2 recipes in 1 post

Cinnamon Swirl Bread

2 1/4 t active dry yeast
1/4 C sugar1 1/4 C warm milk
1/2 stick butter-room temp.1 t salt
1 egg
3/4 t nutmeg
4 C flour

"Swirl"
2 T sugar
3 t cinnamon
2 t unsweetened cocoa powder

Combine yeast, a pinch of sugar and 1/4 cup of the warm milk in a bowl and allow to rest for 3-5 minutes. The yeast will be soft.
In a mixer fitted with the paddle attachment, combine 1 cup of the warm milk, the butter and 1/4 cup sugar. Mix for 3 minutes. Add the salt, egg, vanilla and nutmeg (freshly grated or organic are best). Mix for another minute. Your mixture will look lumpy... expect this and add the yeast mixture, mixing for another two minutes. Add 2 1/2 cups of the flour, combine and remove the paddle. Add your dough hook attachment now. Add another 1 cup of flour and mix. The dough will be sticky now... add the remaining 1/2 cup of flour and knead on low for about 5 minutes. The dough will be soft and shiny.
Butter a large bowl and turn the dough once, into it. Cover with plastic wrap and allow to rise until doubled in volume (1-2 hours). Place the dough ball onto a sheet of plastic wrap and wrap tightly. Place in the freezer for 30 minutes (I placed mine in the refrigerator overnight).
Whisk together the sugar, cinnamon and cocoa. Lightly flour a large work surface and roll the dough out to 12x18. Butter the surface and sprinkle with the dry mixture. Roll, starting with the short side of the dough. Place roll into a buttered bread pan and tuck the ends under the bottom. Let dough rise 1 hour and place pan on a baking sheet. Preheat oven to 375. Melt the remaining butter and brush over the top of the loaf. Bake for 20 minutes and then tent with foil for an additional 20 minutes. Cool in pan for 10 minutes, invert onto a rack and cool completely.

This bread is delicious served warm with butter and jam and also makes an INCREDIBLE french toast. This bread takes some time but good things come to those who wait and patience is a virtue, right? It's amazing and makes everyone enjoying it feel loved. There is something special and cozy about warm bread and butter... especially when they come with homemade jam!

Easy as it gets Fresh Plum Jam

2 1/2 pounds fresh plums
1 C sugar
1/4 t almond extract

Wash plums thoroughly and slice them, removing pits but keeping the skin on. Place all of the sliced plums into a large pot and cook for 5 minutes, stirring frequently so as not to burn the tender fruit. Add all of the sugar and mix well. Simmer 20 minutes, stirring frequently. Turn off the heat and add the almond extract. Cool for 15 minutes, in the pot, then transfer to a food processor or blender and blend really well. Transfer to the jars of your choice (I used Kerr 1/2 pint jars), seal and lid, turn upside down while hot and allow to cool, countertop, upside down. Once cooled these will keep for 2 months unopened and 1 month opened and refrigerated.
I love fresh, simple jam. No pectin, not many additions, just a few basic ingredients. The plums have a natural spice to them so this almost pulls a cinnamon/spice flavor. It's delectable.