Cinnamon Bread

I came across this recipe the other day when I was looking through one of my favorite baking cookbooks, Something Warm From the Oven by Eileen Goudge. I have tried many of the recipes from this book and have yet to find one that I don’t like. Whenever I am in the mood to bake something new I always go to this book first. Once again, the recipe I tried was a success! The day I decided to bake also happened to be a dear friend’s birthday.  Her daughter came over to play with Little Mouse for a while, and it turned out perfect to let the girls help with the bread, and have a surprise birthday gift waiting when my friend came to pick up her daughter.

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Cinnamon Bread

  • 2 cups milk
  • 3 tablespoons unsalted butter
  • 2 tablespoons granulated sugar
  • 1 envelope (2 teaspoons) active dry yeast
  • 1 3/4 teaspoon salt
  • 6 1/2 cups all-purpose flour
  • 1/2 cup brown sugar
  • 2 tablespoons ground cinnamon

Place milk and 2 tablespoons of butter in a medium saucepan. Cook over low heat, stirring constantly until the butter is melted. Cool to lukewarm.

In a large bowl combine 1/4 cup warm water (120 degrees) and 1 teaspoon granulated sugar. Stir in the yeast and let it set until bubbly, about 10 minutes. Add the lukewarm milk mixture, salt, 1 cup of flour, and the remaining granulated sugar. Stir until well combined.

Stir in the remaining flour, a cup at a time (reserving 1/2 cup for kneading), until it forms a soft dough. On a floured surface, knead the dough working in the remaining flour as needed, until it is smooth and elastic, approximately 8-10 minutes. Place in a greased bowl and cover with a towel. Set in a warm place to rise until doubled in size, about 1 to 1 1/2 hours.

While the dough is rising, combine the brown sugar and cinnamon.

Grease two 8 1/2 x 4 1/2 inch loaf pans.

After the dough has risen, punch it down and divide in half. Shape each half into a smooth ball. With a rolling-pin dusted with flour, roll each ball into a large rectangle. Melt the remaining 1 tablespoon of butter and brush it onto the dough. Sprinkle with half of the cinnamon-sugar mixture. Roll it up tightly, starting at the shorter end, tucking the edges as you go along. Pinch seams together to seal.100_7257

Place into pans, seam side down. Cover with a towel and let them rise in a warm place until doubled again, about 45 minutes.

Pre-heat oven to 375 degrees. Bake for 40-45 minutes, until nicely browned. They should also sound hallow when you thump them with your finger.

Cool in pan for a few minutes before removing. Cool completely on a wire rack.

Once cooled, slice and enjoy!

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Rather than making 2 large loaves, I made 4 mini-loaves. The girls loved rolling out the dough, brushing it with butter and then covering it in cinnamon sugar. This was a great recipe for them to help with. They were also very excited to taste what they made and then surprise her mother with some birthday bread! 🙂

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