1 loaf soft French bread or challah or sour dough (sliced diagonally, about 1 1/2" thick)
1 quart whipping cream
3/4 c orange juice
1/2 c sugar
pinch of salt
2 T vanilla
2 T orange flavoring
Combine liquid ingredients. Pour over bread slices. Cover and refrigerate at least one hour. Remove bread and discard liquid. Spread butter on flat grill. Cook bread until golden brown. Then bake at 450 F for 5-7 minutes or until bread is puffed up like a souffle. Dust with powdered sugar and serve immediately.
4 (.25 ounce) packages quick-rise yeast
4 cups warm water (110 degrees F)
2 tablespoons salt
3/4 cup white sugar
1 cup butter, melted
12 cups bread flour
1/2 teaspoon vanilla extract
Dissolve yeast in water. Stir in salt, sugar, butter, and 4 eggs, and beat well. Mix in the flour, 1 cup at a time, up to 12 cups. Dough should be tacky but not wet.
Turn the dough out onto a floured surface, and knead until smooth and elastic, 8 to 10 minutes. Add additional flour as needed.
Line large cookie sheets with parchment paper and set aside.
Cut the bread dough into 4 equal-sized pieces (or 2 pieces to make 2 large loaves). Cut each piece into thirds for 3-strand braided loaves. Roll the small dough pieces into ropes about the thickness of your thumb and about 12 inches long. Add flour as needed.
Ropes should be fatter in the middle and thinner at the ends. Pinch 3 ropes together at the top and braid them. Pinch the ends together and fold them underneath for a neat look. Repeat for the remaining loaves.
Place the loaves onto the prepared baking sheets, and let rise until double in size, 1 to 1 1/2 hours.
Preheat an oven to 350 degrees F.
Egg Wash Directions:
Whisk 1 egg with vanilla extract in a small bowl, and brush the loaves with the egg wash.
Bake in the preheated oven until the tops are shiny and golden brown, about 30 minutes. Let cool before slicing.
Combine in bowl and mix with a mixer:
1/4 t. salt
4 T. butter
5 T.sugar * we used coconut sugar
1/2 t. vanilla extract
Then add, using your clean hands to mix:
1 1/2 c. flour *we used gluten free flour
Do not knead or roll out the dough because this toughens the dough. Grease an 8" square pan and gently pat the dough into the pan. Bake about 25 minutes until the edges are golden brown. While still warm cut into 2" squares (do not cut all the way through). Dust with powdered sugar if desired. Let cool completely in the pan and then remove, Enjoy with a cup of tea
Note: If you would like to try a healthier version to this recipe, substitute whole wheat flour for the white flour and 3 T. honey for sugar.