Toast and tea

“Bread and water can so easily be toast and tea” – that is to say, sometimes it’s the little things.  In fact,  I might argue that when you are three, usually it’s the little things.  Jacob has taken to demanding that his toast be made from “FRESH BAKED bread!”  Even day-old can draw the furrowed eyebrows. (We have perhaps gone overboard with our homemade resolve?)  But what does he find even more enticing than fresh baked bread? What he calls “Flavored Bread” — in honor, I suspect, of the sweet-flavored single-serving yogurts that he covets and does not generally receive. Take a simple loaf of his own homemade bread and roll in a gentle swirl of cinnamon and muscovado sugar – toast and tea, friends. Sometimes it really is as simple as that.

Jacob’s {Cinnamon} Bread 

Prepare dough for Jacob’s bread through the first rise.  Taste it. Roll it out to a rectangle-ish shape with the short side being the approximate width of your loaf pan (8 inches in most cases – see photos if I’m not being clear). Cover the dough with a mixture of:

1-2 Tablespoons Cinnamon
1-2 Tablespoons Muscovado Sugar (or other good quality dark brown sugar)
3/4 Cup raisins (optional, but Lucas will love you forever if you include “raisies”!)

Roll the dough into a loaf-shape, pinch the ends underneath and seal the seam. Smell the dough – it smells different! Like cinnamon! – and then let it complete its second rise and bake as directed. Giggle with delight at the swirl when you slice the bread. Unwind it and eat the middle of your piece first, then use the intact outer edge as a telescope to see if there are flying dinosaurs hiding in the pine tree outside the living room windows.