Of all the skills that I have accumulated in my life, the one I am most grateful for is the ability to read. To read and understand. It has opened so many doors for me and provides me with so many opportunities to learn and experience new things. You are reading this, so like me you may take this skill for granted. It is easy to forget that there are many people especially women who may never learn to read for many different reasons.
It is easy to forget that there are many people especially women who cannot read. Share on XNow you maybe wondering what this has to do with my post today on cinnamon bread. It is because I am able to read and understand what I am reading that I have been able to teach myself to make bread, any bread that I decide to try. For me that is important. For me being able to read is something that I will forever be thankful for.
For this bread, I used the sponge method and it did not disappoint. I adapted the recipe from the Pioneer Woman.
Cinnamon Bread
Ingredients
Sponge
- 1 cup milk
- 6 tablespoons butter
- 1 tablespoon active dry yeast
- 1 cup all-purpose flour
- 1 tablespoon sugar
Bread
- 2 eggs
- 1/3 cup sugar
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
Cinnamon sugar
- 1/3 cup sugar
- 2 tablespoons cinnamon
- Egg And Milk Mixed Together, For Brushing
- Softened Butter For Smearing And Greasing
Instructions
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Melt butter with milk. Heat until very warm, but don't boil. Allow to cool until still warm to the touch, but not hot. Sprinkle yeast over the top, stir gently, and allow to sit for 10 minutes. Combine flour and sugar in a bowl and mix in the yeast mixture. Mix well and leave covered for about an hour..
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In the bowl of an electric mixer, mix sugar and eggs with the paddle attachment until combined. Pour in sponge and stir to combine. Add half the flour and beat on medium speed until combined. Add the other half and beat until combined.
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Switch to the dough hook attachment and beat/knead dough on medium speed for ten minutes. If dough is overly sticky, add 1/4 cup flour and beat again for 5 minutes.
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Turn dough out onto the work surface. Roll into a neat rectangle no wider than the loaf pan you're going to use, and about 18 to 24 inches long. Smear with 2 tablespoons melted butter. Mix sugar and cinnamon together, then sprinkle evenly over the butter-smeared dough. Starting at the far end, roll dough toward you, keeping it tight and contained. Pinch seam to seal.
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Smear loaf pan with softened butter. Place dough, seam down, in the pan. Cover with plastic wrap and allow to rise for 2 hours.
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Preheat oven to 350 degrees.
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Mix a little egg with milk, and smear over the top. Bake for 40 minutes on a middle/lower rack in the oven.
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Remove from the pan and allow bread to cool.
