Honey-Butter Bread

Honey-Butter Bread

1 cup Water, Lukewarm
1 Package Active dry yeast (2 1/4 Teaspoons)
2 Each Eggs
1 Each Egg, separated, egg white reserved
8 Tablespoons unsalted Butter, melted, cooled to room temperature, divided (1 Stick)
1/4 cup Honey
4 1/2 cups all-purpose flour
2 Teaspoons fine sea salt
Flaked sea salt (optional)

1. Sprinkle yeast over the water in the bowl of a stand mixer and let stand until the yeast dissolves, about 5 minutes. Fit the mixer with the dough hook attachment. Add the eggs, egg yolk, honey and 4 tablespoons butter to the yeast mixture in the bowl and beat until blended and frothy.
2. Add half of the flour and the salt to the yeast mixture and stir on medium speed until just blended. Add the remaining flour and mix until blended, stopping the machine once or twice to scrape down the sides of the bowl. Increase the speed to medium-high and beat until the dough is smooth and forms a ball that pulls away from the sides of the mixing bowl, about 7 minutes.
3. Transfer the dough to a lightly floured surface. Brush a large bowl with the melted butter. Add the dough and turn gently to coat with butter. Cover the bowl with a clean dish towel and let the dough rise in a warm, draft-free area until doubled in volume, about 2 hours.
4. Transfer the dough to a lightly floured surface and cut into 5 even pieces. Form each piece into a smooth ball. Brush a 3.5-quart enameled cast iron pan generously with the melted butter. Arrange dough balls, spacing evenly, in the pan. Cover the dough with a clean dish towel and let stand in a warm draft-free area until almost doubled in volume, about 1 hour.
5. Meanwhile, position the rack in the center of the oven and preheat to 350°F. Re-melt the remaining butter if necessary and drizzle over the bread. Beat the egg white to blend. Gently and thoroughly brush the dough with the egg white and sprinkle with salt if desired. Bake until golden brown. About 40 min and an instant-read thermometer inserted into center of bread registers 190°F to 200°F. Cool the bread in the cocotte on a rack. (Bread can be baked one day ahead. Cover with the lid and keep at room temperature.)
Servings: 12
Yield: 1 large loaf

Apple Fritter Bread

Apple Fritter Bread

Bread Loaf
1/3 cup light brown sugar
1 tsp ground cinnamon
2/3 cup white sugar
1/2 cup butter, softened
2 eggs
1 1/2 tsp vanilla extract
1 1/2 cups all-purpose flour
1 3/4 tsp baking powder
1/2 cup milk or almond milk
2 apples, peeled and chopped (any kind), mixed with 2 tablespoons sugar and 1 teaspoon cinnamon

Old-Fashioned Creme Glaze
1/2 cup of powdered sugar
1-3 tablespoons of milk or cream- (depending on thickness of glaze wanted)

Instructions

1. Preheat oven to 350 degrees. Use a 9x5-inch loaf pan and spray with non-stick spray or line with foil and spray with non-stick spray to get out easily for slicing.

2. Mix brown sugar and cinnamon together in a bowl. Set aside.

3. In another medium-sized bowl, beat white sugar and butter together using an electric mixer until smooth and creamy.

4. Beat in eggs, 1 at a time, until blended in; add in vanilla extract.

5. Combine & whisk flour and baking powder together in another bowl and add into creamed butter mixture and stir until blended.

6. Mix milk into batter until smooth.

7. Pour half the batter into the prepared loaf pan; add half the apple mixture, then half the brown sugar/cinnamon mixture.

8. Lightly pat apple mixture into batter.

9. Pour the remaining batter over apple layer and top with remaining apple mixture, then the remaining brown sugar/cinnamon mixture.

10. Lightly pat apples into batter; swirl brown sugar mixture through apples using knife or spoon.

11. Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, approximately 50-60 minutes.

12. To make glaze, mix powdered sugar and milk or cream together until well mixed.

13. Let cool for about 15 minutes before drizzling with glaze.

Servings: 8

Mirror Glaze

Mirror Glaze for Cakes

Ingredients:

1 Cup Water

1 1/2 Cup Sugar

2/3 Cup Sweetened Condense Milk

2 cups White Chocolate Chips

2 TAB Gelatin

1/4 Cup Water

Food Dye - Powder or Gel

Glitter

Instructions:

1. Bloom Gelatin in 1/4 cup of water. Set aside.

2. Over medium heat, water, sugar, and condensed milk until it begins to bubble, stirring occasionally.

3. Once bubbling, stir in the gelatin and mix until it dissolves.

4. Turn off heat and gently pour in White Chocolate Chips. Stir slowly until the White Chocolate is fully melted and incorporated.

5. Pour through strainer, then divide evenly between 5 bowls. Color Pink, Purple, Blue and Black. Keep one White

6. Start with Black glaze, using only half the amount. The swirl in all the Blue, Purple and then Pink. Drizzle in some of the White.

7. Sprinkle some of the glitter on top.

8. Place frozen, smooth butter cream cake on top of a circular item, on a pan with edges (to catch the dripping's.)

9. Use leftover glaze for another cake

10. Allow to set a bit, then pop onto the refrigerator.

Mirror Glaze test cake.

A video posted by mymackandcheese (@mymackandcheese) on Sep 18, 2016 at 2:59pm PDT