Friday, January 27, 2012
Can't sleep the garden and Cinnamon Bread....
Well it's only 4 am, I can't sleep anymore I have tossed and turned all nite. I wish just once in a while I could sleep soundly all the nite through... So terrible I can't remember the last time I have slept good...
I was going to plant a winter garden but when I got sick I couldn't but I still have a few things growing ... like some Collard greens, Green onions, Carrots, Swiss Chard and tons of pansy's which I just love...........
O and I still have some snaps dragons growing the garden is so strange usually all is dead from the winter's cold......hummm go figure. I have been cleaning up a little bit, I don't want to over due myself so a little at a time. I want to get some seeds started and I thought I would do it this weekend, my sister said the weather was suppose to be nice but this morning is foggy foggy you can't even see out at all...so idk if that's nice weekend is going to be...So then I'm thinking I mite just stay in and bake some bread if I can find the one I want to bake. I want to bake Cinnamon Bread...ha ha I found the recipe on my myspace blog...so here goes for you
Cinnamon Raisin Bread
Makes two loaves
1 tab, plus 1 1/2 tea active dry yeast (two 1/4 ounce envelopes)
2 1/4 cups warm water (110 degrees )
3 tab plus 2 tea honey
4 tab unsalted butter, melted, plus more for bowl, pans, and brushing
7 cups all purpose flour, plus more for surface and dusting
4 tea coarse salt
1 cup raisins
1/2 cup sugar
1 1/2 tea ground cinnamon
Sprinkle yeast over 1/2 cup water. Add 2 tea honey. Whisk until yeast dissolves. Let stand until foamy, about 5 mins. Transfer to the bowl of a mixer filled with the paddle or dough hook attachment. Add butter and remaining 1 3/4 cups water and 3 tabs. honey. Whisk flour with salt, add 3 cups to yeast. Mix on low speed until dough comes away from sides of bowl and forms a ragged, slightly sticky ball. Butter a large bowl. Knead dough on a floured surface until smooth and elastic but still slightly tacky. about 5 mins. shape into a ball. Transfer to prepared bowl and cover with plastic wrap. Let dough stand in a warm place until it doubles in volume ( it should mot spring back when pressed) about one hour. Butter two 1/2 by 8 1/2 inch loaf pans Punch down dough, divide in half. Combine 1/2 cup sugar and 1 1/2 tea ground cinnamon. Roll out each dough half into a 1/2 inch thick rectangle ( about 8 by 10 inches) lightly brush with water and sprinkle evenly with cinnamon sugar mixture, leavign 1/2 inch border all around edges. Starting with one short side. tightly roll dough into a log. Seal edges with finger tips, and tuck ends under. Transfer dough seam side down, to pan. Repeat with remaining dough. Brush each loaf with butter, or dust with flour for a rustic look. Preheat oven to 450. degrees. Drape loaves with plastic and let stand until dough rises about one inch above tops of pans. 45 minutes to 1 hour. Reduce oven temperature to 400 degrees, Bake rotating pans after 20 mins, until tops are golden brown. about 45 minutes. Transfer to wire racks. Let cool slightly, turn out loaves and let cool completely before slicing. Enjoy.
Have a wonderful weekend my friends, God Bless........with love Janice