As some of you may or may not know we had a Bread Recipe site called Cooking Bread.com, which we began back around 2003. We later started our blog The Knead for Bread around 2008 to showcase our new bread recipes better.
We then attempted to combine the two site under one name The Knead for Bread, well that did not turn out so well for us, and long story boring closed it down all together. But happily we are up and running once again and re-posting all of our recipes on this new wordpress site.
So it was back in May of 2009 that we first posted this Bread Cone recipe. The idea came when seeing these cream horn tubes at a local kitchen store here in Vancouver. These tubes are usually used to make those tasty treats filled with whipped cream and made from a pastry dough. I thought they would be perfect filled with chicken salad. I used a sweet dough rather than a pastry dough and they came out better then I had expected.
The tubes are large, about 6 inches in length, with a larger hole, making plenty of room to fill them with a delicious chicken salad, tuna salad or an egg salad. Within a few minute of removing them from the oven I stuffed them with a chicken salad.
– Diced long english cucumbers
– Finely chopped green onions
– Diced seedless green grapes
– Mustard to taste
– Freshly ground salt and pepper
I then wrapped them with parchment paper, made a side plate of sliced cucumber sticks, drizzled with a little olive oil and balsamic. A perfect accompaniment to the warm bread cones filled with cool chicken salad. If you are planning a special gathering I would highly recommend making these delicious, unique and tasty bread cones.
- ½ cup milk
- ½ cup water
- 3 tablespoons oil
- ¼ cup sugar
- 1 beaten egg
- 1½ teaspoon salt
- 2¼ teaspoon instant yeast
- 3½ to 4 cups bread flour
- EGG WASH:
- 1 egg
- 1 tablespoon milk
- Pour the milk and water into a saucepan and heat to a scald.
- Pour this into a large bowl, allow to cool to lukewarm. Add in the oil, sugar and salt; mix with a wooden spoon till well blended.
- Add in the beaten egg and 2 cups of flour; mix till smooth with a wooden spoon.
- Add in the instant yeast and mix. Allow to sit for 10 minutes uncovered. Now, start to slowly add in more flour.
- When the mixture becomes to hard to mix in the bowl, pour out onto a well floured surface and knead in more flour for 8 minutes. The dough will become smooth and elastic. Add just enough flour that the dough no longer sticks to your hands while kneading.
- Add a tablespoon of oil to a clean bowl and place the dough into the bowl. Turn over a few times to lightly coat all sides of the dough with the oil. Cover with plastic wrap and allow to rest till the dough doubles in bulk, about 1 hour.
- Remove dough and knead a few time to release the gas. Now cut the dough into 8 pieces.
- use a scale to make sure each piece is equal in weight. Allow the dough to rest for 5 minutes. Take each piece of dough and roll into a 36 inch rope.
- Roll the dough ropes around the greased 6 inch cream horn tubes. Place onto a cookie sheet lined with parchment paper and cover with plastic wrap. Allow to rest for 30 minutes. Bake in a preheated 350 degree oven for 20 - 22 minutes or till golden brown. Place onto a wire rack and allow to cool for a couple minutes before removing the tubes.