Tuesday, October 26, 2010

Cinnamon Bread

This. Is. So. Good! I will warn you, it takes awhile to make, but I think it's worth it. I made this way back in September for our first MOPS meeting of the year. Needless to say, I only had one piece to bring home when the meeting was over. It is so pretty and slathered in butter, it is way good! I will also warn you that this bread is not a soft, fluffy bread. It is more dense, I guess like normal cinnamon rasin bread is. I don't usually eat it because I don't like raisins all that much. This recipe would do just find adding them in if you choose to do that. This bread would be absolutely amazing used in making french toast, don't you agree?

Cinnamon Bread

1 cup Milk
6 Tablespoons Butter
2-½ teaspoons Active Dry Yeast
2 whole Eggs
⅓ cups Sugar
3-½ cups All-purpose Flour
1 teaspoon Salt
⅓ cups Sugar
2 Tablespoons Cinnamon
Egg And Milk, Mixed Together, For Brushing
Softened Butter, For Smearing And Greasing

Melt butter with milk. Heat until very warm, but don’t boil. Allow to cool until still warm to the touch, but not hot. Sprinkle yeast over the top, stir gently, and allow to sit for 10 minutes.

Combine flour and salt.

In the bowl of an electric mixer, mix sugar and eggs with the paddle attachment until combined. Pour in milk/butter/yeast mixture and stir to combine. Add half the flour and beat on medium speed until combined. Add the other half and beat until combined. Add raisins now if you want them.

Switch to the dough hook attachment and beat/knead dough on medium speed for ten minutes. If dough is overly sticky, add 1/4 cup flour and beat again for 5 minutes.

Heat a metal or glass mixing bowl so it’s warm. Drizzle in a little canola oil, then toss the dough in the oil to coat. Cover bowl in plastic wrap and set it in a warm, draft free place for at least 2 hours.

Turn dough out onto the work surface. Roll into a neat rectangle no wider than the loaf pan you’re going to use, and about 18 to 24 inches long. Smear with 2 tablespoons melted butter. Mix sugar and cinnamon together, then sprinkle evenly over the butter-smeared dough. Starting at the far end, roll dough toward you, keeping it tight and contained. Pinch seam to seal.

Smear loaf pan with softened butter, I sprayed mine with nonstick cooking spray. Place dough, seam down, in the pan. Cover with plastic wrap and allow to rise for 2 hours.

Preheat oven to 350 degrees.

Mix a little egg with milk, and brush over the top. Bake for 40 minutes on a middle/lower rack in the oven.

Remove from the pan and allow bread to cool. Slice and serve. After slicing each piece, I spread a small amount of butter on each piece, put it back together as a loaf, wrapped in in tin foil, and put it back in the oven to melt the butter. It was so good!!

This recipe has been linked to Recipe Swap Thursday at Prairie Story and Tasty Traditions.

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