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.

WHOLE WHEAT BREAD, BUNS AND ROLLS (from Pantry Cooking)

WHOLE WHEAT BREAD, BUNS AND ROLLS (from Pantry Cooking)

6 cups warm water
4 cups bread flour
2 tablespoons salt
2/3 cup packed dark brown sugar
2/3 cup oil
2 tablespoons yeast
10 to 11 cups whole wheat flour

In a heavy duty (8 lb.) bread mixer, combine warm water and 4 cups of bread flour. Mix briefly. Add salt, sugar, oil, and yeast. Blend. While the mixer is running, slowly add whole wheat flour until the dough pulls away from the bowl. Scrape sides of the bowl; add an additional 1/2 cup flour. Knead 10 to 12 minutes or until dough is smooth and is not sticky when touched with well-oiled hands. If it is still sticky, add 1/2 cup more flour and knead 2 more minutes. Remove the dough and place on an oiled surface.

HAMBURGER BUNS: Tear off small portions of dough and shape them into the size and shape of a hamburger pattie or smaller. Place on a lightly greased baking sheet about 2 inches apart. Cover and allow to rise until doubled, 45 minutes to 1 hour. Bake 20 minutes at 350 degrees. Remove from baking sheet to cool. Makes 36 buns.

CINNAMON ROLLS: Roll one half of the dough into a rectangle. Sprinkle on cinnamon sugar; sprinkle on chopped nuts and/or raisins. Roll up jelly roll fashion starting with the long side. Slice into 1-inch slices. Repeat with remaining half of dough. Place in shallow baking pans, cover and allow to rise until doubled, 45 minutes to 1 hour. Bake 20 to 25 minutes at 350 degrees. Remove from baking pan to cool. Glaze while still warm with a glaze made of 2 cups powdered sugar and 4 tablespoons milk.

RAISIN BREAD: Roll out 1/4 of the dough to a 9 inch width. Sprinkle on 1/2 cup raisins; roll up, starting with the 9-inch side. Place in a greased 9x5-inch bread pan. Press the dough down to make it conform to the pan. Cover and let rise until doubled, 1 to 1-1/2 hours. Bake 30 to 35 minutes at 375 degrees. Remove from the pan to cool.

CINNAMON ROLL BREAD: Make raisin bread but sprinkle cinnamon sugar on the dough before rolling it up.

PECAN BREAD: Substitute 1/3 cup finely chopped pecans for raisins in raisin bread.

SURPRISE ROLLS: Roll 1/8 of the dough into a circle. Cut into 12 wedges. On the wide end, place a filling such as chocolate chips, 1/2 teaspoon chopped nuts or jam. Roll up, wide end to narrow end. Place on a lightly greased baking sheet about 1/4” apart. Cover and allow to rise until doubled, 45 minutes to 1 hour. Bake 18 to 20 minutes at 350 degrees. Remove from baking sheet to cool.

WHOLE WHEAT BREAD: Divide dough into 4 portions. Place each portion in a greased bread pan. Press the dough down to make it conform to the pan. Let rise 1 to 1-1/2 hours or until doubled. Bake 30 to 35 minutes at 375 degrees. Remove from the pans to cool.

SIX-GRAIN BREAD: Grind 8 cups of six-grain whole-grain mix. Start mixing the bread using 4 cups of the six-grain flour. Continue following the recipe instructions, using light brown sugar instead of dark brown. When the six-grain flour runs out, continue the recipe with bread flour until the dough forms as directed. Shape, let rise, and bake as instructed.

Everything Dough

Everything Dough

From Suzie: So, a nice gentelman at the Macey's Cooking School last night asked for this dough recipe. He asked what I use it for and I told him "everything!" (Hence the name). This is my Pizza Crust, Braid, Rolls, Breadsticks, Cinnamon Rolls and Bread!!! Very quick and easy. My friend Stacy gave it to me and I LOVE IT!!!!

Everything Dough:
4 C hot water
5 1/2 C flour
2 heaping T. yeast
2 T. Sugar

Mix slightly with electric mixer and let rest for 10 min.

Add:
1 T. Salt
1/3 C. Oil
1/3 C. Honey or Sugar
5-6 cups flour

Mix until dough pulls away from side of bowl. Knead in mixer or on a oiled surface. After kneading, prepare dough as directed below, then let sit 10 minutes while you preheat oven.

Pizza: Bake crust at 425 degrees for 10 minutes. Add Sauce and toppings.
Bake at 450 for 10-15 min.

Cinnamon Rolls: Bake at 350 degrees for 15-20 minutes.
(Roll out, spread with butter, sugar and cinnamon. Roll, cut and place on pan.)
Glaze for cinnamon rolls:
2 T. Butter
1 1/2 c. Powdered sugar
1 1/2 tsp vanilla
1-2 T. milk or water
Mix well and spread onto rolls

Dinner Rolls: Bake at 350 for 20 minutes
Bread: Bake at 350 for 25-30 min. After removing from pans, butter top of bread.

Breadsticks: Roll out dough and form into a jelly roll pan. Score with a pizza cutter.
Bake at 425 for 7-10 minutes.
**Wow I have got to try these**

English Muffins

English Muffins
Submitted By: LindaPinda

Prep Time: 25 Minutes
Cook Time: 20 Minutes
Ready In: 2 Hours 15 Minutes
Servings: 18

Ingredients:

1 cup milk
2 tablespoons white sugar
1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees F/45 degrees C)
1/4 cup melted shortening
6 cups all-purpose flour
1 teaspoon salt


Directions:

1.Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, stirring until dissolved. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

2. In a large bowl, combine the milk, yeast mixture, shortening and 3 cups flour. Beat until smooth. Add salt and rest of flour, or enough to make a soft dough. Knead. Place in greased bowl, cover, and let rise.

3.Punch down. Roll out to about 1/2 inch thick. Cut rounds with biscuit cutter, drinking glass, or empty tuna can. Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover and let rise 1/2 hour.

4.Heat greased griddle. Cook muffins on griddle about 10 minutes on each side on medium heat. Keep baked muffins in a warm oven until all have been cooked. Allow to cool and place in plastic bags for storage. To use, split and toast. Great with orange butter, or cream cheese and jam

Pull-Apart (monkey) Bread - from scratch

PULL-APART (MONKEY) BREAD

2 cups milk
1/3 cup sugar
1/2 cup shortening
1/4 cup warm water
1 pkg active dry yeast
5 cups all purpose flour
1/2 tsp. baking soda
1/2 tsp. baking powder
2 tsp. salt
1/2 cup butter, melted

Dissolve yeast in warm (not hot) water with a pinch of sugar and allow to sit for 5 minutes.

Scald milk: Bring nearly to a boil, heating only until tiny bubbles begin to form around the edges of pan, around 190°F. Remove from heat. Stir in shortening and sugar until dissolved. Allow to cool to lukewarm (85°F).

Stir in yeast mixture and 3 cups flour. Beat until smooth.

Transfer dough to a bowl brushed with oil, turning once to coat dough with oil. Cover and let rise in a warm place for 2 or 3 hours.

Add remaining ingredients except for the butter. Knead 4-5 minutes. Allow the dough to rise for another hour.

Preheat oven to 350°F.

Melt 1/2 cup butter and allow to cool slightly. 1 tablespoon sugar may optionally be added to the butter for a little extra sweetness, if desired.

Dust a work surface well with flour. Turn dough out and roll into 1 1/2" to 2" diameter balls. Dip the dough balls into the slightly cooled, melted butter.

Arrange in layers in a Bundt pan, tube, or monkey bread pan.

Bake in preheated oven for 45-55 minutes. Cool 5 minutes, Run a blunt knife along edges of bread to free it from the pan. Remove, upside-down, from pan onto serving dish.

The bread may be served either sliced or pulled apart. Best served while still warm from oven.

Submitted by: CM