Cinnamon Bread

I made this bread twice this weekend. My first attempt was an utter failure with the dough not rising—at all. Unsatisfied with failure and wanting to know why my first loaf didn’t turn out, I knew I had to try the recipe again and soon. Luckily, my second loaf was a success on both fronts; it came out beautifully and I figured out where I went wrong with the first one. With my first attempt, I wasn’t aware of how sticky the dough really needed to be so I added too much extra flour. So be warned now, the dough needs to be sticky.

I am so glad I made this bread a second time because it’s so yummy and tastes just like Pepperidge Farm’s cinnamon bread.

 

Cinnamon Bread

Ingredients:

1 cup Milk

6 Tablespoons Butter

2-½ teaspoons Active Dry Yeast

2 whole Eggs

⅓ cups Sugar

3-½ cups All-purpose Flour

1 teaspoon Salt

⅓ cups Sugar

2 Tablespoons Cinnamon

Egg And Milk, Mixed Together, For Brushing

Softened Butter, For Smearing and Greasing

Directions:

Melt butter with milk. Heat until very warm, but don’t boil. Allow to cool until still warm to the touch, but not hot. Sprinkle yeast over the top, stir gently, and allow to sit for 10 minutes.

Combine flour and salt.

In the bowl of an electric mixer, mix sugar and eggs with the paddle attachment until combined. Pour in milk/butter/yeast mixture and stir to combine. Add half the flour and beat on medium speed until combined. Add the other half and beat until combined.

Switch to the dough hook attachment and beat/knead dough on medium speed for ten minutes. If dough is overly sticky (note the dough IS supposed to be somewhat sticky), add 1/4 cup flour and beat again for 5 minutes.

Heat a metal or glass mixing bowl so it’s warm. Drizzle in a little canola oil, then toss the dough in the oil to coat. Cover bowl in plastic wrap and set it in a warm, hospitable place for at least 2 hours.

Turn dough out onto the work surface. Roll into a neat rectangle no wider than the loaf pan you’re going to use, and about 18 to 24 inches long. Smear with 2 tablespoons melted butter. Mix sugar and cinnamon together, then sprinkle evenly over the butter-smeared dough. Starting at the far end, roll dough toward you, keeping it tight and contained. Pinch seam to seal.

Smear loaf pan with softened butter. Place dough, seam down, in the pan. Cover with plastic wrap and allow to rise for 2 hours.

Preheat oven to 350 degrees.

Mix a little egg with milk, and smear over the top. Bake for 40 minutes on a middle/lower rack in the oven.

Remove from the pan and allow bread to cool. Slice and serve, or make cinnamon toast or French toast with it.

Yummy!

Source: The Pioneer Woman