Friday, July 01, 2005

Cinnamon Bread

Cinnamon Bread(Adapted from KAF)

3 cups all purpose flour
1/2 cup sugar
2 teaspoons instant yeast
1 teaspoon cinnamon
1 teaspoon salt
1 cup warm milk
1/4 cup butter, melted
1 egg
1 teaspoon baking powder
1 cup cinnamon chips

2 tablespoons sugar
1 heaping teaspoon cinnamon, can use more or less to taste

In a large bowl, whisk together the flour, 1/2 cup sugar, yeast, 1 teaspoon cinnamon and salt. In a separate bowl, mix together the milk, butter and egg. Combine the wet and dry ingredients, beating until smooth. Cover and let the batter rest at room temperature for 1 hour, then stir in the baking powder and cinnamon chips with a wooden spoon.

Preheat oven to 350

Scoop the batter into a greased 8 1/2 x 4 1/2-inch loaf pan.

In a small bowl, mix the rest of the cinnamon and sugar.

Sprinkle the top of the batter with cinnamon sugar.

Bake the bread for 35 to 45 minutes, until a cake tester inserted into the center comes out clean. Remove the bread from the oven, let it rest in the pan for 5 minutes, then tranfer it from the pan to a rack to cool completely. This bread slices better when you wait for it to cool down some.

3 comments:

  1. Do you know where to get Cinnamon chips? I've never heard of them or seen them (that I know of)..

    ReplyDelete
  2. Hi Rick,

    Any of the supermarkets around here carry them. Some stores see them as a seasonal item though.

    You can order them on-line at Amazon.com or King Arthur Flour also sells them.

    ReplyDelete
  3. Hi again.. I finally got around to making this recipe and had a few comments :

    1) The recipe's first step indicates I should add "1/2 sugar" which I originally read to be 1/2 the listed amount (aka 1/4c), but later figured it to be a typo and believe it should either read "1/2C sugar" or even better, "sugar", without the measure.

    2) I'm trying a slight deviation and am allowing the "batter" to rise a second time after plopping (literally) the batter into my pans (I always double the recipe).. I've allowed this second rise to go for about 20-30+ minutes in a warm oven (~100 degrees) to hopefully give the bread a bit less dense texture (more airy).

    ReplyDelete