Tuesday, October 18, 2016

Day 279 Cinnamon Bread

Cinnamon Bread

1/2 Cup Almond Milk
3 Tablespoons Sugar
2 Teaspoons Salt
3 Tablespoons Earth Balance
4 1/2 Teaspoons Active Dry Yeast (2 packages)
1 1/2 Cups Warm Water
5 - 6 Cups All Purpose Flour
1/2 Cup Sugar
2 Teaspoons Cinnamon
1 Tablespoon Earth Balance, softened

1. Heat milk, sugar, salt, and Earth Balance in a saucepan over low heat or in the microwave.  Heat until Earth Balance melts and the sugar is dissolved.  Cool to lukewarm.
First rise

2. Dissolve the yeast in warm water in the bowl of a stand mixer. When yeast is foamy, add 4 1/2 cups flour and the milk mixture. Using a dough hook, turn to speed 2 and mix 1 minute. Add additional flour, a 1/2 cup at a time, until the dough clings to the hook.  Continue kneading for 2 minutes.
sugar mix

3.  Place dough in greased bowl, turning to grease the top.  Cover.  Let rise in a warm place for 1 hour, until doubled in bulk.  While the dough is rising mix the remaining sugar and cinnamon.

sugar mix on rolled dough
4.  Punch dough and divide in half. Roll each half into a rectangle.  Spread the surface with the softened Earth Balance and sprinkle the sugar mixture over the surface of the dough.  Roll the dough into a loaf.  Place in greased loaf pans.  Cover and let rise for 1 hour.
Rolled loaf ready to rise

5.  Bake at 350 for 40 - 45 minutes or until golden brown.  Remove from pans immediately and cool on wire racks.
Risen loaf

Goes well with almond butter.

Pairs well with 2013 Crushed Cellars Cabernet Sauvignon

Soundtrack King Dude - My Beloved Ghost

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