Golden Bread Recipes

GOLDEN EGG BREAD

Steps:

• In 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).

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.

GOLDEN SULTANA BREAD

Steps:

• Place ingredients in the pan of the bread machine in the order suggested by the manufacturer. Select the setting suitable for standard, soft, white bread. Start.

GOLDEN HARVEST BREAD

Steps:

• Heat oven to 350°F. Grease bottom and sides of 8x4-inch loaf pan with shortening or cooking spray.
• In medium bowl, mix pineapple (with juice), oil and egg. Stir in remaining ingredients until blended. Spread batter in pan.
• Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour, before slicing.

GOLDEN SOURDOUGH BREAD

Steps:

• 1. What is expanded sourdough starter? The night before baking bread, take your active starter out and add flour and water to it, at 3 parts flour and 2 parts water or whey. Place a light covering over the starter so the top doesn't dry out. It sits overnight and expands. In the morning, it's beautiful and bubbly. Part of this goes into your bread dough and some always goes back into your jar to save as your starter.
• 2. Mix expanded sourdough, buttermilk (or water), dry milk, sugar, salt, and butter. Add 5 cups flour and beat until smooth. Let stand 15 minutes.
• 3. Add enough flour to make a soft dough. Knead, adding flour, until dough is no longer sticky. Place dough in large bowl sprayed with cooking oil. Cover with a dish towel or place lid on top (not sealed but just on top). Let rise until double in volume. This could take 3 to 8 hours depending on the warmth of the room. Some believe that the longer the rise takes for the sourdough, the better the flavor. I like to place mine in my cold oven with the light on right before I go to bed. In the morning, it is ready to punch and knead down. The picture here is of the dough before it has risen. By the time it has risen, it has doubled in size and filled my large "Tupperware thatsa bowl" completely.
• 4. Knead down and divide into four. Shape the 4 into loaves and place into greased and lightly floured loaf pans. Let rise until about ¾ inch over top of pan. This can be done again, inside your cold oven with the light on. This will not take as long as the unshaped rising did. Do not preheat oven. Bake at 350 degrees for 40 minutes. After removing from oven, remove from pans and place on cooling racks. Rub butter on tops of hot loaves. Cover with kitchen towels as loaves cool. Bread slices best when the loaves have cooled. However, if patience is not available and the bread smells and looks too irresistible to wait till cool, cut carefully so you don't smash down the loaf. Enjoy!

SWEET AND GOLDEN EASTER BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, sugar, butter and salt; mix well. Add eggs, extract and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; sprinkle with raisins and knead in. Divide in half. Divide each portion into thirds. Shape each into a 14-in. rope. Place three ropes on a greased baking sheet, and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise until doubled, about 45 minutes., Whisk egg white and water; brush over braids. Bake at 325° for 35-40 minutes or until golden brown. Remove from pans to wire racks to cool.