Cinnamon Dreaminess, straight up, yo.
But first:
I (C) went a little nuts one weekend and decided that I needed to bake bread...a lot of bread. I decided to try a no-knead bread, and also a recipe for cinnamon swirl bread.
Both turned out ok, but not quite right. I only had self raising flour, and assumed it wouldn't make a huge difference, but it did. The breads were both more similar to a heavy, dense quickbread, than the normal light yeast breads that I was going for. I'm not one to ever say no to freshly basked bread though, and it all got eaten in the next few days!
One other hitch- we don' have loaf pans here, so I decided to shape the cinnamon bread into large rolls and put them into a round cake pan.
I'm sure both recipes would turn out well using bread flour or all purpose flour though, so here are the recipes:
from the Grab Your Fork Blog
1 1/2 tablespoons yeast
1 1/2 tablespoons salt
6 1/2 cups (about 820g) plain flour + extra
1/4 cup polenta
In a large bowl, combine yeast and salt in 3 cups of warm water.
Add flour and stir until it is all incorporated into the dough. The dough will be very wet.
Cover bowl loosely with cling film or a tea towel and leave in a warm spot for 2-5 hours, or until the dough has doubled in size.
Remove the cover from the bowl and sprinkle a handful of flour over the top. This recipe makes four loaves so cut out roughly a quarter of the dough and transfer to a lightly floured bench-top. Gently shape the dough into a loaf, tucking any messy bits underneath so the top is smooth and neat. You may need to add a touch more flour if the dough is too sticky to handle.
Place dough on a tray lined with polenta-covered baking paper.
Let the dough rest for 40 minutes, and either repeat this process with the remaining dough or place it in the fridge (the dough will keep for a maximum 2 weeks in an airtight container).
After 20 minutes, get your oven ready. Place a large and deep roasting tin on the bottom on your oven, and a pizza stone on the middle rack. Turn on the oven to 230C and allow to heat to the correct temperature
Boil / microwave one cup of water.
When the oven is hot, sprinkle the top of the rested loaf with a light dusting of flour. Make three short diagonal slashes across the top of the loaf with a serrated or lightly oiled sharp knife.
Transfer the loaf directly onto the hot pizza stone in the oven, either by hand or by using the baking paper to help you slide it onto the stone. The loaf needs to sit directly onto the hot stone to ensure a good crust on the bottom.
Pour one cup of water into the roasting tray and then quickly shut the oven door to trap in the steam. You only need steam for the first 5-10 min of baking.
Bake the bread for about 20-30 minutes or until browned and the bottom of the loaf sounds hollow when tapped.
Makes: 4 loaves
from the Honey and Jam Blog
1 envelope (2 1/4 tsp) active dry yeast
2 cups warm milk (about 110 degrees)
6 ½ cups all-purpose flour, plus more for dusting
1 stick butter, room temperature, cut into pieces, plus more for pans
½ cup sugar
2 eggs, plus 1 egg, lightly beaten
2 ½ tsp coarse salt
1 Tbsp ground cinnamon
filling:
1 ½ cups sugar
2 Tbsp ground cinnamon
1. In the bowl of an electric mixer, sprinkle the yeast over the warm milk and whisk to combine. Add the flour, butter, sugar, 2 eggs, and salt. Attach bowl to mixer fitted with the dough hook. Mix on low speed until all the ingredients are well combined, about 3 minutes. Raise speed to medium-low, and continue to mix until the dough is completely smooth and pulls away from the sides of the bowl, about 3 minutes more.
Turn out the dough on a lightly floured surface. Pat out the dough into a big round. Sprinkle with raisins and cinnamon and knead and fold until they are just incorporated. Place the dough in a lightly oiled bowl, and cover with oiled plastic wrap. Let rise in a warm place until doubled in size, about 1 hour.
3. Return the dough to a lightly floured work surface, and pat into a round. Fold the bottom third of the dough up, the top third down and the right and left sizes over, pressing down the seal. Return the dough into the bowl and let rise again until doubled in bulk, about 40 minutes.
4. Make the filling. Combine sugar and cinnamon with 2 Tbsp water in a small bowl.
Generously butter two 9 by 5 inch loaf pans set aside. 6. Return the dough to a lightly floured work surface, and divide in half. Roll each half out to a large rectangle, a bit bigger than your loaf pans - about 10 inch. Brush with beaten egg and sprinkle each with half of the filling.
7. With the short end of the rectangle facing you, fold in both of the long sides of the dough in. the roll the dough towards you, gently pressing forming a tight log. Roll back and forth to seal the seam. Place loafs in the prepared pans. Cover loosely with oiled plastic wrap, and let rest in a warm place, about 30 minutes. Meanwhile, preheat oven to 425°F.
Brush the tops of the loafs with beaten egg, and transfer pans to the oven. Bake, rotating pans halfway through, until loaves are golden brown, about 45 minutes. If the tops begin to brown too quickly, tent with aluminium foil.) turn out the bread onto a wire rack to cool completely before slicing. The bread can be kept, wrapped in plastic up to 4 days.
Success!
I did manage to produce an AMAZING batch (if I do say so myself) of Cinnamon Buns after buying all purpose flour. I used a recipe from allrecipes.com. I didn't have any cream cheese, so tried out a sour cream frosting recipe which was quite lovely on the warm cinnamon buns!
Cinnamon Buns fresh from the oven!
Here is the recipe:
- 1 cup warm milk (110 degrees F/45 degrees C)
- 2 eggs, room temperature
- 1/3 cup margarine, melted
- 4 1/2 cups bread flour
- 1 teaspoon salt
- 1/2 cup white sugar
- 2 1/2 teaspoons bread machine yeast
- 1 cup brown sugar, packed
- 2 1/2 tablespoons ground cinnamon
- 1/3 cup butter, softened
- 1 (3 ounce) package cream cheese, softened
- 1/4 cup butter, softened
- 1 1/2 cups confectioners' sugar
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start
- After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
- Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
- Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.
- 4 tablespoons butter, softened
- 1/2 cup sour cream
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon lemon juice
- 1/4 teaspoon salt
- 2 3/4 cups confectioners' sugar
**Disclaimer- if you gain a pound of two after baking these, please don't blame me. This is just a warning that these are WAY too good. I ate 2 right out of the oven, and 2 for breakfast the next morning- so basically, I ate half of a pan of cinnamon buns in less than 12 hours. Breakfast, and dinner of champions.
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