I remember as a kid what a treat it was when mom would bring home a loaf of cinnamon bread from the store. It was usually commercially made and had raisins in it, which I don’t like, but I suffered through for some cinnamon toast goodness. It’s pretty easy to make your own cinnamon bread, but this recipe is my favorite. I found it in an older than me home keeping magazine a few years ago. Somethings just stand the test of time.
- Basic Sweet Dough
- 1 package active dry yeast (2 1/4 teaspoons)
- 5 3/4 to 6 1/4 cups all purpose flour
- 2 1/4 cups milk
- 1/3 cup sugar
- 1/4 cup palm shortening (or coconut oil)
- 2 teaspoons salt
- Cinnamon filling:
- 1/4 cup sugar
- 1 1/2 teaspoons cinnamon
- In large mixer bowl combine yeast and 2 1/2 cups of flour.
- In saucepan, heat together milk, sugar, shortening and salt, stirring constantly until shortening melts (115 to 120 degrees) [I used coconut oil which melts at 76 degrees].
- Add warm liquid to dry ingredients.
- Beat at low speed with electric mixer for 30 seconds, scraping sides of bowl constantly if needed.
- Beat for 3 minutes at high speed.
- Stir in enough flour to make a moderately stiff dough.
- Turn out on a lightly floured surface: knead till smooth and elastic about 8-10 minutes or knead with a dough hook on stand mixer for 3 minutes.
- Shape dough into a ball; place in a lightly greased bowl, turning once to grease entire surface.
- Cover and let rise until doubled about 1 1/4 hours.
- Divide the dough in half (each half makes 1 loaf).
- Working with one half at a time:
- Roll dough to 15 X 7 inch rectangle.
- Combine sugar and cinnamon and spread over rectangle.
- Sprinkle with about 1 1/2 teaspoons of water.
- Roll into loaf, starting at narrow end.
- Place in a greased and floured [I used cinnamon to "flour" my pan] 9 X 5 X 3-inch loaf pan.
- Cover and let rise until doubled, 45-60 minutes.
- Bake in 375 degree oven for 30 minutes.
- If top browns too fast, cover loaf loosely with foil during the last 15 minutes of baking.
- Cool in baking rack.
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