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Brûlée Friendship Bread

Posted by ReganJonesRD
August 19, 2016
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Marking year 3 of Blog Brûlée with the moist cakey texture & crunchy sugar top of Brûlée Friendship Bread. Yum!

Disclosure: Blog Brulee is partially sponsored by the brands mentioned at the end of this post.


Marking year 3 of Blog Brûlée with the moist cakey texture & crunchy sugar top of Brûlée Friendship Bread. Yum!

~by Regan Jones, RD

Five weeks from today I'll be in Vermont at Smugglers' Notch for the third straight year, welcoming a new crop of talented healthy living and registered dietitian bloggers to Blog Brûlée. What started out as a nudge from a few friends to do an event, has quickly turned into one of the projects I'm most proud to be a part of. 

I take pride in Blog Brûlée not just because it's fun, full of great food and frankly the only event of its kind, but because it's a weekend that's evolved into more than a blogging conference. It's a weekend where new goals are set, past insecurities are set aside, partnerships are created and most importantly, new friendships are formed. 

I asked some of our Blog Brûlée alums what new relationships had started because of their time at Blog Brûlée (and the subsequent weeks, months and now years that have followed the event.) Here's what they told me: 

 

"Made SO many new friends!!! Katie WebsterDeanna Segrave-Daly, Robin PlotkinAbi Kinnear... And re-kindled friendship with Alexandra Caspero Lenz. All of these ladies have become such great support and I so admire them!" ~Sara Haas 

" I met Alexandra Caspero Lenz and Rachael Wallace Hartley at Blog Brûlée and now we run our intuitive and mindful eating group program together! Wouldn't have happened without Blog Brûlée! ❤️ ...I also made a million new friends. FNCE is wayyyyy more fun than it used to be because I know so many more dietitians now thanks to being involved with Blog Brûlée!" ~Anne Mauney

​"Connected with so many - I am thankful for the experience. Recently seeing Katie Oberwager and brainstorming how we want to use our blogs to build our brands with different focuses ... was refreshing. As we were 2 non-RDs at BB, it brought us together to connect what we brought to the space." ~Marisa Westbrook

"I found it a great way to cement some friendships that I'd made mostly virtually, as well as meet a whole slew of new and terrific women. Nothing beats face-to-face time and I found that when FNCE rolled around later that year, I had a crew of friendly faces. Definitely one of the best parts of Blog Brûlée." ~Katie Morford

​"Blog Brûlée has allowed me to forge many professional relationships with RDs across the country.  I strengthened my friendship with Sara Haas and Robin Plotkin, as well as Lauren Harris-Pincus.  Also, bounce work ideas off of my BB buddies, Katie Morford and Alex Caspero Lenz. 
It’s truly been a rewarding experience." ~Vicky Shanta Retelny

 

Yes, we spend time talking about SEO, photography and even video (new this year!) during our time together, but it's this cementing of relationships that makes the event so special. I personally believe that's a result of the relationship I share with my co-founders, Gretchen Brown, Robin Plotkin and Deanna Segrave-Daly. We are so much more than partners. We are lifelong friends. 

And to each one of them, all our alums and the fresh new faces we'll see in September, I say thank you for being a part of this great event. In true Regan fashion, I've made a quick, sweet bread in your honor!

Interested in attending a future Blog Brûlée? Check out required qualifications on our home page. Invitations to apply to attend are extended to active Recipe ReDux members and Healthy Aperture contributors (typically in January each year.)


 

Recipe Notes: You may be wondering what a "Brûlée Bread" is. Well, as far as I can tell, it's my own fun play on titles that basically means a quick bread with a (almost) burnt sugar crust (a la Creme Brûlée.) The tops of breads and muffins are always my favorite. I did this bread a little different, rather than topping with a streusel sugar crust, I spread on the sugar mixture at the end and broil it. The top gets really brown, but the taste is irresistible. The name "Friendship" bread is also typically used to signify a bread that uses a starter (yeast-based) culture shared by a friend. This version is a "quick fix" version of that. If you're lucky to have a starter culture, by all means use it (around 1/3 cup). Otherwise, this quick proofing of the yeast mixture gives a taste that's reminiscent of popular friendship bread recipes... without the 10 day wait to start your own culture. Lastly, this was kid-tested with my oldest (pickiest) son and youngest (budding chef). The both agreed. It's delicious! 


 Marking year 3 of Blog Brûlée with the moist cakey texture & crunchy sugar top of Brûlée Friendship Bread. Yum!


 

Presenting Sponsor

Marking year 3 of Blog Brûlée with the moist cakey texture & crunchy sugar top of Brûlée Friendship Bread. Yum!

www.siggisdairy.com
twitter.com/siggisdairy
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#dailysiggis

 

Supporting & Wine Sponsor

Marking year 3 of Blog Brûlée with the moist cakey texture & crunchy sugar top of Brûlée Friendship Bread. Yum!

Facebook.com/ALDI.USA
Twitter.com/AldiUSA
Pinterest.com/ALDIUSA
Instagram.com/ aldiusa

 

Supporting Sponsors

Marking year 3 of Blog Brûlée with the moist cakey texture & crunchy sugar top of Brûlée Friendship Bread. Yum!

Marking year 3 of Blog Brûlée with the moist cakey texture & crunchy sugar top of Brûlée Friendship Bread. Yum!

bellinstitute.com
twitter.com/bellinstitute
instagram.com/bell.institute/
linkedin.com/grps/General-Mills-Bell-Institute-Health-2871088/about

Marking year 3 of Blog Brûlée with the moist cakey texture & crunchy sugar top of Brûlée Friendship Bread. Yum!

nestleusa.com
twitter.com/NestleUSA
facebook.com/nestleusa
 
Marking year 3 of #BlogBrulee with the moist cakey texture & crunchy sugar top of Brûlée Friendship Bread. Yum!
Marking year 3 of Blog Brûlée with the moist cakey texture & crunchy sugar top of Brûlée Friendship Bread. Yum!

Brûlée Friendship Bread

Yield

Makes 12 servings

Ingredients

  • 1/3 cup sugar
  • 1/3 cup all-purpose flour
  • 1/3 cup lukewarm milk (around 100 degrees F)
  • 2 teaspoons active dry yeast
  • 1 cup all-purpose flour
  • 1 cup white whole wheat flour
  • 1 cup sugar
  • 2 1/2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 3 large eggs
  • 2/3 cup canola oil
  • 1 tablespoon vanilla extract
  • 2 tablespoons butter, softened
  • 2 tablespoons brown sugar
  • 1 teaspoon ground cinnamon

Directions

  1. Generously coat a 9-inch loaf pan with cooking spray.
  2. In a small bowl, combine first 4 ingredients. Place the bowl in a warm (not hot) location, free from drafts. Let stand 10 minutes (mixture should foam or bubble while standing.)
  3. Combine flours, sugar, baking powder, cinnamon, and salt.
  4. Combine yeast mixture, eggs, oil and vanilla in a large bowl or stand mixer. Add flour mixture and stir just until blended. Pour mixture into prepared pan. Let stand for 20 minutes.
  5. Meanwhile, preheat oven to 350 degrees F. Bake bread for 45 minutes or until a wooden pick inserted into thickest part of loaf comes out clean. Let stand 5 minutes.
  6. Meanwhile, combine butter, brown sugar and cinnamon. Carefully, spread mixture over top of bread. 
  7. Preheat broiler. 
  8. Broil top of bread until sugar melts and begins to bubble. 
  9. Remove from oven and let cool before removing from pan and slicing.   
Click for nutritional information
Calories 326
Carbohydrates 41.4g
Fiber 1.8g
Sugar 24.8g
Fat 15.8g
Protein 4.4g
Sodium 240mg
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ReganJonesRD

ReganJonesRD
Regan Jones is the Founding Editor and Sponsorship Director of HealthyAperture and is the author of the QUICK FIX KITCHEN Feature - a collection of recipes that focuses on shortcut cooking without shortcut taste. Her recipes largely focus on baked goods and desserts ranging from gluten free to sugar free to slightly indulgent eats for the entire family, but also include easy everyday recipes for breakfast, lunch or dinner. Jones is a registered dietitian and owner the web's most prominent portfolio of dietitian-owned websites, including HealthyAperture.com, TheRecipeReDux.com, BlogBrulee.com and RDs4Disclosure.org. She is also the host of the podcast, This Unmillennial Life, which was recently named New & Noteworthy on iTunes.
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