This weekend was interesting. I was in a rare bread-making mood. I made a total of 6 loaves of bread: one oatmeal, one cinnamon raisin and four loaves of our favorite honey-wheat. Our Jenn-Air oven has died, so all these were made in our 12 year old, $30 Wal-Mart toaster oven. We had friends over to help us eat some of it on Friday, but we have plenty left over for the week.
We saw Ratatouille in the theater on Friday night. It was definitely better than Shrek 3. Jonny got a little restless, and it was a good thing I had his Gameboy tucked away in my purse. He played it for the last 20 minutes of the movie, so everyone else got to enjoy it in peace.
Yesterday we babysat the twin daughters of some good friends of ours. They are right around Isaac’s age, so it worked out GREAT – Jonny, Isaac and the girls ran all over the house with swords and shields and entertained each other for hours! And no-one asked me to watch TV or play video games!
Tonight is a different story. Mark and our new church worship leader are downstairs right now working on some sort of musical thing (I’m not much good with music so I’m not sure what they’re doing), so my job tonight is to keep the kids out of their hair. So I’m doing it the easy/lazy way. Notice how Ben manages to turn like the hands of a clock, and Jonny can’t leave Ben’s little arm alone.
Here are the links to the recipes for the Honey Wheat and Cinnamon Raisin bread:
Honey Wheat Bread
I got this recipe from Allrecipes.com years ago, and I’ve made it regularly ever since. It comes out beautifully every time!
Cinnamon Raisin Bread
I also got the original recipe for this from Allrecipes.com. It made three loaves, but I only had enough energy left over to make just one. So here is my adapted one-loaf recipe. I used proportionally more raisins because I like them. It came out reasonably OK. The boys loved it.
1/2 cup milk
1/3 cup warm water
1 package active dry yeast
1/4 cup white sugar
1/4 tsp salt
1/4 cup softened butter
1 cup raisins
2 2/3 cup bread flour
1 tbsp milk
1/4 cup sugar (I used turbinado brown sugar because I like it better)
2 tsp ground cinnamon
1 tbsp melted butter.
1. Warm the milk in the microwave until it bubbles, remove from heat and cool until lukewarm.
2. Dissolve yeast in warm water, and set aside until yeast is frothy.
3. Mix together eggs, sugar, butter, salt and raisins. Stir in cooled milk, add flour gradually to make a sticky dough.
4. Knead the dough on lightly floured surface for 8-10 minutes. You may need to knead in more flour if the dough is very sticky and wet. Place in large, greased mixing bowl. Turn dough to grease the surface. Cover loosely with plastic wrap and a towel, let rise until doubled (about an hour).
5. Punch down dough. Roll out dough into a large rectangle 1/2 inch thick. Moisten dough with the milk. Mix cinnamon and sugar, sprinkle over dough. Roll up dough, tuck in the ends and put into greased loaf pan to rise a second time for about an hour.
6. Bake at 350 degrees for 45 minutes. Brush crust with melted butter. Remove from pan, cool on wire rack covered loosely with a clean towel.