Long Night

Lauryn and I had a VERY long night last night. She's teething right now and she's been waking up quite a few times during the night lately. My poor girl! We are both a little wiped out today. I'm glad the sun finally decided to pop up because that always help perk me up a little....that and a few cups of coffee :)

I'm going to try a new cinnamon raisin bread recipe I found. It sounded good and I have everything for it so I thought I'd give it a whirl. If it turns out, I'll post the recipe for it later.

We did get the garden in yesterday and although I so hate getting my hands dirty, I had fun getting it started. Besides the other things I mentioned in the last post, we also planted some marigolds and dahlia's. If it all goes well, I'd like to try expanding it next year and getting more veggies and some herbs in there. I'm hoping that the bunnies that have been hanging around stay out of it.

*UPDATE*



The bread turned out great! Here's the recipe:

1 pkg. active dry yeast

1 1/4 c. warm (105 - 115 degrees

2 tbsp. honey

2 tbsp. butter

1 tsp. salt

3 c. all-purpose flour

1 tbsp. cinnamon

1 c. raisins

In a large bowl, dissolve yeast in water. Stir in honey. Add butter, salt and only 2 cups of flour. Beat on low speed with mixer, until blended. Increase speed to high and beat 1 minute. Scrape bowl and beat 1 minute longer. Add remaining flour with a wooden spoon. Cover and let rise in a warm place until doubled in bulk, about 45 minutes.

Grease an 8 1/2 x 4 1/2 inch loaf pan. "Punch" batter down by stirring 30 strokes with a wooden spoon. Stir in the cinnamon and raisins. Spoon into loaf pan.

Let rise, covered, in a warm place for 30-40 minutes or until batter rises to the edge of the pan (not over). Bake in a preheated 375 degree oven for 40 minutes. Cool on a wire rack.

Glaze:

Mix 1/2 c. confectioners sugar, 1 tbsp. milk and 1/2 tsp. vanilla extract until smooth. Spread on cooled bread.