It’s just one of those mornings when I have to get up at 4:30 AM and start cranking out breakfast. I know it’s an insane time for most of you to get up that early but if you have a demanding mother who requests you to bake this as the last home baked breakfast for your younger brother before he goes back to college, you have to do it. Trust me. Living with a mom who can start World War III for the smallest things isn’t worth the fight.
Are you worth my sleep time?
So, I started prepping my usual go-to bread, my variation of Rose Levy Beranbaum’s cinnamon raisin loaf, the night before. (What I’ve altered from her recipe was replacing the cinnamon spiral with sweetened, flaked coconut, soaked the raisins, and made the dough a bit sweeter). I shaped it, proofed it, and placed the loaves in the refrigerator overnight. Thankfully, my mom’s willing to take out the loaves from the fridge around 3 AM since she’s usually having her early morning food cravings.
I popped these babies in the oven around 5. When the loaves are about three-fourths baked through, the entire house smells like toasted coconut. Besides the fact that it made me hungry, it woke up my sleepy-headed father who wouldn’t normally wake up until 7:30.
Hmmm…maybe you’re ain’t so bad after all
Innards
At least my efforts weren’t wasted: my mom’s happy about this loaf since she likes soft bread; my dad’s happy just to eat fresh baked bread and my brother liked it because it’s tasty. I’m just happy because everyone’s happy with the food (I also baked a batch of cranberry orange muffins), have my morning cup of coffee, and GO TO SLEEP.
The bread recipe is right after the jump.
