Tag: breakfast

i remember the first time
i successfully made bread
i was smug
oh was i so smug
i declared ridiculous things
like,
it’s so easy, anybody can do it
it’s the best thing, in the world
and the worst:
i’m never buying bread at the store again
the me today would’ve slapped the me then
because that shit’s just silly

i don’t have a kid,
i have a husband
our weekends are usually jammed packed
with social things
like,
wandering the mall before a matinee
and deciding to kill 30 minutes
playing skeeball at Dave&Buster’s
or,
doing nothing
while we watch water boil
most weekend mornings
i spend feeling guilty
for sleeping in past 8am
or
berating myself for not taking advantage
of sleeping in time
it’s exhausting
who has time to bake fresh bread
with all that?

unless one’s husband is sick
and there’s much more time
to spend in the kitchen
and there’s a work event
that requires some smug-like
bread baking —
then bread is made

pull apart bread – two flavors:
cinnamon sugar + citrus love (dairy free)
adapted from Baking for All Occasions by Flo Braker

note: these loaves were made weeks ago, when dw was super sick and didn’t even get a chance to eat any. i will be making this again for him, eventually. my favorite combo was the cinnamon sugar but the smell of orange zest was very intoxicating.
also, these will puff out during baking so have the pans on a cookie sheet to catch any dough that may overflow. i learned this the hard way.

12 1/4 oz AP flour
1 3/4 oz sugar
2 1/4 tsp yeast
1/2 tsp salt
1/3 cup so delicious coconut creamer
4 TBL earth balance vegan butter, melted
1/4 cup water
2 large eggs, room temperature

filling
1/2 cup granulated sugar
zest of 2 large organic oranges
2 oz earth balance vegan butter, melted

OR
1/2 cup granulated sugar
2 oz earth balance vegan butter, melted
2 TBL cinnamon

cream cheese icing
3 oz tofutti cream cheese, softened
1 1/4 oz powdered sugar
juice of half an orange
splash of so delicious coconut creamer, if needed to thin

in stand mixer bowl, stir together 9oz of the AP, sugar, yeast and salt. in a saucepan, melt the coconut creamer and vegan butter on low, until butter is melted. add in the 1/4 cup water. aim for 120F – 130F.

pour the mixture into mixer bowl, stir with spatula. using the paddle attachment, and the mixer on low, add in the eggs, one at a time, mixing until just incorporated. add remaining flour and mix on low until dough is smooth, and slightly sticky. sprinkle counter top with a bit of flour, and turn dough onto it. kneed gently until dough is smooth and no longer sticky. place dough in large bowl, covered tightly with dampened towel, and allow to rise in warm place. (i usually turn the oven to warm for about 10 minutes and then put the bowl in, turning it off but keeping the light on.) it will double in size after about an hour.

meanwhile make the filling, melt the vegan butter. set aside. mix either the sugar + cinnamon or sugar + orange zest.

when ready, take the dough out and preheat oven to 350F. lightly grease a loaf pan.

gently deflate the dough. it will be sticky, dust the counter top with a bit of flour. roll out dough into 20X12 rectangle (honestly, i rolled it out to however long/big my counter space is, without the dough getting too thin. use your best judgement.) using a brush, spread the melted butter over the dough. sprinkle over top with either the orange filling or the cinnamon-sugar filling. with a pizza cutter cut the dough cross-wise into 6 strips, make it as even as possible, or not. carefully stack the strips on top of each other and then cut strips into 5 squares. lift the squares and fit them into the prepared loaf pan. filling the space might be tight lengthwise, i tilted the pan down and let gravity help. there will be space on either sides of the dough width-wise. fret not, the dough will rise again and fill out the pan during the final resting/rising period.

after the final rising, bake bread for about 30 minutes. transfer to wire rack and let cool in pan for about 10 minutes. after that time, i did slide them out to cool completely on the rack before putting them back in the pans for safe keeping.

to make the icing, mix the softened tofutti cream cheese with powdered sugar and squeeze of half an orange. mix until well incorporated. for a nice runny consistency, add a splash of coconut creamer, at your own discretion.

serve warm or at room temp.
i would think they’d last a few days, well covered, in fridge, but honestly, they were eaten up by my office coworkers in one go.