Rebecca Ames Photography | Chapel Hill Wedding Photographer

This is how I attained the title "Food Parent"

becci ames1 Comment

It is 29℉ outside. Below freezing. Now, don't get me wrong, I love the cold but only when there is a snowboard strapped to my feet and there is a 4 inches of fresh powder on the mountain. Outside of that, I hate the cold. Even more than that, I hate touching cold things in the cold. Yuck. So, today I am sitting inside wearing my favorite sweater and baking bread. More specifically, I am styling a Whole Wheat Cinnamon Swirl Bread with Walnuts. I can only hope this will be tasty because this is not from a recipe. That's the way I roll, people. Here it is:

  • 1 c. Whole Wheat Flour
  • 1 c. A.P. Flour
  • 1 Tbl. Yeast
  • 3 Tbl. Sugar
  • 3/4 c. Warm Water, about 100℉
  • 2 Tbl. Butter
  • 1 tsp. salt

Dissolve yeast in sugar and warm water in mixing bowl. Let sit 10 minutes. Add everything else. Mix and need until it forms a ball and starts slapping the side of the bowl (note: it'll only slap the bowl if you are using a stand mixer). Let rise for 20 minutes. Waiting for bread to rise is the perfect time to blog.... hmm, rising takes forever..... I'm impatient....This is why I never let my bread rise long enough.

Yeast dissolving, getting all foamy and delicious.

After you've waited that long 20 minutes, punch the dough, knead it for another 5 minutes, roll it into a 12"x10" rectangle, about 1/4" deep, lightly butter, lightly brown sugar, lightly dust with cinnamon and about 1/2 c. chopped walnuts. Roll in the sides, then roll it into a football. Place in a buttered bread pan. Let rise 40 minutes. While this is happening, turn on the oven to 350℉. Place in oven, bake 40-45 minutes until golden brown and springy to the touch.

Delicious. With a capital D. Go ahead and try this recipe. And this is why my kids regard this me as the "food parent" because I stay home and make deliciousness.