Saturday, June 9, 2012
Small things that made me smile this week~
here..~ I drive a Fiat..plain perla white..and I love it..But when I saw this one..albeit .. just been scratched..I smiled..I am too old for the eyelashes..but it suited this young girl so much! My yellow tree peony~ Robin's eggs..(Older than lately) My angel wings in the garden framed by my very invasive ground cover..:) and :(.. My pond lettuce before something ate it.. My Blue basket in the birdhouse planter Jacques made~ My first to bloom Iris..NBF Iris.That's just a special name for it. And of course the white bleeding hearts! Here is the recipe for that beautiful Cinnamon bread~\Courtesy of Here~ Thank you! Dough 300 g flour (2 cups) 1/2 tsp salt 120 ml lukewarm milk (1/2 cup) 15 g fresh yeast (0,6 OZ fresh yeast or 1 envelope active dry yeast) 30 g melted butter (1/8 cup) 1 egg yolk 1 tbsp sugar Filling: 50 g softened butter (1/4 cup) 4-5 tbsp sugar 3 tsp cinnamon Method: Mix the yeast and sugar with the lukewarm milk and let it sit a few minutes while the yeast bubbles and foams up. Add the egg yolk, the melted butter, the flour and the salt, then knead the dough and shape into a ball. Place the dough in a large, greased bowl, then cover and place in a warm space and let rise until doubled in size (about 1 hour). Preheat oven to 200°C (about 400 degrees Fahrenheit). Dust your work surface with flour, and roll the dough out to a thickness of 1cm. Spread the melted butter across all of the dough, then sprinkle the cinnamon and sugar mixture. Roll up the dough, and using a knife, cut the log in half length-wise. Twist the two halves together, keeping the open layers exposed as described in the photo tutorial. Give a round shape, then transfer to a baking tray (buttered or covered with cookie sheet). Top the remaining butter and sprinkle some sugar and cinnamon mixture. Bake for 30 to 35 minutes, until the top is golden brown. Reduce the oven temperature to 180°C (350 degrees Fahrenheit) after 5-10 minutes to stop it burning. Top with icing sugar mixed with water if you want, just sprinkle some sugar, or eat it like this, because it's delicious, i'm telling you ! :) My Notes.. I started this bread one morning and had to rush out.. I came home and it had not risen..it was chilly here that day.. The ings are not that $$..I started over..I am relentless when I want to make something this pretty.. I used a different yeast and let it rise in the micro w/ warm water. I went to see a friend.. and really should have left it rise longer..I felt rushed when I came home.. I will make this again and again..It's lovely! Enjoy~ And if my paragraphs don't start forming I will break down and publicly cry. What is the secret!!??