Am I late to the party again? I’m not surprised at all that I never realized this, but dang May is busy!!! We’ve just had Easter and while that creamed corn has gone crazy on the internet it’s time to move onto the May celebrations and it’s going to be a doozy! Today kicks things off with Cinco De Mayo and as I already had posts go up about Tres Leches Cake, Churro Donuts with Dulce de Leche and an awesome bean dip I’m actually ready to move on with Mother’s Day. But, if you still need recipe ideas I posted all day yesterday and will post today as well on FACEBOOK all of your must have recipes for the big party. And don’t worry, once we’ve talked about this killer cinnamon swirl bread and awesome Magimix Toaster Giveaway we will start looking at Memorial Day because yes, there is another holiday coming. Oh and don’t worry, our schools also get out in May. Jeepers it’s busy.
Let’s do the giveaway first. You all know I love Magimix and they have this amazing Vision Toaster. The FIRST see through toaster! It’s pretty right? Well, you all can enter to win one for Mother’s day!
a Rafflecopter giveaway
Here’s a few fun facts about why I love it:
*Four preprogrammed heat settings include Toast, Defrost, Reheat and Bagel (one-sided
*Defrost function that automatically switches to toasting function once defrost is complete.
* Reheat button reheats without drying out the toast.
* Extra-wide slots accommodate the thickest bagels, baguettes and toasts.
* Long-life quartz elements provide faster browning leaving bread crisp on the outside yet still
moist on the inside.
*Durable construction. Built to last for 30,000 uses.
So, Mother’s Day. Pretty much the best thing about my life is being a mother. I’ve mentioned in our berries n cream crepes post (men, make those for your wife, trust me) that bringing little one’s into this world isn’t the easiest for us. Thanks to my sweet nurse, Dena, and Dr Haskett we’ve got two darlings and while they can wear me out like an old pair of socks they have also taught me more about life than I ever could have imagined.
On Wednesday you’ll hear from my sweet friend, Annalise from Completely Delicious about her thoughts on being a new mom, but here are some of mine. Motherhood is not the same as a busy career even though you quickly learn that although you are home for your “job” it actually takes way more time and energy. You never turn “off”. You’re always planning something for a holiday, helping in a class, worrying about them, holding their hair while they throw up and as gross as it is you’re more worried about how awful they feel than anything else. I never knew that love is different when you’re raising a child. Nothing else can teach you to love like that and nothing else will be as rewarding. I never knew I could be so tired, or so frustrated with a toddler, or so darn proud. It’s the one thing in my life that has taught me more in every moment than anything else. I’m different now. I understand my parents better and love them more for what they did for me. I understand what “busy”, “tired”, and “worried” really mean now. I’d worried over life before, but worrying over a little one in a doctor’s office is worry I’ve never felt before. I’ve learned that women without children are still mothers in a way. It may not be that they are up all night with a crying baby for months, but they still make an impact on our children. In fact, sometimes they can even make all the difference to a child not even their own.
I love Mothers day. I love the mothers from my past who sacrificed and lived a full life which eventually allowed me to be born into my family and become who I am today. I love all of the sweet mothers in my life who are continuing to love me, my children and who give me the courage to work a little harder and be a little better every day. But most importantly, I love my mother, mother in law, and our newest addition, another mother in law, my father in law’s wife. I am literally surrounded by amazing women.
Can You Freeze Bread Dough?
Yes, you can freeze bread dough.
Make dough as usual, and let rise one time.
Form into loafs or rolls and place on a baking sheet to freeze.
When frozen, transfer dough to heavy duty freezer bags.
Allow dough to thaw and rise again before baking.
How Long Will frozen Bread Dough Keep?
Frozen bread dough will keep up to 4 weeks in the freezer.
Will Bread Stay Fresh Longer In The Refrigerator?
Bread stored in the refrigerator will dry out and become stale much faster than bread stored at room temperature.
Bread stored at room temperature will stay fresh for a week or more.
Cinnamon Swirl Bread
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This unique cookbook guides the way through every step, including meal lists and easy-to-follow recipes, and features dollops of heartwarming family stories.
Cinnamon Swirl Bread
- 1/2 cup whole milk
- 4 tablespoons unsalted butter cup in 1/2 " pieces
- 2 1/4 teaspoon instant yeast
- 1/2 cup warm water + 1 teaspoon sugar
- 1/3 cup sugar
- 2 eggs large
- 2 cups bread flour
- 1/2 teaspoon salt
- 1 1/4 to 1 3/4 cups all purpose flour
- Heat the milk and butter in a small saucepan until the butter is melted.
- Cool until lukewarm.
- In the bowl of a standing mixer, pour in the warm water, teaspoon of sugar, and yeast.
- Stir together with the paddle mixer and allow to rest for 5 minutes.
- Add the eggs and sugar and mix again until the eggs are broken up and mixed in.
- Add the salt, milk mixture, and 2 cups of bread flour.
- Mix at medium speed for about a minute.
- Switch to the dough hook and add 1 1/4 cup of flour, mixing again and adding more flour if needed if the dough is sticking to the bowl-up to 1/2 cup more.
- Turn the dough out onto a clean counter and squeeze it with a clean hand. If your fingers stick, knead in a little more flour, otherwise, lightly oil a large bowl, add the dough turning it over to coat and cover the bowl with saran wrap.
- Allow the dough to rest for 2 1/2 hours or until doubled.
- Turn it out on a counter, lightly flour your work surface if it's sticking.
- Roll the dough into an 18 by 8 inch rectangle.
- Use the melted butter and brush it all over the dough.
- Sprinkle with brown sugar and cinnamon.
- Starting lengthwise with the end closest to you, pinch the end shut and very tightly roll the bread closed.
- When you get to the end pinch the seam closed and the ends closed.
- Place the dough seam side down in a greased bread pan.
- Cover with a towel and allow to rise for about 1 1/2 hours or until the dough is nearing the top of the pan.
- Heat the oven to 350.
- Whisk together the egg and milk and brush the bread.
- Bake for 35 minutes or until you can stick a thermometer in and it's 190 degrees.
- Allow to rest on a cooling rack for 45-60 minutes before slicing