We had a good two years jointly, but I think oatmeal and I are splitting up.
We spent just about any morning together. Sometimes with peaches or bananas, but most of the time it was with cinnamon and blueberries.
I used to love getting up just so I could have it, but then I got bored. And this girl can’t ever be uninterested. For reals.
This may be because I started considering those remarkable breakfasts I had before oatmeal came into my life. They were wonderful and spontaneous. They were fun.
…Crispy banana stuffed French toast, melt in your mouth area buttermilk Belgian waffles topped with peanut butter, and undoubtedly those large bagels which were completely heavenly when toasted.
Yep, it is time to get back to that.
I’m going on the breakfast binge. And I’m starting with this bread.
Whole Wheat Cinnamon Swirl Bread.
I’ll keep it simple. This bread is extra delicious for those are keen on cinnamon rolls yet probably shouldn’t to consume one every morning. That’s me. The smell of cinnamon toast is an amazing method to start the morning. Yowza.
But watch out this loaf of bread is great. Too damn good.
Recipe by Monique of Ambitious Kitchen
3 cups all purpose flour
3 ½ to 4 mugs 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 big dish, combine 3 cups all purpose flour and yeast.
In a medium saucepan melt butter completely over low heat. Mix in milk, sodium and 1/4 glass of brown glucose. Stir for approximately two minutes.
Next, mix the milk mixture into your flour mix. Add the eggs, and defeat with a mixing machine on low on moderate speed for 1 min, and on high speed for 2 a few minutes.
Following stir in as much of the complete wheat flour as you can. Make sure to do this 1 cup at the same time. You ought to be capable of get at least 3 cups mixed in. You can certainly do this by hand or with a KitchenAid mixer making use of your dough hook.
Knead the dough 6-8 moments, adding staying flour until the dough is moderately stiff but still flexible and smooth. Shape into a large ball.
Coat a large dish with oil and place your dough ball inside. Cover and let the dough rise in a warm place about one hour or until it doubles in size.
Remove the towel and punch the dough three or four 4 times to let out the air. Separate the dough into two smaller balls. Place the dough balls on a floured surface and move out to resemble rectangles.
Cover and make your cinnamon sugar mixture by combining butter, cinnamon, and dark brown sugar together.
Spinkle each rectangle with cinnamon sugars mix (and raisins if you select), then tightly roll-up the dough and tuck edges in. Place each loaf within a greased bread skillet.
Cover and let rise another 20-30 min. Preheat range to 350 levels F
Brush dough with melted butter or egg wash if desired. Put on the center rack of the range and bake for 30-40 minutes, or until golden brown. Examine the loaves after 15 minutes-if they’re browning prematurely, cover with lightweight aluminum foil.
