Bread Recipes by Anukriti Parsai

Anukriti Parsai Bread Recipes

About Anukriti Parsai

Anukriti Parsai+ specialises in Indian bread recipe's but is also a master in the kitchen when it comes to fresh, healthy rice flour breads. Anukriti loves being an Army wife and is an avid fan of cake recipe's as well. Email Anukriti Parsai

Ribbon Pumpkin Bread Recipe With Canned Pumpkin

June 29, 2012 By

Pumpkin is one of the few fruits, which people love to have in their meals because of their inherent advantages. You can make a plethora of dishes using pumpkin as the main ingredient e.g. pies, cakes, pumpkin bread recipe, gravy dishes etc. Pumpkin has lot of medicinal value as well. First and foremost is that it is rich in fiber, low on carbs, low in sugar and high in vitamin C and has a lot of water content which makes it a perfect choice in summers. Here is my favorite white ribbon pumpkin bread recipe with canned pumpkin:
What you will need for the filling
1 cup – Cream cheese
1/3 cups – sugar
1 tablespoon – Plain flour
1- Egg
2 teaspoon- Grated orange peel
For the bread
1 cup – canned pumpkin
½ cup – Vegetable oil
2- Eggs
1 ½ cup – Granulated sugar
½ teaspoon – Salt
½ teaspoon – Ground cloves
½ teaspoon – ground cinnamon
1 2/3 cup – All-purpose flour
1 teaspoon – Baking soda
1 cup – Chopped pecans

Method
Soften the cream cheese and add sugar to it. Mix well
Beat the egg and add flour and orange peel
Add the egg mix to the cream cheese mix and whip well to get an even filling mixture.
Set aside
Preheat the oven to 325F
Whisk egg and oil together to get an even consistency
Add sugar and canned pumpkin and use an electric blender at low speed to beat until the pumpkin is mixed well
Mix the dry ingredients (flour, cloves, cinnamon, baking soda and salt) in a bowl and mix well
Add the dry ingredients to the wet ingredients and blend them together to get a smooth batter
Stir in the chopped pecans
Grease two bread loaf pans
Pour ¼ of the batter in one pan and ¼ of the batter in other pan.
Spread the cream cheese filling mix on the top of batter
Pour the rest of the batter equally in two pans
Smooth the top
Put the pans in the oven and bake at 325F for about 1 ½ hours
Check by inserting a toothpick and if it comes out clean then the bread is done
Let it cool in the pan completely before removing
Wrap the bread tightly in cellophane wrapping if you are going to use it for gifting purposes
On slicing the bread you will see a ribbon of cream cheese in the middle
You can store the bread in refrigerator for future use
Tip
Add a few drops of pale yellow color or pink food color in the filling to give it a more attractive look.

 

 

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Super Tasty Low Carb Bread Machine Recipe

June 15, 2012 By

Low carb is not something that is a new ‘fad’ of today. Doctors and nutritionists have recommended it for years now. The most neglected thing when it comes to making our diet low carb is the bread that we eat. Different types and forms of bread make up at least 60% of our diet. You can easily bake bread machine recipes by following the given low carb bread machine recipe.

Ingredients:

– 1/2 cup warm water
– 1/2 cup heavy whipping cream
– 1 tablespoon oil
– 1 egg (at room temperature)
– 1/4 teaspoon salt
– 1 cup plus 2 tablespoons wheat gluten flour
– 1/2 cup oat flour
– 1/2 cup vanilla
– 1 packet rapid rise yeast for bread machine
– A pinch of sugar

Instructions:

– Bread machines are easy to use and turn out very delicious breads if you follow the instructions carefully.
– Clean out the bread pan and make sure that it is dry before you put in any ingredients.
– In a bowl, mix the wheat gluten flour, oat flour, salt and vanilla until well blended. Set aside.
– Take the cream in a saucepan and heat it until slightly warm. Remove from the heat.
– Beat the egg until frothy.
– Add the warm water and beaten egg to the cream and mix well.
– Pour the oil into the bottom of the bread pan.
– Add the water, cream and egg mixture.
– Slowly add the flour mixture on the top so that it floats on the liquids. This is to prevent the liquids from splashing up the sides.
– Sprinkle the yeast packet on the top of the flour mixture, distributing evenly.
– Add the sugar.
– Cover the bread pan.
– Set the bread machine to run on a cycle which allows only one knead but is a full rise cycle.
– Remove the bread from the pan and cool completely before cutting in slices to serve.
– You can use this bread to make low carb croutons, sandwiches etc.

Here is a tasty homemade pickle recipe that you can eat with this bread.

Ingredients:

– 16 cucumbers cut in thin slices
– 1/2 cup pickling salt
– 1 liter boiling water
– 2 cups chopped onions
– 2 cups chopped green peppers
– 3/4 cup chopped red peppers
– 2 cups cider vinegar
– 2 cups sugar
– 1 teaspoon celery seeds
– 1 teaspoon mustard seeds
– 1/2 teaspoon turmeric powder

Instructions:

– Take a 4 liter microwave bowl and take the water, cucumbers and salt in it.
– Cover and let it stand overnight.
– Drain the cucumbers in the morning.
– Take the vegetables with the cucumbers in a microwave-proof dish.
– Take the rest of the ingredients and add 2 liters of water.
– Cover and microwave for 8-9 minutes.
– Remove and pour the mixture over the cucumber slices.
– Stir once and microwave on high for 6 minutes stirring once in between.
– Serve with toasted low carb bread and butter.

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Rice Flour Bread Recipe: Unleavened Flatbread

June 6, 2012 By

Rice flour is one of the most versatile flours. You can use it to make sweets, cakes, rice flour bread recipe, fried and baked snacks etc. I use it in many preparations and here is one of my favorite bread recipe of unleavened flatbread, or “chapatti” as it is commonly called.

Ingredients:

– 1/2 cup rice flour
– 4 tablespoons plain white steamed rice
– 2 teaspoons grated garlic
– 2 teaspoons chopped green chilies
– 2 teaspoons grated ginger
– 3 tablespoons yogurt
– 2 tablespoons oil
– Salt to taste
– Water to knead the dough

Instructions:

– Use a hand blender or a potato masher to crush the steamed rice.
– Add the rice flour and mix well.
– Add the grated garlic, ginger, chopped green chilies and yogurt.
– Add the salt.
– Mix well to get an even mix.
– Add a little water to the above ingredients and knead a soft dough (like you would knead a bread dough).
– Divide the dough into six equal portions.
– Using a rolling pin, roll out each portion to a 6-inch diameter circle.
– Heat the oil on a griddle.
– Cook the rolled out bread or chapatti on medium heat till brown on both sides.
– Press with a spoon on the sides to ensure that the bread cooks evenly.
– Repeat with the remaining 5 portions.
– Serve hot with curd, mint chutney, mango pickle or gravy.

Here is a simple Potato and Peas in Tomato Gravy recipe to serve with the bread.

Ingredients:

– 2 medium-sized potatoes
– 2 ripe tomatoes
– 1 cup fresh or frozen peas
– 1 teaspoon red chili powder
– 1 teaspoon cumin
– 2 teaspoons ginger paste
– 2 teaspoons garlic paste
– 2 teaspoons mixed spice powder
– 1/4 teaspoon turmeric powder
– 2 tablespoons oil
– 600 ml water
– A pinch of sugar
– Salt to taste

Instructions:

– Cut the potatoes and tomatoes in small pieces.
– Take some oil in a deep pan.
– Heat at medium heat.
– Add the cumin seeds.
– When the seeds start to splutter, add the ginger and garlic paste and fry for 2-3 minutes until the paste turns brown in color.
– Add the mixed spice powder, red chili powder and turmeric powder and fry for another 1 minute.
– Add the tomatoes and let them cook until the tomatoes are soft.
– Add the potatoes, peas and salt.
– Add the water and mix all the ingredients well.
– Cover the pan with a lid, leaving a little space to let the steam escape.
– Cook on medium heat until the potatoes are thoroughly cooked and you get a thick gravy.
– Garnish with chopped coriander leaves and serve hot.

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Vegan Zucchini Pumpkin Bread Recipe Healthy

May 29, 2012 By

Pumpkin is one fruit that has so many uses that you cannot list them all on one page. It is used as a fruit to prepare breads, cakes, cheesecakes, puddings etc. and it is used as a vegetable to prepare exciting gravy dishes. I like pumpkin bread recipe  the best, so here is my favorite pumpkin bread recipe healthy and easy to make.

Ingredients:

– 1 1/2 cups shredded zucchini
– 1 cup canned pumpkin
– 3 cups wheat flour
– 3 eggs
– 2 cups sugar
– 1/2 cup brown sugar
– 1 tablespoon vanilla
– 1 tablespoon ground cinnamon
– 1/2 teaspoon nutmeg
– 1/2 teaspoon freshly crushed cloves
– 1 teaspoon baking powder
– 1 teaspoon baking soda
– 1 cup raisins
– 1/4 cup almonds

Instructions:

– Soak the almonds in water overnight.
– Peel in the morning and thinly slice the almonds.
– Preheat the oven to 350F.
– In a bowl, take the eggs and sugar and whisk them until fluffy.
– Add the brown sugar.
– Add the zucchini, pumpkin and vanilla.
– Blend well to get a smooth mix.
– In a dry bowl, mix the flour, cinnamon, nutmeg, cloves, baking powder and baking soda.
– Add the dry ingredients to the egg-zucchini mix using one tablespoon at a time.
– Blend well to get an even mix.
– Stir in the raisins and sliced almonds.
– Grease two bread loaf pans.
– Pour the batter in the loaf pans equally.
– Bake in the preheated oven for about 45 to 50 minutes or until a toothpick inserted in the middle of the bread comes out clean.
– Remove from the oven and cool in the pan for 10 minutes before inverting on a wire rack to cool completely.
– Cut in slices to serve.

Vegan Version

Ingredient substitutions:

Substitute
– Eggs for 3/4 cup egg replacer
– Sugar for 1 cup sugar free substitute
– Brown sugar for 1/4 cup brown sugar free substitute

Add
– 1/2 cup applesauce (unsweetened) for moisture

Instructions:

– Use the above instructions to bake the bread.

Pumpkin bread freezes well so you can easily make batches and store in your freezer to defrost when needed.

Pumpkin Bread French Vanilla Toast

Ingredients:

– 8 pumpkin bread slices
– 2 eggs
– 1/2 cup milk
– 1 teaspoon vanilla
– 1/2 teaspoon cinnamon
– 1/4 teaspoon all spice
– Pinch of salt
– 2 tablespoons butter

Instructions:

– Beat the egg to fluffy.
– Add the milk and beat some more.
– Add the vanilla, cinnamon and all spice.
– Melt a little butter on a skillet.
– Dip the bread in the egg batter.
– Place on the skillet and cook on both sides until nicely browned.
– Serve with maple syrup and cream.

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Microwave Bread and Butter Pudding Recipe Easy and Tasty

May 22, 2012 By

A microwave is a great friend when you are in a hurry and do not have the time to stand in front of the stove. Using a microwave cuts down the cooking time and effort greatly and you do not have to use as much oil. I especially love the desserts  such as bread pudding recipe that I can make in the microwave as it cuts down the waiting time a great deal. Here is my favorite microwave bread and butter pudding recipe easy and tasty.

Ingredients:

– 2 bread slices (use day-old bread)
– 2 tablespoons butter
– 2 tablespoons brown sugar
– 2 tablespoons muesli
– 1/4 cup nuts (cut in small pieces)
– 1 cup full cream milk
– 1 cup cream
– 4 tablespoons corn flour
– 5 tablespoons sugar
– 1/4 teaspoon vanilla essence
– 2 tablespoons dried raisins

Instructions:

– Butter the bread slices on both sides.
– Cut the slices diagonally to get 4 small triangles (you can cut in large cubes but triangles are more traditional).
– Grease a 7x7x5 inch glass microwave dish.
– Line the bread slices on the bottom of the dish.
– Sprinkle the nuts on the top of the bread.
– Sprinkle muesli on the top.
– In a separate bowl, whisk together 3/4 cup of milk, sugar, vanilla, cream and dried raisins.
– Once the sugar is mixed, let the mix sit for 2 minutes.
– Mix the rest of the milk (1/4 cup) with the corn flour in another bowl.
– Pour the corn flour mix in the cream-sugar mix and whisk well to get an even custard mix.
– Gently pour the custard in the microwave dish from the side. Don’t pour on the top of the bread.
– Sprinkle the brown sugar on the top.
– Let the dish sit for 5 minutes.
– Microwave on high for 2 1/2 minutes.
– Let the pudding sit for 10-15 minutes, serve warm.

Note: If you are going to use more slices of bread then increase the microwave time (8 minutes for 4 thick slices).

Variations:

– Melt 85 grams of cooking chocolate in the microwave. Spread the melted chocolate over the sliced bread before adding the muesli and you can enjoy the delicious chocolate taste.
– Add some cinnamon to the custard for more flavors.
– Experiment with different kinds of breads such as brioche bread, crusty bread croissant etc.
– Serve the bread with whipped cream and cherries on the top for an exotic look.
– There are no eggs in the recipe and therefore it can be easily served to vegetarian guests.

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Simple Healthy Pumpkin Bread Recipe

May 14, 2012 By

Not every type of bread has to be fattening and heavy. And you don’t have to spend extra money to buy ‘low fat’ products in the bakery. You can easily make tasty, healthy and simple pumpkin bread recipe at home. In my quest to work out healthy recipes using fresh ingredients, here is a simple healthy pumpkin bread recipe that you must try at home.

Ingredients:

– 3 1/2 cups all-purpose flour
– 1 tablespoon baking powder
– 2 teaspoons baking soda
– 1 teaspoon ground cinnamon
– 1 teaspoon ground nutmeg
– 1/2 teaspoon all spice powder
– 1 cup granulated sugar
– 1/2 cup egg replacer (you can use flaxseed powder too)
– 1/2 cup canola oil
– 1/2 cup low fat buttermilk (homemade recipe given below)
– 2 large eggs
– 2/3 cup water
– 1 can pumpkin
– 1/3 cup chopped pecans or walnuts

Instructions:

– Preheat the oven to 350F.
– Grease and flour two 9×5 inch baking pans.
– In a dry bowl, measure the flour, baking soda, ground cinnamon, ground nutmeg, all spice powder and baking powder. Mix all the dry ingredients thoroughly.
– In a separate bowl, take the pumpkin and water and blend them on a low speed to get a smooth puree kind of consistency.
– In a third bowl, take the eggs and egg replacer and blend them at medium speed to get a fluffy mix.
– Add the oil and buttermilk to the eggs and blend at medium speed to mix well.
– Pour the pumpkin puree in the egg-buttermilk mix and blend at high speed for 1 1/2 minutes. If you blend too much then the pumpkin can turn sticky and spoil the texture of the bread.
– Now add the dry ingredients to the pumpkin–egg–buttermilk mixture and blend at low speed until just combined.
– Pour the prepared bread batter in the greased bread loaf pans.
– Sprinkle the chopped walnuts or pecans on the top.
– Bake the bread in the preheated oven at 350F for 50 minutes.
– Cover the bread with silver foil and bake for another 10 minutes.
– Remove the bread from the oven and cool in the pan for 10 minutes.
– Remove from the pan and cool on a wire rack.

This bread can be wrapped in plastic wrap and stored in the freezer for one month.

Low Fat Buttermilk

Buttermilk can be easily made at home.

Ingredients:

– 1 cup non-fat milk
– 1 tablespoon lemon juice or vinegar

Instructions:

– Stir the lemon juice in the milk.
– Let it sit for 10 minutes.
– Stir again and your buttermilk is ready to use.

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Spicy Green Indian Fry Bread Recipe

May 7, 2012 By

Colours are the life of India and it reflects in Indian food. Colorful spicy food is the mark of Indian food. Gravy dishes, fry bread recipe  and sweets all form part of the Indian cuisine. To tempt your taste buds, here is a spicy and green Indian fry bread recipe that can be served as a snack or with gravies as a meal.

Ingredients:

– White plain flour – 450 grams
– Yogurt – 2 tablespoons
– Ghee (refined butter) – 1 tablespoon
– Carom seeds – 1 tablespoon
– Green peas – 200 grams
– Green chilies – 4
– Cumin seeds – 1 teaspoon
– Garam masala – 1/4 teaspoon
– Dried mango powder – 1 teaspoon
– Salt – 2 tablespoons
– Water to knead the dough

Instructions:

For the dough:
– Take 400 grams of flour in a bowl.
– Heat the ghee over a medium flame and pour it over the flour.
– Gently rub the flour between your fingers so that you get a crumbly sort of mix.
– Add one tablespoon of salt to the dough and mix some more.
– Add the carom seeds and yogurt to the mix and gently knead the dough to a stiff mix.
– Sprinkle a little water on the dough and keep on kneading to get a smooth, soft dough.
– Cover the dough and set aside.

– Boil the peas until soft.
– Remove from the heat and drain. Let them cool a little.
– Give the peas a whirl in a mixer to lightly crush them.
– In a frying pan, take a little oil and add the green chilies and cumin seeds to the oil.
– Fry for a minute and add the garam masala.
– Add the crushed peas, dried mango powder and 1 tablespoon of salt to the oil.
– Mix well and sauté for a few minutes until the mixture is dry enough to make soft balls.
– Remove from the heat and cool the mix.
– Divide the dough into small balls.
– Roll the dough out to small 3-inch rounds.
– Place 1 1/2 teaspoons of the pea mixture in the center of the rolled out dough.
– Gently lift the edges of the dough and close it over the filling.
– Sprinkle with some dry flour.
– Lightly roll out the dough again into thin rounds.
– Take care that the filling does not spill out.
– Heat the oil for frying on medium heat and deep fry the bread in the oil.
– Serve hot with tamarind and sweet and sour sauce.

You can vary the amount of chili according to your taste.

The bread also tastes good with a tomato sabzi (cooked tomatoes in gravy).

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Pumpkin Bread Pudding Recipe with Caramel and Pecan Sauce

May 2, 2012 By

I love the sweet and slightly tangy taste of pumpkin in my mouth. Out of all the sweet pumpkin recipes, I like the pumpkin bread pudding recipe it’s the best. Here is my favorite pumpkin bread pudding recipe with smooth caramel and pecan sauce.

Ingredients:

– Large eggs – 4
– Pumpkin – 2 cans
– Half and half – 1 cup
– White sugar – 1 cup
– Ground cinnamon – 1 teaspoon
– Salt – 1/2 teaspoon
– Ground nutmeg – 1/2 teaspoon
– Vanilla extract – 1/2 teaspoon
– One day old French bread loaf – 1

Caramel Pecan sauce ingredients:

– Chopped pecans – 1 cup
– Light brown sugar – 1 cup
– Butter – 1/2 cup
– Light corn syrup – 1 tablespoon
– Vanilla extract – 1 teaspoon

Instructions:

– Slice the bread loaf in the middle and cut the bread into 1-inch pieces.
– Take the eggs and sugar in a large bowl and whisk well to mix.
– Take the pumpkin from the can and make a puree out of it by blending in a mixer.
– Add the pumpkin puree to the egg–sugar mix.
– Mix well. You can use very small pumpkin pieces also, but I find that they don’t blend that well.
– Add the half and half, ground cinnamon, ground nutmeg, salt and vanilla and mix all the ingredients well.
– Add the bread pieces to this mix and gently stir in to coat evenly.
– Cover the bowl with plastic wrap and chill in the fridge for 8 to 24 hours. This will ensure that all the ingredients are soaked up by the bread completely and the spices are well blended.
– When you want to bake the pudding, preheat the oven to 350F.
– Grease 11 ramekins (of 200 ml capacity each).
– Spoon the soaked bread mixture in the greased ramekins.
– Bake at 350F for about 35 minutes.
– After 35 minutes, cover with aluminium foil and bake for another 15 minutes.
– You can prepare the sauce in the meantime.
– Toast the pecans over low heat. Make sure that you stir the pecans often to avoid burning.
– In a saucepan, take the brown sugar, butter and corn syrup and heat them over low heat. Once the sugar dissolves, stir all the ingredients well. This should take about 5-7 minutes.
– Remove from the heat and add the vanilla and pecans.
– Remove the pumpkin bread pudding from the oven and drizzle the prepared sauce over the pudding.
– Bake in the oven for another 5 minutes or until the sauce is bubbly.
– Remove and serve in the ramekins with whipped cream on the side.

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Simple Wheat-Free Rye Bread Recipe Bread Machine

April 25, 2012 By

I love making bread machine recipes. It is one of the simplest way to make fresh bread at home without any hassles of kneading and resting the dough. Here is simple wheat-free rye bread recipe bread machine that you must try for breakfast next time.

Ingredients:

– 1 cup + 3 tablespoons water
– 2 tablespoons olive oil
– 2 tablespoons vinegar
– 2 tablespoons ground flaxseeds
– 1 1/2 tablespoons basil
– 1/2 cup oat flour
– 1 1/2 cups spelt flour
– 2 cups rye flour
– 2 tablespoons vital wheat gluten
– 2 tablespoons active dry yeast
– 1 teaspoon salt

Instructions:

– For any type of bread in the bread machine it is important for the bread pan to be clean and dry.
– The kneading blade should be clean.
– Add water to the pan.
– Add olive oil and vinegar over it.
– Add flaxseeds and basil.
– Add gluten.
– Add the flours to the bread pan in such a way that it seals the liquid in. This will prevent the yeast from coming in contact with the liquid and delay activation.
– Add the yeast in last and add salt.
– Cover the bread pan with the provided lid.
– Set the bread machine to run on the shortest cycle.
– Once the bread is done, remove and let it cool in the pan for 5 minutes.
– Remove from the pan and cut in slices to serve.

Notes:

– If you don’t have oat flour you can simply make it at home by grinding rolled oats in a mixer.
– If you think that the crust of the bread is soft then simply place it in the center of an oven and bake at 350F for 10 minutes for a crusty loaf.
– Thump the loaf and if it sounds hollow then the bread is done and is ready to eat.
– You can toast the bread in the oven like regular toast and enjoy with marmalade or jam.

Here is an interesting chives Swiss spread recipe that goes perfectly with this bread.

Ingredients:

– 300 grams cream cheese
– 2 tablespoons milk
– 1/2 cup finely shredded Swiss cheese
– 1 tablespoon chopped fresh chives

Instructions:

– Mix cream cheese and milk until well blended.
– Stir in the grated cheese and fresh chives.
– Serve the spread with plain or toasted bread.

You can store this spread in the refrigerator for a few days.
You can also add various flavors in the bread such as nutmeg, garlic, oregano or fennel.
Rye bread is a little dense but tastes wonderful to eat.

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Quick Banana Bread Recipe with Tasty Blueberries

April 20, 2012 By

Bread has been part of everyone’s breakfast and Banana Bread recipe has been around for years, most children actually love this nutritious bread. Given below is an interesting and quick banana bread recipe with tasty blueberries that you can make at home in simple steps. Ingredients: – 2 1/2 cups flour – 1/2 cup regular sugar – 1/2 cup light brown sugar (I love the color that the brown sugar gives) – 1 tablespoon plus 1/2 teaspoon baking powder – 1 teaspoon salt – 1/8 teaspoon cinnamon – 1/4 cup shredded coconut – 3 tablespoons vegetable oil – 1/3 cup milk – 1 egg – 2 teaspoons vanilla – 3 medium-sized ripe bananas – 1 cup chopped pecans – 2 cups frozen blueberries Instructions: – Preheat the oven to 350F. – Peel and mash the bananas using a fork. – Add the egg, oil and regular sugar and brown sugar to the mashed bananas and blend using an electric blender at high speed for about 30 seconds. – Add the milk and blend well for another 15 seconds. – Add the shredded coconut and mix well. – In a separate bowl, mix the flour, baking powder, salt and chopped pecans. – Add this mixture to the egg-banana mix and combine all the ingredients. – Add the frozen blueberries to the batter in the end and gently fold them in. – Grease an 8-inch bread loaf pan using a little oil and flour. – Pour the batter in the greased bread loaf pan. – Bake in the preheated oven at 350F for about 55-60 minutes. Test using a toothpick inserted in the middle; if it comes out clean then the bread is done. – Let it cool in the pan for a few minutes before removing from the pan. – Cool the bread completely, wrap tightly using a plastic wrap, and keep refrigerated for at least a day before use. There are a number of ways to serve the banana bread. Cut up in slices and serve with warm butter, or you can use any one of the following frostings. Banana Butter Icing Ingredients: – 1/4 cup softened butter – 1/2 cup mashed bananas – 1/2 teaspoon lemon juice – 1/2 teaspoon vanilla extract – 3 1/4 cups confectioner’s sugar Instructions: – Cream the butter, bananas, lemon juice and vanilla extract. – Slowly add the confectioner’s sugar and beat well to get a smooth and fluffy icing. White Icing Ingredients: – 1 cup milk – 5 tablespoons flour – 1 teaspoon vanilla – 1 cup soft butter – 1 cup granulated sugar Instructions: – In a saucepan, take the milk and flour and whisk them together on low heat. – Remove from the heat and let the mix cool completely. – In a separate bowl, beat the butter, sugar and vanilla until light and fluffy. – Add the milk and flour to the mix and beat well till you get a light icing of whipped cream consistency. – Spread on the bread and enjoy!!

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