Bethlehem

Winter afternoons are characterized by lounging idly on the couch. Provided such classes, homework,

test preparation training activities or other formulation, task groups or just a friend came to visit. One of those rare moments of magic section deafening sound of bells ringing at the door. I gather the house to two bags of brown cardboard gracefully illustrated and brought them into the kitchen. Unpacking gugelhupf checkered crackling chocolate dotted with cranberries and such. And pretty little brioche, crystals of sugar compilers been wise. Big brioche challah, a braided soft. Rich raisin sourdough bread. All these good handiwork and talented Yaron Schneller, a wonderful baker "Hail Story". The air was filled with the intoxicating smell of yeast pastries and tiny hands, large and small were offered lust booty.

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The next best baked goods tender and allow another bite in the morning, and in the morning the next day. When the three-day pass and a little pastry bag left orphaned, I think on Saturday at the entrance, keeping a few slices of brioche french toast - French toast and wonderful classic. Cutting blocks of hardened raisin bread croutons and baked sweet and so delicious. If you remain in them'd decorate cozy breakfast porridge. Bake bread pudding warm, rich chocolate may gugelhupf and dusted with cinnamon.

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fried bread

Ingredients (for 4 servings):

• 8 cm 2 thick slices of brioche applies or

• 1 cup heavy cream

• 1 cup milk

• 3 egg yolks

• 1/2 tsp vanilla bean grains

• melted butter for frying

Decoration:

• Sugar or sugar or maple syrup

Preparation:

1. Broad bowl, mix cream, milk, egg yolks and vanilla.

2. Heat butter in a large skillet over low heat.

3. Dip each slice with cream and milk mixture until it is absorbing the fluid, but retains its shape - and immediately transfer to the pan.

4. Carefully fry until golden brown well on all sides.

5. Remove to a serving dish, garnish with what you love and serve immediately.

Porridge with raisin bread

Ingredients (for 4 servings):

• 4 slices raisin bread

• 2 tablespoons coconut oil

• 1 handful of Demerara sugar

• 1 cup whole oats

• 2 cups almond milk or rice or nuts

• 4 tablespoons maple syrup or natural Sedan

Decoration:

• Fresh or dried fruit

Preparation:

1. Preheat oven to 170 degrees. Line a mold with baking paper.

2. Cut the bread into small pieces, mixed with coconut oil and a pinch of sugar. Sprinkle format and bake for about 10 minutes before becomes brittle.

3. Cook oatmeal and milk for about 10 minutes until you get porridge and add maple or Sedan.

4. Pour into saucers serving, sprinkle with pieces of baked bread and decorate with fresh or dried fruit. Serve immediately.

Chocolate Bread Pudding

Ingredients (for 4 servings):

• 4 brioche or 4 thick slices of sweet challah bread

• 75 g butter, melted

• 1/2 cup chocolate chips

• 1 container (250 ml) cooking cream 15%

• 1/2 cup sugar

• 3 eggs

• 2 egg yolks

• pinch of cinnamon

• Oil, grease the baking dish

Decoration:

• Compressed brown sugar

• pinch of cinnamon

Preparation:

1. Cut the Hbriosim or began pieces and mix with melted butter.

2. Add chocolate chips and stir.

3. Mix together sour cream, sugar, eggs, egg yolks and cinnamon and add to bread mixture.

4. Set aside for about 10 minutes.

5. Preheat the oven to 180 degrees. Grease a heat-proof serving dish.

6. Pour the batter tools. Sprinkle with brown sugar and cinnamon.

7. Bake for about 20 minutes until golden greatly.