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Have This On Hand and A Pie Story

From a triple layer chocolate cake with chocolate frosting and peanut butter filling to vanilla sheet cakes to pies, pies, pies.

And pies.

Oh, but I love it.

Pies are truly wonderful and I hope you get your fill (is that possible?) tomorrow. There are so many possibilities with pies, but what makes a pie fantastic is that it is both sweet and savory, no matter what the flavor. Think of your typical apple pie—sweet, chunky, spicy, fruity filling with a rich, buttery, flaky crust.

This is food perfection. Eat it any time and all of the time. And the chicken pie—protein and vegetable goodness in a crust that makes you feel loved. What more could you want?

My little man couldn’t agree more. Mommy and Baby can often be found devouring a pumpkin pie by the light of the open refrigerator.

With the holidays here, pies are necessary and excellent any time of day. There is nothing like a leftover piece of pie first thing in the morning. Or a forkful before a run.

It makes me go faster.

But you may want other breakfast possibilities. I’ve made a routine of making pan bread every other day. We usually work through a loaf in a day and I have another waiting in the freezer. I tried out Nick Malgieri’s Cinnamon Raisin Bread. A toasted slice with my morning latte was quite nice. It’s not a sweet bread, mind you. It’s a nice toasting bread and the cinnamon swirl dresses it up a bit for this time of year.

Cinnamon Swirl Pan Bread

*Adapted from How to Bake by Nick Malgieri.

2 1/2 teaspoons active dry yeast

2 cups warm tap water

5 to 5 1/2 cups unbleached all-purpose flour (substitute some whole wheat flour for all-purpose)

1 tablespoon salt

1 tablespoon honey

5 tablespoons vegetable oil or unsalted butter, melted

3 teaspoons ground cinnamon

1 1/2 teaspoons sugar

2 teaspoons unsalted butter, melted

1/4 to 1/2 cup raisins

1. Oil two loaf pans.

2. Whisk the yeast into the water and set aside.

3. Place 5 cups of flour in a mixer with the salt. Add the yeast mixture, honey,  and oil or butter and mix on low with a dough hook for 5 minutes. If the dough is really sticky, you can add some flour one tablespoon at a time.

4. Oil a bowl and place the dough inside, turning it over once to oil it. Cover the bowl with plastic wrap and allow it to double. This takes a little over an hour.

5. Mix together 3 teaspoons ground cinnamon, 1 1/2 teaspoons sugar, and 2 teaspoons of melted, unsalted butter. Set this aside.

5. Turn the dough out onto a lightly floured surface. Deflate the dough and divide it in half. Make a clump into a rectangle. Spread half of the cinnamon mixture over the rectangle and sprinkle it with about 1/4 cup of raisins, fold in the short sides and then the long, making a cylinder. Put it in the pan seam side down. Do the same with the other clump. Cover the pans with plastic wrap and let the loaves rise for about an hour.

5. When the loaves are about ready, preheat the oven to 400 degrees F.

6. Bake at 400 degrees for about 30 minutes.

7. Unmold and set on racks to cool.

This bread is great warm. Have a loaf today and freeze a loaf for tomorrow. You could also make some wildly good French toast with this stuff.

Thanks Nick!

Happy Thanksgiving.

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2 responses »

  1. i see a yummy pecan pie in a photo…..thanksgiving bliss!

    Reply
  2. Keep up the good work!

    Reply

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