Kansas Maid for Breakfast

Here in the Flint Hills it is the season for working calves, moving cattle, and burning pastures. Just when I thought things would slow down after calving season and feeding hay two times a day, its just a change of chores. But the days go on and with daughter joining us on the ranch operation that means more help for more work. After a long afternoon and evening of burning pastures everyone was tired, so when rancher-husband asked what the plans were for the next day, new-to-ranching son-in-law said maybe it would be a good day to relax. So, rancher-husband said "Good idea, we'll just move cattle"!



To get the cattle moving day off to a good start, I served a full breakfast of hash brown and egg casserole, fruit with yogurt, and our favorite Kansas Maid braided bread. The bread is one of our local specialities, made in northern Greenwood County and mainly sold as a fund raiser for various youth groups and schools. Luckily the County 4-H Council had just had a fund raiser and my supply in the freezer is good. If it gets low between 4-H sales, I sometimes make a trip to the small grocery store near the production site, the only place that sells the bread retail now.

Kansas Maid bread is a frozen loaf of dough with filling of fruit or cream cheese or cinnamon. Keeps well for months in the freezer, if you don't have occasions to use it, but we like it so well it doesn't last long. To prepare, remove from the freezer and from the plastic package and place on a greased cookie sheet or pan. Let thaw and rise overnight. In the morning, bake at 350 degrees for 25-30 minutes and glaze with the convenient package of frosting that comes with the loaf. How easy is that??!