~ All Shapes and Sizes ~

I don't consider myself a big cook and especially not a baker. However ... about 3 years ago I went to a class at church where I learned to make bread in one hour -- start to finish. No fooling. I learned it from these ladies at Pantry Secrets and have made (most) of my own bread ever since then. At that point I also started using some of the wheat I had canned in 1998 (yes, that's true) and got a wheat grinder. I stopped short of wearing Birkenstocks.

I never make the bread using all whole wheat and when I am feeling particularly naughty, I make it just with the white flour. Most of the time there is some odd mathematical equation involved. These loaves were about 1 part wheat to 3 parts white.

I wanted to make cinnamon bread as gifts for friends so I rolled out the dough and brushed it with butter and cinnamon/sugar.

I found that shaping the loaves was a tad harder this way than when it goes straight from Kitchenaid to loaf pan.

They only have to rise less than one half hour. Seriously.

Please try and get over the fact that one of the loaves has shaping ... issues. I too have shaping issues and so I am trying my hardest not to be critical of my mis-shapen loaf.

It still tastes really good ... trust me. And clearly I cannot give away the weird looking one so I guess it will be cinnamon toast for breakfast for me.

I am getting really excited for Christmas.

And you?

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