Friday, December 03, 2010

Recipes I make...or want to
This recipe for "Publix" breakfast bread has passed the "authenticity test" by others who know & love the bread. Enjoy!!!


2 packages (.25 oz. each) active dry yeast
2 cups warm water, divided use
1/4 cup plum pastry filling
l/4 cup vegetable oil
l/4 cup sugar
1 Tbsp. honey
2 tsp. salt
1 1/2 tsp. ground cinnamon
2 eggs
6 to 6 1/2 cups unbleached all purpose flour, divided use
8 tsp. wheat gluten
1 cup raisins
1 cup walnuts, coarsely chopped
1/3 cup dried cranberries
1/3 cup chopped dried apricots
1/3 cup chopped dried apple

In mixing bowl, dissolve yeast in l/2 cup warm water. Add l l/2 cups warm water, plum filling, oil, sugar, honey, salt, cinnamon, eggs and 3 cups flour and wheat gluten.. Beat until smooth. Stir in enough flour to form a soft dough.

Turn onto floured surface; knead until smooth and elastic, 8-l0 minutes. Place in greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Meanwhile, mix fruit and nuts in bowl and set aside. Grease 2 (9 x5x3-inch) loaf pans;

Punch dough down. Turn onto lightly floured surface; divide in half. Sprinkle each with half of fruit and nut mixture; knead well.

Shape into loaves. Place in prepared loaf pans; oil top of loaves. Cover and let rise until doubled, about 45 minutes.

Bake in a preheated 375 degrees F oven for 35-40 minutes or until golden brown. Cover loosely with foil if top browns too quickly. Remove from pans to wire racks to cool.


My mother and her husband spend a chunk of the winter in Florida. The local supermarket is called Publix. Publix sells what they call Breakfast Bread. I have been asked to recreate it. I was given a look at a loaf and the label, which listed the ingredients. Here's my first shot at it.

The bread is chock full of dried fruit and walnuts; apricots, apples, prunes, cranberries and raisins.

I used about 4 1/2 cups of bread flour and 1 cup of whole wheat flour.

Oh yeah, I also added:
2 eggs
2 tbsp. canola oil
2 tbsp. instant yeast
2 tbsp. sugar
1 1/2 tbs diastatic barley malt
1/8 tsp citric acid
1 cup water
a heaping tbsp. of table salt

The dough took better than 2 hours to ferment and another 1 1/2 hours to proof.