Cinnamon Bread

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.

Cinnamon Bread
Prep time: 
Cook time: 
Total time: 
Ingredients
  • Basic Sweet Dough
  • 1 package active dry yeast (2¼ teaspoons)
  • 5¾ to 6¼ cups all purpose flour
  • 2¼ cups milk
  • ⅓ cup sugar
  • ¼ cup palm shortening (or coconut oil)
  • 2 teaspoons salt
  • Cinnamon filling:
  • ¼ cup sugar
  • 1½ teaspoons cinnamon
Instructions
  1. In large mixer bowl combine yeast and 2½ cups of flour.
  2. 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].
  3. Add warm liquid to dry ingredients.
  4. Beat at low speed with electric mixer for 30 seconds, scraping sides of bowl constantly if needed.
  5. Beat for 3 minutes at high speed.
  6. Stir in enough flour to make a moderately stiff dough.
  7. 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.
  8. Shape dough into a ball; place in a lightly greased bowl, turning once to grease entire surface.
  9. Cover and let rise until doubled about 1¼ hours.
  10. Divide the dough in half (each half makes 1 loaf).
  11. Working with one half at a time:
  12. Roll dough to 15 X 7 inch rectangle.
  13. Combine sugar and cinnamon and spread over rectangle.
  14. Sprinkle with about 1½ teaspoons of water.
  15. Roll into loaf, starting at narrow end.
  16. Place in a greased and floured [I used cinnamon to "flour" my pan] 9 X 5 X 3-inch loaf pan.
  17. Cover and let rise until doubled, 45-60 minutes.
  18. Bake in 375 degree oven for 30 minutes.
  19. If top browns too fast, cover loaf loosely with foil during the last 15 minutes of baking.
  20. Cool in baking rack.

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