Monday, March 21, 2011
Sweet Surrender - Bread
Breakfast in bed.
A shell of sugar and cinnamon hides a soft and delicate crumb of steaming sweet soft bread. J has perfected cinnamon toast and this morning was ethereal brilliance.
Slowing sipping fresh ground hot coffee splashed with steamed milk and a touch of sweet from a spoon full of chocolate, our time free time together is deeply cherished and enjoyed slowly.
J sings as the peculator works its magic in the quit hours of the morning, stirring the coffee, milk and chocolate, quietly saying more decadence.
You need more decadence.
Breakfast in bed, total decadence.
Life is too short, sweet thoughts and memories should fill the air.
This bread will single handedly get you one step closer to sweet surrender.
Toasted with a smear of marmalade or slathered with butter then sprinkled with a cinnamon sugar mixture then broiled making perfect pieces of cinnamon toast heaven.
This bread should be ate in bed, right before you need to wash the sheets. It s about as messy as bread can get and as close as you can get to eating a cake but calling it bread as you can get away with.
Go all the way, eat it in bed, I dare you.
Not only will you have the urge to spoil yourself with breakfast in bed, the bread will make you eat numerous pieces of toast covered in sweet jellies or jams at obscure hours through out the day, you can pretend you are eating cake for breakfast on a Monday morning. Grand, just grand.
Not So Sally Lunn Bread
Adapted from SmittenKitchen; Maida Heatter’s Cakes
I urge you to make this bread with nothing but a large mixing bowl and wooden spoon. Give the mixer a break. Strong arms are sexy. There is no kneading - just stirring!
Makes 1 9×5x3-inch loaf of bread
3/4 cup whole wheat pastry flour
1 1/4 cups all-purpose flour
2 tablespoons granulated sugar
1 teaspoon table salt
1 1/8 teaspoon active dry yeast
3/4 cup buttermilk
4 tablespoons unsalted butter, softened
1 large egg plus 1 large egg yolk
In a large bowl, mix the 3/4 cup whole wheat flour, sugar, salt and dry yeast by hand.
In a saucepan, heat the buttermilk and butter together until the mixture is warm (105 to 110 degrees); don’t worry if this butter isn’t completely melted.
Gradually pour the warm ingredients into the dry mixture and stir vigorously by hand with a wooden spoon for 3 minutes.
Add the egg, yolk and another 1/2 cup flour and beat again for 3 by hand.
Add the last of the flour and beat or stir until smooth.
Scrape down bowl and cover the top with plastic wrap. Let rise for one hour or until doubled.
Meanwhile, butter and flour a 9×5x3-inch loaf pan.
Once the dough has doubled, scrape it into the prepared pan. Cover with buttered plastic wrap and let rise for a total of 30 minutes. After 15 minutes, however, remove the plastic and preheat your oven to 375°F.
Bake for 35 to 40 minutes or until a cake tester inserted into the center comes out clean.
Cool in pan for 5 minutes then turn out to a rack to cool.
Bread Baking Day #38