Hi Everyone!
Today is Tuesday and that means a day with Elizabeth and Bleubeard.
I did some baking this week.
Why? I'm blaming Mae. You know Mae form Mae's Food Blog. A week ago she showed a piece of toasted cinnamon swirl bread with raisins. I don't know why but all I wanted was a piece of that bread. I had to get a few things at the store and put the bread on my list. OMG!!!!! There is only one brand and I don't even remember what brand name it is. The price was just under $5.00 and the loaf had 14 slices of bread! Uhhhh no way. I will go home and bake my own.
I have to tell you this recipe is by far the best bread of any kind I have made.
First the rise was perfect. I baked it in a large loaf pan that has this design on the bottomHere is the inside. Mr. M. doesn't like raisins but he told me to go ahead and put them in. He ended up liking them. The crumb is also perfect.Toasted with butter and I was in heaven. (sorry about the shadow)Since I made this on our anniversary we have named this,
"Anniversary Bread."
Here is the recipe.
This makes 2 loaves or one big one.
You will need;
3/4 C warm water 110°F
2 1/4 t active dry yeast (1 packet)
1/2 C milk warmed to 110°F
1/3 C sugar, 3 T butter melted
1 egg room temperature
4 - 4 1/2 C of APF
1 1/4 t cinnamon, 1 t salt.
Filling
1/4 C sugar, 1 T cinnamon.
Place water in mixing bowl and sprinkle yeast over the top. Stir gently to combine. Let stand 10 minutes until the yeast is foamy. Beat in milk, sugar, butter and egg on low with the mixer. On low beat in 2 C of flour until mixture is nice and smooth. Continue adding flour, salt, and cinnamon a little at a time until the dough is smooth. You may not need all of the flour. Switch to a dough hook and continue mixing for another 5 minutes. Or you can knead by hand.
Cover loosely with plastic wrap and let rise for up to 2 hours or until it doubles in size. Punch down and knead just a few times on a lightly floured counter or cutting board. Roll dough out to a 9x20 inch rectangle. The narrow end should be as wide as your loaf pan. Combine the sugar and cinnamon in a small bowl and then sprinkle over the dough. At the narrow end start to roll up the dough tightly. Pinch edges well to seal.
Tuck the ends under slightly and place in a pan that was sprayed with butter flavored oil. Cover and let rise another hour or until double. P
Preheat the oven to 350°F 180°C.
Back for 30 to 40 minutes. The inside temp should be 195° Or you can test the loaf by tapping on it, when is sounds hollow it is done. Let cool in the pan 5 to 10 minutes before transferring it to a rack.
I made a huge loaf, I had to bake mine for 60 minutes.
If you try this you will not be sorry. Let me if you do.
My drink for today is,
Have a great Tuesday.
Nicole

































