GC Bread Challenge: AND THE WINNER IS…………………..

Sarah Topps with Mulled Winter Fruit Pudding!

Thank you Sarah for your beautiful submission and now…..

Get your thinking cap on!  Looking forward to your choice for the letter “C.”

Best Presentation

First- Mulled Winter Fruit Pudding by Sarah

Second- Bread Pudding for the French Toast lover by Amber C.

Best Quick and Easy

First- Sliced Bread with Fresh Oil by Kim

Second- Spanish Sandwich by Mary

Most Child Friendly

First- Stromboli by Kim

Second- Pretzel Panini by Michelle

Most Likely to Make Tonight

First- Winter Panzanella by Temple

Second- Caramelized Tomato Bread pudding by Temple!  (Go Temple!)

Most Innovative

First- Bread Pudding for the French Toast lover by Amber C.

Second- Mulled Winter Fruit Pudding by Sarah

Second- Giant Croutons with Shrimp and Squash by Kim

Best Use of Ingredient

First- Tarocco Bread pudding by Mary

First- Stromboli by Kim

GC Bread Challenge Recap

Please click the links below to see the recipes:

Annette’s Bread Pudding Cake

Mexican Flatbreads

Focaccia Ripiena with Shaved Fennel and Lemon Salad

Bread Pudding for the French Toast Lover

Pretzel “Panini”

Kranz Babka

Winter Panzanella

Tarocco Bread Pudding with Tarocco Caramel Sauce

Mulled Winter Fruit Pudding

Sliced Bread with fresh olive oil

Giant Bread Croutons with Squash and Shrimp Compote

Spanish Sandwich

Bread & Butter Pudding


Bread and Caramelised Tomato Puddings

Alice’s Hearty Breakfast

Alice’s Hearty Breakfast by Paula Ryan

Alice’s Hearty Breakfast
a slice of bread preferably wholemeal, not too thick
a heart shape cut out of the middle with cookie cutter
heat a desert spoon of butter and one of olive oil in frying pan on medium heat
pop in your bread slice (and the heart cutout separately)
break an egg into the heart
when the egg starts to set I flip it over as I don’t like runny eggs but that’s up to you
serve with the heart cutout on top of the egg.

(with a kiss on the top of the diner’s head for good measure)

Annette’s Bread Pudding Cake by Annette Banks

Annette’s Bread Pudding Cake

200g dry bread crumbs
100g nuts(almonds,walnuts,pinenuts……)
100g sultanas
75g chopped dried apricots
75g dried figs
1 tbsp cocoa powder
some chopped chocolate(optional)

425ml warm milk
75g sugar
1 large egg


Mix all the top dry ingredients together, then add the warm milk(or part milk and water).Add the sugar and egg(should not be too sloppy). Decorate with nuts. Grease or line a flan case and put in oven at 189 degrees for about 25/30 mins.

Mexican Flatbreads by Cheryl O’Bryan

Flatbread recipe
1 cup tepid water
2 Tablespoons Olive Oil
1 Teaspoon salt
2 Teaspoons honey
3 cups white bread flour
1 Teaspoon Yeast

(You will also need your favourite minced beef chilli recipe leftovers – approx 200g minced beef)

Place ingredients in to a bread maker and set the cycle to ‘dough.’ (Check which order you should put the ingredients in to your machine. My machine was in the order of recipe above.) When the dough is ready, transfer to a lightly floured surface and knead for 2 minutes. Divide the dough into 8 equal pieces and shape into balls. Roll each ball in to a circle approximately 30cm across. Make it as thin as possible. Reheat the chilli and then spread it thinly onto the dough leaving a 1.5cm edge all the way around. Transfer on to lightly floured trays and bake in a preheated oven at 200C/400F/Gas 6 for about 6 minutes until the edges just start to turn golden in places. Roll up and eat with your fingers! ENJOY!


Bread Pudding for the French Toast Lover by Amber

Bread Pudding for the French Toast lover
This recipe is adapted (but quite varied) from a poster named: andiesenji at http://forums.egullet.org/index.php?%2Ftopic%2F128208-extra-rich-bread-pudding-for-mock-french-toast%2F

I really, really liked this and will definitely do this again. It was my first time making bread pudding, and it was well worth it! My photography skills just do not do it justice!! and the creme fraiche topping kept sliding off. HA!

8 med eggs
3 cups milk
1 cup cream
2/3 cup sugar + more for coating
4 tablespoons brown sugar + more for coating
2 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
20-40 grates of fresh nutmeg (I only did 20 and it wasn’t enough.)
1/4 cup slivered almonds
Butter for frying and for coating pan.
8-9 cups of day old cinnamon raisin bread cubed into small croutons
1. Cube bread into small croutons.
2. Beat eggs, milk, cream and 2/3 cup of sugar, vanilla, sugar, and salt in a large mixing bowl until combined.
3. Butter 9 x 13 pan, add bread and cover with milk mixture.
4. Allow bread to soak for at least 30 minutes (at this point you can preheat your oven to 180 degrees.)
5. Sprinkle almond over top and bake for 45-60 minutes until cooked through, but still “wet.”
This is a valid dessert in and of itself so you can serve it as is.

To Make “French Toast,” refrigerate for 24 hours.
To serve,  slice pieces of “French toast” to the size of your liking and very lightly coat with sugar. (Maybe you can even skip this step, but I did not.) And brown in butter on both sides. Serve with your favorite sauce or even maple or golden syrup.
I made a whipped cream/crème fraiche mixture by whipping one small container each with a couple of spoonfuls of sugar and vanilla.
I also made a whiskey sauce I found on the internet, but found it completely unnecessary.

Pretzel “Panini” by Michelle Schoenung

Bread machine pretzels/pretzel “panini”These started out as pretzels but they came out so fat and puffy that tonight we are using them to make panini. I made a side of honey mustard sauce, which I’m going to use as a spread for the panini. Tonight’s pretzel panino will have avocado, roasted red peppers, lettuce and the honey mustard spread (recipe below).

Pretzels adapted from allrecipes.com
265 ml warm water
375 g all-purpose flour
20 g sugar
10 g salt
6 g yeast
2 quarts of water for boiling
110 g baking soda
1 egg yolk combined with splash of water (optional)
coarse salt

In bread machine pan, place the first four ingredients in order suggested by manufacturer. Select dough setting.

When cycle is completed, turn dough onto a lightly floured surface. Divide dough into eight balls. Roll each into a 20-in. rope; form into pretzel shape. In a saucepan, bring water and baking soda to a boil. Drop pretzels into boiling water, two at a time; boil for 10-15 seconds. Remove with a slotted spoon; drain on paper towels. For a more caramel-colored pretzel, combine egg yolk and water in a bowl and brush over pretzels (this is an optional step, and I didn’t do it). Sprinkle pretzels with salt.
Place pretzels on baking sheet lined with parchment paper. Bake at 425 degrees F for 8-10 minutes or until golden brown.

Honey mustard sauce/spread

2 cups mayonnaise (I used soy mayo)
2 tablespoons Dijon mustard
2 tablespoons honey
spritz of lemon

Kranz Babka by Mary Leonardi-Cattolica Sansen

Kranz Babka – This is the Israeli version of babka.
From Peter Reinhardt’s Artisan Bread Everyday

19 g instant yeast
170 g lukewarm milk
85 g unsalted butter melted
85 g sugar
28 g vegetable oil
7 g vanilla extract
4 egg yolks
425 g manitoba 0 flour
7 g salt

Filling225 g chocolate chips
7 g ground cinnamon
56.5 g unsalted butterMix the yeast into the warm milk and set aside.
In a large mixing bowl, cream the butter and sugar together until smooth. In an separate bowl, mix the oil, vanilla and eggs together then add to the creamed butter in 4 portions, mixing until incorporated before adding the next portion.Add the flour and salt to the mixing bowl, then the milk mixture. Continue to beat the mixture until you have a soft supple dough. Transfer to a lightly floured board and knead by hand for another 2 minutes, adding more water or flour to form a pliable dough. Form the dough in a lightly oiled bowl, cover tightly with plastic wrap, and let rise in a warm place for 2 1/2 hours.

Forming and fillingMelt the chocolate, cinnamon and butter until just barely melted. Using dough scraper, spread the mixture over a buttered piece of wax paper forming a rectangle about 12×16 inches. Refrigerate until hard.On a lightly floured board, roll the dough into a large rectangle approx. 14×18 inches. Place the chocolate on the rolled out dough peeling the wax paper away using a dough scraper if necessary.Roll the dough into a roll ending with the seam on the bottom. Roll the dough back and forth gently stretching the dough until it is about 22 inches long. Then, using the dough scraper, but the roll in half lengthwise. Then braid the two pieces of dough, right over left, the length of the rolls tucking the ends under.

Place on a greased baking sheet and let rise another 2-3 hours until it doubles in size.

Bake at 177C for 20 minutes. Turn and bake for another 20 minutes until the bread reaches an internal temperature of 85C. Let bread sit for 1 1/2 hours before cutting.