Monday, May 8, 2023

Cinnamon Bread

 original recipe found here

FOR THE BREAD:

  • 5 1/2 to 6 cups all-purpose flour
  • 3 tablespoons granulated sugar
  • 2 packets Fleischmann’s® RapidRise® Yeast 4 1/2 teaspoons
  • 2 teaspoons salt
  • 1 1/2 cups water
  • 1/2 cup milk
  • 2 tablespoons butter

FOR THE FILLING:

  • 1 tablespoon butter melted
  • 1/2 cup granulated sugar
  • 1 tablespoon cinnamon

Instructions

  • Combine 2 cups flour, sugar, dry yeast and salt in the bowl of a stand mixer and stir 
    until blended. Combine water, milk and butter in a microwave-safe bowl. Microwave 
    on HIGH for 45 seconds until very warm, but not hot to the touch. Add to flour 
    mixture.
  • Beat 2 minutes at medium speed, scraping bowl occasionally. Add 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in just enough remaining flour 
    so that the dough will form into a ball (I ended up using 5 cup of flour total). Knead in stand mixer for 5 minutes. Put in greased bowl and cover with towel for 10 minutes.
  • Cut dough into 2 equal pieces. Roll each piece of dough into a 12 x 7-inch rectangle 
    using a rolling pin. Brush each piece with melted butter. Stir together the cinnamon 
    and sugar for the filling and sprinkle on each rectangle.
  • Beginning at short end of each rectangle, roll up tightly. Pinch seams and ends to seal. Place, seam sides down, in two 8-1/2 x 4-1/2 inch loaf pans that have been sprayed 
    with nonstick cooking spray. Cover with towel; let rise in warm place until doubled in 
    size, about 45 minutes.
  • Bake in preheated 400ºF oven for 20 to 30 minutes or until golden brown. Remove 
    from pans by running a knife around the edges and invert onto wire rack.

 


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