Cinnamon Bread

Submitted by tueda

This recipe comes from a childrens' cookbook I had when I was young aptly called My First Cookbook. It was the first bread I ever learned how to make, though with my current sensibilities I was doing it all wrong. Then again, I was like, 10 at the time. In any case, the recipe lives on and comes out in force during the holidays.

Ingredients

  • 2 cups milk
  • 1 package active dry yeast
  • 5-6 cups all purpose flour
  • 3/4 cups sugar
  • 2 teaspoons salt
  • 1 stick butter
  • 1 tablespoon oil
  • 2 teaspoons cinnamon

Method

  1. Heat the milk in a saucepan on medium heat until bubbles appear on the edges and steam is visible. If you get a little skin, don't worry about it.
  2. Remove and cool. Make sure you let the milk cool until you can dip your finger into it. If it is too hot, it will kill the yeast and you get relatively flat, dense bread.
  3. Mix yeast, 5 cups flour, 1/2 cup of sugar, and salt into a large mixing bowl.
  4. Add 2 tablespoons of butter and the milk, and stir. Add flour as needed to keep the bread from being too sticky to work with.
  5. Sprinkle flour on a clean dry surface, and kneed the dough until it starts to push back.
  6. Pour oil into a bowl, fwomp the dough in, flip it the dough so it is fully covered in oil, cover the bowl with a tea cloth, and let the dough rise in a warm place for an hour.
  7. When the dough is risen, punch the dough down, and let rise for another half hour.
  8. Meanwhile, mix 4 tablespoons butter, 1/4 cup sugar, and cinnamon in a small bowl, thoroughly mixed. It should be a homogeneous paste-like consistency
  9. Roll the dough out flat, about 1 inch thick and the length of two bread pans, and spread the cinnamon mixture as evenly as possible onto the bread.
  10. Roll the bread up, pinching the seam closed, cut it in half, and place into greased and floured bread pans.
  11. Bake at 350° for 35-40 minutes, or until the bread sounds hollow when you tap the bottom.

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