* 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.