Cinnamon Toast

My children do not like whole wheat bread.  I’ve tried many recipes, and last night tried yet one more.  I even changed the proportions of whole wheat to white flour heavily in favor of white flour (2 cups to 1).  No dice.  Looked whole wheaty, tasted whole wheaty.

The biggest problem with such experiments is that I now have a whole loaf of bread that only I will eat.

I really don’t need a whole loaf of bread.  My hips don’t need a whole loaf of bread.

What to do?  Somehow, the children must be lured into consuming this bread.

My husband, after years of claiming that he did not like sweet potatoes in any form was finally convinced otherwise at Thanksgiving dinner several years ago.  After I poked him in the ribs and told him he really had to sample a dish a guest had brought, we learned that all you have to do is add enough sugar.

With that in mind, I googled cinnamon toast and the first link was this one.  I knew it would be a winner before I even read it (Pioneer Woman’s reputation precedes her).

It was.  The bread is being devoured.  I even have one procrastinator who is quickly doing his assignments to earn another piece.

And the whole wheat flour will move to the back of the pantry until I feel like making cinnamon toast again.  (Does the whole wheat factor offset the high amount of butter and sugar used?)

5 thoughts on “Cinnamon Toast

  1. Love it. There is a new (?) whole wheat white flour from King Arthur that we got in the commissary. My friend tells me it really is whole wheat but since it is white it doesn't have the whole wheat flavor. Ok, here's their explanation which is better, I'm sure.

    “Milled from white whole wheat, rather than red, unbleached King Arthur White Whole Wheat Flour has all the fiber and nutrition of traditional whole wheat, with milder flavor and lighter color. Thus, white whole wheat is a great way to add whole grains to your family's diet. Start by replacing 1/3 of the all-purpose flour in your favorite recipe with white whole wheat flour; gradually increase the percentage of whole wheat until your baked good's flavor and texture are just the way you like them. We find that in cookies, muffins, pancakes and quick breads, using white whole wheat flour in place of the entire amount of all-purpose flour yields a baked treat that's just as tasty as the original, with the benefit of increased fiber, vitamins and minerals.”

    I've used it, but the bread already had lots of WW flour so we couldn't taste any flavor subtleties. I just liked the idea of it being more nutritious.

  2. Rachel, heading to the commissary today and I'll see if they have any of that white-wheat flour. Thanks for the tip!

  3. You can order from King Arthur themselves (I've been to their store – neat stuff).

    Their catalogue is great with much more than flour – definitely worth a look.

    And, if you move to a location where you can't buy it locally, getting it online is the next best thing. They also have a lot of gluten-free baking products.

  4. P.S.

    Pulled the same stunt on Dad years ago regarding corn. He got sick as a child & was convinced it was the corn (it was a virus).

    Before Bill was born, Dad & I had Thanksgiving dinner at the home of a Dutch friend, who had just made her first American Thanksgiving dinner. Of course, it included corn.

    I told Dad he had to at least try it or Ingrid's feelings would be hurt.


  5. I echo the recommendation for white wheat flour. Even using a fairly high proportion, the flavor and texture are far more similar to white bread.

    Oddly enough I made cinnamon toast this morning as well. I make mine with a hybrid of #gross and #1 – a very light toast, butter, sugar and cinnamon, then under the broiler to caramelize. I personally find buttering the bread makes it too soggy (and makes spreading the butter harder).

    I definitely want to try adding a bit of vanilla though.

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