The bread is easier to bake at night, wrap it in foil the next morning, heat it for 5-10 minutes in the oven, add the glaze and serve warm. No matter how many years you have baked, the best you can get out of what you do day and night is humility. Many of you LLK bakers out there love this recipe for preparing during the day.
Make sure your milk and butter have the temperature of the bath water and your eggs the room temperature. For the glaze, whisk together the icing sugar, melted butter and vanilla in a small bowl. Add the water a little and whisk until the glaze has the desired consistency.
My beloved cinnamon roll recipe has been slightly revised to make two gorgeous loaves of cinnamon bread. I’ve worked hard over the last month to make sure I can pull these loaves out of the oven at the right time and we can all gather to devour them. Do not serve the chilled cinnamon breads from the store with a bag of ice cream, as they will become sticky.
A sample of homemade wheat bread from my sister when I was a 4-H mother and her bread project manager years ago. Since that early training, fresh homemade breads like this have been a staple in my own kitchen. The buttery orange sugar biscuits are one of my favorites, and my husband and grandmothers collection of Heather McKillips from Aurora, Illinois is the go-to recipe for my making a variety of biscuits each year for their grandchildren around Christmas time.
Grandma, I remember coming home grumpy the day after we lost a softball game. My husband and I love our Mamaw’s strawberry cake recipe. Grandma’s sweet potato cookies: This is my grandmother’s recipe for sweet potato cookies.
I made more than we could eat before everything cooled down, and it gave me an excuse to go home. Tasting Italian lemon cookies for Christmas: there is something about Christmas that is not the same as my grandmothers “cookies. A plate full of it, the divine Elisabeth Miller of Broadview Heights, Ohio, fits the recipe, but it’s not quite the same.
I have a bag of bread and I’m going to bring it to the comedians. Dad, a regular NPR cancelling Wait, Wait, Please Don’t Tell Me, started baking bread about five years ago while working on Amazon Red Oak and hearing about the strange science of sourdough starter from one of the other writers. It’s no substitute for his work on the road, but baking bread at home has similarities to stand-up training, according to dad.
Fascinated by the idea that a starter of sourdough is a living organism that needs to be fed, he returned home and told his family about it.