Monday, October 18, 2010

Race Registration & French bread/ Rolls Recipe

I have a tasty and easy french bread recipe and wanted to see if I could turn it into cinnamon rolls. I don't bake much. I like goodies....So, I figured, what the hey?   Who can ruin bread with brown sugar, cinnamon and butter?

First I whipped up the french bread dough and made one half of it into a loaf.

Please keep in mind that I don't bake.

I do bake bread, occasionally (because I like good bread and don't like to pay four bucks a loaf), but it has to be an easy recipe because I would much rather spend my time EATING than baking. So, if you plan to try this recipe. Just remember that I did warn you.

Recipe: Fast French Bread
2 1/2 cups hot water (115-120F)
2 Tb yeast
1 Tb salt (I think you can cut this. I did.)
1 Tb oil
6-7 cups flour (I used almost 7 and added a handful of oats and some flax because it seemed healthy- and we were out of whole wheat flour, or I would have substituted one cup for white)

Mix thoroughly in a big bowl. Dough will be soft and on the limp side. Don't worry about kneading it. Flour your surface..
Split dough in half. Roll each half into a long rectangle, roll up (lengthwise), tuck under ends, put on a greased cookie sheet side X side, cover with a dish towel for 35-45 minutes (depending on how warm your house is). Bake at 400F for 15 minutes. Should be light golden on bottom of loaf.
You can also use this recipe for pizza dough. Just pre-bake the dough for 5 minutes before putting on your toppings and baking 10-15 more minutes.

Cinnamon rolls (for people who like something sweet and don't care if it really is like a cinnamon roll or not)

I took the other half of the dough and rolled it out on a floured surface into a long oval (rectangularish).
Then put melted butter (1/4 cup maybe?) and brown sugar all over the top of it. (Mmm. Sample while spreading it). Then I liberally sprinkled cinnamon all over the top. Next, I rolled it longways and tucked the ends to even it out. When I had a nice fat roll, I floured it and sliced the log into separate rolls and laid them on a buttered glass pan. Set it to rise for 30-35 minutes while the oven heats to 400F.

When the oven's ready, I put the rolls in and baked them for 15 minutes  (while the bread baked)

They didn't rise enough before I baked them... This indicates my level of impatience for all things good. I can be very impatient.

Needless to say, the rolls weren't fluffy and light, but they were tasty! So don't visit if you want perfect food. Just if you are hungry. :)

 Also, I am excited to say that I am officially registered! It only took about 20 tries with online forms and resubmitting. I took a break to run and came back, called the bank just to check that my account was OK. It was. Apparently 3 other callers had mentioned a similar problem. Back to the computer I went and at the third try after my morning run, I was in! It was much to my relief when I finally read:



  1. I am so glad you didn't procrastinate on registering for Boston! I am so excited to hear about your race. I think I will share your recipes with hubby!

  2. Congrats! I cannot wait to follow your training.

  3. You're the first person I thought of when I heard that Boston was sold out. I am glad you got in! Congrats on your BR (Boston Registration), which might get more difficult than a BQ from now on!

  4. Thanks all! I am so very excited now :)
    As soon as I found out from Mark (yesterday's comments) I checked RW and found out it was true- it had sold out in a day!
    When I left at 6:30 to run after trying to get registered for a half hour, I prayed about it and knew that if i was supposed to get in I would. I was at peace about it. I feel bad for those who weren't able to but wanted to.

  5. So I guess that means we won't be seeing you at Eugene. :( J/K!!! Congrats on getting in! Just one question though, when is the Pikermi that you have me slated to do in Elkton? I guess saying that you need to save your legs for the big race is ONE way out of running it.

  6. NB- I am overdue for a blog post on that. I am responsible for making the flyer, but am having some issues getting time to do it. I might have to drop blogging for a few days :) The date we are shooting for is March 19th. More soon. PROMISE!

  7. Congratulations! Glad you will get to end up going :) Hope all works out with the accident at work.

    I'm totally making this french bread for dinner. As in, it's already in the oven! Thank you!!

  8. Yay, Meghan! Hope you like it! it's so easy....
    How do I email you? I haven't figured out how to do the email thing on here.

  9. March 19th puts it the weekend after the Shamrock run, but that should be fine. I will have to find someplace to crash on Friday night. I don't suppose there are good hotels in Elkton?

  10. No hotels in Elkton, but there are a few bed and breakfasts in town or near Elkton.
    And there is a hotel between Elkton and Reedsport that looks nice (called Salishan, I think- right on the Umpqua). Let me know what your preferences are and I can get you some numbers or websites. :)

  11. Congrats on qualifying and for getting through the registration, too - both quite an accomplishment this year!


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