Most Americans of my vintage grew up eating a certain kind of breakfast: sugary bowls of cereal, fruit(ish)-filled toaster pastries, frozen waffles in a strangely yellow hue, packets of mini-donuts powdered thickly with confectioners’ sugar. I delighted in some of these things, from time to time (my grandma, for instance, smuggled us Fruit Loops) but on the whole, they were forbidden. Instead, we usually ate bagels, english muffins, toast. These were typically topped with butter or peanut butter, but every so often, my mom would up the ante.
She’d toast slices of wheat bread, butter them to perfection (all the way to the edges; not too much, nor too little) and dust the whole thing with a shower of cinnamon and sugar. Cut diagonally, this was my favorite childhood breakfast. And, until last weekend, I’d all but forgotten it.
When I made that little pot of strawberry-honey butter, I told you that I began dreaming up all kinds of wonderful things that could be slathered with the pink spread. Quickly, I settled on something cinnamony and gently sweet. This bread was just the thing. And one bite of the finished product harkened back to those nearly-forgotten childhood breakfasts and to my mom’s expert application of cinnamon and sugar to warm bread.
Whether you slather it with strawberry-honey butter (a combination so lovely that you might just consider subsisting on it alone, for days on end) or eat it up straight up, I implore you to give this bread a try. It’s that cinnamon-sugar toast I loved as a kid, all rolled up into one tidy loaf. It’s a cinnamon roll with restraint.
And it’s a fun project too, even if the recipe is a little odd. Nothing beats the satisfaction (or the smell) of making a homemade loaf of bread. And it makes a lovely breakfast. I think even the 8-year-old me would agree.