Saturday, March 12, 2011

Breakfast Week: Cinnamon Bread

Cinnamon Bread
from the

 1 Cup Milk
6 Tablespoons Butter
2 1/2 Teaspoons Active Yeast
2 Eggs (Room Temperature)
1/2 Cup Sugar
3 1/2 Cups All-Purpose Flour
1 Teaspoon Salt
1/3 Cup Sugar
2 Tablespoon Cinnamon

Melt butter with milk.  Heat until very warm, but do not boil.  Allow to cool until still warm, but not hot.  Sprinkle the yeast on top, stir gently, and allow to sit for 10 minutes.  Meanwhile, combine flour and salt.  In the bowl of an electric mixer, mix sugar and eggs with a paddle attachment until combined.  Pour in the milk/butter/yeast mixture and stir till combined.  Add half the flour mixture and beat on medium speed until combined.  Add the other half and mix until combined.  Switch to the dough hook attachment and beat/knead on medium speed for 10 minutes.  If the dough is overly stick, add 1/4 cup flour and beat for an additional 5 minutes.  Heat a medal or glass bowl so it's warm.  Drizzle a little vegetable oil and toss the dough in the oil to coat.  Cover bowl with plastic wrap and set in a warm place for at least 2 hours.  Turn dough out onto a work surface and roll into a neat rectangle no wider than the loaf pan you are going to use and about 18-24 inches long.  Smear with 2 tablespoons melted butter.  Mix cinnamon and sugar together and sprinkle evenly over the butter-smeared dough.  Starting at the far end, roll the dough toward you, keeping it tight and contained.  Pinch seam to seal.  Smear loaf pan with softened butter.  Place dough, seam side down, it pan.  Cover with plastic wrap and allow to rise for 2 hours.  Preheat oven to 350 degrees.  Mix a little egg with milk, and smear a little over the top.  Bake for 40 minutes in a middle/lower rack in the oven.  Remove from pan and allow to cool. 

This isn't a recipe that you can whip up in the morning since it takes close to 5 hours all together.  I had to wait for a day off to make this.  It's a very simple recipe, just lots of work involved!  And now I know that I can do it and yeast isn't that scary :)

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