Bread for Toasting Nothing equals the satisfaction of home baking. No commercial store-bought bread, muffin, or cookie can match the fresh ingredients with all the added enjoyment that baking at home provides. For me, the enticing aromas that fill the house and stimulate appetites and the delicious straight-from-the-oven flavor are rich rewards for the effort. Today, I want to share with you my search for the perfect breakfast bread. Like most folk, I am a creature of habit in the mornings. This is no time to go in search for something different or to create a recipe that requires thought and patience. Two cups of a rich Colombian coffee and two slices of toasted dense bread chocked full of nuts and fruit and slathered with real butter seems to fill the bill. The problem: where to find such bread in western North Carolina. The solution has evolved over several months of experimentation and time management in my own kitchen. My first attempts produced bread that refused to be extracted from the toaster without crumbling into several pieces. Even though the flavor was wonderful, I wanted something that wasn't tender and crumbly. Then, at Christmas I received a gift of homemade German stolen and knew that "this was the elusive texture I had been searching for." Densely packed with nuts and dried fruit, the stolen was very firm and didn't break up in the toaster. Furthermore, the aroma was of yeast and fresh home baked bread and not sweet tasting. The solution has been narrowed down to only an hour and a half production time once every two weeks. If it were possible to live by bread alone, this would be the bread. I ignore all rules for bread making and the recipe still works every time. In order to do this I have resorted to bread mix in-the-box but even then I don't follow the package instructions. The recipe makes one large or two smaller loaves and they freeze very well. BREAKFAST BREAD I box Krusteaz Country White Bread Mix (the package will say for bread machines or easy oven baking.) 1 cup walnuts, sliced almonds, pumpkin seeds, pecans or other nuts & seeds (Sometimes I use a combination of the above.) 1 cup dried cranberries, apricots, raisins, or dried tropical fruits such as mango or pineapple. Dried apples don't work as well. 1 cup water, at body temperature. The package says room temperature but I have found that the recipe works the best if I cannot feel the water as warm or cold with a simple finger test. 2 cups all purpose flour. 1 half stick butter, melted Preheat oven to 350 before starting the recipe in order to produce a warm area for the bread to rise quickly. Put enclosed yeast packet and half of the bread mix into mixing bowl. Stir the two well and add all the water and stir until well blended. Add the remainder of the bread mix in two or three batches, stirring well after each addition. Spread half of the flour onto a work area and turn the sticky dough onto it. Sprinkle a slight amount of flour on top of the dough in order to flatten it out to about a foot square. Distribute your choice of fruit and nuts evenly over the top and push them down into the dough so they won't fall out during kneading. Knead the dough by repeating the process of folding in half and then flattening out to the square shape for 10 or 12 times, adding more flour as needed. The dough will no longer be sticky when ready. Fold over one last time and shape with hands into an oval approximately 6 by 12 inches. Place on lightly oiled cookie sheet and use hands or pastry brush to butter the top and sides. Cover with kitchen towel and place in warm area to double in size. (About 1 hr.) Bake for 30 to 35 minutes until a dark tan color. Remove from oven and brush surface with remaining butter. Sift confectioner's sugar over top while still hot and allow to cool on a rack. Store in refrigerator and slice as needed. I make a double recipe and freeze one for the next week. This recipe takes a lot of abuse. I have tried many combinations and kneading methods, always producing a great yeasty bread with a rich texture that comes alive every time it's toasted.				The Cherokee Scout's 2006 Readers' Choice contest - "Best Restaurant" "Best Sandwich" "Best Lunch" The Cole House accepts Visa, Mastercard, American Express, Travelers Cheques, cash, and checks. We accept resevations. Walk-ins always welcome! No dress code. Phone: (828)-321-0874 E-mail: eat@cole-house.com 1219 Main Street Andrews, NC 28901