Baking A Sweet Life

I was terrified when I saw this recipe. It was **6** pages long!! I’m still terrified of this recipe! I loooove baking, but I don’t care for recipes that carry this many steps - I mean, that’s THAT many DIFFERENT places for my baking-red-thumb to go nuts. I think I still need more practice with this recipe! I could’ve had more practice with this recipe if I hadn’t procrastinated. I really was frightened! All in all it came out well. (please forgive the awful quality of my pictures!!! I thought I had white balanced well enough, but the dim lighting masked the appropriate WB).
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Because I live for key lime pie, I had marked this recipe when I first bought this book. I was *so* glad that it had finally come up in the rotation! Dianne of Diannes Dishes chose our recipe and I had plans to starting baking as soon as I saw it posted. Of course the weekend came (and went) and that’s why I’m a total slacker posting it now, almost midnight on the day of submission!! Not to mention that I cheated some - I bought a pre-made crust. Go on, send me the mean remarks - I can take it. Its the first time I’ve done that in about 6 years. I have a good excuse! I’m taking a cake-decorating class, and I’m not getting home until almost 10:30pm…
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There is certainly no better way to break the fast than to start the day off with some fabulous fresh baked bread! Lucky for us, this bread takes on so many forms at breakfast time! Bagels, English muffins, cinnamon rolls, sticky buns, french toast, doughnuts, waffles, pancakes, sweet breads, and plain ol’ toast; I’m out of breath already, and there’s so many more…

It is my pleasure to present to you the theme of this month’s BreadBakingDay - Breakfast Breads! Because the options are truly endless, I’m going to only put one restriction on this - it must have a leavening agent of some kind. Quick breads are just as fabulous as yeasted breads for this
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Well, not mine, really, but my blog’s! So glad you could visit! The amazing Jess at Delicious Design Studio did a whirlwind of a job and has me totally tickled with this new site!  She was so incredible and easy to work with; I hands-down recommend her to anyone.  Thanks for everything, Jess :)

The former site, if you had previously visited, was here but I wanted something that didn’t sound so “muffin”ish. I was also aiming for something that was a bit more sophisticated, while incorporating all aspects of baking, since I do a great deal of breads, and not just sweets.  I’m going to move some of my favorite posts from the last site over to this one for easy reference.  Also, the old blog will auto-direct here, so don’t do a double take if you are confused with how you may have arrived  :)