WTG Lou! Nice!!!!

But where are MY pizelles?. LOL

Rita

Annie: I didn't nagg you, I just hinted, for abour 4 months.
Since you posted what I sent you, I'll have to show what
you sent to me.
I really didn't want you to post them, because it may make my Lady Friends a little distraught. LOL!

Anyway here is what Annie sent me:
Apple Butter, Old Fashioned Peach Preserves and Butter Chip Pickles.

Couldn't wait !!!!! Had to try them in Stereo.

Delicious , Haven't had the Old Home Made in years.
Thank you, Annie !!!

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Watch it!!! I heard what you said. I resemble that remark.

Annie: See what I mean ???

Rita snuck her thread in before me.

Guess I'm in trouble now !!!Better start baking more Pizzelles.

Happy New Year
LOU

Lou,

That bread looks similar to something my Grandmother made...nicely sweet with a shiny crust. I think we called it 'sweetbread'.

Can you tell me what you call it and would you share the recipe? I'd love to make it.

Sue

Nice surcie packages Lou and Annie!!! That bread looks a lot like challah bread, in which case I want the recipe Lou:-) Enjoy it all!
DONNA

Seems like a fair enough "trade"! LOL

Good job both of you!

Linda

Sue and Donna: Here is the Recipe. It isn't exactly Challah
but it has a great texture, with a very slight sweet taste.
One week they polished off 14 loaves. I had to Quit for awhile.
Here is a photo of a large one, that raised a little too much,
before I baked it. It was a monster 16 in. X 8 in.
I call it Platted or Braided Bread but everyone got upset ,
when I did, so call it whatever you like.

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Luigis - - - Plaited Bread or Dough for Cinnamon Buns Etc.

2 cups of milk, (warm ) - - 1 1/3 cup of Sugar
3 large eggs- beaten (save ½ egg w. a little milk for basting )
1 teasp.+ of Vanilla - - ½ cup + of oil - - ½ teasp. Salt
2 packs of Fleischmans Active dry yeast
AP Flour - 3 cups to start ( probably about 6 total ) enough to knead into a soft ball that doesnÂt stick to your hands.
I now substitute a cup of WW Flour. I makes it more tender.

Stir the yeast in a 1/3 cup of warm water w. ½ spoon of sugar, to test it for raising.

In a large mixing bowl, or (KA mixer) place the warm the milk ( not hot )
add the sugar ,vanilla , salt & eggs
Beat until the sugar is dissolved and add the Yeast and mix well.
Add 3 cups of flour and mix with mixer a few minutes or by hand.
Add flour until you make a soft Ball of dough that doesnÂt stick to your hands.
DonÂt make it stiff , try to keep it a "soft dough." Sprinkle some flour
under the ball and knead it until smooth. Place it in a large bowl, Rub some oil on top.
Cover with a damp towel and place in a warm spot until double.

Punch it down and knead the dough again. Then cut into 2 pieces ( 2 loaves ).
Divide each piece into 3. Roll each of these 3 pieces into the shape
of a sweet potato ( about 10 in long ).
With the basting ( egg ) mixture and wet the tips of the 3 pieces and stick them together at one end . Then spread the other end the shape of an arrow Place the 2 shaped loaves on lightly oiled cookie tins, or loaf pans.
Preheat the oven to 400 deg.
Spray some Pam on the loaves or brush with oil. This will keep them from drying while raising. When doubled in size (about 20 min.) place in the oven , top shelf and bake until
slightly tan. Baste them with the egg mix and rotate them back into the oven and
( Turn temperature down to 325 deg.)
Baste again when they are a dark tan. Cook till a rich brown, mahogany color.
Take them out of the pans onto a rack to cool. Control yourself !!!! Let them cool !!!
This sounds like a lot to do but it is easy and should take only 10 minutes to mix and shape. The most time is in the waiting for the dough to rise and for the bread to cool .
But it do look great !!! & Professional

This dough can also be used for Cinnamon Buns ,

Pizzelles:
Good , Light, Crispy, Delicious, Mouth Watering, To kill for,
Lou's Pizzelles
3-X large eggs
1/2 cup (1 stick )of melted butter ( not hot )
2 tablespoons of oil
1 cup of Sugar + 3 Tablespoons
1 Italian pinch of salt
5 Teaspoons of Anise Extract
1 3/4 cups of flour
2 1/4 not level, teaspoons of Baking Powder
Mix well, All the ingredients, except the Flour & Baking powder
Then add them and mix well. If you think the dough is
too soft add a little more flour.
I add until the batter peaks , while mixing.
I always brush the Pizzelle iron lightly with Pam when hot,
before starting to cook them.
When baking the Pizzelles pile them far away from
where you are baking.
Because they are soooo Gooood you will be eating them as you go.
This will make about 40 Pizzelles, unless didn't listen and piled
them too close. Then you will have about 3 left and gained 2 lb.
Save one for me.

Thanks Lou, for posting the recipes! The bread looks so much like challah, but for you, we'll call it Italian Egg Bread:-) I'm definitely thinking about getting a pizzelle iron. They have one at King Arthur that makes 3 mini ones, and I've seen one that makes two full sized ones. The minis would be great rolled and filled with some sort of cannoli-like cream. Just what I need, another electric kitchen gadget!!
DONNA

I think you both rock!
What a great exchange and thanks for the recipes Lou. I want to make that bread, it looks so good.

Great trades! You both lucked out!

Thanks Lou!

Sue

Good trade - you're both lucky :)

I was the lucky recipent of Lou's Pizzelles so I know what a treat they are. And that bread looks amazing. Enjoy Annie.

Ann

Gorgeous bread Lou and thanks for posting the recipe!

You 2 sure had fun!

Michelle

Well looks like two good cookies finally got 'to share'. Lou, who are the 'they' who ate 14 loaves????

Maureen: My Family. They were all up for the weekend, that week.
Lou

Sue and Donna: I forgot the other picture.
It's the small loaf baked in a loafpan and my Sinbuns.

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Too cool!! Yum to all of the loot!

David

Those pizzelles ROCK! Having had Lou's pizzelles, I too can vouch to how wonderful they are. Lou, I think the postal guy ate mine.

Donna, I have an ancient type of iron; done right on the stovetop. One by one, but it goes fairly quickly. If I made them often, I'd have to get the double one, as I like the stove top type.

Great swap! I bet that bread makes wonderful French toast...Ashley's no dummie... and I can tell from the recipe it's nice and tender..YUM!!

Now I'm going to have to make some.

Nancy

Nancy: We are mostly all dunkers, in my family.
I don't know what it is about the bread, it is addictive.

Lucy: I had a Pizzelle Iron that was heated on the stovetop.
My grandfather was a Blacksmith and made it by hand.
He cut the date into it " 1926 " It was so heavy ,
you could use it for a Sledge Hammer but it made a lot of Pizzelles.
I think that's where they got the name Pizzelle Iron.
They made them by hand using iron.

Was that a hint ? ( I think the postal guy ate mine )
LOU