Friday, November 8, 2013

Cinnamon bread

I took a family bread recipe and made stuffed crescent rolls out of it last week, and then I used the other half of the dough to make cinnamon bread.

Nate liked it so much, he said it tasted like Pepperidge Farms cinnamon bread - the highest compliment!

So I thought I would write down a quick "recipe" of sorts, even though I don't have any measurements for the filling. 

3/4 cup milk
1/2 stick salted butter
1/8 cup sugar
1/4 cup water
1 packet active dry yeast
1 egg
3 1/2 cups flour
Mix milk, butter and sugar together. Scald (until milk is foamy) and cool. Meanwhile, mix together years and hot water. Proof yeast. When milk is cool, add egg into mixture and then add all to yeast. Add about three cups of mix and flour. Turn onto floured surface and knead five minutes with extra 1/2-cup flour.

Cover and let rise in warm spot for 1.5 hours.

Punch down dough, then turn out onto lightly flour surface. Roll out into rectangle.

Sprinkle white sugar, cinnamon and brown sugar on top in whatever quantities you want. Add raisins if desire.

Roll up, place in bread pan and let rise another hour.

Bake bread in 350 degree oven about 30 minutes, or until top is golden brown. Turn onto baking rack and cool.

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