Hello my lovely readers!
What was today like for you guys? Was it as jam-packed as mine? I felt as busy as a bee all day long and I didn’t even leave the house!
Let’s see…quick recap? Ok!
Made a glorious breakfast! Almond Crunch French Toast using the last of the homemade whole wheat bread *tear*
- 2 slices thick whole wheat bread
- 1 egg
- 1/4 cup unsweetened vanilla almond milk
- 1/4 teaspoon cinnamon
- 1/8 teaspoon almond extract (could use vanilla)
- 1/2 cup Kashi Go Lean cereal, crushed
- 1/2 ounce almonds, ground (I used Emerald’s Cinnamon Dusted Almonds)
1. Combine egg, milk, cinnamon, and extract in a shallow bowl.
2. Dip bread in mixture, allowing it to soak up as much as possible.
3. Dip slices in crushed cereal/almond mixture.
4. Cook in a skillet over medium heat, 4-5 minutes per side.
Top with sliced bananas and pure maple syrup.
As a challenge this week for Team HEAB, we had to run a mile and send in our times. I’ve waited all week for a break in the 20 degree temps so I could have a chance to get out there. This was my first time running since my ankle sprain back in September. I’ve done a lot of physical therapy and honestly, I think I’ve been physically ready for this for weeks, but I needed the motivation to get my booty out there in the cold! Guess what!
I was pretty surprised by my time. It felt like I was totally dragging!
After I got back in and thawed out my hands (I seriously need to buy some gloves), I did my HEAB workout for the day, vacuumed the entire house and then scrubbed the tub before hopping in for a shower! Nothing like a good run to get your energy levels up!
Oh yeah, and I was hopping around like the energizer bunny, some rising was going on in the kitchen…some BREAD rising!
I couldn’t help myself! With the success of Loaf #1, I just couldn’t wait to try my hand at another yeast bread recipe! I wanted to do something a little less plain Jane this time.
Luckily, I started this project early in the day because it took 3 rises (4 hours) before it was even ready to bake, but I just tried a slice and… oh my gosh, I want to make a dozen more!!
Cinnamon Raisin Oat Bread: (makes 2 small loaves)
Adapted from thefreshloaf.com
- 12 oz. (2 1/4 cup) unbleached bread flour
- 4 oz (7/8 cup) whole wheat pastry flour
- 5/8 cup rolled oats
- 1 1/4 cup water
- 1/4 cup milk
- 1 1/2 tablespoons honey
- 2 1/2 tablespoons canola oil
- 1/2 tablespoon salt
- 1/2 tablespoon + 1 teaspoon instant yeast
- 1 tablespoon cinnamon
- 1 cup raisins
1. Rehydrate raisins by soaking them in warm water for about 30 minutes.
2. Soak oats in 1 1/4 cups water for at least 20-30 minutes.
3. Combine wet ingredients: milk, honey, and oil, add to oats and stir.
4. Combine dry ingredients: flours, salt, yeast, and cinnamon in a large bowl.
5. Add wet ingredients to dry ingredients and stir until the flour is hydrated.
6. Remove dough from bowl and knead by hand for about 5 minutes (3 minutes for stand mixer)
7. Add raisins to dough and knead until incorporated.
8. Place dough in a large bowl, cover, and allow to rise for 1 hour.
9. Remove dough from bowl, flatten and fold into thirds, then turn dough and fold into thirds again.
10. Return dough to bowl, cover, and allow to rise for 1 hour.
11. Remove dough from bowl and divide into two loaves and place into greased loaf pans.
12. Brush the tops of dough with water and sprinkle with dry oats.
13. Cover and allow to rise for 90 minutes, or until dough has risen about 1 inch above top of pan.
14. Place in 450 degree Fahrenheit oven for 5 minutes, then turn the temperature down to 375 and continue baking for 20 minutes.
15. Turn pans 180 degrees and bake an additional 15-20 minutes.
Internal temperature of bread should register 185 degrees Fahrenheit when an instant read thermometer is placed in the center of the loaf.
I know the recipe sounds a little daunting so to prove how easy this is, I have a
step by step picture documentary.
8. Rise #1
9. Spread dough out on floured surface
Fold dough in thirds
11. Divide dough
Absolute Heaven you guys…absolute…HEAVEN! It has a crunchy crisp crust and a soft doughy center. The raisins lend the perfect amount of sweetness without making you feel like you’re eating dessert and the cinnamon fills your mouth with a warming spiciness.
Mouth watering yet? Next time you are lounging around the house (or busting your butt cleaning like me) whip out this recipe and MAKE THIS BREAD!
What is your favorite way to eat toast?
Peanut butter and banana all the way baby! 😉