Romanian Cozonac

I grew up eating Cozonac every year around the holidays so I figured it’s time for me to master this delicious sweet bread so that one day I can pass along the tradition to my kids. I’m determined to perfect this recipe! Thanks to modern technology I used a bread machine for the kneading, but I definitely have to attempt this recipe by hand like my grandma and great grandma used to do. Either way, the flavor is delicious and it satisfies my Cozonac craving!

Yields Two Loaves

Ingredients

• 1 cup lukewarm milk
• 1 teaspoon salt
• 2 oz melted butter cooled
• 1/2 cup vegetable oil
• 6 cups flour
• 2 eggs and 2 egg yolks
• 3/4 cups white sugar
• 2 tablespoons honey
• Zest from one orange
• Zest from half a lemon
• 2 tablespoons fresh orange juice
• 1 tablespoon fresh lemon juice
• 1 tablespoon vanilla
• 3 tablespoons yeast

For the filling

• 1 cup chopped walnuts
• 2 teaspoons cocoa powder
• 3 teaspoons white sugar
• 1 teaspoon rum extract
• Milk (enough to make a paste out of the mixture)

For the glaze

• One egg yolk beaten

Directions

1. Dissolve sugar in lukewarm milk. Add honey, butter, vegetable oil, lemon juice, orange juice, lemon zest, orange zest, vanilla, and whisked eggs.
2. Place your mixture in the bread machine pan. Next measure out your flour and place on top. Add yeast and salt.
3. Turn your machine to the dough setting.
4. Preheat oven to 350 degrees F.
5. During the last few minutes make your filling by placing all the ingredients into a bowl and mixing enough milk in to make a paste.
6. Once dough is done, take it out onto a work surface and divide it into two equal pieces. Put some oil on your hands to make the dough easier to work with. Spread dough out into a rectangle the length of your loaf pan and about triple the width. Spread your mixture onto dough. Roll it up and place into a greased loaf pan. If you want a braided Cozonac, do the same process but with three small pieces of dough and then braid them together.
7. Cover the loaf pans with a dish cloth and let dough rest for about 30 minutes to an hour. Right before baking, brush dough with egg yolk.
8. Bake in oven for about 40-50 minutes, testing the dough with a toothpick to make sure it comes out clean.
9. Let bread cool completely before cutting.

This sweet bread keeps very fresh and gets more and more moist if you wrap the cooled bread in plastic wrap and store in a plastic bag.

Banana Bread

There’s always overripe bananas around the house so of course I’m always making banana bread. Switched a few ingredients to organic so I feel a little better about serving a slice to my sweet niece Anabella! I didn’t have all organic on hand so she’ll just have to forgive me. At least the dairy was organic.

Ingredients

• 2 cups all purpose flour
• 2 organic eggs
• 1/2 cup organic butter (softened)
• 3/4 cup brown sugar
• 1/2 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Directions

1. Preheat your oven to 350 degrees F. Lightly butter a loaf pan.
2. In a large bowl combine flour, baking soda, salt, and cinnamon.
3. In a medium bowl cream together the butter and sugar (I used a handheld mixer). Add your eggs and vanilla and mix by hand until incorporated.
4. Add the butter mixture to your flour mixture and mix until just combined.
5. Pour into loaf pan and spread out.
6. Bake for about 60 minutes or until a toothpick inserted into the center comes out clean.

Easy Bread Machine French Loaf

I love bread. Period. White, wheat, sourdough, French, Italian, baguette, roll, loaf. I could go on and on but you get the picture. This recipe is a basic bread machine recipe and it yields the most amazing bread and leaves the entire house smelling like a boulangerie!

Ingredients for Dough

• 1 1/4 cups water
• 1 tbsp sugar
• 1 tsp salt
• 3 1/2 cups bread flour or all-purpose flour
• 1 tbsp rapid rise yeast

Ingredients for Glaze

• 2 tbsp water
• 1/2 tsp salt

Directions

1. Place ingredients in machine according to instructions and select the dough program.
2. Once complete, remove the dough and place in a greased bowl. Cover the bowl with plastic wrap and let it rest for 30 minutes.
3. Punch the dough down. Cut into two even pieces and form into loaves. Place them on a greased baking sheet and cover loosely with plastic wrap. Let dough sit for an additional 45 minutes to rise.
4. Preheat the oven to 400 degrees F.
5. In a small bowl combine the water and salt for the glaze.
6. Cut four slits into each loaf. Brush each loaf with the glaze.
7. Bake for 25 minutes or until a golden brown color.
8. Remove from oven and place on a rack.

*Tip: If you want to save a loaf for later wait until it is cool and wrap in plastic wrap and freeze! When you are ready to enjoy, let the loaf come to room temperature. The dough holds up so well this way and is delicious!