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 and absolutely THE BEST Cinnamon Raisin French Toast. 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
 

Cinnamon Raisin French Toast

8 slices  1/2inch thick Cinnamon Raisin Bread
4 T. melted butter, 3/4 cup milk,1/2 cup heavy cream,3 large eggs,1T honey, 1.2 tsp vanilla extract, 1/2 tsp salt.

Whisk all the above  to make a custard. Prepare a large skillet over medium fire. Dip each piece of bread 15seconds each side. Place on skillet and cook each side until golden brown. Serve dusted with powdered sugar and maple syrup. Delicious

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.

7 cups cups all-purpose flour (I use King Arthur unbleached)
1 tsp. sugar
1Tbs.salt
1Tbs baking yeast (I use instant)
3 cups very warm water
Cornmeal for dusting


1. Add the sugar, yeast and  4 cups of flour and beat until smooth. Cover and let rest for 15 minutes.
2. Beat in the salt and then add the remaining flour to make a stiff dough. Knead until soft and smooth. Turn into a greased bowl and let double in size.
3. Once double punch down and divide into 3 balls and return to bowl and let rise again until double.
4. Once doubled, punch down and form into three fat "footballs". Grease heavy cookie sheet and sprinkle with cornmeal. Place the bread on the cookie sheets and let rise. Once risen mist with water and place in preheated 450 degrees oven. Mist loaves with water and turn occasionally while they bake. Bread is done when golden brown and loaves sound hollow, about 30 minutes. This is fantastic bread and freezes very well.