PCWalton1 Posted August 29, 2016 #1 Share Posted August 29, 2016 Hi, I am trying to figure out what the bread is that my wife Marie usually eats at breakfast in Windjammer. I think it is a brioche bread, looks like it may have some dried fruit on the crust, possibly cranberries. It is offered sliced in the Windjammer with the rolls. Anyone know what it is and is there a recipe handy? thanks Link to comment Share on other sites More sharing options...
JoyMouse Posted August 29, 2016 #2 Share Posted August 29, 2016 (edited) Hi, I am trying to figure out what the bread is that my wife Marie usually eats at breakfast in Windjammer. I think it is a brioche bread, looks like it may have some dried fruit on the crust, possibly cranberries. It is offered sliced in the Windjammer with the rolls. Anyone know what it is and is there a recipe handy? thanks I like that bread, too. Is this it (from an old thread)? Here you go. This is what is the raisin and cranberry AUSTRIAN STRIEZEL that igot2cruz calls what you want. AUSTRIAN STRIEZEL 2 (¼ -ounce or 7 g) packages dry yeast 1 tablespoon (15 g) sugar 2 tablespoons (30 ml) rum 1 cup (250 ml) water, lukewarm 2 pounds (900 g) all-purpose flour ¼ teaspoon (1.2 g) salt ½ cup (120 ml) milk 4 eggs ½ cup (120 g) butter, room temperature 1 teaspoon (5 ml) vanilla extract Zest of ½ lemon ½ cup (120 g) raisins ½ cup (120 g) dried cranberries 1 egg yolk, beaten Garnish - slivered almonds Preheat oven to 400F or 200C. 1.To prepare dough, combine yeast, sugar and ½ cup (120 ml) water in a bowl and whisk until yeast has dissolved. In a stand mixer or a large bowl, combine all ingredients except raisins and cranberries and mix for 2 minutes at low speed, then for 8 minutes at high speed using a dough hook. The dough should be soft and elastic. 2.If kneading by hand, add flour a cup (250 g) at a time and knead for 10 minutes. Add raisins and cranberries to dough and mix well. Shape dough into a ball. 3.Cover and set aside in a warm, draft-free place for 20 minutes. 4.Punch down dough and divide into 1 pound (450 g) loaves. Cover and allow to relax for 20 minutes. 5.Cut dough into 3 equal pieces and hand roll each dough into 12-inch by 4-inch strip (30 x 10 cm). 6.Line a baking sheet with parchment paper, and spray with nonstick spray. Transfer rolls to the baking sheet and braid,tucking the ends under.Cover and let rise for 20 minutes. 7.Brush braids with egg yolk and let rise for another 10 minutes. Brush a second time and sprinkle with slivered almonds. 8.Bake for 20 minutes, until nicely golden or until loaves sound hollow when their undersides are thumped. Serves 6. Sent from my iPad using Tapatalk Edited August 29, 2016 by JoyMouse Link to comment Share on other sites More sharing options...
Clarea Posted August 29, 2016 #3 Share Posted August 29, 2016 I don't have the recipe, but we've always called it the cranberry bread. Link to comment Share on other sites More sharing options...
PCWalton1 Posted August 29, 2016 Author #4 Share Posted August 29, 2016 Joymouse, that sounds like it may be the right one. thanks Link to comment Share on other sites More sharing options...
spookwife Posted August 29, 2016 #5 Share Posted August 29, 2016 You have just made my year. I like this lightly toasted and drowning in butter. But I thought it was crusted with crushed sugar cubes not almonds. Sent from my iPad using Forums Link to comment Share on other sites More sharing options...
JoyMouse Posted August 29, 2016 #6 Share Posted August 29, 2016 You have just made my year. I like this lightly toasted and drowning in butter. But I thought it was crusted with crushed sugar cubes not almonds. Sent from my iPad using Forums Sugar is cheaper than almonds, perhaps? Here's the whole thread. Someone adjusted the recipe for bread machines further down in the thread. http://boards.cruisecritic.com/showthread.php?t=1447258 Sent from my iPad using Tapatalk Link to comment Share on other sites More sharing options...
Langley Cruisers Posted August 29, 2016 #7 Share Posted August 29, 2016 Yes, I think it's the coarse sugar on top which makes it special. :) Link to comment Share on other sites More sharing options...
SC_Floaters Posted August 29, 2016 #8 Share Posted August 29, 2016 Do A Google Search For German Stollen Pretty Close... Had it every Christmas growing up... Dennis & Sue Link to comment Share on other sites More sharing options...
spookwife Posted August 29, 2016 #9 Share Posted August 29, 2016 Yeah I called it stollen because it was very reminiscent of what my grandfather always made Sent from my iPad using Forums Link to comment Share on other sites More sharing options...
impatientlywaiting Posted August 29, 2016 #10 Share Posted August 29, 2016 I eat in the Windjammer every morning just so I can have that bread with my fresh cooked eggs over medium! One morning that bread tray was EMPTY! I asked the head guy in charge of the WJ if there was any more and he brought 3 pieces of freshly sliced, warm pieces to my table. OMG, it was so good! In 11 more days I'll be enjoying some more of that wonderful bread! Link to comment Share on other sites More sharing options...
MommaBear55 Posted August 29, 2016 #11 Share Posted August 29, 2016 My favorite thing! Others can have their honey stung chicken or roast beef sandwiches, this is my cruise food thing. But gasp and horror, they ran out on the Anthem in April and went to a bread with just raisins and no crystallized sugar. I was never so glad to get off a cruise and write my letter of complaint to Mr. Bartley. (Last sentence is a joke, just in case you couldn't tell!) Thanks very much for the recipe. Link to comment Share on other sites More sharing options...
CntPAcruiser Posted August 29, 2016 #12 Share Posted August 29, 2016 Do A Google Search For German Stollen Pretty Close... Had it every Christmas growing up... Dennis & Sue Yeah I called it stollen because it was very reminiscent of what my grandfather always made Sent from my iPad using Forums As posted by others above, this bread is an Austrian bread called "Striezel"—German Stollen is quite different. I'm a big fan of RCI's breads, and particularly the Striezel at breakfast. Link to comment Share on other sites More sharing options...
jules815 Posted August 29, 2016 #13 Share Posted August 29, 2016 I'm going to have to find this in the WJ when we sail on Harmony!! Do they offer it at lunch and dinner as well? Link to comment Share on other sites More sharing options...
kc320 Posted August 29, 2016 #14 Share Posted August 29, 2016 I'm going to have to find this in the WJ when we sail on Harmony!! Do they offer it at lunch and dinner as well? I've only seen it at breakfast....and you can't get it from room service either...I've tried several times...it's sooooo good...my favorite bread of all! Link to comment Share on other sites More sharing options...
ATC cruiser Posted August 29, 2016 #15 Share Posted August 29, 2016 I've only seen it at breakfast....and you can't get it from room service either...I've tried several times...it's sooooo good...my favorite bread of all! You can get it from room service, if you use your daughter for room service[emoji4] Sent from my iPad using Forums Link to comment Share on other sites More sharing options...
cruiseturbo Posted August 29, 2016 #16 Share Posted August 29, 2016 I used to see this bread in the windjammer all the time but never tried it because it didn't look like something I would like. However on our last cruise they must have run out of danish to put on our room service bread plate, so they included a slice of this bread. I decided to try it and fell in love!!! I had to go to the Windjammer to grab some of it each morning after that. Can't wait to have some again in 19 days!! Link to comment Share on other sites More sharing options...
Langley Cruisers Posted August 29, 2016 #17 Share Posted August 29, 2016 The bread in question is DH's favorite bread on RCI! He discovered it a few cruises ago, on the second to last day if you can believe it! He stocked up! For breakfast breads/pastries, my favorite is the little danish with the raspberry jam filling. I have one every single morning on board. Link to comment Share on other sites More sharing options...
kc320 Posted August 29, 2016 #18 Share Posted August 29, 2016 You can get it from room service, if you use your daughter for room service[emoji4] Sent from my iPad using Forums Ahhhh...there's my problem...no daughters....;) Link to comment Share on other sites More sharing options...
PCWalton1 Posted August 29, 2016 Author #19 Share Posted August 29, 2016 Glad to see there is so much interest in this bread. Marie will be happy to hear of it's popularity. :) Link to comment Share on other sites More sharing options...
cruisnpat Posted August 29, 2016 #20 Share Posted August 29, 2016 That is also the only bread that I like on the ship. ( They did away with the banana bread that I loved) I will eat 2=3 slices each morning or I will take some to my room for later . Link to comment Share on other sites More sharing options...
love2cruiseforfree Posted August 30, 2016 #21 Share Posted August 30, 2016 i love this bread. posted the recipe a while back. will have to find my post or dig out the recipe and post again. i make it every once in a while. i asked our waiter at dinner once and the next evening they had a whole loaf for our table. Link to comment Share on other sites More sharing options...
gaylemh Posted August 30, 2016 #22 Share Posted August 30, 2016 I also like the salt sticks at breakfast and sometimes lunch. Link to comment Share on other sites More sharing options...
JoyMouse Posted August 30, 2016 #23 Share Posted August 30, 2016 I'm going to have to find this in the WJ when we sail on Harmony!! Do they offer it at lunch and dinner as well? No, just at breakfast in the Windjammer. I think I have occasionally seen it offered in the MDR at breakfast but not always. At dinner they have pumpkin seed rolls and cheese rolls which are also yummy. Sent from my iPad using Tapatalk Link to comment Share on other sites More sharing options...
CCC3 Posted August 30, 2016 #24 Share Posted August 30, 2016 My husband's favorite!! Link to comment Share on other sites More sharing options...
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