freezer.
Regardless, I have six siblings. Two aren’t getting any, one needs two loaves. Our mother gets a loaf, and her one sister that is moving near her in the next few weeks (as soon as her new place is ready).

Very nice! Something homemade always makes the best present

I got my mom's holiday treats mailed off yesterday. She'll be 89 in January and doesn't bake any more so she loves getting her "care package"

 

[BullChick]

Sally Sunshine posted this several years ago.


Golden Santa Bread
Yield: Serves 8-10

Ingredients
• 3 and 1/2 to 4 cups bread flour, spooned and leveled
• 1 and 1/2 teaspoons salt
• 1/2 cup milk
• 1/4 cup water
• 1/4 cup (half stick) butter, cubed
• 1/2 cup sugar
• 2 tablespoons yeast
• 2 eggs
• 2 raisins
• 2 egg yolks, separated in 2 bowls
• lots of red food coloring
Instructions
0. In a large bowl or stand mixer, combine 2 cups of the bread flour and the salt.
0. In a glass measuring cup, heat the milk, water and butter to 120°-130° in the microwave (or in a pot on the stove.) (Heat the mixture until the butter is partially melted, then stir it to melt it the rest of the way. Don't add the liquid to the yeast mixture until your finger dipped in it feels comfortably warm, but not hot.)
0. Add the sugar and yeast to the liquid. If you are confident that your yeast is not dead, then move on to the next step. Otherwise wait 5 minutes to see if it starts to foam.
0. Add liquid to dry ingredients; beat just until moistened. Beat in 2 eggs until smooth.
0. Stir in enough of the remaining flour to form a dough. The dough should come together in a ball, but it's okay if it sticks a little. Add flour until you can handle the dough without it a big mess on your hands.
0. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. (Or beat with the dough hook for 6-8 minutes.)
0. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, at least an hour and a half, mine took 2.
0. Punch dough down. Turn onto a lightly floured surface; divide into two portions, one slightly larger than the other.
0. Shape the larger portion into an elongated triangle with rounded corners for Santa's head and hat. Transfer to a large greased cookie sheet.
0. Divide the smaller portion in half. Shape and flatten one half into a beard. Using scissors or a pizza cutter, cut into strips to within 1 in. of top. Cut the strips pretty thin so that they are easy to twist. Position on Santa's face; twist and curl strips.
0. Use the remaining dough for the mustache, nose, hat pom-pom and brim. Shape a portion of dough into a mustache; flatten and cut the ends into small strips with scissors. Place above beard.
0. Place a small ball above mustache for nose. Fold tip of hat over and add another ball for pom-pom.
0. Roll out a narrow piece of dough to create a hat brim; position under hat and tuck the edges underneath the base dough.
0. With a scissors, cut two slits for eyes; insert raisins into slits.
0. In separate small bowls, beat egg each yolk. Brush plain yolk over portions of dough that will not be red. Add red food coloring to one yolk; carefully brush over hat, nose and cheeks. (You have to do the regular yolk first otherwise the color will run.)
0. Cover loosely with foil that has been coated with nonstick spray. Try to avoid letting the foil touch the bread, you don't want to tear your bread.
0. Let dough rise another half hour. Bake at 350° for 15 minutes. Uncover; bake 5-10 minutes longer or until golden brown. Cool on a wire rack. Take pictures. Bask in the admiration of whoever sees it.
Notes
Santa Bread is a great make-ahead Christmas breakfast. Make the bread a few days or even a couple weeks before you want to serve it, then freeze, sealed tightly. (Use aluminum foil and plastic wrap. If it will fit into a 2-gallon freezer ziplock, use that.) Remove from the oven and let thaw on the counter without unwrapping it. Set your oven to 350 degrees. When the oven is hot and the bread is thawed, bake for 5-10 minutes, just until heated. Serve warm.
http://thefoodcharlatan.com/2014/11/26/golden-santa-bread/
It was fun and easy. I added all spice and pulled on Santa's beard the whole first day.
Now I am going to try the dinner roll size Santa's Same recipe just no extra spices just a lightly sweet bread.

 

[N F C]

Sally Sunshine posted this several years ago.

View attachment 1619351
Golden Santa Bread
Yield: Serves 8-10

Ingredients
• 3 and 1/2 to 4 cups bread flour, spooned and leveled
• 1 and 1/2 teaspoons salt
• 1/2 cup milk
• 1/4 cup water
• 1/4 cup (half stick) butter, cubed
• 1/2 cup sugar
• 2 tablespoons yeast
• 2 eggs
• 2 raisins
• 2 egg yolks, separated in 2 bowls
• lots of red food coloring
Instructions
0. In a large bowl or stand mixer, combine 2 cups of the bread flour and the salt.
0. In a glass measuring cup, heat the milk, water and butter to 120°-130° in the microwave (or in a pot on the stove.) (Heat the mixture until the butter is partially melted, then stir it to melt it the rest of the way. Don't add the liquid to the yeast mixture until your finger dipped in it feels comfortably warm, but not hot.)
0. Add the sugar and yeast to the liquid. If you are confident that your yeast is not dead, then move on to the next step. Otherwise wait 5 minutes to see if it starts to foam.
0. Add liquid to dry ingredients; beat just until moistened. Beat in 2 eggs until smooth.
0. Stir in enough of the remaining flour to form a dough. The dough should come together in a ball, but it's okay if it sticks a little. Add flour until you can handle the dough without it a big mess on your hands.
0. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. (Or beat with the dough hook for 6-8 minutes.)
0. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, at least an hour and a half, mine took 2.
0. Punch dough down. Turn onto a lightly floured surface; divide into two portions, one slightly larger than the other.
0. Shape the larger portion into an elongated triangle with rounded corners for Santa's head and hat. Transfer to a large greased cookie sheet.
0. Divide the smaller portion in half. Shape and flatten one half into a beard. Using scissors or a pizza cutter, cut into strips to within 1 in. of top. Cut the strips pretty thin so that they are easy to twist. Position on Santa's face; twist and curl strips.
0. Use the remaining dough for the mustache, nose, hat pom-pom and brim. Shape a portion of dough into a mustache; flatten and cut the ends into small strips with scissors. Place above beard.
0. Place a small ball above mustache for nose. Fold tip of hat over and add another ball for pom-pom.
0. Roll out a narrow piece of dough to create a hat brim; position under hat and tuck the edges underneath the base dough.
0. With a scissors, cut two slits for eyes; insert raisins into slits.
0. In separate small bowls, beat egg each yolk. Brush plain yolk over portions of dough that will not be red. Add red food coloring to one yolk; carefully brush over hat, nose and cheeks. (You have to do the regular yolk first otherwise the color will run.)
0. Cover loosely with foil that has been coated with nonstick spray. Try to avoid letting the foil touch the bread, you don't want to tear your bread.
0. Let dough rise another half hour. Bake at 350° for 15 minutes. Uncover; bake 5-10 minutes longer or until golden brown. Cool on a wire rack. Take pictures. Bask in the admiration of whoever sees it.
Notes
Santa Bread is a great make-ahead Christmas breakfast. Make the bread a few days or even a couple weeks before you want to serve it, then freeze, sealed tightly. (Use aluminum foil and plastic wrap. If it will fit into a 2-gallon freezer ziplock, use that.) Remove from the oven and let thaw on the counter without unwrapping it. Set your oven to 350 degrees. When the oven is hot and the bread is thawed, bake for 5-10 minutes, just until heated. Serve warm.
http://thefoodcharlatan.com/2014/11/26/golden-santa-bread/
It was fun and easy. I added all spice and pulled on Santa's beard the whole first day.
Now I am going to try the dinner roll size Santa's Same recipe just no extra spices just a lightly sweet bread.

So cool looking! When you make the roll size recipe, I want to see a picture of yours. Duckling should get a big kick out of that!

 

[BullChick]

I’m hesitant to post this, but I believe it’s worth it. I apologize for cutting the first part of the recipe. I apparently didn’t think I cared when I saved this. It’s bread in a can. Not this

but the same idea. If you want to rack your brain, or search the internet extensively, you can figure out how long to bake using any can.
I believe each tomato juice can would make a pound of whatever bread.

Spray insides of two tall tomato-juice-size cans with non-stick cooking spray or carefully grease them.

Divide dough in half in equal piece and place it inside the cans
Cover cans with a clean dry dish towel and let rise for an hour

Place cans in cold oven

Turn oven on to 400 degrees and allow bread to heat inside oven for 15 minutes

After 15 minutes, turn oven down to 350

Let bake for 15 more minutes at 350

Let cool and enjoy!

 

[pennyJo1960]

Morning all

Our index is rebuilt in post 1 and has all but the last recipe @ronott1 posted in it. That recipe is in the link to google sheets under the cookies tab. If you're searching for a recipe in google sheets you can use "Edit" and "Temporary Filter" or the "Find" feature.

Sally Sunshine posted this several years ago.

View attachment 1619351
Golden Santa Bread
Yield: Serves 8-10

Ingredients
• 3 and 1/2 to 4 cups bread flour, spooned and leveled
• 1 and 1/2 teaspoons salt
• 1/2 cup milk
• 1/4 cup water
• 1/4 cup (half stick) butter, cubed
• 1/2 cup sugar
• 2 tablespoons yeast
• 2 eggs
• 2 raisins
• 2 egg yolks, separated in 2 bowls
• lots of red food coloring

http://thefoodcharlatan.com/2014/11/26/golden-santa-bread/
.

Got in word hope I can do justice to it not very talented that way maybe new version of snowman but Thank you

 

[BullChick]

So cool looking! When you make the roll size recipe, I want to see a picture of yours. Duckling should get a big kick out of that!

I will definitely share... if I can get around to actually doing it. I not only want to make the bagels too, but I have to do more housework before Christmas.

 

[N F C]

I’m hesitant to post this, but I believe it’s worth it. I apologize for cutting the first part of the recipe. I apparently didn’t think I cared when I saved this. It’s bread in a can. Not this
View attachment 1619361
but the same idea. If you want to rack your brain, or search the internet extensively, you can figure out how long to bake using any can.
I believe each tomato juice can would make a pound of whatever bread.

Spray insides of two tall tomato-juice-size cans with non-stick cooking spray or carefully grease them.

Divide dough in half in equal piece and place it inside the cans
Cover cans with a clean dry dish towel and let rise for an hour

Place cans in cold oven

Turn oven on to 400 degrees and allow bread to heat inside oven for 15 minutes

After 15 minutes, turn oven down to 350

Let bake for 15 more minutes at 350

Let cool and enjoy!

Is that how you bake your raisin bread BC?

My aunt used to use cans to bake her date nut bread.