Morning Bread

Name: Morning Bread
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6
Ingredients: Manitoba flour 4 ¾ cups; Type 00 flour 3 ¼ cups; Whole milk 2.1 cups; Butter 5 tbsp; Acacia honey 3 ¼ tbsp; Fresh brewer's yeast (otherwise 7 g of dry brewer's yeast) 0.9 oz; Sugar 0.8 cup; Fine salt 1 pinch; Eggs medium 1; Whole milk 1 tbsp; Powdered sugar to taste; Granulated sugar to taste

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Vegetarian

Difficulty: Easy
Prep time: 30 min
Cook time: 20 min
Serving: 6
Cost: Low
Note plus rising time: about 3 hours and 30 minutes

PRESENTATION

Warm slices of Morning Bread bring a special start to any day—think golden morning light on the table and that soft, sweet aroma greeting the whole family. While some breakfast options fade fast, this breakfast bread stands out among easy breakfast recipes because of its friendly vibe and awesome versatility (kids usually ask for it again the next day). For families who love variety, this loaf fits in DEEPLY with both traditional and modern breakfast ideas. The crumb is just the way you want—slightly moist, pleasantly rich, and never too heavy—making it EASY to reach for whether you crave a bit of comfort or a touch of excitement. With every bite, you get that great texture that shows why this staple lands on favorite lists all over. From simple morning routines to weekend brunch parties, folks rave about the way this morning bread looks: classic slices browned just right, sitting pretty on any breakfast table. Top it with butter, jam, or honey for maximum DELICIOUS potential—there’s room for everyone at this bread’s corner of the day.

Busy households appreciate how this reliable breakfast bread blends right into early schedules or last-minute gatherings. Fits into brunch recipes, weekday snack packs, and even those family moments when nobody can agree—because you can serve it plain (pretty good as-is), with spread, or as a starter for breakfast bread pudding. Since it plays nice with both savory add-ons or sweet toppings, HOME cooks like that kind of control (egg salad today, berry jam tomorrow). Twist it for holidays, throw it on a tray with coffee and juice, or just offer slices fresh out of the bag—usually gets smiles all around. Because it’s flexible for all ages, morning bread lands high in demand (even picky eaters usually say YES). That nice blend of comfort, taste, and looks means you’ll want it ready for family, friends, or fast mornings. Good news: whatever your crowd or schedule, this morning bread makes weekday mornings, lazy Sundays, and big celebrations a lot more memorable and A LOT more delicious—one golden slice at a time.

KEYWORDS: PRIMARY (Morning Bread, breakfast bread); SECONDARY (easy breakfast recipes, brunch recipes, breakfast loaf, quick bread recipes, homemade bread, savory breads, breakfast bread pudding); SEMANTIC/SPREAD (soft, sweet, rich, great, moist, nice, good, spreads, comfort, family, brunch, breakfast, serve, slice, toppings, kids, homemade, fresh, classic, table, coffee, jam, honey, loaf, parties, gatherings, holidays, flexible, adaptable, texture, delicious)

INGREDIENTS

Ingredients for about 20 pieces:: Manitoba flour 4 ¾ cups (600 g); Type 00 flour 3 ¼ cups (400 g); Whole milk 2.1 cups (500 ml); Butter 5 tbsp (70 g); Acacia honey 3 ¼ tbsp (70 g); Fresh brewer's yeast 0.9 oz (25 g) - (otherwise 7 g of dry brewer's yeast); Sugar 0.8 cup (160 g); Fine salt 1 pinch

For glazing: Eggs 1 - medium; Whole milk 1 tbsp (15 ml)

For topping: Powdered sugar to taste; Granulated sugar to taste

Preparation

How to prepare Morning Bread

To prepare Morning Bread, start by heating the milk until it's lukewarm. Dissolve the yeast in a little milk taken from the total amount 1. In a stand mixer fitted with a hook, place the all-purpose flour and bread flour, and add the dissolved yeast in milk 2 and honey 3.

Also add the sugar 4 and 1 1/2 cups of milk 5 and work the dough for about 3 minutes at low speed. Then add the softened butter at room temperature 6 and increase the hook speed to medium, so that the dough absorbs the butter well.

Finally, add the salt 7 and the remaining milk gradually 8, kneading for at least 7-8 minutes, until the dough is smooth and homogeneous 9. Put the dough in a bowl, cover with a clean cloth, and let it rest for at least a couple of hours in an off, closed oven with the light on.

After the necessary time, the dough will have doubled in size 10. Roll out the dough on a floured surface with a rolling pin, aiming for a rectangle about 1/4 inch thick 11. To make croissants, cut a strip from the center 6 inches long and 3 inches high and divide it into triangles 12.

Make a small cut at the base of each triangle 13 and, grabbing the sides, roll the triangle onto itself 14. Thus, form all the croissants and place them on a baking sheet lined with parchment paper 15 and let them rise for another 40-50 minutes, in an off, closed oven.

To form the snail shapes instead, cut strips 3/4 inch wide from the rolled-out dough 16 and roll them into spirals (17-18). Arrange these also on a baking sheet with parchment paper and let them rise for 40-50 minutes.

Beat the egg with milk and after the second rise time, glaze the morning breads by brushing them with a brush 19; if you want, sprinkle the surface of the croissants or snail shapes with sugar granules. Bake the morning breads in a preheated static oven at 356°F for 20 minutes, taking care to place a bowl of water at the bottom of the oven. Once the shapes are nicely golden (20-21), remove them and let them cool on a wire rack, so they can cool evenly. Your morning breads are ready: dust them with powdered sugar and fill as desired!