Welcome to the 1st HBinFive Bread Braid

For our first recipe for HBinFive we made Pumpkin Pie Brioche and we had the option of doing whatever we wanted with the dough. So as usual I went a little overboard to say the least.

I mixed the recipe exactly as written except I did use fresh yeast. The directions said "Cover (not airtight), and allow to rest at room temperature until dough rises and collapses (or flattens on top), approximately 2 hours." So I sat the bucket of dough on my kitchen counter and went about my day. About an hour later I walked through my kitchen and I was very surprised! I swear it was only AN HOUR LATER and the dough has risen to almost the 6 qt level! This was one happy dough I had going there! The dough did fall a little bit after refrigeratation but not by much.







I made two large loaves of Pumpkin Pie Brioche topped with raw sugar and coarse white sugar which baked beautifully. From the Pumpkin Pie Brioche I made utterly delicious Pumpkin French Toast which we totally enjoyed. And I also made Pumpkin Bread Pudding with a Cinnamon Bourbon Sauce. Both of the variations are pictured below and for the recipes just click on the title link.







And I used the remainder of the dough to bake 12 muffins which I topped with Cream Cheese Streusel. For the muffins I just filled each cavity about half full and sprinkled some Streusel Topping on each one. After the muffins were baked and cooled, I piped on some Cream Cheese and again sprinkled with some of the Streusel.








Streusel Topping
Recipe adapted from "not a clue"

1/4 c all-purpose flour
1/4 c brown sugar
1/2 tsp cinnamon
2 TBL butter

In a small bowl, mix the flour, brown sugar, and cinnamon. Cut the butter in with a pastry knife until you have a coarse mixture. Spoon the topping onto the muffins before baking. Save some to sprinkle after the muffins have cooled.


Cream Cheese Frosting
Recipe adapted from Sprinkles

8 ounces cold cream cheese
1 stick butter, firm but not cold
1/2 tsp salt
1 pound powdered sugar, sifted
1/2 tsp vanilla

Combine butter, salt, and cream cheese in mixer and beat on medium speed 2-3 minutes. Add sugar until just incorporated. Don’t over mix. It should be thick but not fluffy. Add vanilla. If necessary, add milk to thin.



Pumpkin French Toast






Pumpkin Bread Pudding with a Cinnamon Bourbon Sauce







If you are participating in the HBinFive Bread Braid, please be sure to add your permalink below, and not your general address. And if you have time please leave a comment. Every once a while the Mr. Linky flies the coop and we can then find your photos by clicking on the comment links.

Don't forget to copy and paste the HBinFive Badge to your computer so you can add it to your side bar, HBinFive Bread Braid post or somewhere on your FB Page. That way visitors will know that you are a member of HBinFive.

Please be sure to link back to the host blog, Big Black Dog, so your fellow bloggers who are participating today, will get lots of visits, as well.

Please do not add your link below until your HBinFive post or pictures are actually published.

***If any HBinFive member is concerned about linking up with the Mr. Linky Gadget please send an email to me at ms dot bigblackdog at gmail dot com with your name and the URL of your pictures and I will link you up as soon as I can.



Please feel free to click on any of the links below and visit some of our HBinFive Members and see their wonderful interpretations of this recipe!









And we have a winner in our last drawing for a free signed copy of "Healthy Bread in Five Minutes a Day".

Drum Roll Please!!!!

And the WINNER IS...........Joanna of Go Ahead and Snicker! Congratulations Joanna!!






All Rights Reserved 2008-9 © Big Black Dog

Prune Muffins with Caramel Glaze dusted with Orange Sugar

I've not participated in Bread Baking Day for a while and I feel guilty about it. I love baking bread and it's not that I haven't baked bread, I just don't have time to write the posts! To tell you the truth, I would rather bake something then sit at my computer. Not that I don't enjoy working on my blog, but I like baking better. ;) So for Bread Baking Day #18 Quick Breads, hosted by Mansi of Fun & Food Blog I am submitting my Prune Muffins with Caramel Glaze dusted with Orange Sugar. Whew quite a mouthful for a humble muffin but I have to fuss even with a muffin.







Prune Tea Bread
Recipe adapted from Cooks.com


1 c. prunes
1/4 c. orange juice
3 c. flour
4 tsp. baking powder
1 tsp. salt
3/4 c. brown sugar
1/4 c. shortening (I used butter)
1/2 c. chopped nuts - fine
1 egg
1 1/4 c. milk

1. Finely chop prunes.
2. Combine prunes with orange juice and set aside until needed.
3. In large bowl, mix dry ingredients. Cut shortening with pastry blender until mixture is fine.
4. Stir in nuts and prunes (in orange juice) and milk to dry mixture.
5. Beat eggs and mix in.
6. Bake in greased loaf pan at 350 degrees for 1 1/4 hour.


Caramel Glaze
Recipe adapted from "not a clue"

2 tablespoons butter
4 tablespoons half and half
1/2 cup packed brown sugar
1 cup powdered sugar
1/2 teaspoon vanilla extract

1. In a saucepan over medium heat, melt the butter.
2. Add milk and brown sugar, stir to combine.
3. Boil vigorously for 1 minute.
4. Remove from heat and beat in 1/2 cup powdered sugar.
5. Cool slightly then and beat in the vanilla and remaining powdered sugar, add more half in half if necessary.
6. Quickly spoon over cupcakes before glaze sets.


Orange Sugar Confection
Recipe adapted from "not a clue"

1 large naval orange
1/2 c. of sugar

Zest the entire Orange. Mix the orange zest with the sugar.

The sugar will be damp and you will need to let it dry out before you can sprinkle it on the frosting. I just spread the orange sugar on a cutting board and after an hour or so I transfer it to the bowl. Once in the bowl I stir it with a fork and break up any sugar clumps. Over the next 2 days, every once in a while repeat stirring with a fork and breaking up any clumps until the orange sugar is completely dry. The sugar will preserve the orange and there will be no taste lost and it will keep forever in a tupperware like container. However it will fade if exposed to light, so keep it in a kitchen cabinet towards the back.









I did buy a new muffin pan a few months ago and I just love it. I don't really like silicone pans and I probably would not have bought this pan but it was on in the Clearance Bin for $10. I've used it several times now and I really like the way it bakes muffins.







All Rights Reserved 2008-9 © Big Black Dog