Easy Cinnamon Bread Recipe

Easy Cinnamon Bread Recipe

Easy Cinnamon Bread Recipe

This bread is a cross between a typical baking powder-leavened quick bread and a yeast bread. The result: a cinnamon coffee cake-tasting loaf that's wonderful served plain and incredible toasted.—Taste of Home Cooking SchoolPrep: 20 min. + resting Bake: 35 min. + cooling

Yield: 12 Servings

20 35 55               Ingredients

• 3 cups King Arthur Unbleached All-Purpose Flour
• 1/2 cup sugar
• 2 teaspoons active dry yeast
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 1 cup warm milk (110° to 115°)
• 1/4 cup butter, melted
• 1 egg
• 1 teaspoon baking powder
• 1 cup cinnamon baking chips
• Cinnamon-sugar

Directions

• In a large bowl, combine flour, sugar, yeast, cinnamon and salt. In a separate bowl, whisk together milk, butter and egg. Add milk mixture to flour mixture; beat until smooth. Cover and let rest for 1 hour.
• Stir baking powder and cinnamon chips into batter. Spoon into a greased 8-in x 4-in. loaf pan. Sprinkle with cinnamon-sugar. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely. Yield: 1 loaf (12 slices).

Originally published as Easy Cinnamon Bread in Taste of Home Cooking School Collection Winter 2009, p37

Very easy, I left out the cinnamon chips & cinnamon-sugar other wise all the same. I thought it tasted very good. I would make this again. Oh the house smells so good.

Never-Fail Pie Crust

Never-Fail Pie Crust

Even novice bakers who shy away from homemade pie pastry can't go wrong with this recipe. It is easy to roll out and produces a tender, flaky crust every time.

6-8 ServingsPrep: 10 min. + chilling

Ingredients
INGREDIENTS FOR SINGLE-CRUST PIE:
1 cup all-purpose flour
1/4 teaspoon salt
1/3 cup shortening
1-1/2 teaspoons white vinegar
2 to 3 tablespoons 2% milk

INGREDIENTS FOR DOUBLE-CRUST PIE:
2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup shortening
1 tablespoon white vinegar
5 to 6 tablespoons 2% milk

Directions
In a small bowl, combine the flour and salt; cut in shortening until
mixture is crumbly. Sprinkle with vinegar. Gradually add the milk,
tossing with a fork until a ball is formed. Cover and refrigerate
for 30 minutes or until easy to handle.

For a single crust, roll out pastry on a lightly floured surface to
fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim
pastry 1/2 in. beyond edge of plate; flute edges. Fill or bake shell
according to recipe directions. For a double crust, divide pastry in half so that one ball is slightly large than the other. Roll out large ball on a lightly floured surface to fit a 9-in. or 10-in. pie plate. Transfer pastry
to pie plate. Trim pastry even with edge of plate. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Bake according to recipe
directions.

Yield: pastry for a single- or double-crust pie (9 or 10
inches).
Nutrition Facts: 1/8 of a single pie pastry equals 132 calories, 8 g fat (2 g saturated fat), 1 mg cholesterol, 76 mg sodium, 12 g carbohydrate, trace fiber, 2 g protein.
© Taste of Home 2010

Peach Pie & Pie Crust

Peach Pie

6-8 Servings, Prep: 35 min. + standing, Bake: 45 min. + cooling

Ingredients
1/2 cup sugar
1/4 cup packed brown sugar
4-1/2 cups sliced peeled peaches
Pastry for double-crust pie (9 inches)
3 tablespoons cornstarch
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
2 teaspoons lemon juice
1 tablespoon butter

Directions
In a large bowl, combine sugars; add peaches and toss gently. Cover
and let stand for 1 hour. Line a 9-in. pie plate with bottom pastry;
trim even with edge. Set aside. Drain peaches, reserving juice.
In a small saucepan, combine the cornstarch, nutmeg, cinnamon and
salt; gradually stir in reserved juice. Bring to a boil; cook and
stir for 2 minutes or until thickened. Remove from the heat; stir in
lemon juice and butter. Gently fold in peaches. Pour into crust.
Roll out remaining pastry; make a lattice crust. Trim, seal and flute
edges. Cover edges loosely with foil. Bake at 400° for 50-60
minutes or until crust is golden brown and filling is bubbly. Remove
foil. Cool on a wire rack. Yield: 6-8 servings.
document.

© Taste of Home 2010 Peach Pie
Nutrition Facts: 1 serving (1 piece) equals 380 calories, 16 g fat (7 g saturated fat), 14 mg cholesterol, 254 mg sodium, 59 g carbohydrate, 2 g fiber, 3 g protein.

FOR A PIE CRUST CLICK HERE