Vanilla Ice Cream Bread

½ recipe Easy Vanilla Ice Cream, subbing 4.5 cups milk and 7 tbsp melted butter for cream and half/half

(here’s the ingredients you’ll need from that recipe: 2 ¼ cups milk, 4 tbsp butter, ½ cup white sugar, 1 tsp vanilla, ½ tsp salt…I know, I am trying to be difficult)

2 tbsp yeast

2 eggs

¼ cup brown sugar

2 tbsp canola oil

6-8 cups white flour (give or take, depending on the weather)

Combine ingredients for ice cream recipe in a sauce pan. Cook over medium heat until butter is melted. Pour into mixer bowl (with dough hook). Add ice cubes, one at a time, until liquid is hot to touch but you can keep your finger in without feeling burned. Add yeast and stir. Let sit for 5 minutes until yeast is foamy. In small bowl, combine eggs, sugar, and oil. Beat slightly with a fork. Add to mixer bowl, and mix to combine. Add about 5 cups of flour and mix until all combined. Continue to add flour, ½ cup at a time, until dough forms a ball and cleans the sides of the bowl. Grease/spray a separate bowl, and place dough inside. Turn to coat dough with oil. Cover with plastic or a clean damp towel. Let rise for 30 minutes; until about doubled. Punch down. Grease 2 bread pans. Separate dough into 2 halves and form each into a loaf. Press each loaf, upside down, into bread pan. Remove from pan and turn over. Cover with plastic or towel. Let rise until about 1-2 inches above pan. Heat oven to 350F. Using a sharp knife, make a ¼ inch deep slit lengthwise across the top. Bake for 30 minutes. Remove from pan immediately and place on cooling racks. Brush tops with melted butter or spray lightly with cooking oil.

*to adapt this recipe without a stand mixer: Use a large bowl in place of mixer bowl. Use a wooden spoon instead of dough hook. After adding first 5 cups of flour, stir until combined, and then pour onto flat surface. Knead dough by hand; adding flour ½ cup at a time until no longer sticky, and dough is elastic. Follow rest of recipe as written.

Read Full Article
Recipe Index