Our greatest glory is not in never failing, but in rising up every time we fail. ~Ralph Waldo Emerson

Wednesday, February 3, 2010

Cajun Cinnamon Bread

I started with a basic whole wheat bread loaf. I will do that tutorial in another post. I used the Better Homes and Gardens version this, you can use whatever bread you have handy. The five minute a day loaf would work well, too. I am trying to get us back to whole grain again, and I don't want to become dependent on the 5mad as it calls for vital wheat gluten, which is not a generally easy to find local sort of ingredient. I am still experimenting with whole grain loaves, though, and trying to find a favorite way to do them. Once I do, you'll know. So, enough dough for one loaf :)
This is my daughter helping me melt and heat the liquids for the bread dough.


Roll the dough out fairly thin, so you get plenty of swirls in the bread. Be careful not to roll it too tall, as you will have to fold it all wonky like I did. It made a pretty design (see later) but was not as easy to eat.
Spread the dough with a thin layer of butter and coconut oil. I used both as I wanted to see if the coconut oil would impart some sweetness. I didn't think it added much to the show, so next time will be using just butter, making it more locally based. I am guess it came to about two tablespoons of softened butter.

Next add the honey. We are doing our best to break away from refined sweeteners, and some of my favorites are local honey and maple syrup. Maple syrup could easily be substituted here, as well. This is a big part of what makes an awesome caramel in the bread, so don't skimp. That being said, make sure your dough is stiff enough to hold this, too. You will most likely be okay with a standard whole wheat dough, but the 5mad will probably need a little flour added. Use at least 2 T of honey, but more may be needed. You want it all over in a nice layer. You can sort of see the stuff I am using has crystallized, so it was going on pretty thick. Yummy.

Next on was the cinnamon. Sprinkle liberally. You really are not going to overdo it here. 

Then the kicker-I added about 1/2 t of my homegrown Hungarian Hot Wax peppers. Not fresh, but ones I had dried and ground. I don't like them much fresh, but but chili and for drying and using like cayenne, they are great! I just dry them until they are red and totally dried, then grind them as I need them in a coffee grinder (set aside to be used *only* for savory spices) till they are powdered. I store what isn't used right away in a spice tin (okay a recycled Prairieland Herbs shea butter tin :) ). 

Feel free to add more if you like a spicier red-hot flavor. This amount was just enough to be warm, but my five and two year old were still able to eat it with no complaints.
Bake your dough according to whatever the directions for it specify. Let it cool a bit before taking it out so the caramel can set, then slice and eat. It needs nothing on it, but some melted butter would be good, too.


  1. I like the way you rolled your bread! Very pretty duel spiral pattern. I wouldn't have thought of this combination, but I can see how it would be good. Do you eat it as a snack? or part of a meal?

    BTW nice of you to acknowledge your inspiration :).

  2. I ate it as a snack all day :) I couldn't stop, hee hee. But, yeah a snack. It would also be good if you sliced it, let it dry just a bit overnight, then used it for french toast or a bread pudding in the morning.


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