Golden Thread Bread Recipes

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 CHEESE YEAST BREAD

Steps:

• In a large bowl, combine 3 cups flour, cheese, sugar, yeast and salt. Add milk and egg; beat on low speed until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Divide in half and shape into two loaves. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 45 minutes. , Bake at 375° for 25-30 minutes or until golden brown. Remove from pans to cool on wire racks.

GOLDEN GARLIC BREAD

Steps:

• Combine the butter, cheese, garlic and basil; spread over cut sides of bread. Place on an ungreased baking sheet. Broil 4 in. from the heat until golden brown, about 3 minutes. Cut into 3-in. pieces.

GOLDEN SANTA BREAD

Steps:

• In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a small saucepan, heat milk, water and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Beat in eggs until smooth. Stir in enough remaining flour to form a stiff dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Preheat oven to 350°. Punch dough down. Turn onto a lightly floured surface; divide into 2 portions, 1 slightly larger than the other. , Shape the larger portion into an elongated triangle with rounded corners for Santa's head and hat. , Divide the smaller portion in half. Shape and flatten 1 half into a beard. Place beard over face; using a sharp knife, cut deep slits to resemble hair. , Use the remaining dough for the mustache, nose, eyebrows, hat pompom and brim. Shape a portion of dough into a mustache; flatten and place on face over beard. Using sharp knife, cut slits to resemble hair. Place a small ball above mustache for nose. With scissors, cut 2 slits for eyes; insert raisins into slits. Form another small portion of dough into eyebrows; flatten and place above eyes. Roll out a narrow piece of dough to create a hat brim; position below hat. Fold tip of hat over and add dough ball for pompom. If desired, using scissors or sharp knife, cut small lines along edges of brim and pompom to resemble fur., In separate small bowls, beat each egg yolk. Add red food coloring to 1 yolk; carefully brush over hat. Brush plain yolk over remaining dough., Cover loosely with foil. Bake 15 minutes. Uncover; bake until golden brown, 10-12 minutes longer. Cool on a wire rack.

GOLDEN SWEET CORNBREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
• In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
• Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

GOLDEN BREAD

Steps:

• In a 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).

GOLDEN THREAD BREAD

Steps:

• Combine sweet potatoes and raisins (or cranberries -- add as many as you like). Sprinkle with lemon juice. Mix lightly and set aside.
• Combine flour, 1 c sugar, baking powder, salt, baking soda, and mace (or nutmeg). Sift together into a large bowl.
• Cut shortening (or butter) into dry ingredients with a pastry blender (or two butter knives) until pea-sized bits form.
• Beat egg in a small bowl. Add orange juice and water. Fold liquid into dry ingredients by hand until flour is just moistened. Fold in sweet potato mixture.
• Place batter in a greased 9x5 loaf pan. Combine 1 tb sugar and cinnamon; sprinkle on top.
• Bake at 350F for 50 minutes or until an inserted toothpick comes out clean. Remove from pan and cool on rack.
• NOTES: This recipe takes a small sweet potato or half of a large one. The original called for two 9x5 loaf pans and baking for 40 minutes, but I like the bigger single loaf. The substitutions in parentheses are also my changes from the original.

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 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.

GOLDEN EGG LOAVES (OR BRAIDS)

Steps:

• Combine water, honey, and yeast in a stand mixer fitted with the dough hook. Let sit until mixture becomes foamy, about 10 minutes.
• Pour 3 cups flour, olive oil, eggs, wheat gluten, and butter into the yeast mixture; mix on speed 2 (or low speed) in the stand mixer until flour mixture is incorporated, 2 to 3 minutes. Add salt and 3 cups flour and mix on speed 2 until flour is incorporated into the dough. If dough is pulling away from the sides of the bowl, continue mixing, 5 to 7 minutes. If dough is still sticky, add 1/4 cup flour at a time and knead for 2 minutes after each addition until dough pulls away from the sides of the bowl; mix for 5 to 7 minutes.
• Grease a large bowl.
• Transfer dough to greased bowl and cover with a damp towel. Set aside in a warm area of the kitchen until dough has doubled in size, 60 to 90 minutes.
• Punch down dough and divide into 2 loaves. Place each dough half into a 9x5-inch loaf pan or on a baking sheet. Let rise until doubled in size, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in preheated oven until golden brown and an instant-read thermometer registers an internal temperature of 200 degrees F (93 degrees C), 25 to 30 minutes.