Viennese Kugelhopf Easter Bread #IBy Marjorie Perotti-BrewsterNOTE: THERE WAS A TYPOGRAPHICAL ERROR WHEN FIRST PUBLISHED AND IT HAS BEEN CORRECTED. OUR SINCERE APOLOGIES.
This is the classic from my Father's 1930's journal. A Viennese Kugelhopf Easter Bread that is rich and buttery with plump raisins, candied orange peel and toasted almonds. You get a hint of the Meyer's rum, more an aroma than a distinct taste. You can serve it plain, dusted with powdered sugar, or drizzled with a glaze. It takes at least 24 hours from start to to finish, as it needs to rest in the refrigerator over night, and the two proofing times add up to about 5 hours. However, if you have the time, it is well worth the effort.Viennese Kugelhopf Easter Cake #IIBy Marjorie Perotti-BrewsterThis recipe is a simpler version of the Viennese Easter Bread, Kugelhopf. It's a bit like a rich pound cake with plump raisins, toasted almonds, and a hint of citrus. Moist and not too sweet it's perfect with morning coffee or afternoon tea, and makes great gifts for the host or hostess of your Easter meal. Try it using the Fiori di Sicilia in place of the orange extract. I can almost guarantee that you will never again be without of small bottle of this delightful essence.Dad’s Hearty Pumpernickel BreadBy Marjorie Perotti-BrewsterDad's Pumpernickel was one of my favorites growing up. Taken warm from the oven, we often broke it open and slathered the piece with fresh sweet butter. The aroma, nutty flavor and chewiness of this wonderful, rich combination of grains filled the senses and the soul. It's actually quite easy to make. Between the ease of instant yeast, and the Dutch Oven acting somewhat like a commercial baker's oven, it's hard to go wrong.Challah BreadBy Marjorie Perotti-BrewsterChallah is a wonderful egg rich bread that just keeps on giving. When it is warm and fresh, eat slices with butter and honey, or mustard with thin slices of roast beef. The following days make terrific French Toast, and providing you still have a bit left, make Bread Pudding Laced with Rum. Bread Pudding Laced with RumBy Marjorie Perotti-BrewsterThis is a wonderful, soul serving dessert. You can also use many types of day old white breads, even sweet French if that's what you have on hand. The important thing is to let the bread set in the custard mixture before baking. This will insure a custard like texture through and through.Crusty Rye BreadBy Marjorie Perotti-BrewsterThis is a wonderful, deeply flavored and crusty bread. To get the crust as shown in the photo, you will need to follow the directions using the heated dutch oven. However, you may also split the dough in two and bake in 2 one pound conventional loaf bread pans. This will yield a softer crust, but still a wonderful bread.Almond SconesBy Marjorie Perotti-BrewsterThis recipe calls for buttermilk. If you are like me, you have limited use for that quart of buttermilk that your store carries. You might try purchasing Buttermilk Powder. It is readily available in most grocery stores and keeps for a very long time. If you choose to use the powder, simply add 2 Tablespoons(22g) of the powder to the 1/3 cup of water and stir until it is completely dissolved. Then add as directed in the recipe.