Super Important Update: Anyone who wants a cupcake hat — please contact Catie at her craft blog. She is an awesome cupcake hat maker! Inspired by Fuzz’s monkey hat made by the lovely ladies on Roatan, Catie started making her own monkey hats then moved up to baked goods hats. She has an Etsy shop and is just getting started.
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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.
Ryan made two loaves, but since we’re such a small family I halved the recipe and made one.
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.
As for sweetness…
…it’s about as sweet as the packaged kind (Pepperidge Farm), 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.
- 2 cups all-purpose flour (9 oz)
- 2 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- ½ of a (.25 ounce) envelope active dry yeast (about 1 ½ teaspoons)
- 2 tablespoons lightly beaten egg
- 2 tablespoons melted butter
- 1/2 cup plus 2 tablespoons warm milk (110 degrees F/45 degrees C)
- 3/4 teaspoon vanilla extract
- 3 tablespoons melted butter for brushing
- 1 teaspoon ground cinnamon
- 1/3 cup brown sugar
- Place flour, sugar, salt, cinnamon, and yeast into the bowl of a stand mixer. In a bowl, whisk together egg, melted butter, warm milk, and vanilla extract; pour into the flour mixture. Using dough hook attachment, mix on low until the flour is moistened and a dough forms, then increase speed to medium, and continue kneading until smooth and elastic, 4 to 5 minutes.
- 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 into a 1/3 inch thick rectangle (mine was about 10-12) and 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 into a greased loaf pan (I used a metal 9×5 inch). Cover, and allow to rise in a warm place until doubled in bulk, about 45 minutes. Note: In my case, the log was much narrower than the loaf pan, but during the baking process it spread enough to fill it up.
- 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.
{ 13 comments… read them below or add one }
Mmmmm! Nothing smells better than toasted cinnamon swirl bread! Fuzz sure looks cute (and happy!) in her hat. Makes me think bangs would look good on her.
On a different subject. I just mixed together regina biscotti, but I’m afraid I’ve morphed them into something else entirely. I didn’t have lemon so I used grated orange peel and more of it. Then I was having such fun weighing everything since there are weights for the entire recipe, and I put the sesame seeds IN the dough! Sigh…. The dough is in the fridge chilling. I’ll let you know how they turn out.
Oh my gosh, I’m such a dork but I’m so excited that you mentioned my blog in your blog
Yours looks delicious! I just made some the other day but I’m not nearly as good at shaping the loaves haha.
Thankkkk you for reading my blog!
Mmmm, toasty.
CUTE girl in cupcake hat!
i wanted a cupcake hat you know. i love those and would totally wear it. she looks ADORABLE!
I love the hat-chocolate cupcake with cherry frosting? Yum! Again, Fuzz makes a great cupcake hat model! I assume she works for treats….
Your daughter has such a sense of ‘style.’ Of course, lots of little girls her age look cute, but Fuzz already has ‘style!’
Toasted cinnamon raisin bread with butter was one of my favorite breakfasts as a kid.
Oh yum! On the cupcake hat AND the cinnamon bread!
Just pulled this out of the oven. Makes the house smell great. It’s delish… especially warm. Did make a few changes – I used white whole wheat flour. For the filling I used dark brown sugar and added finely chopped toasted pecans. I also sprinkled cinnamon sugar on top of the loaf before baking.
I would say quite a success for someone who only uses yeast when making pizza dough. Thanks for sharing the recipe.
Just pulled this out of the oven. Makes the house smell great. It’s delish… especially warm. Did make a few changes – I used white whole wheat flour. For the filling I used dark brown sugar and added finely chopped toasted pecans. I also sprinkled cinnamon sugar on top of the loaf before baking.
I would say quite a success for someone who only uses yeast when making pizza dough. Thanks for sharing the recipe.
Made this on Saturday. Yummy! Came out nicely, and made perfect toast for the weekend.
YUM! I love the way cinnamon bread smells while baking!
I’ve been enjoying the blog for a few weeks now. The gingerbread biscotti were a big hit at the elementary school and my husband was disappointed when I gave most of them away. If you are going to get into yeast breads this year, let me recommend “My Bread” by JIm Lahey. Best bread I have ever made and not a lot of complicated steps. Waiting for the storm to hit here in Maryland.
I’m going to be baking more yeast breads, too, because I finally got a stand mixer for Christmas! I’m so excited! I made Cardamom Rolls the other day and was stunned at how much easier it was to make dough in the stand mixer than by hand. I think this might be the next thing I make. Looks great!