Milk Maker Bread

I was a week postpartum. After spending a week in the hospital recovering from a cesarean, we found ourselves sitting at home with an overwhelming albeit, adorable bundle of joy. My nights suddenly consisted of late-night feedings every two hours or more. And my days were full of dodging rockets of pee that came shooting out of my son diaper, soaking my clothes before I knew what had hit me. It was the most intimidating, wonderful, exhausting time of my life. But needless to say, as much as I love cooking, I wasn't about to bother with mucking about in the kitchen. I had a newborn to take care of and a wicked abdominal incision to tend to so cooking was the last thing on my mind.

Thank God for family and friends!

With the outpouring of love that came from our family and friends, our refrigerator was stocked for nearly two months! But the one dish that really stood out in my mind was the Milk Maker Bread. A couple of my friends came over just days after we got back from the hospital and they, like many others, came bearing food. I was beyond grateful that neither my husband or I had to cook so that we could put our efforts towards the baby and supporting each other. But during their visit, my friend presented me with the Milk Maker Bread that she had made for me. I had never heard of it before but as she explained to me, the bread is so packed full of nutrients that it helps to support the production of breast milk. Not only was the bread nutritional but it was absolutely delicious! On the side, my friend also made a cinnamon honey butter spread to go with the bread and the combination was mouth-watering.
Each time I eat this bread I am reminded of those beautiful, warm, sunny summer days where I first held my newborn son in my arms. After a long and exhausting night of midnight milk and diaper explosions, it was such a treat to be able to just slice off a thick chunk of rich bread, warm is slightly in the microwave, slather it in sweet cinnamon honey butter, and devour it in seconds. It was the easiest breakfast and snack to grab in my exhausted state making it the best meal I could've hoped for.

Now don't freak out. This bread won't make you suddenly lactate. Though its nutrients help encourage an increase in breast milk, that's simply because has lots of healthy goodies in it. Regardless if you are a breastfeeding mom or a rough and tough bachelor, this bread is good for you and makes for an easy grab and go breakfast or snack. So don't let the name make you shy away from giving this recipe a try. I'd hate for you to miss out on the great taste of this amazing bread!

Milk Maker Bread

Ingredients
2 cups boiling water
1 cup rolled oats
1/2 cup honey
2 tablespoons butter
2 teaspoons salt
1 package (2 1/4 teaspoons) active dry yeast
1/2 cup warm water (110 degrees F/45 degrees C)
4 cups bread flour
2 tablespoons honey, warmed slightly
2 tablespoons rolled oats
2 tablespoons flax seeds
2 tablespoons brewer’s yeast

In a large mixing bowl, combine boiling water, oats, 1/2 cup honey, butter and salt. Let stand for 1 hour.

In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

Pour the yeast mixture into the oat mixture. Add 2 cups of flour, flax seeds, and brewer’s yeast; mix well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 20 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Preheat oven to 350 degrees F.

Bake for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped. Remove loaves from pans, brush tops of loaves with 2 tablespoons honey and sprinkle with oats.

Serve warm with sweet cinnamon butter.

Sweet Cinnamon Butter
Butter (I buy the one made from yogurt), a drizzle of honey, and a bit of cinnamon, all whipped in the food processor.

Maple Toast and Eggs

Okay, so it kinda looks like your breakfast is sticking its tongue out at you but it really is tasty. This recipe is an adaptation of a recipe I found in my Taste of Home Holiday get-together cookbook. I actually made it for breakfast on Thanksgiving morning (no, you read that right. I said Thanksgiving. I'm a bit behind on my blogs thanks to the holiday madness), and it was really simple to make. Since there was enough competition for kitchen space, it was really nice having a quick and unique breakfast to whip out for the family.

It's sort of like having french toast, eggs, and bacon all rolled into one. So if you want the nice breakfast without all the mess and fuss, give this recipe a try. If you don't want the big bacon tongue sticking out, you can dice the bacon and sprinkle it into the cup before adding the egg if you wish. Personally, I'd like to see someone out there make this dish in a way that really makes it look like your egg is sticking its tongue out. Give it a face or something funny and post the picture. That would make my day!

Maple Toast and Eggs

Ingredients:

12 bacon strips

1/2 cup maple syrup

1/4 cup butter

12 slices bread

12 eggs

Salt and pepper to taste

In a large skillet, cook bacon until crisp; remove to paper towels to drain. In a small saucepan, heat syrup and butter until butter is melted; set aside.

Trim crusts from bread; flatten slices with a rolling pin. Brush one side generously with syrup mixture; press each slice into an ungreased muffin cup with syrup side down. Dived bacon among muffin cups. Carefully break one egg into each cup. Sprinkle with salt and pepper. Cover with foil.

Bake at 400 degrees for 18-20 minutes or until the eggs are set. Serve immediately.

Peppermint Popcorn

Man! I thought I had little free time just taking care of a baby, but then the holiday had to rear its ugly head. Now in between changing diapers, shopping for gifts, and wrapping up presents, I'm somehow supposed to find time to make holiday goodies. Well, if you're like me and you have little time to spare for baking treats for the company Christmas party, here is a recipe that will save you from getting a holiday headache.

Amongst all the fudge and frosting heavy desserts, this minty sweet treat is a nice change of pace. My husband made it for Thanksgiving this year and it was delicious! Not only was it quick and easy to make, but it was a big hit with the family. It is perfect for wrapping up and giving away in those holiday gift baskets for the neighbors, or for munching on while watching the Muppet's Christmas Carol (one of my holiday favorites!).

So enjoy this festive treat and spare yourself the pain of slaving away in the kitchen. If you use this recipe to save yourself a little time, use the time selfishly. Take a bath, rock out to some music, or munch on some peppermint popcorn.

Peppermint Popcorn

Ingredients:

4 quarts freshly popped corn

1 8oz box white Baker's chocolate

2/3 cup finely crushed peppermints

Put the popcorn in a large mixing bowl. Line a baking sheet with foil or wax paper and set aside. Melt the chocolate according to package instructions.

Drizzle the chocolate over the popcorn, gently stirring with a spoon to incorporate. Spread the popcorn evenly over the baking sheet and immediately sprinkle the crushed peppermints over the popcorn, lightly pressing the mints down with a spoon. Allow the chocolate to cool and harden, then break into pieces and serve.