That old saying, “the quickest way to a man’s heart is through food” definitely holds at least partial truth. Heavenly food may not be the quickest way to a man’s heart but I believe it’s a sure-fire way to his heart 😉

Have you ever thought to ask him what his favorite childhood foods were? Or what his mother cooked that was his favorite? Imagine the reaction when he walks in the door and the house smells like the comfort of home and wonderful memories.

Now, caution: I am not saying steal all of his mom’s legendary dishes (talk about a way to get off on the wrong foot with what could be your future mother-in-law!). I’m saying pick one or two that sound like something you can master. If you already know his mom I suggest asking her for the recipe. Most women are flattered when we are asked the secrets to being such incredible chefs!

In my case, I wanted to learn how to make his mom’s famous cinnamon bread (admittedly, there was some selfish motive here as well – ever since I had my first bite, I couldn’t stop dreaming about making French toast with it!). Luckily for me, the jedi-bread master herself volunteered to come over and give me a bread-making lesson.

As a house warming present, Kate bought me a set of her go-to bread pans: USA Pan Bakeware Aluminized Steel 1 1/4 Pound Loaf Pan.  They are truly non-stick (so don’t put them in the dishwasher) and help create the perfect crust.

Here’s what I learned: In a small bowl mix together oatmeal, oil, molasses, salt (and flax seed meal if you want). Pour 3 cups of boiling water over it and allow to it to cool to room temperature.

Once cool, activate 2 tablespoons of yeast in ½ cup of warm water by placing in bowl and shaking until dissolved (can be left for up to 15-20 minutes).

Add yeast to oatmeal mixture in large bowl. Add 2 cups of flour and mix in using spatula or wooden spoon. Continue to add flour, half a cup at a time and mix (until it won’t mix with a spoon any longer- usually 1-2 cups more). Once it isn’t mixable with a spoon, pull out dough onto floured counter or cutting board.

Continue to add in flour, half a cup at a time and knead between each addition until you’ve added about 1 ½ more cups. You’re looking for the dough to knead without being sticky. Once the dough isn’t sticky anymore and to knead it for a total of about 5 minutes more. Place dough back into bowl and leave to rise for an hour.

After an hour has passed, pull bread out of bowl onto floured counter again and knead out for 5 minutes. If the dough begins to stick to your hands or counter, sprinkle flour (several times throughout in my case). Cut bread into half so you have two pieces.

Roll half of the dough out into a rectangle shape on the counter (about ½-1 inch thick). Spread butter onto dough and sprinkle with ¼ cup of the sugar and cover generously with cinnamon. Roll dough up and place seam-side down in one of the lightly greased bread pans . Repeat with second half of dough. Leave dough in bread pans for 1-2 hours to rise. Cook at 350* for about 30-45 minutes.

Slice thick and spread with butter or use for French toast! This bread can also be frozen – we slice thick, place it in a gallon ziplock bag with pieces of wax paper between them. You can pull them out slice by slice and put in the toaster or wait for it to defrost.

Kate’s Homemade Cinnamon Bread

Makes 2 large loaves

Ingredients:

• 3 cups boiling water
• 2 ½ cups oatmeal
• ¼ cup oil (coconut or vegetable work great)
• ½ cup molasses (Kate recommends Grandma’s Original Molasses)
• 2 teaspoon salt
• ½ cup of flax seed meal (optional)
• 2 tablespoons of yeast (no packets – Kate recommends King Arthur
  Flour Red Star Active Dry Yeast, you can freeze most of it and just keep about 4 oz in jars in the fridge)
• 5-6 cups of bread flour (whole wheat does not work well here)
• 1 stick of butter – room temperature
• ½ cup of sugar
• Cinnamon

Directions:

In a small bowl mix together oatmeal, oil, molasses, salt (and flax seed meal if you want). Pour 3 cups of boiling water over it and allow to it to cool to room temperature. Once cool, activate 2 tablespoons of yeast in ½ cup of warm water by placing in bowl and shaking until dissolved (can be left for up to 15-20 minutes).  Add yeast to oatmeal mixture in large bowl.

Add 2 cups of flour and mix in using spatula or wooden spoon. Continue to add flour, half a cup at a time and mix (until it won’t mix with a spoon any longer- usually 1-2 cups more). Once it isn’t mixable with a spoon, pull out dough onto floured counter or cutting board.

Continue to add in flour, half a cup at a time and knead between each addition until you’ve added about 1 ½ more cups. You’re looking for the dough to knead without being sticky. Once the dough isn’t sticky anymore and to knead it for a total of about 5 minutes more. Place dough back into bowl and leave to rise for an hour.

After an hour has passed, pull bread out of bowl onto floured counter again and knead out for 5 minutes. If the dough begins to stick to your hands or counter, sprinkle flour (several times throughout in my case). Cut bread into half so you have two pieces. Roll half of the dough out into a rectangle shape on the counter (about ½-1 inch thick). Spread butter onto dough and sprinkle with ¼ cup of the sugar and cover generously with cinnamon. Roll dough up and place seam-side down in one of the lightly greased bread pans. Repeat with second half of dough.

Leave dough in bread pans for 1-2 hours to rise. Cook at 350* for about 30-45 minutes.

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