Update 2013: I guess I fulfilled my resolution because since 2011 I’ve been making loads of yeast bread. Also, I now use either instant yeast or 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 is great about this recipe is the easy-to-work-with dough. It starts off a bit sticky, but after kneading it for 5 minutes with the dough hook of a stand mixer, it has 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.
Cinnamon Swirl Bread
- 4 cups all-purpose or bread flour 18 1/2 oz
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1 .25 ounce envelope (2 1/4 tsp) instant yeast**
- 1 large egg
- 4 tablespoons unsalted butter very soft
- 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
- Extra melted butter for brushing on the top
- Place 3 cups (12.5 oz) of the flour, sugar, salt, and instant 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. You can do this by hand or with the paddle attachment of a stand mixer. I always do this by hand.
- Add remaining cup of flour by quarter cupfuls until dough is no longer sticky. If you weighed 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 in a greased bowl, cover, and allow it to rise in a warm place until doubled in bulk. With instant yeast, this takes 30 to 45 minutes.
- Punch down dough and turn out onto a floured work surface. Roll HALF of the dough into an 8x12 inch rectangle. Brush with half of the melted butter. Mix together cinnamon and brown sugar, then sprinkle half of the mixture evenly over rectangle.
- Roll firmly into a log, pinch the ends closed, and tuck them underneath. Place in a greased and parchment lined 8x4 inch loaf pan. Repeat with remaining dough and filling ingredients.
- Let rise in a warm place until doubled in bulk (30-45 minutes).
- Preheat oven to 350 degrees F (175 degrees C).
- Brush the top of the loaves with melted butter, then bake in preheated oven until golden brown, and sound hollow when tapped, about 30 minutes.