So, today I made three more loaves of this TO DIE FOR bread since we polished off the three that I made two weeks ago that were supposed to be for AFTER the baby was born. We display very little self control when it comes to Cinnamon and Sugar a chez nous.
And we do love our baked goods in this house and when we run out it is way to easy to run to Panera for more but it’s so expensive AND they ruined their Cinnamon bread. It used to be gewey and wonderful…now it’s just plain lame.
Every time I perfect a recipe it just is one more thing we don’t have to run out for and this is surly perfection. If I do say so myself…
And to give credit where it’s due…the bones of this recipe I found in a google search but there were so many odd things about it, like the baking time, posted at 45 minutes, I would have had three hockey puck loaves had I followed those directions…change sugar and cinnamon ratios if you want…I can’t imagine you could ruin this scrumptious bread!
Below are the ingredients for one loaf, however I always make three
YOU WILL NEED:
1 tbsp butter
1/2 cup milk
2 and 1/2 teaspoons of active dry yeast (one packet)
3/4 cup warm water
2 tbsp sugar
1/2 tsp salt
1 tsp cinnamon
3 cups flour
3-4 tbsp butter, softened
just under a quarter cup of sugar
a generous sprinkling of cinnamon (see photo)
raisins optional – I think they distract from the other flavors but had included them when I took these photographs
- In small pan, warm milk and 1 tbsp butter until butter is melted. Set aside until lukewarm. In small bowl, mix water and yeast until yeast is dissolved. In large bowl, add 2 tbsp sugar, salt, and 1 tsp cinnamon. Pour in lukewarm milk and butter. Mix until sugar and salt are dissolved. (I always forget to add the salt to this recipe – no biggie! ) Stir in yeast and water. Mix in 2-1/2 cups flour. Knead in the remaining half cup of flour into a floured counter or until the dough is soft and smooth. OR – Throw everything into your Cuisinart and pulse a couple times, then add the remaining half cup of dough and then kneed. Put dough in greased bowl and turn dough so that the top is greased. Cover and let rise in warm place for about 60 minutes, or until double in size.
- Punch down dough with your fist. Turn dough out onto floured board and knead for about 1 minute. Roll dough out into a basic rectangular shape. The longer your rectangle the more swirls you are going to get. Use a butter knife or fingers to spread 2 tbsp softened butter on the top of rectangular dough. If you are in a hurry, you can melt the butter in a saucepan and just dump it on the dough and brush it out. I don’t really measure my sugar and cinnamon but I just scoop up some sugar with my hand and sprinkle it everywhere and sprinkle a very generous amount of cinnamon on top of that
- I love those warm cinnamon goobers when you make toast with this bread so you have to load up if you want that – otherwise you get a dry, boring cinnamon swirl. Roll up dough and form into 1 loaf. Put into buttered bread pan.
- Cover and let rise until double in size, about 30 minutes. Preheat oven 375 degrees F. Put in oven and bake for about 20 minutes or until golden brown. The smell with intoxicate you! Turn out bread and let cool on a rack or dishtowel. If you are going to freeze this like I do, I suggest slicing your bread before you bag it, that way you can toast slices as you please instead of thawing en entire loaf as it is impossible to cut into this bread when it’s frozen.
- Now, make a fresh pot of coffee in the French press, slather with butter et Bon Appetit.
- I plan to “order” this from the kitchen every morning during my recovery week in bed with this new baby…
Whenever THAT will be!