Wednesday, August 25, 2010

Cinnamon Bread

Yesterday...I was sitting at my desk reading twitter when my new best friend Ree tweeted that she was enjoying some delicious Homemade Cinnamon Bread. Over the weekend, my new best friend Ree started following me after I made some witty commentary about her fallen tree. And because I asked her.

Ree doesn't know it yet...but we have a lot in common, but in reverse. She went from being a city girl to a country girl and I did it the other way around. I used to live in the country and deal with cows on my porch. Oh...those were the days.

It was only 56 degrees in Denver yesterday so as I scanned the list of ingredients I decided that I would also make this bread. I'm going to tell you right now that this takes all day. Dough has to rise twice. But it's worth it and it will teach your preschoolers a lesson in patience.
  No...it's not ready yet.

I had a situation where I couldn't find my rolling pin.  I believe it's packed and in the basement storage room...so I used a can of beer from the fridge.  Sorry your beer is slippery honey!



Homemade Cinnamon Bread
adapted from Ree...The Pioneer Woman

1 cup Milk
6 Tablespoons Butter
2-½ teaspoons Active Dry Yeast
2 whole Eggs
⅓ cups Sugar
3-½ cups All-purpose Flour
1 teaspoon Salt
⅓ cups Sugar
2 Tablespoons Cinnamon
Egg And Milk, Mixed Together, For Brushing
Softened Butter, For Smearing And Greasing

Melt the butter with milk. Heat until very warm, but don’t boil. Allow to cool until still warm to the touch, but not hot. Sprinkle (don't dump it in) yeast over the top, stir it gently, and allow to sit for 10 minutes.

In the bowl of an electric mixer, mix sugar and eggs with the paddle attachment until combined. Pour in milk/butter/yeast mixture and stir to combine. Add the salt and half of the flour and beat on medium speed until combined. Add the other half and beat until combined.

Switch to the dough hook attachment and beat/knead dough on medium speed for eight to ten minutes. If dough is too sticky, add 1/4 cup flour and beat again for 5 minutes.

Warm a metal or glass mixing bowl by running hot water into it, so it’s warm. Drizzle in a little canola oil, then toss the dough in the oil to coat. Cover the bowl in plastic wrap and set it in a warm place for at least 2 hours.  Let it sit longer if you can.

Turn dough out onto the work surface. Roll into a  rectangle no wider than the loaf pan you’re going to use, and about 18 to 24 inches long. Smear with 2 tablespoons melted butter. Mix sugar and cinnamon together, then sprinkle evenly over the butter-smeared dough. Starting at the far end, roll dough toward you, keeping it tight and contained. Pinch seam to seal.

Grease a loaf pan with softened butter. Place the dough, seam down, in the pan. Cover it with plastic wrap and allow to rise for 2 hours.

Preheat oven to 350 degrees.

Mix together an egg with a little milk, and brush over the top of your bread. Bake for 40 minutes on a middle/lower rack in the oven. Remove from the pan and allow bread to cool. Slice and serve with butter.