5 1/2 cups warm water
3 packages active dry yeast
2 tbsp. salt
3 tbsp. sugar
11 cups bread flour or all purpose flour
Mix all ingredients in a large bowl and mix until incorporated. Leave it to rise until doubled in size. Divide dough between 4 bread pans and let rise until it reaches the top of the pans. Bake at 350 degrees for 35 minutes. Brush tops with melted butter. Bake an additional 10 minutes or until golden brown.
Allow to cool. Best enjoyed toasted. This recipe makes four loaves, which freeze well.
Red Cottage Chronicles
10 slices of good Italian bread
1 ½ to 2 cups of milk
3 eggs, beaten
1 large envelope of cook and serve vanilla pudding
1 Tbsp. of cinnamon
1 tsp. vanilla
10 oz. of WV Fruit and Berry Blueberry Preserves
Mix the milk, eggs, pudding, cinnamon and vanilla. Start with 1 cup of milk. After you add the pudding, if the mixture is too thick, add more milk. You want the mixture to be heavy, but not too heavy. Dip the bread into the mix, and then fry on the pre-heated and oiled griddle until brown and completely done through. Heat the Blueberry Preserves (or Black Raspberry) in the microwave or in a saucepan and serve as a topping.
1 package (8 oz.) cream Cheese, softened
1 ½ tsp. vanilla extract, divided
½ cup finely chopped walnuts
1 loaf French Bread sliced (1 inch thick)
1 cup heavy cream
½ teaspoon ground nutmeg
Suggested Fruit Toppings
1 jar of your favorite WV Fruit and Berry Preserves, heated.
Or 1 jar of Peach Preserves/ ½ cup orange juice mixed and heated (our favorite).
In a mixing bowl, beat cream cheese and 1 teaspoon vanilla until fluffy. Stir in nuts; set aside. Cut a pocket in the top of each slice of bread. Fill each pocket with about 2 tablespoons of cream cheese mixture. In another bowl, beat eggs, cream, nutmeg and remaining vanilla. Dip both sides of bread into egg mixture, being careful not to squeeze out filling. Cook on a lightly greased griddle until golden brown on both sides. Place on an ungreased baking sheet. Bake at 300 degrees for 20 minutes. Place on plate, top with topping and serve.