The Gourmet Mama

This was actually a bit of an accident, but it turned out amazingly. I was following this recipe, adapting a little as I went with the intention of making cinnamon rolls, when I realized that I had very little flour left. Just enough to turn my dough into a sticky mess, but not enough to make it kneadable.

Since we had little else in the house, I decided to go ahead and spread it in pans, with the sugar, cinnamon and ginger mixed into the dough. And this is what came out . . . it was delicious with our morning coffee!

Cinnamon Ginger Breakfast Bread

1 cup warm water
2 Tblsp yeast
5 Tbsp sugar
1/4 c. oil
pinch of salt
2.5 c. flour
2 Tblsp cinnamon
1 tsp powdered ginger

Mix the sugar, water and yeast in a bowl and leave it for 15 minutes. It will foam up and look like a rootbeer float.

Add remaining ingredients and beat until smooth. Spread into two greased loaf pans, sprinkle a little sugar and cinnamon on top and put into a cold oven. Turn the oven on to 350º and bake for 30-40 min. or until the loaves are solid when tapped.