Thursday, 19 March 2015

Whole Wheat Cinnamon Bread

It is March break in my end of the world this week, which means I have 3 little girls to entertain all week.  My kids love to be in the kitchen with me, especially my youngest.  As boredom was beginning to set in one day, I was desperate for an activity.  We decided to attempt Cinnamon Bread.  I have never made this before, so it was a learning curve for all of us.  We are all enjoying the end results, but the one tip I have for you is to be sure to roll the dough very tightly I skipped the step of brushing the dough with butter before adding the cinnamon, I think this would help your layers adhere Give it a try and let me know how it turns out!

To make CInnamon Bread, you will need:

  • 6 to 6 1/2 cups whole wheat bread flour
  • 1/4 cup sugar
  • 2 tsp salt
  • 4 1/2 tsp quick rise yeast, (2 packages)
  • 2 cups water
  • 1/4 cup canola oil (first pressed preferred)
  • 2 large eggs
  • 1 cup raisins, optional
  • 1 Tbsp melted butter
  • 1/2 cup sugar
  • 1 Tbsp cinnamon
In a Kitchenaid mixer bowl with paddle attachment, mix 3 cups of flour, 1/4 cup of sugar, salt and yeast.
In a 1 quart saucepan, heat the water and oil until very warm (120 degrees F).  Stir into flour mixture.
 Add eggs and beat until smooth.
Switch to the bread dough hook Stir in enough flour to make the dough easy to handle and knead for 4 minutes, until smooth and springy.
 Grease a large bowl, place dough in bowl and turn to coat.
 Cover and let rise in a warm spot (72 degrees F) for one hour, or until doubled in size.
Grease 2 9x5 loaf pans with cooking spray, In a small bowl, combine 1/2 cup sugar and cinnamon.
If using, knead in raisins now.
Divide dough in 2, roll out each half into a 18x9 rectangle.
 Brush each rectangle with butter and sprinkle each with half of the cinnamon sugar mixture.  Beginning with the 9 inch side, roll up each rectangle.  Pinch the ends to seal.  Press each end with the side of your hand to seal.  Fold ends under leaf and place the loaves in the loaf pans, seam sides down.
 Cover and let rise in a warm place for about one hour, until doubled in size.
Preheat oven to 375 degrees F and bake the loaves on the center rack for 25-30 minutes, until loaves are a golden brown.  Remove immediately from pans and cool on racks.


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