We had a good two years collectively, but I believe oatmeal and I are splitting up.
We spent nearly every morning together. Sometimes with peaches or bananas, but more often than not it was with cinnamon and blueberries.
I actually used to love waking up just so I could own it, but then I got bored. Which girl can never be bored. For reals.
This may be because I started thinking about those remarkable breakfasts I had developed before oatmeal arrived to my entire life. They were wonderful and spontaneous. They were fun.
…Crispy banana stuffed French toast, melt in your mouth buttermilk Belgian waffles topped with peanut butter, and of course those large bagels that were completely heavenly when toasted.
Yep, it’s time to make contact with that.
I’m going on a breakfast binge. And I’m you start with this bread.
Whole Wheat Cinnamon Swirl Loaf of bread.
I’ll keep it basic. This bread is certainly extra delicious for those are fond of cinnamon rolls however probably shouldn’t to consume one each morning. That’s me. The smell of cinnamon toast is an amazing method to start the morning hours. Yowza.
But watch out this breads is good. Too damn great.
Recipe by Monique of Ambitious Kitchen
3 cups all purpose flour
3 ½ to 4 cups whole wheat grains
4 teaspoons active dry yeast
2 1/4 mugs of milk
4 tablespoons of butter
1 1/2 teaspoons of sea salt
3 eggs
½ cup of brownish sugar
4 tablespoons of softened butter
In a large bowl, combine 3 cups all purpose flour and yeast.
In a medium saucepan melt butter completely over low heat. Stir in milk, salt and 1/4 cup of brown glucose. Stir for about two minutes.
Next, stir the milk mixture into your flour mixture. Add the eggs, and defeat with a mixer on low on moderate swiftness for 1 min, and on broadband for 2 moments.
Following stir in as a lot of the whole wheat flour as it is possible to. Be sure to do this 1 cup at a time. You should be capable of reach least 3 cups mixed in. You can certainly do this by hand or having a KitchenAid mixer making use of your dough connect.
Knead the dough 6-8 minutes, adding remaining flour before dough is moderately stiff but nonetheless flexible and steady. Shape right into a large ball.
Coat a big dish with oil and place your dough ball inside. Cover and allow dough rise in a warm place about 1 hour or until it doubles in proportions.
Remove the towel and punch the dough three or four 4 occasions to let out the air. Separate the dough into two smaller sized balls. Place the dough balls on a floured surface area and move out to resemble rectangles.
Cover and make your cinnamon glucose mixture by combining butter, cinnamon, and dark brown sugar together.
Spinkle each rectangle with cinnamon glucose blend (and raisins in the event that you select), then tightly roll up the dough and tuck edges in. Place each loaf within a greased bread skillet.
Cover and permit rise another 20-30 min. Preheat range to 350 levels F
Clean dough with melted butter or egg clean if desired. Put on the center rack from the oven and bake for 30-40 mins, or until golden brown. Check the loaves after 15 minutes-if they’re browning prematurely, cover with aluminum foil.
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