Belgium Loaf Recipes

BELGIUM VERVIERS BREAD

Steps:

• Proof the yeast in the lukewarm water with the 1 teaspoon of the sugar.
• Scald the milk, add the rest of the granulated sugar and add the stick of butter to melt in the hot milk and add the salt. Let stand until lukewarm.
• Blend the yeast sponge with the milk butter and sugar-salt mixture, stir in the 2 eggs and add the flour, by 1/2 cups, stirring until you have a smooth dough.
• Add the sugar cubes and turn onto a lightly floured work surface, adding more flour if the dough seems sticky. Knead a couple of minutes to get the sugar cubes well incorporated.
• Place the dough in a large buttered bowl, cove r with a towel and let rise in a warm place until doubled in size, about 1 hour.
• After the dough has doubled in bulk, knead for a few minutes on the floured work surface and divide into 2 equal pieces. Butter two round 8 inch cake forms and shape the dough into 2 round cakes to fit into the forms.
• Cover with a towel and let rise again in a warm place for about 45 minutes.
• Bake for about 30 minutes or until they are nicely browned on top. If you can, serve them warm! Yield: 2 small round loaves. Can be frozen.
• Breads Of The Worlds.

BELGIUM LOAF

Steps:

• Put in large pan milk, sugar, fruit and butter. Melt all on stove top so that sugar dissolves. Cool.
• Add egg to mix.
• Add all other ingredients and mix.
• Bake in a greased fruit loaf tin and bake for 1-1 1/4 hrs in moderate hot oven or until skewer comes out clean. I put it at 160 degrees.
• Cool and enjoy. Great with butter.

BELGIAN MEATLOAF

Steps:

• Preheat oven to 450 degrees F, & brush a meatloaf pan with 1 teaspoon melted butter.
• Soak bread crumbs in 3/4 cup milk.
• In medium skillet, melt the 3 tablespoons of unsalted butter, then add onion & saute 2 minutes.
• Add mushrooms & saute 5 minutes.
• Add garlic & saute 1 minute.
• In a mixing bowl, add ground beef & egg, then squeeze bread crumbs dry & add to bowl.
• Add onion mixture, parsley, sage, oregano, thyme, salt, pepper, nutmeg, port & cognac, & mix well.
• Place meat mixture in prepared pan, & top with rosemary, then bake 30 minutes.
• Reduce heat to 400 degrees F & bake another 15 minutes.
• Remove from oven & let rest 10 minutes before serving.

BELGIAN BUNS

Steps:

• Mix the flour, yeast, caster sugar and 1 tsp sea salt in a large bowl. Make a well in the centre and pour in the warm milk, beaten egg and melted butter. Mix well a soft dough forms. If it feels dry, add a bit of warm water, if it feels too sticky and wet, add 1 tbsp flour.
• Dust a work surface with flour and tip the mixture onto it. Knead the dough until it feels smooth and elastic. Shape into a ball and put in a large, lightly floured bowl. Cover and leave to rise in a warm place for 1 hr or until doubled in size. Or, leave to prove in the fridge overnight, removing 45 mins before continuing.
• Line a large baking tray with non-stick baking paper. Lightly dust a work surface and roll out the dough to 30 x 45cm. Evenly spread the lemon curd over the dough and sprinkle with the sultanas. Roll the dough up lengthways from the shortest side, like a Swiss roll, to form a log. Cut into 12 equal sized buns with a sharp knife, egg-washing the loose end of the pastry and pressing it down, so it doesn't unravel. Arrange, spread apart, on the prepared baking tray, cover, and leave to prove for 45 mins until doubled in size.
• Heat the oven to 200C/180C fan/gas 6. Brush the buns with a little egg wash. Bake for 10 mins, then reduce the temperature to 180C/160C fan/gas 4 and cook for a further 10 mins. Leave to cool.
• Meanwhile, sieve the icing sugar and mix with 3 tbsp water until a thick, white icing forms. Spread the icing on top of the buns with the back of a spoon, then put a cherry in the middle of each one.

MY MOTHER'S BELGIAN MEATLOAF

Steps:

• Preheat oven to 450°F.
• Soak the break in the milk.
• Melt 2 tablespoons of the butter in a medium-sized skillet over medium heat. Add the onion and cook, stirring, for 2 minutes. Add the mushrooms and cook for 5 minutes, then add the garlic, and cook one minute longer.
• In a large mixing bowl, mix the veal with the egg. Use your hands to squeeze the excess moisture out of the soaked break and add the bread to the meat mixture. Add the onion mixture, parsley, sage, salt, pepper, and nutmeg. Finally, add the port and Cognac. Mix everything together until the bread is well worked in and the vegetables and herbs are evenly distributed. The best way to do this is with your hands.
• Cook a small spoonful of the mixture in a hot skillet and taste for seasoning. If you want to serve the meatloaf cold, you will want to add a little extra salt and pepper.
• Brush an ovenproof glass or enamel loaf pan with the melted butter. Shape the meat mixture into a loaf in the pan. Decorate with the sprig of thyme and dot with the remaining tablespoon butter.
• Bake 30 minutes. Reduce heat to 400°F and bake until the meat loaf is cooked through (an instant-read thermometer will register 150 to 160°F), about 15 minutes more. Remove from the oven and let rest for 5 to 10 minutes before serving.