Ciabatta bread

Since I am trying to use up the white flour in the house, I decided to make some bread. I rarely make a sponge when I'm making bread but it really isn't hard. It just takes a little more planning. It came out good. Plus anytime I make bread, my family thinks it is fancy. Soon, I will be making bread with whole wheat flour and I just hope it doesn't come out dense.

Ciabatta Bread
Sponge:
1 package of active dry yeast
pinch of sugar
2 Tbsp warm water (110 degrees F)
1/3 cup warm water (110 degrees F)
1 cup bread flour
Dough: 
1 package of active dry yeast
2 Tbsp warm milk (110 degrees F)
2/3 cups warm water (110 degrees F)
1 Tbsp olive oil
2 cups bread flour
2 tsp salt

Directions:

1. In a cup, combine the 2 Tbsp of warm water with 1 package of yeast with a pinch of sugar. Allow to rest for 5 minutes.
2. In a large freezer bag, add the water with the yeast. 
3. Add the 1/3 cup warm water with 1 cup of bread flour to the freezer bag. Mix well for a couple of minutes.
4. Seal the bag and allow to set in a cool place for 12 to 24 hours to form a sponge.
5. In a large bowl, combine 1 package of yeast with the warm milk. Allow to rest for 5 minutes.
6. Add the sponge mixture to the large bowl with the 2/3 cup water, olive oil, and 2 cups bread flour.
7. Mix until just combined then add the salt.
8. Mix for 8 minutes and the mixture is smooth and elastic.
9. Place the dough into an oiled bowl and cover with plastic wrap. Allow to rest for about 90 minutes.
10. Turn the dough onto a floured surface and divide into half.
11. Place each half onto a parchment lined baking sheet and form into oval loaves.
12. Dust the top of the loaves with flour and dimple the surface with fingertips.
13. Cover loaves with a dampened kitchen towel and allow to rise for 90 minutes.
14. Preheat oven to 425 with a baking stone in the oven.
15. Transfer one loaf with the parchment paper onto the baking stone. 
16. Bake the loaves one at a time on the baking stone for 20 minutes or until pale golden. 
17. Allow to cool on a wire rack. 

Recipe adapted from Allrecipe.

One year ago.....................................I made Blueberry Oatmeal.
Two years ago...................................I made Creamy Polenta.
Three years ago.................................I made Lemon Cookies.
Four years ago..................................I made Bruschetta.

Did you already know.....................
-Ciabatta bread originates from Italy.
-Ciabatta means slipper since the shape of the bread resembles a slipper.
-Since the bread is very porous, the bread is chewy and light.

Ksra

Since I'm still on the Moroccan theme, I made some Moroccan Ksra. I'm going to start with saying my husband loved, loved, loved this bread. I served it warm right from the oven. I thought this yeast bread was very easy to make. It took about an hour from when I started to make it and when I served it. I always like homemade bread so I think this is a nice addition to my repertoire of breads. I did substitute the aniseed for fennel seed. I couldn't foresee a large demand of recipe to use aniseed in the future.

Moroccan Ksra
7 oz. warm water (110 degrees F)
1 package (1/4 oz.) dry yeast
1/2 tsp sugar
2 1/4 cups white bread flour, a little additional for the surface
3/4 cups semolina flour
1 tsp fennel seed
1 1/2 tsp salt
olive oil, for brushing
sesame seeds, for sprinkling

Directions:

1. Line two baking sheets with parchment paper. Set aside.
2. In a large cup, combine the warm water with the yeast and sugar. Allow to proof for 5 minutes.
3. Combine the bread flour, semolina flour, fennel seed, and salt.
4. Add the water yeast mixture to the flour. 
5. Mix until the dough comes together and forms a ball.  
6. Half the dough and place the dough onto a lightly floured surface.
7. Shape the two halves into flatten thick discs.
8. Place the discs onto the two baking sheets. 
9. Cover the two discs with plastic wrap which had been oiled with nonstick baking spray.
10. Allow the dough to rise for 30 minutes.
11. Preheat oven to 400 degrees F.
12. Brush each discs with olive oil and sprinkle with the sesame seeds.
13. Bake the discs for 20 minutes or until the bread is golden and sound hollow when tapped underneath.

Recipe adapted from The Bread and Bread Machine Bible cookbook.

One year ago...................................................I made Blueberry Galette.
Two years ago.................................................I made Chewy Brownies.
Three years ago...............................................I made Apple-Cinnamon Loaves.

Did you already know......................................
-Ksra bread is usually served at midday.
-It is similar to the Indian Naan bread.
-Ksra is sold by street venders in Morocco.

Hearth Bread

Lately, I have been teaching my husband to make bread with me. I've taught him how to proof the yeast. I think his favorite part is the kneading. He takes all of his aggression out on it. It is nice since we have been having homemade bread more often. My son decided he wanted to be my food stylist for me. I think he did a pretty good job. He even sprinkled some herbs around the baking sheet. I really will not be surprised if he grows up to be a chief.

Hearth Bread
1 Tbsp active dry yeast
1 Tbsp sugar
2 cups warm water, 110 degrees F
5 1/2 cups to 6 cups all purpose flour
1 Tbsp salt
 1 Tbsp rosemary, crushed and more for topping
1 Tbsp olive oil

Directions:

1. In a large bowl, combine the yeast, sugar, salt, and water. Allow to sit for 5 minutes.
2. Slowly, add two cups of flour.
   Add the salt and rosemary to the mixture.
3. Continuing add the flour until the dough begins to pull away from the sides of the bowl.
4. Onto a floured surface, knead the dough even if it is still a little sticky.
5. Knead the bread for 5 minutes. Continue to sprinkle a little flour to help prevent sticking. 
6. Allow the dough to rest to rest for 5 minutes.
7. Spray a large bowl with nonstick cooking spray. Set aside.
8. Knead the bread for another 3 minutes.
9. Place the dough into the greased bowl. Turn it over. 
10. Cover the top of the bowl with a damp towel. 
11. Allow the dough to rest for 1 hour or until it doubles in bulk.
12. Punch down the dough.
13. Knead the dough for 1 minute. 
14. Cut the dough into half. 
15. Shape the dough into 2 loaves.
16. Line a cookie sheet with parchment paper. 
17. Place the loaves onto the cookie sheets.
18. Allow the dough to rest for 40 minutes.
19. With a sharp knife, lightly slash the tops with a double of diagonal lines.
    Lightly brush the olive oil on top of the dough.
20. Sprinkle the tops with additional rosemary if desired.  
21. Place a roasting pan with water into the oven.
22. Preheat the oven to 500 degrees F.
23. Bake the bread for 15 minutes before lowering the temperature to 400 degrees. 
24. Bake the bread for 10 minutes or until the crust is golden and the bottom sounds hollow to the touch.

Recipe adapted from King Arthur.

One year ago..........................I made White Cake.
Two years ago........................I made Chocolate Chocolate Chip Cookies.
Three years ago......................I made Tortilla Soup.

Did you already know..............
-Yeast is a single cell fungus. 
-The Egyptians used baking yeast as a leavening agent.
-In 1859, Louis Pasteur studied yeast which made the manufacturing process of yeast possible.

Easter Bread

For many years, I wanted to make this bread. Well, I finally did it. My husband even volunteered to help. This bread is an all day affair. It took about five hours to make it. Would I make it again? Yes, I would. It is very good. It taste just like cinnamon raisin bread with no raisins. I did notice I need a little more practice on braiding bread. I should have started in the center and not at the end. The kids thought it was cool and wanted my eggs. I was already prepared and boiled extra just for them. If you want a spectacular bread, this is the bread to make. If you don't want the food dye to run onto the bread like mine, then I recommend using white boiled eggs then replacing them with the colored ones before serving. No one needs to know.

Tsoureki aka Easter Bread
1 cup milk
1 package (1/4 oz.) active yeast
4 cups bread flour
1 tsp salt
1 tsp ground allspice
1 tsp ground cinnamon
1/2 tsp caraway seeds
1/4 cup butter
3 Tbsp sugar
2 eggs
3 boiled eggs, cooled
Glaze (see below)

Directions: 

1. In the microwave, heat the milk for 30 seconds. Stir and allow the milk to cool to lukewarm about 110 degree F. 
2. Add the sugar to the lukewarm milk and stir. 
3. Add the yeast to the milk and allow to proof for 5 minutes. Set aside. 
4. In a large bowl,  combine the flour, salt, allspice, cinnamon, and caraway seeds. Set aside.
5. Combine the butter and sugar to the flour mixture until the mixture resembles course sand.
6. Add the yeast mixture to the flour mixture and stir to form a ball.
7. Onto a lightly floured surface, knead the dough until smooth and elastic about 8 minutes.
8. Place the dough in a lightly oiled bowl and cover with lightly oiled plastic wrap. Allow to rise for 2 hours or double in size.
9. Punch down the dough and knead for 3 minutes. 
10. Return the dough to the bowl and cover. Allow to rise for 1 hour or until double in size. 
11. Punch down the dough and divide the dough into three even pieces.
12. Onto a lightly floured surface, roll out the dough into 20 inch pieces. 
13. Braid the pieces together from the center to the end.
14. Place the dough onto a parchment lined baking sheet. 
15. Push the three boiled eggs into the loaf.
16. Allow the dough to rise for about 45 minutes.
17. Preheat the oven to 375 degrees.
18. Brush the bread with the glaze. 
19. Bake for 40 minutes or until golden and the bottom sounds hollow when tapped. 
20. Transfer to a wire rack to cool.

Glaze: 
1 egg yolk
1 tsp honey
1 tsp water

Directions:
Combine the yolk, honey, and water.

Recipe adapted from The Bread and Bread Machine Bible Cookbook.
**Note: Traditional Tsoureki has mahlab, mastic, and orange zest***

One year ago..........................I made Huli Huli Chicken.
Two years ago........................I made PB Frosting.
Three years ago......................I made Hazelnut Filling.

Yes, the middle egg is a dyed brown egg.

Did you already know..................
-From Greece, Tsoureki is a broche like bread served at Easter.
-Traditional red boiled eggs are used to symbolize the blood of Christ.
-The braid symbolizes the resurrection of Christ.

Amish White Bread

So, my daughter was asking my husband if she was nicer than her sister. He wisely wouldn't answer. Since she didn't like his answer, she complained to me. So, I asked her if I was nicer than her sister. She said, yes. I asked her if I was nicer than her Dad. She said yes. Then I asked her if there was anyone nicer than me. She replied no. So I said what about my sister. My daughter replied yes that my sister was nicer. I started laughing. She realized her mistake and tried to tell me that no one was nicer than me. I told her it was to late. Well, my daughter thought I was nice when I made her some homemade bread. This bread is very good. It is soft with a little sweetness. I used mini loaf pans for a cute change and a little different than store bought bread.

Amish White Bread
2 cups warm water
1/4 cup sugar
1 1/2 Tbsp active dry yeast
2 tsp salt
1/4 cup vegetable oil
6 cups bread flour

Directions:

1. Oil either 2 bread pans, 8 mini bread pans, or a muffin tin.
2. In a large bowl, combine the water, sugar, and yeast. Allow the yeast to proof for 5 minutes.
3. Add the salt and oil to the water mixture.
4. Stir in one cup of flour at a time. 
5. Knead the dough on a lightly floured surface for about 10 minutes. 
6. Place the dough into an oiled bowl and turn to coat the dough.
7. Cover the bowl and allow the dough to rise for 1 hour. 
8. Punch down the dough.
9. Knead for 2 minutes and then separate the dough into the desired prepared pans.
10. Allow the dough to rise for 30 minutes.
11. Preheat oven to 350 degrees.
12. Bake the bread for 30 minutes. 

Recipe adapted from Allrecipes.

One year ago......................................I made Russian Meatballs.
Two years ago....................................I made Chocolate Chip Cookie Dough Cupcakes.
Three years ago..................................I made Buttermilk Cornbread.

Did you already know............................
-One bushel of wheat can produce about 42 pounds of white flour.
-Bread has been found in Egyptian tombs.
-In 1928, sliced bread was first sold in stores.

Beignets

Ever since my daughter tried beignets, she keeps asking me to make them. It makes me feel good that my daughter just assumes I can make them especially since I may make fried foods once a year. Just for her, I figured I would do it. If you have never had a beignet, it taste like a combination of fried dough and a doughnut. It is so light and delicious. This recipe makes a lot. We filled four large storage bags and still had some left over. I'm not even including the ones we ate in the amount of beignets I made. My daughter is happy. My neighbors are happy. Ben-Yay!

Beignets
1 1/2 cups warm water (about 110 degrees)
1/2 cup sugar
1 (1/4 oz.) package of active dry yeast
2 eggs, slightly beaten
1 tsp salt
1 cup evaporated milk
4 cups bread flour
1/4 cup shortening
3 cups all purpose flour
oil for frying
powdered sugar for dusting the tops

Directions:

1. In a medium bowl, combine the water, sugar, and yeast. Set aside for 10 minutes.
2. In a large bowl, beat the eggs, salt, and evaporated milk together.
3. Add the yeast mixture to the egg mixture. Mix well.
4. Add one cup of bread flour at a time. Allow to mix for 1 minute before adding the next cup.
5. Add the shortening and mix for a couple of minutes.
6. Add one cup of all purpose flour at a time until the dough begins to pull away from the side. The dough should not be sticky or more flour is needed.
7. Knead the dough for 8 minutes.
8. Spray a large bowl with nonstick cooking spray.
9. Place the dough into the bowl and cover with a greased plastic wrap.
10. Allow the dough to rise for at least 2 hours.
11. Preheat oil to 350 degrees F. in a deep fryer or large pan. 
12. Line a large plate with several sheets of paper towels.
13. Place a cup of powdered sugar in a sifter and set aside.
14. On a lightly floured surface, roll out the dough to 1/4 inch thickness.
15. Cut the dough into 1 inch squares.
16. Carefully place the dough into the heated oil.
17. Cook the dough for about 1 minute or until golden brown before flipping it over to allow the other side to cook until a golden brown color.
18. Remove the beignet from the oil and place onto the paper towel lined plate.
19. Lightly dust the beignet with powdered sugar.
20. Serve warm.

Recipe adapted from Paula Deen.

One year ago........................................I made PB Nutella Oatmeal.
Two years ago......................................I made Agent P Sandwich.

Did you already know..............................
-Beignets are very popular in New Orleans especially the French Quarter.
-In 18th century, the French immigrants brought beignets to Louisiana.
-A beignet is a square doughnut with no hole in the middle of it which has been sprinkled with powdered sugar.

Soup Bread Bowls

When I think of bread bowls, I always have images of Boston and San Francisco. I think of a hearty chowder in Boston or the wonderful sourdough bread in San Francisco. My husband told me that he thinks of Maine since he notices it at the local restaurants. When my oldest daughter came home to visit, her boyfriend asked for some lobster chowder. I figured I would make it in bread bowls. My youngest son thought this was the most awesomest thing ever. He could eat his soup and then the bowl. He loved it. 

Bread Bowls
5 cups all purpose flour
1/3 cup white whole wheat flour
1/4 cup dry milk
1 (1/4 oz.) package of instant yeast
2 tsp salt
2 Tbsp vegetable oil
1 1/2 cup warm water

Directions:

1. In a large bowl, combine 3 cups all purpose flour with the white whole wheat flour, dry milk, yeast, salt, vegetable oil, and the warm water.
2. Add 1/2 cup of all purpose flour until the dough is no longer too sticky.
3. Knead the dough for 8 minutes until the dough is smooth.
4. Allow the dough to rise for 45 minutes.
5. Divide the dough into 5 balls.
6. Place the dough onto a parchment lines baking sheet.
7. Cover the dough with greased plastic wrap.
8. Place in the refrigerator overnight.
9. Remove the dough from the refrigerator and allow to sit at room temperature for 2 hours.
10. Uncover and allow to sit for 30 minutes.
11. Preheat oven to 425 degrees F.
12. Gently make several slashes on top of the bread.
13. Bake the bread for 22 minutes or until the bread sounds hollow on the bottom if tapped.
14. Allow the bread to cool before hollowing out the center for the soup. 

Recipe adapted from King Arthur Flour. 

One year ago....................................I made NY Style Cheesecake.
Two years ago..................................I made Stove Top Mac-n-Cheese.

Did you already know........................
-In 1630, Boston was founded by the English Puritans. 
-In 1636, Harvard University was founded.
-In 1716, the first lighthouse was built in Boston.

Blini Pancakes

As a kid, I would make pancakes all the time. I guess I still make pancakes often. I have made English pancakes and German pancakes so why not Russian pancakes. Russian pancakes uses yeast and buckwheat flour. This version had pepper added. My husband and son loved them. My daughter wanted her typical sweet pancakes so she wasn't happy. I liked them but I would pick a sweeter pancake for breakfast. However, I would make these again but at suppertime. 

Blini Russian pancakes
1/2 cup buckwheat flour
1/2 cup all purpose flour
1/4 tsp ground black pepper
1 tsp salt
1 (1/4 oz.) package of yeast
1 cup warm milk
1 egg yolk
1 egg white
oil for the pan

Directions:

1. In a large bowl, combine the buckwheat flour, all purpose flour, pepper, and salt.
2. In a small bowl, combine the warm milk with the yeast. Allow to rest for 5 minutes.
3. Add the egg yolk to the flour mixture and slowly whisk in the yeast mixture to form a smooth batter.
4. Cover the batter and allow to rest for one hour.
5. In a small bowl, whisk the egg white until soft peaks form.
6. Fold the egg white into the batter.
7. Heat a large skillet over medium heat.
8. Lightly grease the pan.
9. Add about 1/4 cup of batter to the skillet. 
10. Once small bubbles form on top then flip the blini over to allow the other side to cook.
11. Continuing cooking the remaining batter in 1/4 cup increments until all the batter has been cooked. Oil the skillet when needed.
12. Serve warm.

Recipe adapted from The Cook's Guide to Bread Cookbook.

One year ago...................................I made Pie Crust.
Two years ago.................................I made Ham, Cheese, and Egg Panini.

Did you already know.....................
-Some popular toppings are caviar, sour cream, chopped hard boiled eggs, or salmon.
-A single blini is called a blin.
-Blini are not the same as the unleavened blintz.

Roasted Apple Bread

For some reason, my children love green apples. My son says they are yellow apples. Since I ate all my red apples, I needed a way to use up these yellow apples on my counter. I suggested to the kids to eat them but they still continued to be neglected. I was feeling a little bad for those neglected apples so I made some bread. This bread isn't overly sweet besides the pockets of the filling. My children agree this is a great way to use up those apples. Also, you can make toast with it the next day. This bread is started the night before you want to make it.

Roasted Apple Bread
3 apples, chopped
1 tsp ground cinnamon
3 Tbsp sugar
3 1/4 cups all purpose flour
1 cup white whole wheat flour
1 1/2 tsp salt
1 (.25 oz) package of instant yeast
1 3/4 cups cool water
3/4 cups chopped walnuts, slightly toasted
1/4 cups roasted salted sunflower (more for topping the bread)

Directions:

1. Preheat oven to 425 degrees F.
2. Line a baking sheet with parchment paper.
3. Spread the apples onto the parchment paper.
4. Bake the apples for 10 to 15 minutes. The apples should be fork tender and not mushy. 
5. Remove the apples from the oven and toss with the cinnamon and 2 Tbsp sugar. Set aside.
6. In a large bowl, mix the flours, 1 Tbsp sugar, yeast, and water until a sticky dough is formed.
7. Cover the bowl with plastic wrap that has been sprayed with nonstick cooking spray. The sprayed side should be facing the dough.
8. Allow the dough to rest at room temperature for at least 8 hours or overnight.
9. Spray an approximately 9x5 bread pan with nonstick baking spray and set aside.
10. After the dough has rested, lightly flour a clean surface. 
11. Turn the dough onto the floured surface and work in the apples, walnuts, and sunflower seeds.
12. Shape the dough into a log and place in a bread pan. 
13. Sprinkle a few sunflower seeds on top.
14. Cover the top of the bread pan with parchment paper. 
15. Place the bread pan into a cold oven.
16. Set the oven to 425 degrees F. and bake the bread for about 40 minutes.
17. Remove the parchment paper from the top of the bread and back the bread for another 5 minutes or until the bread is a deep brown color.
18. Remove the bread from the oven and allow to cool for about 5 minutes before removing from pan.
19. Allow the bread to cool slightly before slicing.

Recipe adapted from King Arthur Flour.


One year ago......................I made Chocolate Chip Pecan Cookies.

Did you already know.........
-Apples come in red, green, and yellow shades. 
-In the U.S., the first apple trees were planted by the Massachusetts Bay colonists.
-It takes an apple tree 4 to 5 years to produce fruit.

Softies Morning Rolls

Do you ever feel like you are always making the same thing for breakfast? I have lately so I started trying to make different things for breakfast. Don't get me wrong. I love eggs and pancakes. I even like french toast when my husband makes it. What is your favorite breakfast dish? I think my son would vote for pizza.

Softies Morning Rolls
4 cups all purpose flour 
2 cups bread flour
1/4 cup shortening
1 (1/4 oz.) package of active dry yeast  
1 tsp sugar
1 cup warm water (about 110 degrees F)
3/4 cups lukewarm milk
1 egg
1 Tbsp water

Directions:

1. In a small bowl, add the yeast with the sugar to the warm water. Mix quickly and set aside for 5 minutes to proof.
2. In a large bowl, combine 3 cups of all purpose flour with the 2 cups of bread flour.
3. Cut in the flour with your fingers, food processor, or pastry cutter until the mixture resembles fine crumbs.
4. Add the yeast water and the lukewarm milk to the flour mixture.
5. Mix until a soft dough forms. Add the last cup of flour in 1/4 cup intervals until the dough isn't too sticky or dry. 
6. Knead the dough for 10 minutes on a clean, lightly floured surface.
7. Place the dough into a lightly greased bowl. Flip the dough and cover with plastic wrap that has been lightly sprayed with nonstick cooking spray.
8. Allow the dough to rise for at least 1 hour until it has roughly doubled in size.
9. Punch down the dough and knead a few times.
10. Divide the dough into 24 pieces and roll into a ball..
11. Place the dough onto parchment lined baking sheet about 4 inches apart. Cover and allow the dough to rise for about 30 minutes.
12. Preheat the oven to 425 degrees F.
13. In a small bowl, add the egg with the 1 Tbsp water and beat well to make an egg wash. 
14. Brush each dough with the egg wash.
15. Bake immediately for 20 minutes or until golden brow.
16. Serve warm or allow to cool before serving. 

Recipe adapted from The Ultimate Bread & Baking Book.

One year ago....................I made Double Chocolate Cookies.

Did you already know......
-Softies rolls originate from Scotland.
-Scottish breakfasts vary from region to region.
-Some popular Scottish breakfast items are: eggs, toast, beans, fried haggis, sausage, kippers, tomatoes, potato wedges, black pudding and tea.

Hot Cross Buns

When I told my children I was making hot cross buns, they instantly started singing the song. At a certain point, I caught myself singing the song with them. Well now, they can actually say they had hot cross buns. I really had to adapt this recipe. I know they are suppose to have dried fruit in them. My family just wouldn't have eaten them. When these buns were baking, the kitchen smelled delicious. They taste really good. Surprising, they aren't really sweet. The cinnamon adds a nice touch. These buns were a hit in my house and it wasn't just because of the song. I made them for supper and everyone liked them. I even had one for breakfast toasted and they were good. Any leftovers, I plan on making some french toast or bread pudding. I hope you have a great Friday!

Hot Cross Buns
1 (.25 oz) envelope instant yeast
1 cup water (110 degrees F)
4 cups bread flour
1/3 cup sugar (plus pinch for the yeast)
1 Tbsp pumpkin pie spice
1/2 tsp salt
1/8 cup milk
1/4 cup butter, melted and cooled slightly
1 egg, beaten
Topping:
1 egg
1 tsp water
1/4 cup all purpose flour
1 Tbsp sugar
1/4 cup water  
 
Directions:

1. In a small bowl, combine the yeast with the water plus a pinch of sugar.
2. Set aside for 5 minutes.
3. In a large bowl, combine the flour, sugar, pumpkin pie spice, and salt. 
4. Add the yeast water, milk, and butter to the bowl. Mix well.
5. Add the egg and mix well until the dough comes together into a bowl. (If the dough is too sticky add a little more flour. If it is too dry, add a little more milk.)
6. Form a ball and place onto a cleaned table which was lightly dusted with flour.
7. Knead the dough for ten minutes. The dough should be smooth and elastic. (*See hint below.)
8. Place the dough into the mixing bowl. Cover with plastic wrap sprayed with nonstick spray to prevent sticking. Allow to rise for at least 1 hour.
9. After it doubles in size, punch it down. Place the dough onto a clean, lightly floured surface and knead for another 5 minutes.
10. Divide the dough into 12 balls. 
11. Place the balls onto a parchment lined baking sheet. Space about 1 inch apart. 
12. Cover with the sprayed plastic wrap and allow to rise for about 30 minutes or almost doubled in size. 
13. Preheat the oven to 400 degrees.
14. In a small bowl, combine the egg with 1 tsp of water. Brush each bun gently with the egg glaze.
15. In a small bowl, combine the 1/4 cup all purpose flour, 1 Tbsp sugar, and the 1/4 cup of water until smooth.
16. Spoon the flour topping into a pastry bag (or sandwich bag with the top sealed).
17. Very gently, slice a cross on the top of each bun with the back of a knife.
18. Pipe the flour topping into the sliced cross on top of each bun.
19. Bake the buns in the oven for 15 minutes or until golden brown.           
20. Remove from oven and allow to cool before pulling the bread apart.

Recipe adapted from The Ultimate Bread and Baking Book. 
*Helpful hint: My son helped knead the bread. He also karate chopped it many times after he kneaded it a few times. The karate chop doesn't harm the recipe in any way.* 
 
One year ago.......................I made Peanut Butter Ice Cream.

Did you already know.........
-Hot Cross buns are a popular Easter treat.
-Hot Cross buns are very symbolic of the Christian faith.
-By sharing a hot cross bun will ensure a friendship throughout the year according to English folklore.