Sunday, April 27, 2014

KitchenAid Adventures: Beginners Cinnamon Bread

Cinnamon bread. An intimidating recipe of the past.




We love to eat warm, fresh cinnamon bread with butter in the mornings, or even use the bread as french toast. This easy beginners recipe is fantastic! I used the Beginners White Sandwich bread as the base for this recipe, then added in the rest!




Beginners Cinnamon Bread
adapted from Bread World

Serves: 2 loaves
Nutrition per serving (1/24 recipe): 130 calories; 1.5 fat; 25 carbohydrates; 3 protein

Ingredients:

4 1/2 - 5 cups all-purpose flour
3 tbsp. and 1 tsp. sugar 
6 tsp. Active Dry Yeast (I used Red Star)
2 tsp. salt
1-1/2 cups water
1/2 cup milk (I used skim milk)

1 tbsp. olive oil
2 tbsp. butter


Cinnamon Sugar Mixture

Ingredients:

1/4 cup cinnamon
1/4 cup sugar
Spray butter (about 20 sprays)

Directions:

Place 1/2 cup warm water (100° to 110°F) in a large warm bowl. Sprinkle in yeast and 1 tsp. sugar; stir. Let sit 5 to 10 minutes, until foamy on top.

Combine in a separate bowl, 1 cup water, 1/2 milk, 2 tbsp. butter and 3 tbsp. sugar; heat until warm (100° to 110°F). Add to yeast mixture with salt and 4 cups flour. 




Use dough hook and setting 2 of your KitchenAid standing mixer. Mix well, scraping bowl occasionally. Stir in 1/2 cup flour (or more) as needed to make a soft dough. Continue mixing until dough is smooth and elastic, about 5 minutes. 

Place in a greased bowl (1 tbsp olive oil), turning once to grease top. Cover; let rise in a warm, draft-free place until doubled in size, about 45 to 60 minutes.




Punch dough down. Divide dough in half. Roll each half to 12 x 7-inch rectangle.  Spray each half with about 10 sprays of butter. Sprinkle 1/2 cup of cinnamon sugar mixture on each half, adding more if you see fit. Beginning at short end of each rectangle, roll up tightly as for jelly roll.  Pinch seams and ends to seal.  Place, seam sides down, in greased 8-1/2 x 4-1/2 inch loaf pans. Sprinkle additional cinnamon sugar on top, if desired. Cover; let rise in warm, draft free place until doubled in size, about 45 minutes.




Bake at 400°F for 25 to 30 minutes or until done.  Remove from pans; cool on wire rack.

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