Bread for my kids teachers

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hydestone on

I am looking for suggestions on breads to make for my kids teachers.  I was thinking a cinnamon swirl bread or mayve some sort of tea bread that I can make in smaller loaves.

Any suggestions?  I may need to make as many as 10 loaves.

maybe panettone, brioche or something else that's festive but doesn't require as much assembly as cinnamon swirl bread. I'd use those bake-and-give molds. 

I made pumkin bread for the class a few times already this year.  I am interested in panettone, see it in a lot of pictures and it looks tasty.  Are there forms for smaller panettones, sort of like a tall cupcake or only the large kind?

there are variously sized panettone forms ranging from cupcake sized to the giant ones. Sur la table carries a variety of sizes. 

 

I just noticed that the panettone post featured at the top of the TFL home page has some pictures of what you might find at sur la table. YOu can see that there are small and intermediate sizes. 

I group them on a round piece of cardboard (for cakes) and cover with saran wrap and tie on top.

Pam

It's a festive, fruity, yeasted bread, and ready-made Stollen costs a fortune where I live, but it's not really that difficult to make or decorate...it's always a welcome treat!

(Former K-6 teacher speaking...)

http://en.wikipedia.org/wiki/Stollen

Cheers,

copyu

If you really love your kids teachers, make them Peter Reinhart's Sticky Cinnamon Buns!!

Thanks for all the great suggestions.  I went with a few loaves of Beth's Apple Walnut Bread.  It looked great and wish I made an extra loaf so I could have tasted it!

I'd like to ake Peter R's cinnamon buns wut don't have the bread baker's apprentice.  Is the recipe in that book?

...from BBA, pp 143-146

Bread Profile: enriched, standard dough; direct method; commercial yeast

Time to make: 1 day. 15min mixing; 3.5 hours fermentation, shaping proofing; 20-40min baking

3.25oz granulated sugar

0.25oz salt

2.75oz shortening, butter, etc, room temp

1 large egg, slightly beaten

1 teasp lemon extract OR grated zest of 1 lemon

16oz bread flour or APF

2 teasp instant yeast

9-10oz buttermilk or whole milk OR 3Tblsp milk powder and 1 cup water

4oz cinnamon sugar

Cream sugar, salt, shortening (and powdered milk, if using, but add water with flour and yeast, afterwards.) Add lemon zest or alternative and the egg and mix until smooth. Add flour, milk, yeast and mix about 10 min. Adjust flour/water until 'silky' dough forms.

Ferment at room temp 2 hrs

Mist pastry board or counter with oil and shape buns

Line sheet pans with parchment and place buns half an inch apart. Proof for 75-90 min, or until buns just touch

Preheat oven to 350°F with oven rack on middle shelf

Bake for 20-40 min

Cool buns in pan for 10 min or so and streak with white fondant glaze while buns are warm, but not too hot. Wait 20 min before serving

White fondant glaze/icing, one version:

http://www.the-wedding-information-site.com/fondant-cake-icing.html

Hope this helps!

copyu