Chicken Stew

Wanted a thicker soup instead of a brothy one. This fit the bill. Served with buttermilk biscuits.

• 500 g boneless skinless chicken thighs, diced 1" 
  
  
  
• 2 T olive oil
• 2 carrots, diced
• 1 small onion, chopped 
• 2 ribs celery, diced
• 5 T flour
• 1/2 t dried rosemary
• 1/2 t dried thyme
• 1/4 t ground sage
• 1.5 c diced potatoes
• 1.5 c diced sweet potato
• 1/4 c white wine
• 4 c chicken broth
• 1 c green beans (or frozen peas)

1. In Dutch oven, brown chicken in 1 T oil. (Next time try in batches.) Does not have to be cooked through. Transfer to bowl.
2. Add remaining 1 T oil. Saute onions, carrot and celery until onions are softened (3 min).
3. Stir in 3 T flour and seasoning. Cook over medium heat 2 min.
4. Add potatoes, sweet potato, wine, broth and chicken. Bring to boil.
5. Cover and simmer 30 min.
6. Remove lid and add green beans. Cook for 10 min. Thicken with cornstarch slurry (or flour slurry if you might freeze leftovers). 2 T flour + 1 c broth/water - ensure no lumps

Da Bing

My family would order this bread in a restaurant in San Jose when visiting family. Back on the east coast we had no such source for purchasing. So my dad learned how to make it himself, perfected the technique and gave me his recipe. This is similar to the scallion pancake recipe, but a raised dough. I like it better, but it is much more time consuming - you need about 4-5 hours to complete this.

The Dough

Da means Big in Chinese - Big Bing!

• 1.5 c warm water
• 1.5 T sugar
• 1.25 t salt
• 1.5 T olive oil
• 4 c flour
• 1.25 t yeast

1. Mix first group of ingredients well, using water just warmer than skin temperature (about 85F). Let it sit for 10 minutes at 82 degrees*. Knead it well for 5-10 minutes and then let it rise at 82 degrees for 30 minutes. To maintain warm dough for good rising put it in the oven and turn on the light or put in a couple jars (with lid on) of hot water to raise the temperature mildly.
2. Alternatively - stick first 6 ingredients in bread machine and set to dough cycle for 30-40 min.

The Bing

• 1-2 bunches of scallions
• 6 pinches of salt
• 2-4 T oil (canola or sesame)
• sesame seeds

1. Stretch the dough out into a thin square/rectangle by pressing the edge on the counter and working around the edge until the dough is spread out as big as possible, without any holes. You don't need to have a perfect shape; having an even thickness is more desirable.
2. Spread the oil evenly on the surface, using your fingers. Then sprinkle the salt on.
3. Sprinkle 2/3 of the scallions on 2/3 of the bing, leaving 1/3 uncovered. Fold in the uncovered portion over. Then fold in the other third.
4. Sprinkle oil, salt and remaining scallions. Fold in the other direction to make it into a 9 layer square.
5. Spread sesame seeds in a 10" round baking container (smaller is also ok). Place the dough inside. Put a heavy cover on top. Let rise at 100 degrees for 40-60 minutes.
6. Turn the dough upside down to put the sesame side on top. Sprinkle more sesame seeds before placing dough down (or oil or flour) for easy removal later.
7. Bake at 350 for 25 minutes with a heavy cover on top. This is to encourage the bing to spread sideways into the pan instead of just up. My dad recommends using a large dish for easy cleaning, with a metal lid on top. Just be sure everything is oven safe!
8. Uncover and bake an additional 10-15 minutes. Increase to 375 if you like an extra crunchy crust.
9. Optional: Leave the bing in the oven for another 5-10 minutes after turning off the heat.
10. Put on a cooling rack. 

Note

Use all of the scallion OR cut off the white parts and use just the green parts. Stick the whites in a cup of water to regrow more scallions.

Dogs in a Blanket

I used to love hot dogs as a kid. There was a stage where cheese filled ones were my favorite. Then one day I had a giant hot dog and found a vein inside and it grossed me out. I have not enjoyed hot dogs since. However, DBD has recently found a love for them and so I gave in and cooked these up with a homemade 'blanket' as we didn't have any buns (and I also remember a childhood love of pigs in a blanket, which I'd only had a few times). The kids helped stretch their dough and wrap their own dogs. With the leftover dough we made fun shapes and salted them for a snack. Kids each ate ~2 (one didn't eat bread of second, one didn't finish half a dog of second) and there was one leftover for a packed lunch. Only 2 stars because it's still just a hot dog, but it was a fun dough activity.

• 6 hot dogs
• 1 c warm water
• 2 T sugar
• 2 T oil
• 2.5-3 c flour
• 1/2 t salt
• 1 egg
• 1 T milk

1. Combine dough ingredients in bread machine and set to dough cycle. Wait 1.5 hours.
2. Remove dough and pat down on floured surface. Divide in 12 pieces.
3. With half the dough, roll each piece to 8-14" long piece and twist around hot dog. 
4. Mix egg with milk and brush dough with mixture.
5. Bake on sheet at 400F for 15 min, until bread is browned.
6. Use remaining half of dough to make shapes (ball, pretzel, breadstick, etc) and brush with egg-milk. Sprinkle with salt. Bake 15-20 min, until done.

Craisin Chocolate Brandy Bread

Based on Cranberry Eggnog loaf from 300 best Canadian Bread Machine Recipes book. Used maple syrup instead of honey, replaced some of craisins with chocolate chips and used raspberry brandy. Tastes great day of - brandy is noticeable, nutmeg was not. Chips melted in and turned bread brown, craisins stayed bigger.

• 3/4 c milk, room temp
• 2 egg yolks
• 1 egg
• 2 T brandy
• 1 t salt
• 1/4 c maple syrup
• 2 T butter, room temp
• 2 3/4 c flour
• 1.5 t nutmeg
• 1 t yeast
• 3/4 c craisins and chocolate chips

1. Measure all ingredients except craisins and chips into bread machine. Set to Sweet Cycle, 1.5 pound loaf.
2. Add sweets at beep signal.
3. Let cool.

Challah

This one is based on the Challah from the best canadian bread machine recipes book. XBD requested French Toast for breakfast so we made the bread the day before (since shops are closed on Easter). Turned out pretty well.  Very easy to throw together in separate stages built around XBD and MM life. Made 4 eggs worth of french toast. ****
4/23/16 Made this again and used 2/3 T water for the glaze and it came out a nicer, darker color. Also baked at 400 for 20 min before noticing it was too high a temperature. Was done after 30 min. Used for french toast in the morning again.

12/29/20 I made this in the bread machine but it did not rise at all. I somehow must have forgotten the yeast. To save it, I activated yeast in some warm water with sugar. Once it frothed, I put it in the dough with additional flour and started the bread machine again. I averted a mini-disaster but it made the whole thing incredibly time consuming. It still turned out delicious - used it for french toast the next 2 mornings.
12/22 Made this for french toast. Brought leftovers for ski trip breakfast.

11/30/25 Made again for french toast. Was slow to rise. Kenwood mixer did better at mixing when split the dough in half.

• 1 c water
  
• 2 eggs
• 3 T sugar
• 1.25 t salt
• 3 T butter, room temp
• 3 2/3 c flour
• 1 t yeast
• Glaze: one egg yolk + 2/3 T water (original: 1 T water)

1. 
   Add ingredients to bread machine pan and set to dough cycle. 
   
2. Turn out onto well floured surface and let rest covered for 10-15 minutes.
3. Divide into 3/5 and 2/5. Divide each into 3 strands about 1" in diameter. Braid each set with tapered ends. Place bigger braid on parchment paper on cookie sheet. Place smaller braid on top. 
4. Cover and let rise until doubled (about 30-45 min). 
5. Preheat oven to 375F. 
6. Combine one egg yolk with 1 T water (or try less next time). Brush dough.
7. Bake for 30-35 minutes until browned and sounds hollow when tapped on the bottom.
8. Let cool. 
9. Slice for French Toast in the morning or eat plain.

Challah by starter *

3/31/16 Based on recipe from Rustic European Breads From Your Bread Machine. The appeal is using a starter dough done in the bread machine that has lots of flexibility on timing. Fun to make, however, the taste is not to my liking. I like a deeper colored bread and wouldn't use so much water in the glaze next time. It came out very pale. ...after more than a week no one finished this bread. Reducing to 1 *. Will not make again.

• 3 c flour, divided
• 1 c water
• 1 t sugar
• 1 T yeast
• 1 egg
• 1/2 t salt
• 2 T butter
• glaze: 1 egg yolk + 2 T water

1. Add half the flour, water, sugar and yeast to bread machine. Set to dough cycle. Then let sit for 8-24 hours.
2. Add remaining flour, egg, salt and butter. Set to dough cycle again.
3. Remove to floured surface and lightly knead for a few seconds. Cover with bread pan for 10 minutes.
4. Divide into 3 pieces. Shape into 16" long strips about 1" in diameter.
5. Braid on top of parchment paper.
6. Cover with plastic wrap and let rise until doubled.
7. Brush with glaze just before baking.
8. Bake at 350F for 40-50 min until golden. *Note, I raised temperature to 375 for an additional 10 minutes.
9. Let cool on rack.

Swedish Cinnamon Star Bread

Such a beautiful bread, had to give it a try. Very easy to put together as long as you don't have kids on you.
12/18/16 Made this again. Did not bother with cutting out circle shapes - just made as close to circle as I could for each of 4. Turned out great. Needed a bit of extra milk.
Jan 2017 Made again, using simplified method. Updating below.

Dec 2018 Brought essential ingredients on skip trip to NY.
3/17/20 Twisted them extra (pictured). Used combo of regular cinnamon and ceylon cinnamon.

1/20/21 Twisting regular amount is better. Delicious as always!
2/18/22 Used ceylon cinnamon and enjoyed while watching the 1961 Parent Trap movie. Added considerably more Dutch flour than what was called for.

12/15/23 Made for bookstore party.
12/12/24 Made for playdate.

• 1.25 c milk, warm (orig 1c + 2-4 T)
• 2 egg yolks
• 1/3 c sugar
• 1/4 t salt
• 2 T butter, softened
• 3.5 c flour
• 2 t yeast
• 1 egg white (for topping)
• 1/3 c butter, softened
• 1/3 c sugar
• 3 T cinnamon

1. Place milk through yeast in bread machine and set to dough cycle. Add more milk or flour to get soft dough. Optional: take a 1.5-3 hour nap.
2. Prepare filling: mix butter, sugar and cinnamon.
3. Divide dough into 4 pieces. 
4. Roll each into large circle the size of a plate (or larger).
5. New: Place circle on parchment paper on baking sheet.
6. Spread 1/3 filling onto one circle. Layer each circle on top, alternately spreading filling, and ending with one dough circle.
7. Optional: Put plate on top and cut off excess edge.
8. [See step 5 instead: Move to baking pan lined with parchment.]
9. Place small lid in center and cut from lid to edge into 16 equal pieces.
10. Grab 2 side by side pieces and twist in opposite directions, flipping twice. Repeat all the way around.
11. Join pairs by the edges and seal. 
12. Take cut off edge and twist together to make another bread.
13. Brush with beaten egg white.
14. Bake at 350F for 25-30 min, or until lightly browned.

Pumpkin Yeast Bread

I've always thought of Pumpkin Bread as a quick bread but thought I'd try this one as a yeast bread. It's got cranberries and pumpkin seeds too. This loaf looks nice with the pumpkin giving it color and the specks of red and green. It also has great texture from the crunch of seeds and chew of the berries. I can't attest to taste because I've lost my sense of it due to illness. MM says it's just ok but great texture. Great toasted with butter.

• 1/2 c milk, warmed
  
• 1/2 c pumpkin
• 1 egg
• 1.25 t salt
• 1/4 c sugar
• 2 T butter, room temperature
• 2.75 c flour
• 1/2 t allspice
• 1/4 t ginger
• 1/4 t nutmeg
• 1.5 t yeast
• 1/2 c craisins
• 1/4 c pumpkin seeds

1. Put all ingredients except cranberries and seeds in bread machine.
2. Set to 1.5 lb, medium, sweet cycle.
3. At beep, add cranberries and pumpkin seeds.

Almond Yeast Bread

Requested by XBD. This was the first attempt. It wasn't quite enough almondy for me, but still enjoyed by everyone. 1.5 lb medium crust loaf, almonds added after beep.

• 3/4 c milk
• 2 eggs
• 1.5 T butter
• 1.5 t almond
• 3 T sugar
• 3/4 t salt
• 1/2 c almond meal
• 3 c flour
• 2 t yeast
• chopped almonds

Cherry Chocolate Bread

Got a bag of dried sour cherries and made this loaf. The chocolate mostly melted in the bread, turning it brown, but there were a few pieces still left in it.

• 1 c milk, warm
• 2 T cherry juice
• 1 egg
• 1.5 t salt
• 3 T maple syrup
• 2 T butter, room temp
• 3.5 c flour
• 1.5 t yeast
• 2/3 c chocolate chips
• 2/3 c dried cherries

1. Dump ingredients, except chips and cherries, into bread machine.
2. Set to Sweet Cycle, 2 lb loaf, dark.
3. Add chips and cherries at beep.

Olive Breads

Spinach Feta Twist

An olive bread finished outside the bread machine. Presents well. ***

• 1 c water
  
• 1/2 c crumbled feta
• 1 egg
• 1.5 t salt
• 2 T olive oil
• 3 3/4 c flour
• 1 1/4 t yeast

Filling

• 10 oz frozen spinach
• 1 T melted butter
• 1 t minced garlic
• 1/4 c grated parmesan
• 2 t oregano
• 1/2 c crumbled feta
• 1/4 c sliced kalamata olivse

Topping

• 1 egg white
• 1 T water
• optional: 1 T grated parmesan

1. Set dough ingredients in bread machine and set to dough cycle.
2. Defrost spinach in microwave. Squeeze out as much liquid as possible. Stir in the butter, garlic, parmesan and oregano.
3. Remove dough from machine and turn onto lightly floured surface. Let rest for 10-15 min.
4. Roll to 18x15" rectangle.
5. Spread filling to within 1/2" of edges. Sprinkle on feta and olives. 
6. From long side, tightly roll it up. Pinch seams to seal.
7. Place on parchment paper on cookie sheet. Cut in half lengthwise with scissors. Twist the halves together and make into round, keeping the cut sides up. (Alternatively, place into greased tube pan.)
8. Cover and let rise 45-60 min.
9. Combine egg white and water and brush onto dough. Sprinkle with parmesan.
10. Bake at 375F for 45-55 min or until done.
11. Eat as snack or serve with salad for a meal.

Mediterranean Bread

1.5 lb basic loaf bread.

• 1 c water
• 1/3 c crumbled feta
• 3 t minced garlic
• 1.25 t salt
• 1 T olive oil
• 1 T maple syrup
• 3.5 c flour (all purpose or bread)
• 3 t basil
• 1/2 c sliced kalamata olives
• 3/4 t yeast

Apricot Almond Loaf

XP wanted a bread with almonds so threw this in the bread machine just after breakfast. Didn't toast the almonds. Based on Sour Cherry Almond Loaf recipe from 300 Best Canadian Bread Machine Recipes.

• 1 1/3 c warm milk
• 1/2 t almond extract
• 2 eggs
• 1.5 t salt
• 2 T maple syrup
• 2 T canola oil
• 3 3/4 c flour (all purpose or bread*)
• 1 1/4 t yeast
• 2/3 c chopped apricots
• 2/3 c slivered almonds [toasted]

1. Place dough ingredients (not the apricots and almonds) in bread machine. Set to 2 lb Sweet Cycle, dark. 
2. At sound of beep, add the apricots and almonds.

NOTE

For toasting the almonds, set on baking sheet at 350F for 10 min. Remove when lightly browned. They'll continue to darken as they cool.

Variations

Use other dried fruits: blueberries, cranberries, apples, raisins, sour cherries

Date Nut Swirl Loaf/Cinnamon Raisin Bread

Made this sweet bread to have as an easy afternoon snack. XP loves dates and raisins so I put both in. Stored in the fridge to keep it from molding. I give it about 3 *s but XP would probably give it 4 or 5. Based on Cinnamon Walnut Swirl Loaf from 300 Best Canadian Bread Machine Recipes.
2018-2022 Been making this has a cinnamon raisin loaf for ages. Reduced sugar to 1 T brown sugar so not overly sweet. Stronger with ceylon cinnamon than regular. Chopped almonds usually.
Jan '23 Baked 2 loaves at once - one with pecans, the other nut free. One in bread pan, one free form.

• 1 c warm milk
  
• 1 egg
• 3/4 t salt
• 3 T sugar
• 2 T butter, room temp
• 3 c flour (all purpose or bread)
• 1.25 t yeast

Filling

• 4 oz dates, chopped [or raisins]
• 2 T brown sugar [1 T for less sweet version]
• 1 t cinnamon
• 1/2 c chopped walnuts [or almonds, pumpkin seeds, pecans]

1. Place dough ingredients in bread machine and set to Dough Cycle.
2. Remove dough to lightly floured surface. Cover and let rest for 10-15 min.
3. Roll out to 16x8 rectangle...or preferably 20x8 for even more raisins.
4. Spread filling to within half an inch of the edges. Roll short end tightly.
5. Place in greased 9x5 loaf pan. Cover and let rise for 30-45 min.
6. Poke several holes through the risen dough.
7. Bake at 350F for 40-50 min or until loaf sounds hollow when tapped on bottom.

Animal Bread

Tried a preschooler bread activity - let her make shapes which didn't go that well, but putting in raisins, chocolate and nuts for the face worked ok. With the dough XP thought it was like playdough so kept picking up the shapes after they were already made and squishing them. After baking, the raisins dried out a bit so might be better to soak them first or try a different dough recipe.

• 1 c warm water
• 2 T oil
• 1 egg
• 3 T sugar
• 1 t salt
• 3 1/3 c bread flour
• 2 1/4 t yeast
• Optional Decoration: raisins, chocolate chips, chopped almonds, peanuts, etc

1. Make dough in bread machine (or by hand).
2. Divide into 8 pieces. Cut further if necessary and shape into animals or faces.
3. Add raisins, chocolate chips. sliced almonds for decoration. Cut dough with scissors to make pronounced designs (like for a turtle or hedgehog).
4. Let rise 20-30 minutes (or 45...since time isn't always controllable with a preschooler).
5. Brush with egg wash or butter.
6. Bake at 375 for 15-20 minutes.

Animal Ideas

• Raccoon
• Hedgehog, porcupine
  
• Turtle, alligator
• Duck
• Faces, Monsters
• Rabbit
• Bear
• Snail

Bread Machine Cinnamon Raisin Bread

Got a new bread machine and made a sandwich ring this morning. In the evening tried my hand at a sweet bread fully made in the machine. On the way googled about Canadian vs American flour - there is a difference which would explain why all the flour recipes turn out so differently here. Turned out slightly too sweet for my taste - so I think next time reduce the brown sugar by half. It was also very light on the top - so maybe try the dark setting or 2 lb setting instead? Otherwise was good toasted for breakfast. *** (see other versions below)

• 1 c milk
• 1 egg
• 3 T butter (soft)
• 4 T sugar
• 2 T brown sugar
• 1 t salt
• 2 t cinnamon
• 3 c bread flour
• 2 1/4 t yeast
• 1 c raisins (optional: plumped)

1. Put ingredients in order specified by bread machine, except raisins. For my Sunbeam it's wet, then dry, then yeast.
2. Start machine on Sweet setting, 1.5 lb.
3. When it beeps (after 20-30 min), slowly add in raisins during the 2nd kneading cycle.
4. Remove from pan to let cool. Eat fresh, toasted or as french toast.

7/8/15 Made a ginger-raisin-bread. Like this one better. ****
Sept 2015 - made this again, with the super large raisins. They end up getting torn apart by the machine and end up in small pieces throughout the bread. 1.5 lb/dark

• 1 c warm milk
• 1 egg
• 1 t salt
• 2 T brown sugar
• 1 T oil
• 2 T molasses
• 3 c flour (bread or all purpose)
• 3/4 t ginger
• 1/2 t cinnamon
• 1/4 t cloves
• sprinkle of nutmeg
• 1.5 t yeast
• up to 1 c raisins

French Toast

I've been making French Toast since I was a kid. It's one of the few recipes I have memorized. I made a fresh loaf of bread to go with it. You can also use french bread, italian bread, white bread (I or II-below),  part wheat bread, cardamom bread, golden egg bread, challah, or anything else that suits your fancy.

White Bread II

• 1 1/4 c lukewarm milk
• 3 c all-purpose flour
• 1.5 T sugar
• 1.5 t salt
• 2 T butter
• 2 t yeast

French Toast

• 1 egg
• 1 t to 1 T sugar, depending on taste
• pinch of salt
• 1/3 c milk
• vanilla or almond extract
• cinnamon

1. Make the bread a day ahead. Combine ingredients in bread machine. Set to dough cycle. When done, punch down on floured surface. Knead a few times. Roll out to rectangle. Roll up. Fit inside greased 9x5 bread pan. Let rise, covered, for 30 min-1 hr, until doubled. Bake for 35 min at 180C. Remove from pan to cool (otherwise the trapped steam will make it soggy).
2. In a shallow bowl big enough to lay a slice of bread in, mix egg, sugar and salt. Stir in milk and extract. Sprinkle with cinnamon.
3. Slice 2-4 pieces of bread. Dip bread in batter and flip to coat both sides.
4. Lay in preheated, greased pan. Flip when cooked on each side.
5. Repeat, sprinkling batter with additional cinnamon with each batch.
6. Serve immediately or freeze.

Notes

• French toast recipe may be doubled or tripled. When tripling, add slightly less milk. For eggier taste, reduce milk.
• Cut toast to desired thickness. 1/2" for regular toast, 1" for Texas toast or stuffed French Toast
• Stuff with cream cheese mixture before dipping.
• Serve with maple syrup, strawberry syrup, honey, dusting of confectioner's sugar, fresh fruit or plain.
• This bread is just perfect for french toast. It came out very tender and soaked up the batter just right.

Molasses Bread

What to do with molasses besides gingerbread? I tried some in a yeast bread in place of sugar. Based on this recipe. The dough came out quite dark and fragrant. It makes for a very large loaf. After baking, it rose even more - I would reduce the yeast and/or molasses. The bread came out too soft (maybe switch the milk and water amounts) though the molasses flavor was definitely there.

• 4 c bread flour
• 1 T yeast
• 1/2 c hot water
• 1 c milk, scant
• 2 t salt
• 1/3 c molasses
• 2 T butter

1. Throw the ingredients in the bread machine and use the dough cycle.
2. Punch down the dough and braid. Place in greased 9x5 bread pan. Let rise until nearly doubled (about 1 hour).
   
3. Bake until browned and sounds hollow.
   

Other Ideas
Whole Wheat Molasses Bread
Molasses Whole Wheat Raisin Bread

Sweet Egg Bread

I prefer the Golden Egg Bread recipe over this one, which I found to be too sweet. However it turned out beautifully as a braid in a loaf pan baked in the oven, instead of the bread machine. So I would definitely use this shaping method in the future with other loaves.

• 2 1/4 t yeast
• 3 T warm water
• 1/3 c milk
• 1/4 c sugar
• 1/4 c butter, melted
• 2 eggs
• 1/2 t salt
• 3.5 c flour

1. Combine ingredients in bread machine. Set to dough cycle. Check on consistency and add milk or flour, 1 T at a time to adjust. (1h20)
   
2. Punch down dough on lightly floured surface. Divide into 3 pieces. Gently stretch each piece into long rope.
3. Braid bread starting from the middle. Tuck ends under. Place in greased loaf pan.
4. Let rise until doubled, about 1 hour.
5. Bake at 190C 25-30 until golden brown. Lower rack or cover with foil to prevent top from burning if you are using a mini-oven.
   

Golden Egg Braid

This bread was a lot of fun to make. Used a recipe for Braided Egg Bread and modified it for the bread machine. Moist and delicious.

• 3.5-4 c flour
• 1/3 c sugar
• 2 1/4 t yeast
• 1 t salt
• 3/4 c water (*use less b/c of extra egg, try 1/2c)
• 3 T olive oil
• 3 eggs
• Topping: 1 egg, 1 t water, parsley flakes

1. Combine non-topping ingredients in bread machine and set to dough cycle. Check on dough after 5 minutes and add flour or water to get the right consistency.
2. Knead dough a few times on a floured surface.
   
3. Cut off one third and set to side. With remaining dough, divide into 3 parts. Roll to 13" long. Place on greased baking sheet and braid. Tuck ends under.
4. With remaining dough, divide into 3 pieces. Roll to 14" long. Braid. Place on top of shorter, fatter braid. Pinch and tuck ends under.
5. Cover and let rise until doubled - about half an hour.
6. Mix egg with water. Brush on dough. Sprinkle with parsley.
7. Bake 190C for 10-15 min. Cover with foil and continue baking for another 15 minutes or until bread is golden and done.
8. Remove from tray to cool.

Variations

• Add another egg yolk to the dough for a more eggy taste.
• Sprinkle with poppy seeds instead of parsley.
• Fill braid ropes with filling.

Notes
3/7/10 Third time making this. Used 1/4 c sugar, 1/2 c water, 3 3/4-4 c flour. Put yolk on small bread, white on base bread. Topped with Italian seasoning. Would add a bit of coarse salt next time. Brought to Luke's and was gobbled up. Liked the ratio.

Halloween Mummy Bread

10/30/15 I used this dough to make two loaves of mummy bread. One small one filled with apple-almonds-cream cheese, and the other filled with spinach-ricotta-herbs. The first one I made was too long and skinny to really look mummy like. The next one I made much wider and wrapped the braids in different directions. Finished the breads with eyes - sliced olives on the savory one, cream cheese and raisins on the sweet one (not pictured).
Verdict: the larger (2/3 dough) one had too much filling and was undercooked. Next time divide it in half, and cover when baking. The smaller one (1/3 dough) filled with apples was perfectly cooked and tasted great!

Apple-Pear Brie Bread

This is delightful fresh from the oven - with warm, sweet pears balanced out by the savory brie, all wrapped up in fresh baked bread. I made this bread a bit too long considering the size of my oven (tiny) but it still came out. I only had 2 apples so I diced 2 pears to make up for the filling.

Bread

• 1 c milk
• 2 eggs
• 1/3 c butter (75 grams)
• 1/3 c sugar
• 1/2 t salt (or less if using salted butter)
• 4.5 c all purpose flour
• 1 T yeast

Filling

• 1 T butter
• 4 c fruit (apples, pears), diced
• 1/4 c brown sugar, lightly packed
• 4 T sliced almonds
• 4 oz brie (110 g), rind removed

Topping (Optional)

• 1/4 c brown sugar
• 1 t flour
• 1 T butter

1. In a bread machine, combine dough ingredients. Set to dough cycle.
2. Saute fruit with butter for 10 minutes on medium heat. Add brown sugar and continue stirring on low for 5 minutes. Remove from heat.
3. On lightly floured surface, roll dough to 12x15 inches or if using a mini oven to length of tray. Transfer to greased foil.
4. Mix almonds with fruit. Spread mixture evenly down the center.
5. Top with globs of brie.
6. Cut sides at a diagonal to 1/2" from fruit, about 1.5" apart. Lift dough on alternating sides to lay over center as a braid.
7. Let rise until doubled - about 1h30.
8. Mix flour, sugar and butter. Sprinkle on top.
9. Bake at 180C for 30 minutes or until browned.

Variations

• The original recipe calls for Granny Smith. I used Fuji and two red pears.
• Sprinkle some spices in for additional flavor: nutmeg, cinnamon, etc.
• Use a different cheese - cheddar, mozzarella, your favorite, etc
• Use a completely different filling. Check out this one with mustard, onions, pears, walnuts, cranberries and brie!
• Don't use the topping - just spread melted butter on top before baking - or nothing at all.

Notes
I was expecting the topping to melt over the bread - instead it stayed in clumps and came out as a strangely brown-spotted bread. Not the prettiest, but when you bite into it, it's a little crunchy, and of course sweet. So it does have its benefits.

Cardamom Apple Turnovers and Swirl Bread

I just made these turnovers for breakfast. Next time, I'd add more apples and less sugar to the filling. I thought 5 would be enough so I used the other half of the dough to make a swirl bread. Recipe as I made it below. Based on the original from Scribbit.

Dough

• 1 T yeast
• 4.5 c all purpose flour
• 1/2 t salt
• 1/3 c sugar
• 1 t cardamom
• 2 eggs
• 1/3 c butter, softened
• 1 c milk

Filling

• 2 apples
• cinnamon
• allspice
• nutmeg
• ginger
• salt
• sugar
• raisins, butter, brown sugar
  

1. Use bread machine to make dough on the dough cycle (This can be done overnight).
   
2. Remove and knead several times on floured surface. Cut in half.
   Turnovers
3. Divide one half into 5 pieces.
   
4. Peel apples, quarter and then core. Cut each quarter into 4 pieces.
5. Sprinkle with lots of cinnamon. Add allspice, nutmeg and ginger to taste. Add a dash of salt. Optional: Add a half teaspoon of sugar.
6. Shape dough piece into circle. Place 3-5 slices of apple on half. Fold over and seal.
   
7. Place on lightly greased cookie sheet. Let rise 30 minutes.
8. Bake 25 minutes at 175C.
   Swirl Bread
9. Shape dough into rectangle.
10. Spread softened butter over all or sections of surface.
11. Sprinkle with brown sugar and raisins.
12. Chop remaining apple slices from above. Spread evenly on dough.
13. Roll from short side. Place seam side down in lightly greased bread pan.
    
14. Let rise until 1.5-2x, about 30-45 minutes.
15. Bake 175C for 30 minutes.
    

Review
** I thought the dough was a little too sweet, and the apple filling didn't need any additional sugar. The bread was a little too airy for my liking. The turnovers were tasty and filling, but next time I'd like more filling and less bread.