Bread...

Out of interest, the other day I took a look at the ingredient list on my pack of english muffins that I usually have for breakfast. As is typical when I look at these lists, I'm floored by how much is in my food and how much I just don't want there (seriously...do they really need caramel coloring?!). So, my new endeavor is to make my own bread/pastry for my breakfasts so that I know what I'm eating. I know, I know this may be a bit ambitious. But, bread freezes well and most recipes make two loaves. And, as luck would have it, my parents bought me The Bread Bible for christmas. Plus, working with dough and kneading it can be pretty darn therapeutic.

I picked the Cinnamon Raisin Bread for my first week of knowing what I eat. It was a pretty easy bread to make. Yes, it takes a long time and there are a lot of rising periods, but the actual active time is pretty short. Beranbaum starts this bread with a yeast, water, honey, and flour sponge and sprinkles the remaining flour over this. This is left to rise for about an hour or so and then the kneading begins. I used my kitchenaid for the kneading. The kitchenaid kneading can be a bit tricky, because with a bread dough the kitchenaid tends to stroll across the counter when its kneading. Hence, you really have to keep your eye on it to make sure it doesn't walk its way off your counter. After it's risen, Beranbaum chills it in the fridge for a little while so that its easier to roll out. When its rolled out, its brushed with egg white and covered with cinnamon sugar and rolled up.

Rolled and ready for the cinnamon sugar

I was astonished by how amazing this bread came out. It was soft, sweet and tasted on par with some of the best cinnamon raisin bread I've had from bakeries. So exciting! And I have two loaves of it for my breakfasts! I'll take that over English Muffins anyday.

My new and improved breakfast - begging to be toasted and topped with butter

Can't wait until breakfast!