May I have recipe for a sweet bread called Belgium, found in Cagayan de Oro, with custard and pineapple fill?

Here is a filled bread..you might try the link under this


http://www.bread-bakers.com/recipe_down.鈥?/a> of bread recipes here, but may take awhile to find what you are looking for...





Bread Stuffed With Green, Cheese, Peppers And Olives





Serving Size: 8





4 pkgs. Dry Yeast


1/2 tsp. sugar


3 1/2 cups semolina flour (may take an additional 1 cup)


6 cups bread flour 鈥?unbleached (may take an additional 1/2 cup, plus extra for rolling)


1 1/4 cups whole-wheat flour


1 录 cups mixed-grain flour (mixture Of Barley, Rye, And Oats)


2 tsp. salt


1/4 cup olive oil -- fruity


1/4 cup Grape Must Syrup -- Or Molasses*





Filling:


1 lb Onions (to yield 1 cups cooked onions)


3 TBSP. olive oil


1 tsp. sugar


1 1/4 lbs. curly Endive (or any greens of your choice, steamed, drained and chopped)


1 cup roasted sweet pepper (*from 1 1/4 lb sweet peppers)


1/2 lb Greek olives, pitted and roughly chopped


1 cup feta cheese


3 cloves garlic


1/4 cup Italian parsley (flat leaf parsley)


1 cup fresh dill, chopped


2 TBSP. fresh mint, finely chopped


1 tsp rice (optional, or cracked wheat)





To make the bread dough: Put the dry yeast in a cup with 1/2 cup hot water (just above body temperature, to your finger). Stir in sugar and leave in a warm undisturbed place to prove.





Mix the semolina flour, or unbleached bread flour with the whole wheat and mixed-grain flours, adding the salt. Pour onto a work surface, making a hollow in the center. When the yeast is frothy and doubled in bulk, pour it into the center, with the olive oil, molasses, and 1 cup warm water. Mix together to make a cohesive dough, adding more water as needed.





Knead the dough, keeping the work surface, the hands and the dough floured, until the dough is velvety and elastic - about 25 minutes. Cover with a damp cloth and leave to rise until almost double in bulk - about an hour.





Make the filling, so that it can cool before use. Saut茅 the chopped onion in the olive oil, adding little splashes of water if they stick. When burnished gold, sprinkle the onions with the sugar and cook until they caramelize.





Assemble the greens and roast peppers, chopping them roughly. Drain all the cooked vegetables very thoroughly. If necessary rinse the olives. Make herbed cheese by mixing the feta with the garlic, parsley, dill, and mint.





When the dough has risen, punch it down and divide into two slightly unequal pieces. Pat or roll each piece into a circle about 3/4-inch thick. Place the larger circle on an oiled or non-stick baking sheet. Cover both halves and leave to rise in a warm place for about 30 minutes .If the filling ingredients are moist, sprinkle the dough laid out on the baking sheet with rice or cracked wheat. Layer the fillings, in order of preference, on the dough, leaving a border of 2-21/2 inches all around the edge. Lay the second circle gently over the filling. Moisten the outer edges of the bottom and roll them around and over the edges of the top.


Press to seal. Cut a few diagonal slits in the top for escaping steam and leave the dough to rise until almost doubled in bulk - about 1 hour. Bake in an oven preheated to 350 degrees for 1 hours, or until there is a hollow sound when the hot loaf is tapped on the bottom.





NOTES: *To roast peppers: In a large shallow roasting pan, spread the pepper slices so they are not more than 3-4 deep. Sprinkle with 1 teaspoon sugar, 4-6 tablespoons fruity olive oil, and salt and pepper to taste, and mix these in. In an oven preheated to 375 degrees, roast them uncovered for 1 or more hours until the edges of some of some turn brown and crunchy. After the first 30 minutes, stir frequently so they do not burn or stick to the bottom. Don't be surprised by the loss of volume.





*Grape must syrup is a honey-like syrup, and is used as a sweetner before the introduction of sugar. This is called ';petimezi'; in Greek and ';vino cotto'; in Italian and can be found in the respective groceries.


http://www.bread-bakers.com/archives/rec鈥?/a>














Belgium Verviers Bread





The secret of this famous bread lies in the lumps of sugar that you add to the dough, which give the bread its sweet, crunch character. Served warm with sweet butter, it will disappear in no time at all! Tasty!


50 min 20 min prep


1 tablespoon active dry yeast


1/4 cup lukewarm water


1/4 cup granulated sugar


1 cup milk


1/2 cup butter (1stick)


1/2 teaspoon salt


2 eggs, slightly beaten


4-4 1/2 cups flour


1 cup of small sugar cubes (about)





1.Proof the yeast in the lukewarm water with the 1 teaspoon of the sugar.


2.Scald the milk, add the rest of the granulated sugar and add the stick of butter to melt in the hot milk and add the salt. Let stand until lukewarm.


3.Blend the yeast sponge with the milk butter and sugar-salt mixture, stir in the 2 eggs and add the flour, by 1/2 cups, stirring until you have a smooth dough.


4.Add the sugar cubes and turn onto a lightly floured work surface, adding more flour if the dough seems sticky. Knead a couple of minutes to get the sugar cubes well incorporated.


5.Place the dough in a large buttered bowl, cove r with a towel and let rise in a warm place until doubled in size, about 1 hour.


6.After the dough has doubled in bulk, knead for a few minutes on the floured work surface and divide into 2 equal pieces. Butter two round 8 inch cake forms and shape the dough into 2 round cakes to fit into the forms.


7.Cover with a towel and let rise again in a warm place for about 45 minutes.


8.Bake for about 30 minutes or until they are nicely browned on top. If you can, serve them warm! Yield: 2 small round loaves. Can be frozen.


http://www.recipezaar.com/211034





Pineapple Bread Pudding





Cream together


1/2 c. margarine


1 c. sugar





Add


4 eggs, one at a time. Beat well.





Add


1 (#2) can crushed pineapple (well drained)


5 pieces of bread, cubed





Fold in until all moist. Grease 1 -1/2 quart mold, pour in mixture and bake 1 hour at 375 degrees. Serve hot or cold. 6 to 8 servings.


http://www.aliciasrecipes.com/bread-muff鈥?/a>May I have recipe for a sweet bread called Belgium, found in Cagayan de Oro, with custard and pineapple fill?
yes u can have , try www.allrecipes.com








good luck !!!!