Burgundy Bread Recipes

SOUTHERN BURGUNDY WALNUT BREAD

Steps:

• Sift flour, salt, and sugar into a warm bowl.
• Dissolve the yeast in 1/2 cup of warm milk, and pour it into the middle of the flour, together with the walnut oil (or butter) and the rest of the milk.
• Knead well until the dough is firm and blended into a smooth, springy ball (about 10 minutes).
• Leave in a warm place to rise for 2 hours (or in a cool place overnight).
• Punch down the dough, mix in the walnuts and onion, shape into four rounds, and leave on a greased baking tray to rise for 45 minutes.
• Bake at 400º for 45 minutes, or until the loaves sound hollow when tapped underneath.
• Note: After 20 minutes of baking, check to see how brown the loaves are.
• Cover loosely with foil if they are browned.

BURGUNDIAN HONEY SPICE BREAD

Steps:

• Preheat the oven to 350°F. Brush two 9 x 5 x 3-inch loaf pans with butter. Cut four strips of parchment: two 15 x 5 inches, and two 14 x 8 inches. Lay the two long pieces of parchment the length of the buttered pan and press to adhere. Brush the parchment with butter. Lay the two wider pieces crosswise on top. Brush the parchment with butter. Everything must be very well buttered or the bread will stick.
• Heat the milk, brown sugar, and honey in a small saucepan over medium heat. Stir until the sugar is dissolved. Remove from the heat and set aside until slightly cooled.
• To make the batter, in the bowl of a heavy-duty mixer fitted with the paddle, combine the flour, ground fennel, cinnamon, cloves, ginger, and salt. In two batches, add the honey mixture and candied ginger. Scrape down the sides as needed, and blend on low speed until just combined.
• In a small liquid measuring cup, combine the egg, egg yolk, and baking soda. Stir to combine. Add the egg mixture to the batter and beat until well blended.
• To bake the loaves, pour the batter into the prepared loaf pans, dividing it evenly and not filling the pans more than halfway. Bake, rotating once, until a skewer inserted into the center comes out clean, 45 to 50 minutes. Cover with aluminum foil if the bread starts to become too dark.
• Remove the loaves to a rack to cool slightly, about 15 minutes. Turn them out of the pans and immediately remove the parchment paper. Store very tightly wrapped in plastic wrap for up to 1 week.

BURGUNDY BREAD

Steps:

• Preheat broiler.
• In a small saucepan over medium-high, heat the olive oil, than saute the garlic.
• Stir in the wine and hot sauce, then remove from the heat and whip vigorously until the mixture does not separate.
• Using a basting or pastry brush, generously coat the cut sides of the bread with the wine mixture.
• Place on a flat baking sheet and sprinkle with grated Parmesan cheese.
• Broil, about 6-inches from the element, about 5 minutes, until golden brown.
• Slice and serve immediately.

ITALIAN BURGUNDY WINE SWEET BREAD

Steps:

• Place raisins in cold water and bring to boil, then drain.
• Measure raisins after draining.
• Cream butter, sugar and shortening.
• Beat in eggs one at a time.
• Add sifted dry ingredients alternately with wine.
• (Batter will turn a grayish color- no problem, it looks normal when baked).
• Stir in raisins and nuts.
• Bake in 3 greased and floured 9x5x3 loaf pans at 350 degrees for 50 minutes.
• Cool in pans 10 minutes before turning out to cool on wire racks.
• Just before serving, sift powdered sugar over top of bread.
• Note: I like to bake these in mini foil pans (cooking time will need to be adjusted) and use them as a part of my cookie tray to give to friends at Christmas.