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5 cups white bread flour + some for dusting
2 tsp quick rise dry yeast
2.5 tsp salt
2 tsp sugar
2 cups warm water
2 tsp sunflower oil
1 tbsp. ground cinnamon
Add the flour, yeast, sugar, and salt to a large bowl and mix well.
Make a well in the center and add the oil and water at one time. Begin stirring slowly until all the dry ingredients are incorporated and the dough has come together in a ball.
Dust some flour onto a clean surface and begin kneading the dough for several minutes until it's smooth and elastic.
Transfer to a lightly oiled bowl and cover with plastic wrap. Allow to rise for 1.5 hours. It should double in size.
Preheat oven to 425F.
Remove the plastic wrap and punch the dough in the center. Then transfer it onto a clean surface dusted with flour. Cut into 3 equal portions and roll each one into a rectangle that's about 1/4 inch thick. Dust the cinnamon over the dough evenly and then roll each one into a loaf.
Place the loaves a few inches apart on a large baking sheet and let stand for a half hour.
Place tray in preheated oven and bake for 15 minutes. Then turn the oven down to 400F and bake for another 10 - 15 minutes.
The cooked loaves should be light brown on the outside and sound hollow when tapped.
Top the sliced bread with a smear of coconut oil, a dusting of cinnamon, and a sprinkle of raw sugar.
*You can freeze any unbroken bread in a freezer strength plastic bag. It will last for up to 3 weeks.
Would you believe that this colorful, fresh salad was the product of a fridge clean-out? Sometimes letting fruit come to its full ripeness on your counter or sitting in the crisper can yield tasty results. See the recipe for this high-fibre side dish below.
This recipe does not call for any dairy, nuts, peanuts, soy, or shellfish. It can be made gluten-free by excluding the mustard
1 large blood orange (any type of orange will work)
Seeds from 1 pomegranate
A few good handfuls of spring mix or your favorite baby lettuce
1 pinch of saffron
1/3 cup good extra virgin olive oil
the juice of one lemon
the juice of half a lime
1 dollop of organic honey
freshly ground black pepper
good sprinkling of sea salt to taste
1 tsp Dijon mustard (optional)
1. Remove the seeds from the pomegranate by scoring the top of the skin with a paring knife and then ripping the fruit into 4 chunks. Fill a bowl with cold water and plunge the fruit, and your hands, into it. Proceed to remove the seeds underwater and then drain and dry.
2. Peel the orange and cut into segments. You can cut the chunks as large or small as you like.
3. Arrange the lettuce, orange, and seeds on a platter and set aside. Dress right before serving.
4. You will need a small mixing bowl for the dressing. Pinch the saffron in your finger tips to break up the strands or grind them down using a mortar and pestle. Add to the bowl along with the salt, pepper, lemon juice, lime juice, olive oil, and honey. Beat well. For a thicker dressing you can add some Dijon mustard but it’s not a necessity.