Tiny Kitchen Cinnamon Bread

Tiny Kitchen Cinnamon Bread

This recipe makes three loaves of cinnamon bread.  It is delicous and smells wonderful while it is baking.

INGREDIENTS:

1 1/2 cups milk — place in sauce pan and warm until there are bubbles around the edge of the pan, stirring occasionally.  Remove from heat and let cool down to 110 or 115 degrees while you mix the other ingredients together.

1 cup of warm water (110 degrees to 115 degrees)  Mix together 5 teaspoons of active dry yeast and 1 teaspoon of sugar

3 eggs at room temperature

1/2 cup of sugar

Mix all of the above ingredients together until well combined then sift together the two remaining ingredients and mix all together until you have a smooth dough.

1 teaspoon sea salt

8 cups of all-purpose flour

Pour out onto a floured surface and knead until the dough becomes elastic and very smooth.  Spray the inside of a large bowl and place the ball of dough into it and then again spraying the top and placing a piece of plastic wrap over the entire surface.  This will keep your dough moist.  Place in a draft free area that is at room temperature and let rise 90 minutes or until doubled in size.

Mix together 2 1/2 cups of brown sugar and 3 tablespoons of cinnamon in a bowl.  Set aside.

When it gets close to the 90 minute mark, spray three bread pans bottom and sides.  Dust surface area with flour and remove dough from bowl and punch down.  Shape the dough into a large log and cut into three equal pieces.  Knead each piece, one at a time into a ball and then flatten with your hand.  Roll out into a rectangle about 1/2 inches thick and spread room temperature butter lightly over entire surface then sprinkle with brown sugar and cinnamon mixture liberally to within about 1/2 inch of all edges.  Start at one end and begin to roll very tightly until all is rolled into about a 3 inch log.  Tuck the ends under and place entire log into one of the bread pans and repeat proceedure until all three pans are filled.  Spray tops of each dough loaf, place plastic wrap over the tops and then place in draft free area and let rise for one hour or until doubled in size.

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Pre-heat oven to 350 degrees.  As soon as the dough has risen, remove plastic wrap and you are ready to place in oven.  Bake for 45 minutes or until loaves are golden brown and sound hollow when you tap on the tops.  Remove from oven and let cool on rack.  If you can restrain yourself, wait about 20 minutes before cutting into the loaf.  Slice and enjoy!!

*After a day or two, enjoy the pleasure of a Cinnamon French Toast Breakfast c