There is something totally comforting about breakfast for dinner. I don’t quite know why I love it so much, but I do. It’s like taking your day and standing it on it’s head, and sometimes, that’s a good thing.
Add to that comfort, fresh, warm bread, right out of the oven, and you’ve got yourself a cozy night in the making.
The star of this show is definitely the bread. The eggs are just scrambled, then mixed with an herb cream cheese (green onions, chives, tarragon, thyme, oregano, dill and basil, with some salt and pepper to finish it off). The bread is super easy, and can be done after work, while you’re making just about anything.
Easy Little Bread
from 101 Cookbooks
1 1/4 C Luke Warm Water
1 packet of quick rise yeast
1 TB runny honey
1 C all-purpose flour
1 C whole wheat flour
1 C rolled oats (not the quick kind)
1 1/2 tsp sea salt
2 tb melted butter for brushing
In a medium bowl, sprinkle the yeast onto the warm water and stir until the yeast dissolves. Stir in the honey and set aside for a few minutes, until the yeast blooms and swells a bit – 5 – 10 minutes.
In the meantime, mix the flours, oats, and salt in a large bowl. Add the wet mixture to the dry and stir very well.
Brush a 8-cup loaf pan generously with some of the melted butter. Turn the dough into the tin, cover with a clean, slightly damp cloth, and set in a warm place for 30 minutes, to rise.
Preheat the oven to 350F / 180C, with a rack in the middle. When ready, bake the bread for 35-40 minutes, until golden and pulling away from the sides of the pan. I finish things up by leaving the bread under the broiler for just a heartbeat – to give the top a bit deeper color. Remove from oven, and turn the bread out of the pan quickly. Let it cool on a rack so it doesn’t steam in the pan. Serve warm, slathered with butter.
Makes 1 loaf.