Read-dy

Breakfast Served All Day

My youngest grandchild lives close by so I have the pleasure of seeing him often. Time just stands still when you are with an 18 month old. He grounds and teaches me the fun of the present moment.

For Christmas I gave him a little wooden kitchen set so that he can cook like mommy and daddy. For about an hour we did just that. I sat on the floor as he delighted in making me an egg with cheese, or onion, or tomato, or hot sauce, or honey or just plain. He would take the adorable fake sunny side up egg and put it in the adorable little pan. He’d add something to it or just leave it plain and put it in the oven and close the oven door. Then he’d count to three and gleefully exclaim, “Read-dy” and toddle over to me with the pan in one hand and a spatula in another. And we’d eat. Yum. Repeat. Yum. Repeat. Yum. You get the idea.

After this experience I decided to adopt his joyful technique as a mantra to bring me to the present moment. Many, many times a day I say Read-dy to myself. It never fails to bring a smile to my face. We never made cinnamon bread in his little oven but I have in my big girl oven. It’s easy. Maybe it will inspire you to be Read-dy for a new mantra. Here’s the recipe.

Cinnamon Bread

Recipe modified from several sources over many years

Dough

1 cup of milk at 105 degrees f

1/2 cup + 1 tablespoon of sugar

1 packet of quick rise yeast

1 large eggs

6 tablespoons of butter

1 1/2 teaspoon of vanilla

4 cups of flour

1 teaspoon salt

1 teaspoon of cinnamon

1/2 teaspoon of nutmeg

Filling

1 cup brown sugar

2 tablespoons cinnamon

1 teaspoon nutmeg

1/2 cup of raisins (optional)

7 tablespoons of butter softened, not melted

First make dough

1-Bring milk to temp

2-Put milk in bowl, add yeast, stir to dissolve, add 1 tablespoon of sugar, stir to dissolve

3-Let sit for 5-7 minutes (sometimes 10) till it starts to get foamy

4-Add rest of sugar, butter, eggs and vanilla.  Mix

5-Add flour, salt, cinnamon, nutmeg. Stir in bowl then empty onto floured surface and kneed for about 5 minutes.

6-form ball and place in greased bowl, cover with towel.  Let it double in size.  About an hour.

Next make filling

Add all of the ingredients except the butter in a bowl.  Make sure that the butter is very soft but not melted.  Add the butter with a fork and mix until you have crumbles.

When the dough is doubled

Turn it out onto floured surface.  Punch down then roll out to form a rectangle that is about 12×24 or a bit larger.  Spread the filling out onto rectangle with your hands.  Dont go all of the way to the edges.  Roll into a log starting at the 12” or shorter side.  Pinch down the edges.  Place into a 8’ or 9’ bread pan that is greased or sprayed or lined with parchment paper.  Cover and let double.  Might take 30-40 minutes.  Bake at 350 for 20 to 30 minutes.  You know that it is done when you can tap on the top of the loaf and it sounds hollow.  Let cool in pan for 5 min, then turn out of pan and cool on rack.  Once completely cooled you can slice and toast or just eat warm!

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