Thursday, October 6, 2011

Yummy Cinnamon Bread!

So lately I've been in a baking mood. Seriously. Last week I tried out my Kitchen Aide for the fourth time since we've been married (need to use it more), and I made pizza dough..........It was terrible. First, I killed the yeast (which made the pizza super crispy and too dense), then there was a TON of leftover dough, so I tried making Cinnamon bread with the leftovers..no. Just no. Anyways, we ate the pizza, crustiness and all...and threw away the cinnamon bread. Then because of that, this week I decided I REALLY wanted Cinnamon bread. So I found a really great recipe online (after looking in our many cookbooks.) And I started. Overall it took like 5 hours all together (because of rising time), but it was totally worth it. Because the bread was so delicious, I want to share the recipe with you. Keep in mind that besides the SAD attempt with leftover pizza dough, this was my first time making cinnamon bread. I made a few mistakes that I will share so you guys won't make the same mistakes, first I should've rolled the dough tighter (failed attempt at trying to pull the toast out of toaster, ended up with unraveled cinnamon bread, but it's all good). Second, I seriously underestimated how much cinnamon I needed to put on the bread...yeah should've put more on. And third...I almost burnt the bread (must remember, our oven is on steroids or something, which means shorter cooking time). Anyways, Besides all of that it turned out really well. I shared half of the loaf with Chauncey's grandparents since with all the baking I've been doing (brownies, brownies.....brownies (yes I said brownies three times, because I make brownies a lot), muffins, cookies, and now bread), we do not need to eat a whole loaf by ourselves. Anyways, here's the recipe. I seriously recommend trying it :)



Ingredients

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

Preparation Instructions

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.
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, hospitable 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. 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 smear over the top. Bake for 40 minutes on a middle/lower rack in the oven.
Remove from the pan and allow bread to cool.
(Recipe Source)

2 comments:

Cassi said...

yeah, the oven is on steroids!! shorter cooking times and like 5 degrees less than what it calls for is how we managed it.

Jenni+Chauncey said...

Yeah haha, Chauncey has told me before, but i didn't really think it was a big deal. Now I will be more careful.

Post a Comment