* Exported from MasterCook *
Bread, Braided Cinnamon Loaf
Recipe By :Baker Bettie
Serving Size : 20 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Low Fat Posted
Side Dish Snacks
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups milk
3 TBSP unsalted butter -- but into pieces
3/4 cup water -- about 105F
2 1/4 tsp active dry yeast -- or 1 pkg
3 TBSP sugar
1 tsp salt
4 1/2 cups unbleached bread flour
1/2 cup all-purpose flour -- for kneading
6 TBSP unsalted butter -- melted
sugar -- lots of
cinnamon -- lots of
egg wash:
1 egg white -- lightly whisked with
1 TBSP water
This beautiful braided cinnamon loaf uses the same dough as the
country white loaf bread. It is soft and fluffy and filled with
pockets of cinnamon and sugar.
TOTAL: 4:20
PREP: 3:30
COOK: 50 MINUTES
In a saucepan heat the milk over medium heat for about 4 minutes to
scald. When the milk is steaming remove it from the heat and add the
butter. Set aside to cool.
In the bowl of a stand mixer, mix together the yeast and warm water.
Set aside while the milk cools to lukewarm.
The the mixing bowl with the yeast, add 2 cups of the flour, the
sugar, salt and cooled milk mixture and beat with the paddle
attachment until smooth.
Switch to the dough hook and gradually add 2 1/2 cups more of flour
while mixing on medium speed, scraping down the sides of the bowl as
necessary, until the dough forms into a ball. This should take about
2 minutes of mixing.
Turn the dough ball out onto a clean and lightly floured work space
and knead for 5 minutes until smooth and elastic. Return the dough to
the bowl, cover and let rise in a warm place for 2 hours, until
doubled in size.
Gently press all of the gas out of the dough pull the edges over to
the center to form a ball, and cover and let rise a second time for an hour.
Grease two standard loaf pans (8.5" X 4.5 X 2.5") pans on the sides
and bottoms. Turn the dough out onto the lightly floured surface
again, and lightly push the air out of the dough. Cut the dough into
two equal pieces. (NOTE: If you only want to use half of the dough
you can put the rest in the refrigerator for up to 2 days covered.
Allow chilled dough to sit at room temp for 1 hour before using).
Roll the dough out with a lightly floured rolling pin into a
rectangle about 1/4" thick.
Brush melted butter over the dough and sprinkle sugar and then
cinnamon evenly over the dough.
Roll the dough tightly into a log. Use your fingers to pinch the dough shut.
Cut the roll in half lengthwise from end to end, exposing all of the
layers you rolled.Twist the two halves together with the layer side
out then gently lift and set into the loaf pan. Cover loosely with
plastic wrap and let rise for 30 minutes. Meanwhile, preheat the oven to 400F.
Brush the loaf with egg wash and sprinkle some more cinnamon and
sugar if desired.
Bake at 400F for 10 minutes, then reduce the heat to 350F and bake
for another 40 minutes. If the dough is getting too dark on top, lay
a piece of foil over it while it finishes baking.
Let cool on baking racks for 30 minutes before slicing with a serrated knife.
S(Internet address):
"https://bakerbettie.com/braided-cinnamon-sugar-bread/";
Yield:
"2 loaves"
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Per Serving (excluding unknown items): 187 Calories; 6g Fat (30.2%
calories from fat); 5g Protein; 28g Carbohydrate; trace Dietary
Fiber; 16mg Cholesterol; 119mg Sodium. Exchanges: 1 1/2
Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.
NOTES : 2018 - 0821