Food

The problem with migraines is that I can't function. Actually I can, but I am a monster that no one wants to be around. Until a new "miracle" drug is invented that my doctor feels would benefit me and I prove him wrong once again, I try to shut myself off from the world and my chores do not get done.

We are out of the single digits this morning, a hot 12F. We have not been above freezing since the ice fell, and they are calling for snow this weekend.

After a month of not getting anything published, I now have Heirloom vs Hybrid Tomatoes and sweet potato casseroles. Coming soon, Aphrodisiac foods.

And finally, here is the recipe some of you asked for.

Cinnamon raisin bread

Dough;
½ cup milk
4 tbl unsalted butter, cut into ½ inch pieces
1 package dry active yeast
½ cup warm water
½ cup sugar
2 large eggs
1 ½ tsp salt
3 1/4-3 3/4 cups unbleached all-purpose flour

Filling;
1/4 cup sugar
5 tsp ground cinnamon
milk for brushing
½ cup raisins
½ cup chopped nuts your choice

Icing/glaze

for icing;
1 1/4 cups confectioner's sugar, sifted
2 tbl milk
½ tsp vanilla extract

for glaze;
1 large egg
2 tsp milk
brown sugar to sprinkle

Heat the milk and butter in a saucepan over a medium heat, just until the butter melts. Remove from heat and allow to cool to a lukewarm.

While that is cooling, sprinkle the yeast over the warm water { the water needs to be about 110f, if too hot it will kill the yeast, too cool, the yeast will not become active} You can use a standing mixer fitted with a paddle, or beat by hand. Beat in the eggs and sugar at a low speed, until just blended. Add the lukewarm milk, salt and 2 cups of flour, beat well for 1 minute. Add 1 1/4 cups flour and knead, or use a dough hook attachment on the mixer at medium-low speed. add more flour sparingly as needed if the dough sticks to the side of the bowl. This takes about 10 minutes.

Turn dough out onto a floured work surface. Use your hand to squeeze it. If sticky knead in some more flour, up to ½ cup. The dough needs to be smooth and elastic. Place the dough in a plastic, lightly grease container and cover with plastic wrap. set aside and allow to rise for 2 -2 ½ hours, dough will double in size. After it has risen, punch down only once. Turn out into an unfloured surface and allow dough to rest and rise another 10 minutes.

Grease a bread pan {9x5x3 inch loaf pan} mix the sugar and cinnamon in a small bowl.

Press the dough into an even shaped 6x 8 inch rectangle. Face the short side toward you and roll out into an 8X 18 inch rectangle. If the dough sticks, only lightly flour surface, {too much and the dough will become too dry} Brush the dough with milk and sprinkle the cinnamon and sugar mix evenly. Toss on raisins and nuts to your liking, leaving a ½ inch border around the rectangle. Roll the dough up starting with the end closest to you. Pinching the ends to seal, and occasionally push the ends in so that it doesn't stretch too much. Pinch the seam tightly, securing it.

Place the loaf seam down into the greased pan, pressing down lightly to flatten it out. Cover loosely, and allow to rise until it is 1 inch above the pan{ 1 ½ hours} As it nears the top, preheat your oven to 350f, with your oven rack in the center position.

Whisk together the egg and milk if using the glaze, and brush over the top of dough. Sprinkle on some brown sugar.

Bake for 30-35 minutes, or until a nice golden brown. Cool for 45 minutes before serving.

If serving with the icing. Whisk together the milk, sugar and vanilla until smooth. Place the bread on parchment paper and drizzle icing off of a spoon.

Enjoy!

For cinnamon bread, omit the raisin and nuts, sprinkle cinnamon and nutmeg into the dough as you mix it to your taste.