The Fear of Yeast Breads

So as I mentioned in my last post, I actually made a yeast bread! I have had this perpetual fear of working with yeast for some reason. Maybe it's because I have read and heard so many other stories of breads falling flat, or for whatever reason yeast not doing it's job. However having spent the Easter long weekend with Matt's family, and bringing this fear up to his mom, the maker and baker of delicious potato rolls, she assured me that yeast is really not so scary. Her key, she said, was instead of heating the water or milk before dissolving the yeast to just let it sit at room temperature. That way the yeast would dissolve into the liquid rather than cook in it. And so that is what I did as I was making the recipe for cinnamon bun bread I found on Framed.
Her recipe calls for making the dough, plopping it into a square pan, swirling in the cinnamon, brown sugar crumble and popping it in the oven before letting it cool and drizzling icing all over it! I will tell you right now, this recipe is perfection. While I was worried that the bread might be too too sweet, it turned out it wasn't. Sweet and spongy, Matt and I ate it with coffee at breakfast and in the evening for dessert after dinner.
As someone who once ate cinnamon buns from Second Cup every weekday morning before work, I can tell you this recipe is really a nice alternative to a) spending the bucks to buy one and b) spending the time to make individual rolls. And if you are like me, and are scared to work with yeast, let this recipe be your first foray into the world of yeast breads, because it really is such a easy recipe (with absolutely no kneading required)! So make it. It's yummy.