RECIPE FOR SIMPLE BREAD PUDDING RECIPES

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BREAD PUDDING RECIPE - BBC GOOD FOOD



Bread pudding recipe - BBC Good Food image

This simple bake is lovely with a cuppa. Or have it for dessert instead, with custard or ice cream

Provided by Good Food team

Categories     Afternoon tea, Dessert, Treat

Total Time 2 hours

Prep Time 10 minutes

Cook Time 1 hours 30 minutes

Yield Cuts into 9 squares

Number Of Ingredients 10

500g white or wholemeal bread
500g/1lb 2oz mixed dried fruit
85g mixed peel
1½ tbsp mixed spice
600ml milk
2 large eggs, beaten
140g light muscovado sugar
zest 1 lemon (optional)
100g butter, melted
2 tbsp demerara sugar

Steps:

  • Tear 500g white or wholemeal bread into a large mixing bowl and add 500g mixed dried fruit, 85g mixed peel and 1 ½ tbsp mixed spice.
  • Pour in 600ml milk, then stir or scrunch through your fingers to mix everything well and completely break up the bread.
  • Add 2 beaten large eggs, 140g light muscovado sugar and zest of 1 lemon, if using. Stir well, then set aside for 15 mins to soak.
  • Heat oven to 180C/160C fan/gas 4. Butter and line the base of a 20cm non-stick square cake tin (not one with a loose base).
  • Stir the melted butter into the pudding mixture, tip into the tin, then scatter with demerara.
  • Bake for 1½ hrs until firm and golden, covering with foil if it starts to brown too much. Turn out of the tin and strip off the paper. Cut into squares and serve warm.

Nutrition Facts : Calories 510 calories, FatContent 13 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 94 grams carbohydrates, SugarContent 67 grams sugar, FiberContent 3 grams fiber, ProteinContent 10 grams protein, SodiumContent 1.15 milligram of sodium

SIMPLE CRUSTY BREAD RECIPE - NYT COOKING



Simple Crusty Bread Recipe - NYT Cooking image

We thought we’d landed upon the simplest yeast bread recipe in 2007, when Mark Bittman wrote about the no-knead approach of Jim Lahey, owner of Sullivan Street Bakery. It quickly became (and remains) one of our most popular recipes because it made bakery-quality bread a real possibility for home cooks. But then we heard about Jeff Hertzberg, a physician from Minneapolis, who devised a streamlined technique for a crusty loaf of bread. Mix flour, salt, yeast and water. Let it sit a bit, refrigerate it, take some out and let it rise, then bake it. The crusty, full-flavored loaf that results may be the world’s easiest yeast bread.

Provided by Nick Fox

Total Time 3 hours 45 minutes

Yield 4 loaves

Number Of Ingredients 4

1 1/2 tablespoons yeast
1 1/2 tablespoons kosher salt
6 1/2 cups unbleached, all-purpose flour, more for dusting dough
Cornmeal

Steps:

  • In a large bowl or plastic container, mix yeast and salt into 3 cups lukewarm water (about 100 degrees). Stir in flour, mixing until there are no dry patches. Dough will be quite loose. Cover, but not with an airtight lid. Let dough rise at room temperature 2 hours (or up to 5 hours).
  • Bake at this point or refrigerate, covered, for as long as two weeks. When ready to bake, sprinkle a little flour on dough and cut off a grapefruit-size piece with serrated knife. Turn dough in hands to lightly stretch surface, creating a rounded top and a lumpy bottom. Put dough on pizza peel sprinkled with cornmeal; let rest 40 minutes. Repeat with remaining dough or refrigerate it.
  • Place broiler pan on bottom of oven. Place baking stone on middle rack and turn oven to 450 degrees; heat stone at that temperature for 20 minutes.
  • Dust dough with flour, slash top with serrated or very sharp knife three times. Slide onto stone. Pour one cup hot water into broiler pan and shut oven quickly to trap steam. Bake until well browned, about 30 minutes. Cool completely.

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EASY BREAD PUDDING RECIPE - FOOD.COM
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BREAD PUDDING RECIPE - BBC GOOD FOOD
This simple bake is lovely with a cuppa. Or have it for dessert instead, with custard or ice cream
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Category Afternoon tea, Dessert, Treat
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SIMPLE CRUSTY BREAD RECIPE - NYT COOKING
We thought we’d landed upon the simplest yeast bread recipe in 2007, when Mark Bittman wrote about the no-knead approach of Jim Lahey, owner of Sullivan Street Bakery. It quickly became (and remains) one of our most popular recipes because it made bakery-quality bread a real possibility for home cooks. But then we heard about Jeff Hertzberg, a physician from Minneapolis, who devised a streamlined technique for a crusty loaf of bread. Mix flour, salt, yeast and water. Let it sit a bit, refrigerate it, take some out and let it rise, then bake it. The crusty, full-flavored loaf that results may be the world’s easiest yeast bread.
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Make and share this Easy Bread Pudding recipe from Food.com.
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  • Place in oven and bake at 350 degrees for 45 minutes or until knife comes out clean.
See details


BREAD PUDDING RECIPE - BBC GOOD FOOD
This simple bake is lovely with a cuppa. Or have it for dessert instead, with custard or ice cream
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We thought we’d landed upon the simplest yeast bread recipe in 2007, when Mark Bittman wrote about the no-knead approach of Jim Lahey, owner of Sullivan Street Bakery. It quickly became (and remains) one of our most popular recipes because it made bakery-quality bread a real possibility for home cooks. But then we heard about Jeff Hertzberg, a physician from Minneapolis, who devised a streamlined technique for a crusty loaf of bread. Mix flour, salt, yeast and water. Let it sit a bit, refrigerate it, take some out and let it rise, then bake it. The crusty, full-flavored loaf that results may be the world’s easiest yeast bread.
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