Update 2013: I guess I fulfilled my resolution because since 2011 I’ve been making loads of yeast bread! Also, I now use a new type of yeast called Red Star Platinum which I discovered one day by accident. The bread in the older photos is shorter in stature because the first time I made this I halved the recipe and baked it in a 9×5 inch pan. I now make the full recipe and use two 8×4 inch loaf pan which makes the loaves taller.
I don’t make New Year’s resolutions, but this year I resolve to bake more yeast breads, savory pies and casseroles. To start, here’s a recipe from Ryan, an 18 year old baker.
What was great about this recipe was the easy-to-work-with dough. It started off a bit sticky, but after kneading it for 5 minutes with the dough hook of a stand mixer, it had the perfect consistency. (2013 note :This picture doesn’t do it justice!)
As for sweetness, it’s about as sweet as the packaged kind, and while you could ice it, you really don’t have to. It’s perfect toasted with a little butter. Picky breakfast eaters in cupcake hats agree.
- 4 cups all-purpose flour (18 1/2 oz)
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1 (.25 ounce) envelope active dry yeast**
- 1 large egg
- 4 tablespoons melted butter
- 1 cup plus 4 tablespoons milk
- 1 teaspoon vanilla extract
- 6 tablespoons melted butter for brushing
- 2 1/2 teaspoon ground cinnamon
- 2/3 cup very firmly packed dark brown sugar
- Place 3 cups of the flour, sugar, salt, and yeast into the bowl of a stand mixer.
- In a microwave-safe cup or in a saucepan, melt the butter and milk together until mixture is very hot. Let it cool down to about 130 degrees (measure with a thermometer for accuracy).
- Stir in the milk into the flour mixture, then add the egg and vanilla and stir until mixed. Add remaining cup of flour by quarter cupfuls until dough is sticky. If you weighted your flour, you’ll probably use it all. If you scooped, you might not.
- Using dough hook attachment of a stand mixer, knead until dough is smooth and elastic.
- Place dough into a greased bowl, cover, and allow it to rise in a warm place until doubled in bulk, about 1 1/2 hours.
- Punch down dough and turn out onto a floured work surface. Roll HALF of the dough into an 8×12 inch rectangle. Brush with melted butter. Mix together cinnamon and brown sugar, then sprinkle evenly over rectangle.
- Roll firmly into a log, pinch the ends closed, and tuck them underneath. Place in a greased and parchment lined 9×5 or 8×4 inch loaf pan.
- Repeat with remaining half of dough.
- Let rise in a warm place until doubled in bulk,
- Preheat oven to 350 degrees F (175 degrees C).
- Brush the top of the loaf with melted butter, then bake in preheated oven until golden brown, and sound hollow when tapped, about 30 minutes.