April 3, 2015

Try making these breads for your next brunch

When letting bread dough rise, be sure to set the mix in a warm place and cover it with a hot towel. This will speed up the rising process.

When letting bread dough rise, be sure to set the mix in a warm place and cover it with a hot towel. This will speed up the rising process.

Besides mimosas and egg dishes, a main part of many people’s brunch menus is some kind of bread. You can easily find tasty loaves at the store, but why not use your Boulder culinary school skills to make your own? Your guests will be impressed with your baking skills and may even want to try making some bread themselves.

English muffins
Many a breakfast and brunch sandwich involves English muffins. They are a vessel for eggs and cheese and get slathered in butter and jam. The longer you let this recipe from The Kitchn rise, the more sour the taste will become. If you have plenty of time before you plan to eat the muffins, make the dough and let it sit in the refrigerator overnight to rise. You can even make the mix up to four days before you plan to cook the muffins. The ingredients are simple and you don’t need any special equipment (like a bread machine) to make English muffins. You can use muffin rings for perfectly-shaped biscuits but the dough is dense enough that it will stay in ball form on its own.

French bread
There’s nothing like cutting into a crusty loaf of fresh French bread, especially when you made it. This delicious bread can be eaten warm with butter or jelly, used for French toast or chopped up in a delicious quiche. Barbara Bakes retooled Julia Child’s well-known recipe to use quick-rise yeast and a mixer to save some time prepping. The recipe does require a baking stone in order for your oven to properly cook the loaf. You’ll want to make this recipe the night before if your brunch starts early and you want to get some sleep-in time. If your gathering starts a little later, you can use a few hours ahead of time to make the bread. Your home will smell amazing when your guests enter and the loaf is in the oven. Add some herbs to the mix (think rosemary or thyme) for a personalized taste depending on what you’re eating the bread with. You could also make an herb butter to use on the warm bread when it’s done.

Banana bread
We’ve all forgotten about a banana or two and then realized they’ve gone completely brown. When this happens, don’t toss them. Instead put them in the freezer to use in banana bread. When you want to make a loaf, take the bananas out of the freezer and let them thaw in a bowl. Many people think brown bananas add more flavor than a more green variety. The Betty Crocker recipe for this bread takes 15 minutes of prep time and about an hour and 10 minutes of time in the oven. You can make this classic recipe your own by adding chocolate chips, nuts or even dried fruit. Cranberries are great for a tangy bread that won’t even require a spread to enjoy it. Be sure to let the loaf cool almost completely before removing it from the pan. If you try too early, the loaf may not come out clean.

Cinnamon bread
Many people love a good loaf of cinnamon bread as a part of their breakfast. This sweet bread is a bit time-consuming and involves some serious patience when waiting for it to rise. The Pioneer Woman shared this recipe and mentioned that the more you let the dough rise, the less dense the bread will be. This is important when you are trying to decide if you should pop it in the oven or wait another half hour. The dough itself isn’t complicated – simply mix it and then spread it on a baking sheet. Sprinkle on the cinnamon sugar and roll it up to make that classic cinnamon bread spiral look. Wait patiently for around 2 hours and then pop it in the oven for 40 minutes. Let it cool and devour.