Sunday, November 1, 2009

Cinnamon Swirl Bread



Every once in a while, ya just get a hankering for something, ya know? Last weekend, I just HAD to have some Cinnamon Bread, homemade of course. So I made some. I usually don't follow recipes when making bread because I know how to adjust ingredients to affect the outcome of what I want. But in my reading recipes anyway, I came across one that sounded different and good. And trust me, it WAS. Just ask Amanda at work who really enjoyed it. Further, toasted and a little butter? Nothing else is as good.

Thanks to (of all places) About.com for a great bread recipe.I adapted it to use a "cold rise". A cold rise is when the dough is allowed to rise slowly overnight in a refrigerator and then brought to room temperature before shaping, rising again, and baking. A cold rise or cool rise slows the yeast activity thereby allowing a longer and more flavorful taste to develop.  No only that, the "crumb" on this bread was exquisitely fine.  Do try. It's easy.


Igredients and Method:


2 tablespoons sugar
2 1/2 teaspoons salt
1 tablespoon shortening
1 cup boiling water
1 cup evaporated milk
1 package active dry yeast (Do not use quick acting yeast)
6 cups (approximately) flour
1 tablespoon cinnamon
8 tablespoons brown sugar
1/4 cup milk

In a mixer or bowl, add the sugar and the shortening. Pour the boiling water in and stir until shortening melts. Stir in the evaporated milk to cool down the liquid and let it sit until the liquids are slightly more than lukewarm. Add the yeast, stir, and let sit for 15 minutes. If it is foamy then the yeast is "proofed" and you're good to go.

Add the flour, and the salt and mix in one cup increments until a sticky dough ball is formed.

Scrape dough out onto a lightly floured board. Sprinkle liberally with flour and knead for about 4 minutes, until it is smooth and all flour is incorporated.

Grease a bowl or other container, place dough ball into bowl and turn over so that top has a light covering of the oil.

Cover with plastic wrap, and place in refrigerator overnight.

Remove from refrigerator onto a lightly floured board. Punch dough down, and knead several times and let sit for a couple of hours so it can come to room temperature.

Divide dough in half. Roll one half into rectangle about10 x 8 inches. Brush with milk. Mix brown sugar and cinnamon together and sprinkle half over the rectangle. Starting with a long side, roll bread up like a jelly roll. Pinch the ends completely shut and place seam side down in a bread pan. (Make sure you seal it or the sugar will melt and run out, as mine did, lol)



Repeat with the second dough ball.

Cover with a towel in a warm place (I use a warm oven with the temperature off) and let rise until doubled.

Bake at 350 degrees for approximately 35 minutes until golden brown. The bread is done when tapped on the top and it sounds "hollow".

You can glaze the loaves after they cool if you want, but they really don't need it in my opinion. The evaporated milk yields a rich dough and the sugar cinnamon swirl is sufficient.

Serve warm, or for a special treat, toast it and add a touch of butter.

Enjoy!

5 comments:

Ginger said...

You always have me shaking my head. I just don't know what I would do if my husband could make homemade Cinnamon Swirl Bread! Looks REALLY GOOD! :-)

Chef Tess said...

Wow. I think I'm in love!

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sarahbobeara said...

found your site through the starbucks via recipe for iraqi brownies...

i'm saving this cinnamon bread for this weekend! i've been craving cinnamon rolls for the last few weeks but i've never tried a cold rise before. might as well give it a shot! thanks for posting ALL your recipes, they look yummy :)

The Merlin Menu said...

Sarah,

Good, give it a try, I'll think you'll like it....

I also read your profile, and I'm a HUGE Sugarland fan.

Thanks for the visit and the nice comment.

Let me know how it comes out. I think you'll like the cold rise. And you can do it with any dough.

TMM