Cinnamon Breakfast Toasts…for a leisurely Sunday Morning

Just to prove that appearances can (and usually are) deceiving, check out this picture The Chief Culinary Photographer took for me this morning….


** side note: hereinafter, Sabrina will now be referred to as the Chief Culinary Photographer…or “CCP”, for short **

Anyhoo, it might “appear” that I was sitting quietly, have a glorious, leisurely Sunday morning, pondering dinner possibilities, perhaps chatting with my mother about tomorrow’s MWM…

cue music screeching to a halt……

In reality, I had 4 hungry teenagers staring me down, waiting (quite) patiently for me to make chocolate chip pancakes……that they proceeded to consume in record time…along with anything and everything else in their path. So after the hurricane of flipping pancakes, syrup flowing, running out of orange juice (again!) and kids subsided, I was left with a mess and cold coffee.

My mother warned me there would be days like this.

Cinnamon Breakfast Toasts – adapted from Gina de Palma

3 large eggs, at room temperature
1/2 cup granulated sugar
1/2 cup light olive oil or vegetable oil
1 tsp pure vanilla extract
2 1/4 cups all-purpose flour, plus additional for rolling the dough
1/4 cup fine cornmeal
3 tsp baking powder
4 tsp ground cinnamon
Optional toppings
1 tablespoon milk
1 tablespoon raw or demerara sugar
Preheat the oven to 350°F.  Place the eggs, sugar and oil in the bowl of an electric mixer. Using the whisk attachment, beat them together on medium speed for one minute, until light and foamy. While the egg mixture is beating, whisk together 2 cups of the flour with the cornmeal, baking powder and cinnamon until thoroughly blended. Add the dry ingredients to the bowl and beat them together until a thick dough is formed. Remove the bowl from the mixer, and discard the whisk. Use a spatula to fold the remaining 1/4 cup of flour into the dough. Let the dough sit for five minutes so the flour can absorb the moisture from the eggs. While the dough is sitting, line a cookie sheet with parchment paper, and lightly grease the parchment. Flour your work surface and fingers, and divide the dough in half. Roll each half into a log, about 1 1/2 inches wide and place the logs on the prepared cookie sheet, evenly spaced. The dough will be tacky, but easy manage; you can continue to shape the logs them after placing them on the cookie sheet. Use a pastry brush to brush away any excess flour. If you want add a bit more sweetness to the toasts, brush them with the milk and sprinkle the raw or demerara sugar on top. Bake the logs for 20 to 25 minutes, or until they are puffy, golden brown and firm to touch. Remove the cookie sheet from the oven and turn the temperature down to 300 degrees. Let the logs cool for 15 minutes on the tray. Use a serrated knife to slice the logs on the bias about ½ of an inch thick and lay them flat on the cookie sheet. Return the slices to the oven and bake for an additional 15 to 20 minutes, or until the slices are browned and toasted. Allow the toasts to cool completely and store them in an air-tight container.

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