To say we look fondly back on the cinnamon-sugar toast of our youth would be an understatement. The easy combo of soft white bread smothered in too-much-butter then sprinkled with a mix of sugar and cinnamon always tasted beyond the sum of its parts. The easiest way to describe its prominence in young life is that French toast is for lazy Saturday mornings, while cinnamon-sugar toast is that special treat for running-late-for-school-get-your-a$$-on-the-bus-here’s-some-breakfast-NOW-GO!
Low and slow is a cooking method usually reserved for meat, and goes against every convention of bread baking.
But bread baked in a low oven for eight to fourteen hours is very, very delicious: a cross between brioche, a toasted croissant, and the best Hawaiian roll you’ve ever had. Cooked this way, yeasted dough becomes light and feathery, with the not-insignificant amount of butter dispersed without any arduous lamination. After hours in the oven, the crust and crumb become a deep gold, but take on totally different textures: the outside toasty, the inside soft. It’s wild.