My Day: Act I

100_2255I love breakfast.  I have yet to find another truly compelling reason to rise from the blankets.  To begin with, it means getting to drink the first of many cups of tea while peeling my daily boiled egg (maybe not everyone gets as excited about boiled eggs as I do but sometimes these come from my friend Kirstin’s kale-fed hens.  Do you see what this means?  I don’t have to actually eat kale anymore!  I get it from the eggs!).  Then I figure out what I will fix for myself and my people depending on the day of the week:

Monday = Muffins
Tuesday = Toast
Wednesday = Waffles
Thursday = Thorridge (that’s porridge but I think it’s clear why I had to change it)
Friday = Fun surprise (scones, Dutch baby or cold cereal if I don’t feel fun).

If you are good, I will give you my muffin recipe later, but today I want to talk about my latest breakfast delight:  Fruit Bread.  My Australian friend Marnie – a fantastic cook and baker – gave me this recipe.  Back then it was called Nut Loaf but because I am too lazy to chop nuts before noon and furthermore “Nut Loaf” sounds pedestrian, it has now been rechristened as Fruit Bread.  This title suits, as it isn’t sweet enough to be a cake and it is made in a loaf pan.  In case you wondered, that’s all you have to do to have your baked good declared a bread: bake it in a loaf pan.  And really it should be called Easy Fruit Bread.  It’s a snap.

Fruit Bread

1 1/2 cups chopped dates, sultanas, dried mango chunks, dried cherries or any melange of dried fruit you prefer                                                                                                                                         100_2282
1/2 cup chopped nuts if you like
1/4 cup of sugar (brown sugar works best)
1 teaspoon baking soda
1 Tablespoon butter
1 cup boiling water
2 cups whole wheat pastry flour
1/2 teaspoon salt
1 beaten egg

Place dried fruits, nuts if you are using them, sugar, baking soda and butter in a bowl.  Pour Boiling water over and stir a bit.  Add flour, salt and egg.  Mix until well blended.  Place in greased loaf pan (“log tin” as the Aussies say).
Bake at 350 degrees; check at 30 minutes

So this is all lovely as it is but what’s even better is that you can toast a piece or two each day throughout the week as long as it lasts, which is what I did today.  This was actually my second breakfast – “elevenses” as it is known in certain circles.  I had it with tea because I realized I had only had three cups at that point and it gave me quite a shock.  It required a strong cup to sufficiently revive me.