This past Wednesday, Boston was hit with a big snowstorm, which meant a snow day! It was a perfect day to stay inside and bake.
I started the chilly, snowy day off with a bowl of warm oatbran.
I cooked the oatbran with milk, a mashed banana, a dash of vanilla and a shake of cinnamon. It came out great!
I stirred in some dried blueberries towards the end and topped it with chocolate peanut butter, cranberry almond butter and a sprinkle of coconut.
A great breakfast on such a chilly morning.
Next on my list for the day was to try out my new breadmaker that we got for Christmas!
I had been dying to try it out. So, I looked up some recipes and got started with some Cranberry Almond Apricot bread.
It is extremely important that you put the ingredients into the breadmaker in the order shown. Wet ingredients must be first, then dry on top.
Then, place the pan into the breadmaker.
Close the lid and make your selections. For this bread, I used the White Bread setting for a 1lb. loaf on light (next time, I would do medium).
Three hours and 21 minutes later, out came the perfect loaf of bread.
A crust formed on the outside, and when you sliced into the bread it was soft and doughy. Just the way I like it.
A little while later, I sliced up a piece of the warm bread spread on a little butter and served it with a smoothie for my afternoon snack.
Now, I know not everyone has a breadmaker…and you could definitely make this bread without one and bake it in the oven. It just takes a little more work because you are waiting for the dough to rise, etc. But, I’m sure the bread would come out just as good!