Monday, August 24, 2009

Cinnamon Bread

Cinnamon Bread

1 package yeast
1/4 C. water
2 C. milk (any kind will do nicely—the richness of the dough will increase as you add fat)
1/2 C. sugar
1/2 C. butter
2 t. salt
2 eggs, beaten
1 ½ T. cinnamon
6-7 C. flour, divided use
Cinnamon sugar to garnish (optional)

Preheat oven to 375°
Grease two standard loaf pans.

Mix the yeast and water in a medium bowl.
Gently heat the milk, sugar, and butter in a saucepan over low to medium heat until the butter melts; do not boil. Remove from heat and set aside.
Sift salt, cinnamon, and 3 cups of flour together into a large bowl.
Add the frothy yeast and milk mixture and 2 beaten eggs to the dry ingredients.
Mix until a soft doughy ball forms. Turn dough out on floured board.
Knead until dough is smooth and has the soft and rubbery texture of your earlobe. In the course of this process you could add up to 4 more cups of flour to get a nice, springy dough.
Knead for 10 minutes.
Cover dough and leave to rise for 1 hour.
Knock back and then divide into two balls of dough. Form into loaves, place into loaf pans, and then leave to rise about 30 minutes, or until doubled in size.
Dust the tops with the cinnamon sugar if desired and bake for 35-40 minutes.
If the loaves start to brown too quickly, cover with foil for the remaining cooking time.

Excellent served buttered for breakfast, or as a base for peanut butter and jelly sandwiches.

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