Falling into Fall with Cinnamon Bread

Welcome to October! I know some of you are already into the Fall mode. It’s getting cooler, leaves are falling and you awaken to crisp cool mornings. On the flip side for many of us, it is still in the 80’s and we are trying to still get some beach time in. Whatever the weather, bread is still a wonderful way to get you into the Fall mood.
Cinnamon Bread is wonderful way to make your house smell wonderful and the heat of the oven takes that chill out of the house. Plus warm Cinnamon Bread smothered with maple or honey butter is absolutely divine. Just a reminder you can add other spices besides cinnamon. Cloves, nutmeg, cardamom, etc make a wonderful addition. I’ve also made a squash puree, combined it with some warm spices, spread the puree on the dough, rolled tightly and then baked as normal. Not only does it look great but it gives the bread another layer of flavor. Feel free to add or take away what you please but on your next cool morning, bake some bread.

Serve warm with maple or honey butter
Serve warm with maple or honey butter

Cinnamon Bread

Ingredients
1 cup milk
6 tbsp butter
2 1/2 tsp active dry yeast
2 eggs
1/3 cup sugar
3 1/2 cups flour
1 tsp salt
1/3 cup sugar (or as needed)
2 tbsp cinnamon and or other spices (or as needed)
Egg And milk, mixed together for brushing
Softened butter, for smearing and greasing

Directions
Melt butter with milk. Heat to 40 °c (104°f). Sprinkle yeast over the top, stir gently, and let sit for 10 minutes.
Combine flour and salt. In a large bowl, mix sugar and eggs until well combined. Pour in yeast mixture and stir to combine. Add half the flour and beat until combined. Add the other half and beat until combined.
Knead dough on a lightly floured work space for ten minutes or until smooth and elastic. If dough is overly sticky, add 1/4 cup flour or as needed and continue to knead.
Warm a glass mixing bowl. Drizzle in a little canola oil, toss the dough in the oil to coat. Cover bowl in plastic wrap and set it in a warm place for 2 hours or until doubled.
Turn dough out onto the work surface. Roll into a neat rectangle no wider than the loaf pan you’re going to use, and about 18 to 24 inches long. Smear with melted butter. Mix sugar and cinnamon together, sprinkle evenly over the butter smeared dough. Starting at the far end, roll dough towards you, keeping it tight. Pinch seam to seal.
Smear loaf pan with softened butter. Place dough, seam down, in the pan. Cover with plastic wrap and let rise for 1 1/2 – 2 hours.
Mix a little egg with milk, and smear over the top. Bake for 40 minutes on a middle/lower rack in the oven. Remove from the pan and let bread cool slightly. Slice and serve

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