Warm Up Your Morning with Leesburg’s Heartiest Breakfast
Dolce & Ciabatta Bacon, Egg and Swiss Breakfast Croissant
- 4 Dolce & Ciabatta croissants
- 8 slices of swiss cheese
- 8 slices applewood smoked bacon
- 4 large eggs
- Salt and pepper, to taste
- Preheat oven to 350 F.
- Slice croissants in half.
- Place croissants in a single layer on baking sheet.
- Place 1 slice of swiss cheese on each croissant half.
- Bake in preheated oven for 5-7 minutes or until cheese is melty and croissants are toasted.
- Place bacon on frying pan and cook it low and slow. Flip occasionally.
- Remove bacon from the pan when bacon is crispy.
- In a medium bowl, whisk together eggs, salt, and pepper. Pour egg mixture into the pan over medium-high heat. Cook eggs to your liking. Remove from heat.
- Top the bottom half of croissant with bacon, egg and second half of the croissant buns.
- Serve immediately.
Dolce & Ciabatta Apricot White Chocolate Loaf
- 3/4 cup cold water
- 2 cups bread flour
- 1/2 cup whole wheat flour
- 1 1/2 tablespoon unsalted butter
- 1/2 teaspoon salt
- 1 tablespoon brown sugar
- 3 teaspoons dry active yeast
- 1 large egg
- 6 ounces dry apricot, chopped
- 1/3 cup white chocolate chips
- In a medium mixing bowl, combine water, butter, eggs, salt and sugar. Mix to incorporate all the ingredients.
- Add bread flour, whole wheat flour and dry yeast to the wet mixture.
- Mix on low speed for 2 minutes.
- Increase speed to the fastest setting and continue mixing for approximately 5-7 minutes.
- The dough is ready when gluten is developed and dough becomes elastic and stretchy.
- Add apricot pieces and white chocolate chips. Mix on low speed for 1 minute.
- Place the dough on slightly floured surface.
- Cover loosely with plastic wrap and let it rest for 20 minutes.
- Shape in a football or boule.
- Preheat oven to 335 F.
- Place the bread on a greased baking tray, cover with plastic and let it rise for 40-60 minutes (or until doubled in size).
- Remove plastic wrap and dust the top with flour.
- Quickly slash the loaf with a razor blade or sharp knife. This is decorative, but it also allows the crust to open up, so the bread can expand in a more controlled way.
- Place the loaf in preheated oven for approximately 15-18 minutes, or until a deep golden color has developed (ovens may vary).
- Let the loaf cool before slicing.
Jonathan Clawson’s Perfect Pumpkin Bread
- 30 ounces pumpkin purée
- 1/4 pound butter (one stick, softened)
- 3 1/2 cups AP flour
- 3 cups sugar
- 1 teaspoon salt
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1/2 teaspoon ground ginger
- 1/2 teaspoon clove
- 1/4 cup oil
- Preheat oven at 320 F.
- In a large bowl add all dry ingredients and mix thoroughly with a whisk.
- In a smaller bowl add pumpkin, oil and softened butter and blend well.
- Add pumpkin mix to the dry mixture and mix until well blended.
- Grease a traditional bread pan with pan spray or butter. Line the bottom of pan with parchment paper.
- Fill bread pans about 2/3 full. Bake for 1 hour and 15 minutes.
- 1 cup cream cheese
- 1/4 cup sugar
- 1/4 cup heavy cream
- Pinch of salt
- 1 teaspoon vanilla extract
- Whip cream cheese with whisk until soft.
- Add sugar and vanilla and mix well.
- While whisking slowly add cream until desired texture.