A normal batch of our sourdough bread dough with about twice the honey and two tablespoons of cinnamon. I made the dough extra stiff with a drier consistency than I do for the buns.
After letting the dough ferment all day, I divided it in half and pressed each half into a large cookie sheet, kind of like making pizza. I discovered it needed very little olive oil on the pan, much less that making buns since I am not turning and coating the dough.
Frank likes his toast thin, somewhat well done, and crunchy. We've experimented for a while and this is the finished product.
|One baked, one not|
|I brush on a thin coating of olive oil when it is done.|
Recently we discovered that some chevre cheese with strawberries, blueberries, some of the berry juice, non-iodized salt and a little honey, makes a great topping for this toast. Frank will eat it with the cheese on it, he likes it, but he still prefers his toast plain. You see, when we have a snack, it's normally bread. Sometimes regular buns, sliced made into toast in a skillet. Good bread makes a good snack and this cinnamon toast provides us with a different variation.
Gotta have treats in life sometimes, even when storms are on the horizon. Stay alert, vigilant and strong. The winds of change are among us.
Until next time, Fern