Best 2 Brothers Bread Recipes

Brothers bread, also known as "pain de frères" is a classic French bread that is perfect for any occasion. With its crispy crust and soft, tender interior, it is easy to see why this bread has been a favorite of bakers and home cooks alike for centuries. Believed to have originated from the Poitou-Charentes region of France, it is characterized by its distinct shape, which is achieved by cutting the dough into two or four pieces, then shaping them into individual loaves. In this article, we will explore the world of brothers bread, providing tips and tricks on how to make the perfect loaf, as well as showcasing some of the most popular recipes from around the world.

Let's cook with our recipes!

PRIMANTI-STYLE SANDWICHES

Primanti-Style Sandwiches image

Anyone who has been to Pittsburgh can tell you about the wonderful Primanti Brothers sandwiches which are a local delicacy. Coleslaw, fries, cheese, and meat (or no meat for you veggies) on thickly sliced Italian bread brings a taste of Pittsburgh to wherever you may be. You can substitute your favorite meat for the capicola.

Provided by Mayor McFood

Categories Main Dish Recipes Pork Ham

Time 1h30m

Yield 4

Number Of Ingredients 14

Ingredients

½ cup mayonnaise
2 tablespoons milk
1 tablespoon white vinegar
½ teaspoon white sugar
6 cups shredded cabbage
3 cups olive oil
4 potatoes, sliced 1/4 inch thick
¼ pound thinly sliced capicola
4 (1 ounce) slices mozzarella cheese
4 (1 ounce) slices provolone cheese
4 (1 ounce) slices Swiss cheese
8 thick slices Italian bread
4 thin slices onion
4 thin slices tomato

Steps:

Whisk together the mayonnaise, milk, white vinegar, and white sugar in a large bowl; add the cabbage and toss to coat. Chill in refrigerator at least 1 hour.
Heat oil in deep-fryer or large deep pan to 375 degrees F (190 degrees C); add the potato slices; cook until crispy and golden brown, 5 to 6 minutes. Drain on paper towels.
Place a large skillet over medium heat. Arrange the capicola in four separate stacks in the skillet and top each stack with 1 slice mozzarella cheese, provolone cheese, and Swiss cheese; heat until the cheese begins to melt.
Arrange 4 slices of Italian bread on 4 separate plates. Top each slice with a stack of capicola and melted cheese; about 1 1/2 cups of the cabbage mixture, 1 slice onion, 1 slice tomato, and about 1/4 of the fried potatoes. Top with the remaining bread slices. Cut each sandwich in half to serve.

Nutrition Facts : Calories 1115.8 calories, Carbohydrate 76.8 g, Cholesterol 93.3 mg, Fat 73.7 g, Fiber 9 g, Protein 38.7 g, SaturatedFat 23.5 g, Sodium 1346.8 mg, Sugar 7.9 g

BROTHER BANDERA'S ITALIAN EASTER BREAD

Brother Bandera's Italian Easter Bread image

Provided by Florence Fabricant

Categories side dish

Time 2h45m

Yield 1 loaf of 12 servings

Number Of Ingredients 12

Ingredients

4 1/2 cups flour (approximately)
1 package active dry yeast
1 teaspoon salt
1/2 cup sugar
1/2 teaspoon nutmeg, preferably freshly ground
1/4 teaspoon allspice
1/2 teaspoon grated lemon peel
2/3 cup skim milk
3 tablespoons unsalted butter, in pieces
4 eggs
1/3 cup chopped candied fruit peel
Oil for bowl and pan

Steps:

Place 2 1/2 cups of the flour in a mixing bowl, and mix in the yeast, salt, sugar, nutmeg, allspice and lemon peel.
Warm the milk and butter in a saucepan to 120 degrees, stir to melt the butter and pour into the bowl with the dry ingredients. Lightly beat 3 of the eggs, add them and mix all the ingredients together. Gradually add enough of the remaining flour to make a soft dough.
Turn the dough out onto a floured board, flatten it and knead in the fruit peel. Knead the dough about 10 minutes, adding additional flour as necessary to make a soft dough that is barely sticky.
Lightly oil a bowl, place the dough in it, turn it, cover the bowl and set the dough aside to rise until doubled, about 1 hour.
Punch the dough down, and divide it in four pieces. Roll each of the pieces into a tight ball and place them in an oiled 10-inch cake pan. Cover, and allow to rise in a warm place about 30 minutes.
Preheat oven to 350 degrees. Beat the remaining egg with 1 tablespoon of water, and brush this mixture lightly onto the dough. Place in the oven and bake about 45 minutes, until nicely browned. Allow to cool before cutting.

Nutrition Facts : @context http, Calories 296, UnsaturatedFat 3 grams, Carbohydrate 51 grams, Fat 6 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 227 milligrams, Sugar 14 grams, TransFat 0 grams

Tips:

Ensure Proper Fermentation: Allow the dough to rise until it doubles in size. This ensures a light and airy texture.
Use Quality Ingredients: Opt for high-quality flour, salt, and water. Freshly milled flour and filtered or spring water yield better results.
Master Basic Techniques: Practice kneading, shaping, and baking techniques to achieve consistent results.
Experiment with Different Flours: Try different types of flour like whole wheat, rye, or spelt to create unique flavors and textures.
Control Oven Temperature: Use an oven thermometer to ensure accurate temperature for optimal baking conditions.
Allow Cooling Before Slicing: Let the bread cool completely before slicing to maintain its structure and prevent crumbling.

Conclusion:

Baking homemade bread is a rewarding and fulfilling experience. Start with a simple recipe and gradually explore more complex techniques. With practice and patience, you'll be able to create delicious and nutritious bread that your family and friends will love. Remember, the key to successful bread baking lies in attention to detail, quality ingredients, and a bit of patience. Dive into the world of homemade bread baking and unlock a new level of culinary satisfaction.

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