BREAD RECIPES FROM OUR
WILLIAMSBURG BED AND BREAKFAST

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Breads from The Legacy of Williamsburg Bed and Breakfast

Cinnamon Raisin White Bread
I use this for my Cinnamon Raisin French Toast and also as toast when I serve my Salsa and Cheese Quiche. My guests love it and it's easy to make.

To Create The Starter, combine the water and the yeast in a medium bowl. Stir to dissolve the yeast completely. Add the flour and sit till fully incorporated. Cover with a cloth for 30 minutes.

For The Dough, combine the water, honey, and yeast in the bowl of a stand mixer. Stir to dissolve fully. Add the shortening, flour, salt, starter and raisins. Mix the dough on low speed for 3 minutes. Add the cinnamon chips and mix on low speed until the dough is fully developed. Remove the dough from the bowl.

Divide the dough into two pieces. Roll each piece into a smooth ball. Place the dough on the counter or in a bowl and cover with a warm, damp cloth to rest at room temperature for 30 minutes. Preheat the oven to 400
Form the dough into loaves, cover with a damp cloth and proof at room temperature for 30 more minutes. Score the loaves with a sharp knife, spray with water, and bake for 30 to 40 minutes, either in greased bread pans or free standing until the crusts are a deep golden brown and the middle of the loaves are 190-200. Let cool for 30 minutes, if baked in pans remove from pans immediately. Makes Two Loaves


Country White Bread
Same recipe as above but leave out the Cinnamon Chips and The Raisins. Everything else is the same and it makes THE BEST TOAST!



Italian Bread
I don't use this one much at The Legacy but I have made it at least 100 times at our first Inn where we also served dinner. I love it and it's really easy to make and freezes well.

4-6 cups all-purpose flour (I use King Arthur unbleached)
1Tbs.sugar
1Tbs.salt
2Tbs baking yeast (I use instant)
1Tbs soft margarine or butter
1 3/4 cup very warm water
Cornmeal for dusting
2 Tbs. vegetable oil
1 egg white+
1Tbs. cold water, mixed

In a large bowl, mix 3 cups flour, sugar, salt and yeast.
Add margarine. Gradually add water and beat with a mixer for 2 minutes at medium speed. Add 3/4 cup flour, and mix with your hands again. Stir enough flour to make a stiff dough. Knead 8-10 minutes until smooth.
Cover and let rest for 20 minutes. Form into two loaves. Place on a greased and corn mealed cookie sheet. Brush with oil and cover. Refrigerate 2-24 hours. Before baking, let sit at room temperature for 10 minutes and make 3-4 slits with a knife. Bake at 425 for 20 minutes, brush with egg wash and return to oven for 5-10 minutes longer or until golden brown. Makes two loaves.