I made breakfast bread this morning.Side note: I'm really working on having breakfast on the table during the seven o'clock hour. My family has been begging me for some time now to have breakfast before 8 or 9 in the morning. I have four boys and a nearly-teenaged daughter and a tall, strong husband who are very starving when they wake up. I have discovered on the mornings that I "rise while it is still dark and provide food for my household," I see a lot more smiles and gentle attitudes. PLUS, it gives us one more precious meal to share together each day. The conversation is pretty fun, too.
Off-topic: This morning during breakfast we discussed cell phone options for Amberlyn who will turn 13 in October.
Back on topic: So, we really enjoyed our breakfast bread this morning and all the conversation. Here are the recipes for the breakfast bread and soft butter. Plan to double or triple it!
Breakfast Bread
1-3/4 c flour
2/3 cup organic sugar
1-1/2 tsp aluminum-free baking powder
1/2 tsp salt
1/4 cup frozen orange juice concentrate
2 tbs butter, softened
1/2 cup boiling water
1 cup washed berries of choice
1 cup chopped nuts (optional)
Heat oven to 350 degrees. Sift dry ingredients into a large bowl. In a glass measuring cup, soften butter in the microwave (do not melt it). To the cup, add the oj concentrate and enough boiling water to make 3/4 cup of liquid. Stir liquids into big bowl with a large serving fork (easier to clean than a wisk). Add berries last, stirring carefully so as not to crush them and make them "bleed" into your batter. Pour into oiled bread pan and bake for about 30 minutes. Let cool before slicing.
Soft Butter
1 cup of butter, salted or unsalted
3/4 to 1 cup canola oil (or olive oil)
Blend until soft and chill in your favorite container.
Photo Below: Ashton and his friend Benjamin chow down on blueberry breakfast bread with little man Luke. These boys enjoyed every last bite and are living proof that the bread doesn't have to be Martha Stewart-beautiful to be deeply enjoyed.
2 comments:
Okay, I made this bread and it was YUMMY. Is the temp and time it takes to bake correct?? I had to cook mine for almost an hour and I had to crank up the oven to 375 in the end to get in to brown.
You know--I DO bake mine for nearly an hour, too, come to think of it. I'm so sorry that I forgot to make that adjustment when I was typing in the recipe. I have an older oven, and I adjust almost every baking recipe I make to "fit" my oven wihtout even thinking anymore.
Since I love my baked goods to be a little softer (not gooey), I tend to cook everything at temperature, but longer--sometimes even at a lower temperature.
Good point! Thanks for bringing it up. Have a blessed week!
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