Friday, November 16, 2012

Cinnamon Bread

Theres something so comforting in the smell of fresh baked bread and cinnamon in the morning. It fills the air with a special homey feeling, I especially love this time of year.
I have tested several recipes for cinnamon bread, some with raisins some with pumpkin all depends the mood Im in.

With this recipe I used a very basic white bread recipe. I find the simpler the better.
Once it has risen I roll it out to about 15-18 inches long and maybe 10 wide.  I rub about 4-6 Tablespoons of butter over the entire dough leaving about 1/2 at the edge. This way you wont have too much ooze out the bottom. Sprinkle with cinnamon and sugar roll it like a cigar and bake as directed.


Makes 2 loaves

5 1/2 Cups All Purpose Flour reserve 1/2 cup for kneading.
1/2 Cup Sugar
2 teaspoon salt
1 Cup warm milk
1/2 warm water
1 package dry yeast
2 Tablespoons butter or shortening melted.

1/4 melted butter
2 Tablespoons Cinnamon
1/2 sugar

Place 3 Tablespoons of sugar and package of yeast into the 1/2 cup warm water. Allow to sit at least 5 minutes. This way the yeast blooms and allows for better distribution in the dough.

In a large bowl combine flour and salt add milk and yeast mixture. With a wooden spoon (just because I like using it best) stir mixture until in just combines. Flour your counter top with some of the reserved four and dump the entire bowl out. Begin to knead. If your dough feels too wet add a little more flour and knead until it is soft. If you can push two fingers into the dough and have it spring back then its ready about after 5 minutes. Grease a clean bowl with oil and the top of dough. Cover and let rise in a warm area for about 1 hour.

Once it has risen it should have risen almost double. Punch down and rest about 5-10 minutes. Again dump out onto counter and roll into a rectangle approximately 15-18 inches long and about 8-10 wide.

With a pastry brush paint on the butter. If you don't use the entire 1/4 cup don't worry sometimes less is best. Too much will cause the dough to separate the layers. Then evenly spread the cinnamon and sugar. Roll like a tight cigar. Once rolled cut in half and place each into separate well buttered bread pans and let rise again for approximate 30 minutes.
Bake at 375 for 30 minutes or until the tops appear to a nice brown.

Try to resist cutting into - wait till it cools at least 15-min. Other wise you'll have a squished bread.

I prefer mine toasted with a little butter. The best!


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