Golden Bread Food

GOLDEN SANTA BREAD

Steps:

• In a large bowl or stand mixer, combine 2 cups of the bread flour and the salt.
• 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.)
• 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.
• Add liquid to dry ingredients; beat just until moistened. Beat in 2 eggs until smooth.
• 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.
• Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. (Or beat with the dough hook for 6-8 minutes.)
• 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.
• Punch dough down. Turn onto a lightly floured surface; divide into two portions, one slightly larger than the other.
• Shape the larger portion into an elongated triangle with rounded corners for Santa's head and hat. Transfer to a large greased cookie sheet.
• 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.
• 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.
• Place a small ball above mustache for nose. Fold tip of hat over and add another ball for pom-pom.
• Roll out a narrow piece of dough to create a hat brim; position under hat and tuck the edges underneath the base dough.
• With a scissors, cut two slits for eyes; insert raisins into slits.
• 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.)
• 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.
• 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.

GOLDEN BREAD

Steps:

• In a 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).

NO-KNEAD SALAMI BREAD

Steps:

• In a large bowl, whisk together the flour, salt and yeast. Add the water and stir with a stiff rubber spatula until combined and there are no longer bits of flour, 20 to 30 seconds. (It will be very sticky.) Cover with plastic and let sit on the counter at room temperature overnight, 12 to 18 hours.
• Remove the plastic cover and smell the funky fermented aroma and appreciate the bubbles. Sprinkle one-third of the salami and chives over the top. Using a rubber spatula, fold the outside of the dough over the salami to cover. Repeat this process two more times until all of the salami and chives are folded in.
• Lay a piece of parchment paper on the counter and sprinkle with an even layer of flour to cover the surface (about 1/4 cup or so). Scrape the dough onto the floured parchment and use heavily-floured hands to shape it into a roundish blob. Press in any exposed salami bits and pinch the dough to seal. Sprinkle the top with another layer of flour and cover with a piece of plastic wrap. Let sit until the dough has risen by half, 1 1/2 to 2 hours.
• Place an oven rack in the lower third of the oven and preheat to 450 degrees F.
• Place a 3- or 4-quart lidded Dutch oven on the rack and allow to heat while the oven reaches the desired temperature.
• When the dough has proofed, carefully remove the Dutch oven from the oven and remove the lid. Uncover the plastic from the bread dough and gently lower the dough into the Dutch oven on the parchment. Cover the Dutch oven and bake for 30 minutes. Remove the lid, then bake until the top is golden brown and crusty, another 10 to 20 minutes.
• Let it cool on a rack for about an hour, then slice and serve with butter if desired. This is best on the first day, but it will freeze well wrapped tightly in plastic.

CANADIAN FRENCH TOAST

Steps:

• Gather the ingredients.
• Beat the eggs, sugar, vanilla extract, and cinnamon together until the mixture is completely blended and smooth.
• Stir the milk into the egg mixture until it is fully incorporated.
• Place the slices of bread into the egg mixture, turn them over to coat all the surfaces, and allow the bread to soak for 5 minutes.
• Melt 1 tablespoon butter in a large skillet set over medium heat. Cook 2 slices of soaked bread in the melted butter for 3 minutes.
• Turn the slices of French toast over and cook them for an additional 3 minutes, until they are golden brown and lightly crispy on each side.
• Repeat with the remaining butter and soaked bread. Serve with maple syrup to taste.