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cinnamon bread

Posted By katy On July 27, 2010 @ 5:21 am In breads,Breakfast and Brunch,food | 12 Comments

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This bread proves that no matter how much experience you have in the kitchen, yeast can still get the better of you.  This was my second try on this recipe — my first try used a packet of yeast that was unexpired, stored at a proper temperature (at least, within my kitchen), and seemingly ready to be used.  And despite all that, my dough stayed thick and dense as a rock.  After setting it out to rise for an hour, it hadn’t even moved.

I started over.  This time, the yeast cooperated (although slowly) — I had bread that would rise, at least.  Still, though, this bread wouldn’t quiet cooperate.  When I tried to roll the raisins into a swirl, they grouped together at the bottom of the loaf (as you can see in the pictures).  The only solution I can think of is to add them with the wet ingredients, so they distribute evenly during kneading.  I’ve written the recipe that way below — when you guys try it, let me know if that works!

But even with all the trial and error, there is nothing quite like the smell of freshly baked bread wafting through the kitchen on a weekend morning.  So I’m going to call the end result a success — if only I could find a way to make my yeast a little less temperamental.

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cinnamon bread recipe

INGREDIENTS
1/2 cup milk
1/2 cup warm water
1 (.25 ounce) packages active dry yeast
1 egg
1/3 cup white sugar
1 tbsp cinnamon
1/4 teaspoon salt
3 tbsp butter, softened
1/3 cup raisins
3 cups all-purpose flour

DIRECTIONS

Proof the yeast by mixing it with 1/2 cup warm water and 1 tbsp sugar.  Allow to sit for 5 minutes until milky and foaming.

In a large mixing bowl, add the yeast mixture, egg, milk, sugar, butter, salt, raisins and cinnamon.  Add the flour gradually to make a stiff dough.  Knead for about five minutes.

Turn the dough out into a lightly greased bowl, and cover with plastic wrap. Let the dough rise in warm place until doubled, about 1 hour.

Punch the dough down, and place it in a greased 1 1/2 pound loaf pan. Let rise until the bread is the shape that you want, around 45 minutes for a regular-sized loaf. Preheat the oven to 350 degrees while the dough is rising.

Bake the loaf for 35 minutes. Allow to cool before slicing, and serve.

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