Bear's Cinnamon Bread
October 24, 2006 | permalink
Here, Gentle Readers, is the latest offering from my kitchen. I dreamt this recipe up a while ago, and tried it out last night- it turned out to be very tasty, if I do say so myself. The bread is a little dense, and a bit sweet- just like I like it. It's perfect for toasting, and for breakfast with a cup of tea. Which is, of course, what I ate this morning.
Bear's Cinnamon Bread
For the Starter:- One Cup Very Warm Water
- One Package Active Dry Yeast
- One Tablespoon Sugar
- One Egg
- One Half Cup Sugar
- One Tablespoon Vanilla
- One Teaspoon Salt
- Two to Three Cups Flour
- One Quarter Cup Sugar
- Two to Three Tablespoons Cinnamon
Proof the yeast by dissolving it in the warm water with the sugar, and let it sit for about ten minutes. While it is getting all yeasty, beat together the egg, sugar, vanilla, and salt.
After the yeast proofs add the egg mixture and one cup of flour, mixing well. Continue to add flour 1/2 cup at a time, until the dough forms a ball and pulls away from the bowl. Turn out onto a floured surface and knead until it is smooth and elastic.
Work the dough into a a flattish oblong, the short side about as wide as your loaf pan, the long side as long or short as you like (the thinner you make the dough, the more layers the finished bread will have). Dust with the cinnamon / sugar mixture and roll into a loaf. Place in a buttered loaf pan, dust the top with the cinnamon / sugar mix, and allow to rise until doubled (about an hour). Bake at 350 for 30 - 35 minutes.
By dividing the dough up into smaller balls, you can easily used this to make cinnamon buns instead of a loaf of cinnamon bread.
Posted in Recipes & The Home FrontCylon-o-lantern was the last entry.
Mrrrow? is the next entry.
4 Comments
Leave a comment
See the Comment Policy page for more details.
Guess what? I'm making this bread tonight. I am using whole wheat flour and adding some chocolate chips to the filling- you know, to counteract any accidental healthy side effects from the whole wheat flour. It's rising right now. I'll let you know how it works out.
Oh help! It isn't rising very well! Do we blame the whole wheat or do we blame my recessed and mutated anti-baking success gene?
Anti-Baking Success Gene! Yikes!
Whole wheat flour, for me at least, doesn't rise as well as white flour... it seems to yield a stickier and thicker dough. When I make whole wheat bread, I usually use half whole wheat flour and half bread flour to counteract this a bit. I also let it rise a little longer, and sometimes turn the oven on to 250 and then set the bowl it's rising in on the stovetop to keep it warm and make the little yeasties a little perkier.
Something I haven't tried yet, but which I'm going to give a go the next time, is doubling the yeast and using a 1::3 white to whole wheat flour ratio. I'll let you know how it goes.
You'll have to let me know how it ended up... was it tasty, even though it didn't rise too much?
It produced the densest, most delicious loaf of cinnamon bread ever. When I rolled it out and dusted it with the cinn/sug mix, I also layered some chocolate chips. Because I'm a health nut.
My roommate ate the whole unleavened mess in 2 days.