Flour (bread flour or all-purpose flour works for this recipe!).It really doesn’t take much time, effort or ingredients to get there, either. I was a little nervous that my recipe wouldn’t taste quite the same as what I remembered eating as a youth - that soft, aforementioned pillowy center with a perfectly chewy, flaky crust - but my friends, this recipe is just that and it is a glorious thing. So when Red Star Yeast asked me to make a loaf of Italian bread using their yeast, I was happy to take it on because nostalgia.
I am fairly certain that whenever I went to my grandma and grandpa’s house as a kid, my snack diet consisted of snap peas from the garden, kohlrabi stalks (no, really, so good) and sliced Italian bread from the bakery plain or with my grandmother’s plum jam on it (that is truly one of the best things about life ever, and I hope I can get the recipe one day to share it with you). But homemade, soft-on-the-inside-crusty-on-the-outside classic Italian bread, remember? Yes, let’s focus more on that. And then when you want to eat the bread as a sandwich or make it into a yummy baked French toast or strata or something, you can take the potion that makes you big again. A heavenly soft, carbolicious pillow.īut seriously, how wonderful would that be? Because not only are you totally comfy-cozy, you also have a snack right there to munch on as needed. Sometimes I wish I had one of those potions from Alice in Wonderland so I can make myself small enough to lay on a slice of this Italian bread like a pillow. We’ve since then updated it with new photos, but it’s the same recipe you know and love.) (NOTE: This post was originally published in 2014 (!). Homemade bread doesn’t get much better - or simpler - than this! Remember to check out the cookbook mentioned above > Kid Chef Bakes by Lisa Huff.This classic Italian bread recipe is soft and tender on the inside with a chewy crust on the outside. It’s a stress-free breakfast recipe to make for company. In the morning, you just pop it in the oven and that’s it! I made it the night before to give the milk and egg time enough to properly soak into the bread cubes. This recipe couldn’t be any easier to make > bread cubes topped with an egg/milk mixture, then sausage and cheese. You can also sub chopped veggies if you don’t wish to add meat. Those are easy to find nowadays in the breakfast sausage section. The recipe calls for cooked sausage crumbles. I served it with a bowl of fruit, and everyone was happy. That being said though, since a strata is made with a lot of bread that is soaked with an egg and milk mixture… you really only need a small slice for breakfast. It’s only made in an 8×8-inch pan, so it doesn’t make a huge amount. I’m always on the hunt for kid cookbooks, and I think this is a pretty good one!Īnd now, back to this breakfast strata! I made this one morning over the Thanksgiving holiday week for the gaggle of relatives who were visiting us. There are so many recipes in the book that would be appealing to kids– and there are plenty that would have them trying new things too. Here are a few recipes from the book that I’d be excited about if I were an aspiring kid chef > Vanilla Cupcakes with Chocolate Fudge Frosting, Homemade Pizza Dough, Blueberry Muffin Tops with Cheesecake Drizzle, Homemade Mini Cheese Bagels, Pick-Your-Flavor Ice Cream Cake, Honey Roasted Peanut Butter Cookies, No Campfire S’Mores Bars, Chocolate Chunk Brownies, Double Crust Blueberry Pie, Skillet Baked Peach Cobbler, Sausage and Ricotta Calzones and Pepperoni Pinwheels. It gives your kids a little bit of education about the recipe they’re making! I really love that these food facts are included. It’s usually refrigerated for a while before it’s baked.
It’s a dish generally made up of layers of bread, cheese and meat or vegetables, with a mixture of egg and milk poured over top. Here’s the food fact on this breakfast strata: A strata is similar to a bread pudding.
There are side notes on each recipe sharing tips for substitutions, helpful hints, troubleshooting and food facts. Nothing is complicated, and it’s all laid out in an easy-to-read format. I like that the book includes great, step-by-step instructions for the recipes. This is such a great holiday gift idea for the young cooks and bakers in your life!! This recipe comes from a new book by Lisa Huff ( ): Kid Chef Bakes- The Kids Cookbook for Aspiring Bakers. Here’s a recipe you can whip up so quickly any morning of the week because you can prep it the night before: Easy Breakfast Strata
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