
This week I thought I'd share with you a bread recipe that is so delicious and easy to make--and ingredients can come right from your storage. You don't need any fancy kitchen tools, but the bread dough is much lighter if you use something like a KitchenAide with the dough hook. I use a Bosche to knead with a dough hook. If you have a breadmaker, just use the dough mixing cycle. If you have no other choice you can mix by hand (I do this all the time and the bread still turns out great!)--so don't stress! This bread is perfect for regular toast or French Toast. See the breakfast recipe below. :)
Basic Bread Dough:
add ingredients in the order indicated
2 cups of warm water. If the water is too hot, it will kill the yeast.
1 tablespoon of yeast (quick activating)
1/4 cup of white sugar (this feeds the yeast)
1/4 cup of cooking oil - vegetable or canola is just fine
2 1/2 cups of wheat flour
2 cups of all purpose or bread flour
1 Tablespoon of gluten (this helps the dough strength and extends the shelf life of the bread)
1 tsp of salt (always add this last otherwise it can kill the yeast too quickly.)
In a large bowl (or KitchenAide or Bosche) pour in the warm water. Add yeast, sugar, and oil. Combine ingredients with a large mixing scrapper or stir on a low setting in your mixing tool until it's dissolved. Slowly add wheat flour, scrapping the sides of the bowl and then adding the white flour, gluten and salt. Keep stirring and mixing until dough is soft and elastic. If doing this by hand, roll out onto floured surface to knead dough until it's soft, but firm. If you are using a KitchenAide or Bosche turn on low and knead for 10 minutes.
Once your dough is made, turn out on a floured surface and separate into 2 balls. Roll each out in an oblong shape about 1 inch thick. Grease your bread pans well.
Turn on your oven to 170 degrees.
Sprinkle 2-3 tablespoons of brown sugar over the rolled out dough. Then generously sprinkle ground cinnamon on your dough and then roll up to place into your bread pans.
Turn OFF your oven once it has reached 170 degrees and place bread pan into oven to rise for about 45 minutes to 1 hour. Once the dough has doubled then turn ON your oven to 350 degrees and set the timer for 30 minutes. Once you take the bread loaves out of the oven, brush butter on the top with a pastry brush. Let it cool before you remove from pan. Store the bread in a bread bag to keep it soft. Recipe makes 2 loaves
Cinnamon Swirl French Toast
sliced homemade Cinnamon Swirl Bread
1 cup of lite egg nog
1 egg
1 tablespoon of canned pumpkin (optional)
a dash of ground cinnamon (optional)
Wisk together dipping batter, moisten bread on both sides and then cook on pancake grill or skillet. Serve with a little butter and syrup. Enjoy!