Friday, September 23, 2011

Our Favorite Challah Bread

Here at The William Henry Miller Inn, we make all of our own breads.   Our hands down favorite for French Toast is Challah---typically a rich egg bread.
This recipe is super easy.    The key, though, is to have patience.  Let this rise using all the time it says and be SURE to do that third rising.  That is the ticket to beautiful, bountiful Challah.
1/4 cup sugar
1 Tablespoon salt
1/4 cup vegetable oil
1 1/4 cup warm water
3 eggs (lightly beated)
6 cups (plus or minus) flour
4 1/2 teaspoons dry yeast

Using a stand mixer, combine sugar, salt and oil.   Add warm water and yeast.   Let it stand until the yeast mixture is nice and foamy.
Add the eggs.
Add 4 1/2 cups of flour to the mixture and mix (using a dough hook) until the dough is stringy.
Add 1 or 2 cups more flour until the mixture is smooth and flour is all incorporated.
Turn the mixer on low and let it go for 8 to 10 minutes  (I always set the timer for 4 minutes to be sure I don't let it go the entire time needing a little attention!)
Place the dough in a greased bowl and cover with plastic wrap and a clean kitchen towel.  Set over a bowl of very, very hot water.
After one hour, punch the dough down and let rise for another 45 minutes.
Remove dough and divide in half.   Then divide into thirds and braid.  Dough goes on a parchment covered baking sheet.   Again, put over a pan of very hot water and cover with kitchen towel.
Raise until loaves have doubled.
At this point, you can brush with beaten egg.  We do not since we use it for French Toast but the call is yours!
Bake at 350 for 35 minutes (check after 30!)

The William Henry Miller Inn Lynnette Scofield Bed and Breakfast Foodie
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Tuesday, September 20, 2011

New Jersey Cheese Blintzes

 After many attempts, I think I finally created cheese blintzes that taste like my Grandmom's blintzes!


Sweet Crepes
1 cup all purpose flour
1/4 tsp salt
1 tbs sugar
2 eggs
1 1/4 -1 1/2 cups milk
1/2 cup butter, melted

8 ounces cream cheese, softened
1  egg yolk
1  tbs sugar

Blueberry Sauce
2  cups blueberries, fresh or frozen (preferably the small wild blueberries)
1  cup sugar
juice of half a lemon
1 tbs cornstarch
1 tbs water


1. Sift flour, salt, and sugar together. Mix the eggs with the milk. Whisk the milk-egg mixture into the flour until smooth. Whisk in the butter.

2. Add the extra milk if the batter is too thick.

3. Cover and let the batter rest in the refrigerator for at least 15 minutes before cooking.

4. Heat an 8-inch pan over medium-high heat. Brush the pan with a small amount of oil, just enough to glaze the pan.

5. Spoon is about 1 1/2 ounces of the batter and tip the pan so that the batter coats the bottom.

6. Cook for 20-30 seconds. Flip the crepe and cook on the other side for about 10 seconds.

7. Remove the crepe from the pan, separating each crepe with wax paper.

Filling and Crepes

1. Mix the cream cheese, egg yolk, and sugar together until smooth.

2. Spoon 1 1/2 tablespoons of the filling onto each crepe. Smooth with a knife or off-set spatula.

3. Roll into a somewhat flat egg roll shape.

4. At this point, the blintzes can be refrigerated or frozen in layers separated with parchment paper.

Blueberry Sauce 
1. Combine the blueberries, sugar, and lemon juice in a medium-size pot.

2. Mix the cornstarch with water, eliminating all lumps and set aside.

3. Bring berry mixture to a boil over medium heat.

4. Add the cornstarch mixture.

5. Continue cooking, stirring until the sauce has thickened.

Putting Everything Together 
1. Just prior to serving, heat a griddle. Melt butter.

2. Cook the crepes on each side until lightly brown.

3. Place two or three crepes on each plate and spoon the blueberry sauce on the top. Sprinkle with powdered sugar.

Servings: 8

Birchwood Inn
Ellen Gutman Chenaux
Bed and Breakfast Foodie
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Friday, September 2, 2011

Grilled Peaches with Goat Cheese on Raisin Walnut Bread

I am not totally sure how this recipe came to be but I think I may have my brother Sam to thank for at least parts of it. Trying new things with cheese has always been fun for him and no matter how this came to be it sure is dynamite. I prefer using creamy Vermont Goat cheese but in the pictures you will see a firmer version as I used Cheve. The tang of the goat cheese is such a perfect foil for the honey and peaches.
This is such a refreshing flavorful combination and so very easy to do. It works well as a first course, a breakfast fruit course, appetizer (cut into quarters and served with a toothpick) or as a light supper with salad on the side.  I always look forward to peach season just for these!
Use artisan raisin walnut bread or rolls if you can find them. Pepperidge Farms raisin bread works in a pinch as well.


8 slices raisin walnut bread
4 large peaches, ripe
1 tablespoon oil
8 tablespoons goat cheese, softened
3 tablespoons Honey, good quality, preferably raw
Cinnamon, preferably Saigon or Vietnamese


Preheat the grill

Peel and halve the peaches and brush with oil

Place the peaches on the grill, turning once at about 5 minuites

When you turn the peaches place the raisin bread along the side of the grill to toast

Remove the toast from the grill and spread with 1 tablespoon softened goat cheese

Place the peach half on top of the goat cheese

Drizzle with a teaspoon of honey

Sprinkle with cinnamon to taste

"Waste not want not tip"  Any trimmings from the walnut raisin bread, gather, put in a ziplock and freeze. They are so good for toasting for sweet croutons in fruit soups or to make bread pudding.

Swiss Woods Bed and Breakfast
Debbie Mosimann,  Bed and Breakfast Foodie

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