On Sunday mornings our house is filled with a sweet smell of cinnamon and butter. Sky and Happy (you know, not their real names) are waiting in the kitchen for their favorite breakfast of French toast made with fresh eggs provided by our friends’ backyard chickens and home baked cinnamon bread, made by their mother, me. The bread is usually baked on Saturday, and what’s left of it is turned into breakfast on Sunday. The following description is of a modified recipe given to me by a friend a long time ago. Here it is:
In the mixer’s bowl mix -
2 TBS dried yeast
2 TBS sugar
1/4 cup warm tap water
Let stand for about 10 minutes until the yeast wake up, start working and turn all the ingredients into a bubbly mix.
While the yeast is working for you, mix these ingredients in a measuring cup:
1/4 cup vegetable oil
Water to bring the mix up to one cup.
Add this mixture to the yeast, and mix well.
When all the liquids are mixed, add:
When all the liquids are well mixed, it’s time to add the flour. I start with 3 cups (bread flour works best, but a mixture of bread and whole wheat or whole wheat white flour can be used). After the flour is added,I start the mixer and knead for about 10 minutes. If the dough is too wet and sticks to the fingers – I slowly add more flour.
Now it’s time to shape the dough into a ball, roll in vegetable oil until it’s all covered, cover with a towel and let the dough rise in a warm place.
Spread 3-4 TBS of soften butter on the dough and sprinkle with Cinnamon & Sugar
Pre heat the oven to 400F and place a dish with water at the bottom of the oven – the steam will help create a nice crust.
Place the bread in the oven and lower the temperature to 350F. Bake for 30 minutes.
Remove from the pan and let the bread cool.
If it’s not all gone before the end of the day, I slice and freeze the bread. Next Saturday it will be used to make French Toast.