Tuesday, May 18, 2010

Cinnamon Swirl Bread

I was wandering around the internet the other day, food blogs of course. Someone had mentioned Artisan Bread in Five Minutes. So off I went. They were making French toast with cinnamon swirl bread. Forget the French toast, I want the bread! So I found the recipe and made it. It’s REALLY good. I made the dough at night, let it rise and put it in the fridge over night. Then the following afternoon I rolled out the dough and made two loaves. So good. It was pretty easy, shockingly since yeast was involved. Mine didn’t look too much like the photo - but next time I’ll work harder at my rolling skills. :)


Brioche dough (makes about 2 loaves)
¾ cup lukewarm water
¾ tablespoons granulated yeast (1 packet)
¾ tablespoons kosher salt
4 large eggs, lightly beaten
¼ cup honey (this is my all time favorite!)
¾ cup (1 ½ sticks) unsalted butter, melted
3 ¾ cups unbleached all-purpose flour
Mix the yeast, salt, eggs honey and melted butter with the water in a 5-quart bowl, or lidded (not airtight) food container.
Mix in the flour, using a spoon until all of the flour is incorporated.
Cover (not airtight), and allow to sit at room temperature for about two hours.

Cinnamon Swirl Bread:
1 recipe of Brioche dough
1/2 cup sugar
2 teaspoons cinnamon
egg wash (one egg mixed with 1 tablespoon water)

Start with 1 recipe or any other dough that you love. Separate dough into two parts. Form each into a ball to create a smooth surface.
Roll the dough with a rolling pin till it’s about 1/8″ thick.
Combine the sugar and cinnamon in a small bowl. Spread cinnamon sugar over the surface of the dough. Save some for the top of the loaf. Starting at the long end of the rectangle roll the dough, pinch the seam shut.
Place in a well greased non-stick loaf pan. Allow to rest for about 1 hour and 45 minutes, or until the dough no longer feels chilled.
Preheat oven to 350 degrees.
Paint the risen dough with egg wash using a Pastry Brush and dust with cinnamon sugar before baking.
Bake for about 45-50 minutes or until golden brown. Allow to cool for about 5 minutes in the pan and then remove the bread to finish cooling.

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