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Bread, Cinnamon

Reggie Dwork <reggie@jeff-and-reggie.com>
Wed, 21 Sep 2011 17:06:56 -0700
v111.n037.3
* Exported from MasterCook *

                               Bread, Cinnamon

Recipe By     : King Arthur
Serving Size  : 16    Preparation Time :0:25
Categories    : Bread-Bakers Mailing List       Breads
                  Low Fat

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    2 1/2      teaspoons  active dry yeast -- or 2 1/2 teaspoons instant yeast
       7/8           Cup  lukewarm water -- to 1 1/8 cups, *
    3               cups  All-Purpose Flour -- King Arthur Unbleached
    1 1/4      teaspoons  salt
    3        tablespoons  sugar
    6        tablespoons  unsalted butter -- at room temperature
       1/4           cup  nonfat dry milk
       1/2           cup  instant mashed potato flakes
                          Filling:
       1/4           cup  granulated sugar
    1 1/2      teaspoons  ground cinnamon
    2          teaspoons  All-Purpose Flour -- King Arthur Unbleached
    1              large  egg -- beaten with
    1         tablespoon  water

Tips From Our Bakers
When making yeast bread, let the dough rise to the point the recipe 
says it should, e.g., "Let the dough rise till it's doubled in bulk." 
Rising times are only a guide; there are so many variables in yeast 
baking that it's impossible to say that bread dough will ALWAYS 
double in bulk in a specific amount of time.

Don't skip the step of brushing the dough with the egg/water wash 
before sprinkling on the filling. The egg is what keeps the bread 
from "gapping" around the filling.

If you bake this bread in a 9" x 5" loaf pan, it'll be flatter and 
not as nicely domed. It will have risen to about even with the rim of 
the pan when it's ready to go into the oven.

1) If you're using "highly active" or active dry yeast, dissolve it 
with a pinch of sugar in 2 tablespoons of the lukewarm water. Let the 
yeast and water sit at room temperature for 15 minutes, until the 
mixture has bubbled and expanded. If you're using instant yeast, you 
can skip this step.

2) Combine the dissolved yeast (or instant yeast) with the remainder 
of the ingredients. Mix and knead everything together - by hand, 
mixer or bread machine set on the dough cycle - till you've made a 
smooth dough. Adjust the dough's consistency with additional flour or 
water as needed; but remember, the more flour you add while you're 
kneading, the heavier and drier your final loaf will be. If you're 
kneading in a stand mixer, it should take about 7 minutes at second 
speed, and the dough should barely clean the sides of the bowl, 
perhaps sticking a bit at the bottom. In a bread machine (or by 
hand), it should form a smooth ball.

3) Place the dough in a lightly greased bowl. Cover the bowl, and 
allow the dough to rise, at room temperature, until it's nearly 
doubled in bulk, about 1 hour. Rising may take longer, especially if 
you've kneaded by hand. Give it enough time to become quite puffy.

4) While the dough is rising, make the filling by stirring together 
the sugar, cinnamon, and flour.

5) Transfer the dough to a lightly greased work surface, and pat it 
into a 6" x 20" rectangle.

6) Brush the dough with the egg/water mixture, and sprinkle it evenly 
with the filling.

7) Starting with a short end, roll the dough into a log.

8) Pinch the ends to seal, and pinch the long seam closed.

9) Transfer the log, seam-side down, to a lightly greased 8 1/2" x 4 
1/2" loaf pan. Tent the pan loosely with lightly greased plastic wrap.

10) Allow the bread to rise till it's crested about 1" over the rim 
of the pan, about 1 hour. Again, it may rise more slowly for you; let 
it rise till it's 1" over the rim of the pan, even if that takes 
longer than an hour. While the dough is rising, preheat the oven to 350F.

11) Bake the bread for 40 to 45 minutes, tenting it lightly with 
aluminum foil after the first 15 minutes. The bread's crust will be 
golden brown, and the interior of the finished loaf should measure 
190F on an instant-read thermometer.

12) Remove the bread from the oven, and gently loosen the edges with 
a heatproof spatula or table knife. Turn it out of the pan, and brush 
the top surface with butter, if desired; this will give it a soft, 
satiny crust. Allow the bread to cool completely before slicing.

Serving Size: 1 slice (54g) Servings: 16

Per Serving: Cal 160, CFF 45 Total Fat, 5g Sat Fat 3g, Trans Fat 0g, 
Chol 25mg, Sodium 200mg, Carb 24g, Fiber 1g, Sugar 6g, Protein 4g

Yield: 1 loaf, 16 servings

Source:
    "kingarthurflour.com"
Start to Finish Time:
    "3:00"
                                      - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 165 Calories; 5g Fat (26.8% 
calories from fat); 4g Protein; 26g Carbohydrate; 1g Dietary Fiber; 
25mg Cholesterol; 184mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 
Lean Meat; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.

NOTES : * *Use the lesser amount in summer (or in a humid 
environment), the greater amount in winter (or in a dry climate), and 
somewhere in between the rest of the year, or if your house is 
climate controlled.