We have a three generation tradition here for Christmas mornings, eggnog and cinnamon toast. It started with my in-laws (and possible a generation before, for that matter) continued with this household after marriage and now is being continued with my grown children, with families of their own.
The only change I made to this
tradition as a young mother and wife, was to make the eggnog and bread
from scratch. And now with the oldest son engaged to be married this
coming June, our future daughter-in-law Ruthie, will continue in the
family tradition. Ruthie is new to bread baking, which is not a problem,
because bread is actually very forgiving.
There is no
reason to be timid when making dough for bread, for you see there is
only one rule that must be followed, don't over heat the yeast. Yeast is
a tricky one, wanting what it wants, when it wants it. So all you have
to do is give yeast what it wants!
some of the old ways once practiced by cooks? The one I am referring to
is where you drip a drop of warm liquid on the inside of your wrist. If
the liquid does not feel hot and it does not feel cold, it is just
right. But just right for what? Babies and yeast. Too hot will kill the
yeast and baby won't like it either.
With that said,
lets make bread. This is a simple farm style loaf. It is substantial
enough for toasting and easy enough to accomplish, even during those
busy times, like Christmas. Start the day before to mix, let rise
overnight and bake when needed.
developed in the kitchen of: Our Sunday Cafe
1 cup milk
1/4 c butter
3 T sugar
1 t salt
1/4 c warm water
pinch of sugar
1 package or 1 scant T yeast
4 c flour - divided (always remember to lightly spoon flour into your measure and "sweep" the extra off)
the butter, 3 T sugar and salt into the bottom of a large mixing bowl,
pour over the hot milk. Let sit until butter is melted and the mixture
had cooled to comfortable warm.
While the milk mixture is cooling, proof the yeast.
In a small measuring cup, stir together the warm water, yeast and sprinkling of sugar. The yeast will foam and "proof".
the yeast foam, add to the batter in the mixing bowl. Beat for a minute
until smooth. Remove beaters from batter and batter from the beaters,
you want all the batter!
FYI: You may only need to use 1 3/4 c of the remaining flour for a stiff dough.
The dough will be stiff, but take care to work all the flour up
from the bowl bottom and sides, into the dough. Cover the bowl with a
towel or plastic wrap, set a timer and let dough rest one hour.
cool in the pan five minutes, turn out to cool. I like to turn out onto
a clean towel and place the loaf on it's side, so that more surface is
exposed to cool the loaf quickly.
And then, enjoy. This
bread slices up so nice. I can almost taste it now, toasted with
cinnamon sugar sprinkled on top. I guess now I should share that egg nog
recipe, it is really really good!
As always thanks for taking a moment to stop and say hello. We appreciate your time and your wonderful comments!
For more great recipes come and visit us at Our Sunday Cafe!
TASTE TANTILIZING RECIPES
- APPETIZERS, SNACKS and BEVERAGES
- BREADS and SWEETS
- BRUNCH and EGGS
- MEATS and SEAFOOD
- KITCHEN STAFF
- BLUE PLATE SPECIALS
- CASSEROLES, SOUPS, STEWS and SANDWICHES
- FRUITS, SALADS, SIDES and VEGETABLES
- GRAVIES, DIPS, DRESSINGS, SAUCES, SEASONINGS, MISC...
- INTERNATIONAL, MEXICAN, ORIENTAL, PASTAS and STIR ...