mariadnoca
Moderator
Date: Tue, 19 Nov 1996 03:42:06 GMT
From: Lorna from VA
Here's a GREAT Cinnamon Bread recipe!
I LOVE this one1 I usually don't use the cocoa in the filling--just more good quality
cinnamon. You can also glaze it, if you like.
Mile High Cinnamon Bread
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : American Sweet Breads Yeast Breads
Amount Measure Ingredient --Preparation Method
1/4 cup sugar -- plus 2 tsp1/4 cup warm water -- (105-115 degrees)
1 envelope yeast
1 cup milk
3 tablespoons unsalted butter -- cut up
4 cups bread flour
1 teaspoon salt
1 large egg
3 tablespoons water
1 teaspoon vanilla
1/3 cup sugar
4 teaspoons cinnamon
1/2 teaspoon nutmeg
teaspoon cocoa powder
Stir 1/2 tsp of the sugar into the warm water, sprinkle on the yeast, stir to dissolve. Let stand 10 minutes. Meanwhile, heat milk and butter to 90-100 degrees. Using a mixer, blend flour, remaining 1/4 cup sugar, and the salt. Then, add the warm milk and yeast mixtures and the egg. Be sure to get every drop of the yeast mixture!
Mix until dough begins to form a ball, then beat for 30 seconds more. If dough is too stiff, add a few drops of water. Knead the dough well, place it in a buttered bowl, turn to butter all sides, and cover with plastic wrap. Let rise in a warm place until doubled in bulk (1 1/2 hrs).
Turn dough out onto a lightly floured work surface and deflate. Fold dough on all sides to form a square, press down to flatten, and let rest for 10 minutes. Meanwhile, butter a 9x5-inch loaf pan.
Blend the vanilla with the 3 T water and set aside. Mix the remaining sugar with the cinnamon, nutmeg, and cocoa, and set them aside. With a floured rolling pin, roll dough to 12x22-inches with sides and corners as straight as possible.
Brush about 2/3 of the vanilla water onto the rectangle and sprinkle about 2/3 of the cinnamon sugar carefully over the surface of the wet dough. Carefully fold the two long sides in to the center and pinch. Gently roll over the surface until the dough measures about 7x25-inches.
Repeat the vanilla water and cinnamon sugar process, and then, starting at the narrow end closest to you, roll up the dough tightly like a jelly roll. Just before reaching the furthest end, brush a little plain water on the roll at the spot where it will meet the end of the roll. Pinch the end a bit to seal.
Gently place the roll, seam side down, in the buttered loaf pan. It will almost fill the pan. Sprinkle about 1T sugar over the top of the loaf, and cover loosely with plastic wrap. In a warm place, let the loaf rise for 1 hour, or until doubled and almost 2 inches above the top of the pan.
Adjust the rack 1/3 up from the bottom of the oven and preheat to 350 degrees. Before baking the bread, carefully cut 1/4-inch slits along each side of the loaf, and level with the top of the pan.
Also cut 4 1/4-inch slits parallel with and between the first two. Use a VERY sharp knife or single-edge razor blade.
Bake for about 45-50 minutes. Cover the top loosely with foil towards the end of the baking time to prevent overbrowning. Bake until the loaf, when removed from the pan, sounds hollow when tapped sharply on the bottom with your fingertips. Cool on a rack and enjoy!
Responses
1. Wow, you beat me to it!!!!I just went to look....... (Roshan)
From: Lorna from VA
Here's a GREAT Cinnamon Bread recipe!
I LOVE this one1 I usually don't use the cocoa in the filling--just more good quality
cinnamon. You can also glaze it, if you like.
Mile High Cinnamon Bread
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : American Sweet Breads Yeast Breads
Amount Measure Ingredient --Preparation Method
1/4 cup sugar -- plus 2 tsp1/4 cup warm water -- (105-115 degrees)
1 envelope yeast
1 cup milk
3 tablespoons unsalted butter -- cut up
4 cups bread flour
1 teaspoon salt
1 large egg
3 tablespoons water
1 teaspoon vanilla
1/3 cup sugar
4 teaspoons cinnamon
1/2 teaspoon nutmeg
teaspoon cocoa powder
Stir 1/2 tsp of the sugar into the warm water, sprinkle on the yeast, stir to dissolve. Let stand 10 minutes. Meanwhile, heat milk and butter to 90-100 degrees. Using a mixer, blend flour, remaining 1/4 cup sugar, and the salt. Then, add the warm milk and yeast mixtures and the egg. Be sure to get every drop of the yeast mixture!
Mix until dough begins to form a ball, then beat for 30 seconds more. If dough is too stiff, add a few drops of water. Knead the dough well, place it in a buttered bowl, turn to butter all sides, and cover with plastic wrap. Let rise in a warm place until doubled in bulk (1 1/2 hrs).
Turn dough out onto a lightly floured work surface and deflate. Fold dough on all sides to form a square, press down to flatten, and let rest for 10 minutes. Meanwhile, butter a 9x5-inch loaf pan.
Blend the vanilla with the 3 T water and set aside. Mix the remaining sugar with the cinnamon, nutmeg, and cocoa, and set them aside. With a floured rolling pin, roll dough to 12x22-inches with sides and corners as straight as possible.
Brush about 2/3 of the vanilla water onto the rectangle and sprinkle about 2/3 of the cinnamon sugar carefully over the surface of the wet dough. Carefully fold the two long sides in to the center and pinch. Gently roll over the surface until the dough measures about 7x25-inches.
Repeat the vanilla water and cinnamon sugar process, and then, starting at the narrow end closest to you, roll up the dough tightly like a jelly roll. Just before reaching the furthest end, brush a little plain water on the roll at the spot where it will meet the end of the roll. Pinch the end a bit to seal.
Gently place the roll, seam side down, in the buttered loaf pan. It will almost fill the pan. Sprinkle about 1T sugar over the top of the loaf, and cover loosely with plastic wrap. In a warm place, let the loaf rise for 1 hour, or until doubled and almost 2 inches above the top of the pan.
Adjust the rack 1/3 up from the bottom of the oven and preheat to 350 degrees. Before baking the bread, carefully cut 1/4-inch slits along each side of the loaf, and level with the top of the pan.
Also cut 4 1/4-inch slits parallel with and between the first two. Use a VERY sharp knife or single-edge razor blade.
Bake for about 45-50 minutes. Cover the top loosely with foil towards the end of the baking time to prevent overbrowning. Bake until the loaf, when removed from the pan, sounds hollow when tapped sharply on the bottom with your fingertips. Cool on a rack and enjoy!
Responses
1. Wow, you beat me to it!!!!I just went to look....... (Roshan)