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Cinnamon Swirl Bread
1 cup Milk
6 Tablespoons Butter
2-1/2 teaspoons Active Dry Yeast
2 whole Eggs, room temp if possible
1/3 cup Sugar
3-1/2 cups All-purpose Flour
1 teaspoon Salt
1/3 cup Sugar
2 Tablespoons Cinnamon
Egg, for Smearing
Egg And Milk, Mixed Together, For Brushing
Softened Butter, for Greasing
Melt butter with milk. Heat until very warm, but don't boil. Allow to cool until still warm to the touch, but not hot. Check what temperature your yeast needs to activate and thrive (my yeast says 90-110 degrees) Sprinkle yeast over the top, stir gently, and allow to sit for 10 minutes.
In a large bowl, Combine flour and salt - set aside.
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 in half the flour/salt mixture and beat on medium speed until combined. Add the other half and beat until combined.
Switch paddle attachment over to the dough hook attachment and beat/knead dough on medium speed for 8-10 minutes. If dough is overly sticky, add 1/4 cup flour and beat until incorporated into dough.
Cover dough in bowl with plastic wrap and set it in a warm, place for at least 2 hours for the first rise. On really cool or cold days here - I heat my oven to 170 when starting this recipe - as soon as it hits 170 I turn my oven OFF and crack the oven door open for about 2 minutes - this creates a warm environment that my yeast loves without "cooking" the bread. The oven should be warm but, not HOT - you are just creating a warm spot for the dough to rise,
After first rise, punch down dough and 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 inches long. Smear the surface of the dough with beaten egg. Mix sugar and cinnamon together, then sprinkle evenly over the egg-brushed dough. Starting at the far end, roll dough toward you, keeping it tight and contained. Pinch seam to seal.
Prepare loaf pan by smearing 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 brush 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.
Recipe Adapted from: The Pioneer Woman
Photos by: Diane Baker for Canning and Cooking at Home
Sunrise Challah French Toast Bake
3-4 slices of challah, sliced (regular or thick, depending on preference)
4 eggs, beaten
1 1/2 cups milk
1 1/2 Tbs brown sugar **
1 teaspoon vanilla bean paste, or extract
1/2 teaspoon cinnamon **
dash of nutmeg
1-2 Tbs butter, cubed
Maple Syrup *
Grease a 9-inch pie dish with butter or baking spray (I like Pam with Flour Baking Spray), then fill with the slices of challah spread in one layer. Fill in all the spaces with torn pieces of bread if necessary.
Mix together the eggs, milk, brown sugar, vanilla, cinnamon and nutmeg - pour over the challah.
Preheat oven to 375F
Let sit on counter for at least 10 mins for bread to absorb egg mixture. **add another sprinkle of brown sugar and cinnamon over the top if preferred. Dot top with cubed butter pieces.
Bake for 30 minutes until the eggs are set - * Spoon a bit of maple syrup over french toast the last 5 mins. of cooking time if preferred ... Serve warm with butter and maple syrup on the side.
Sprinkle with confectioner's sugar before serving.
Recipe & Photos by: Diane Baker for Canning and Cooking at Home
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Diane Baker: Owner & Creator of Canning and Cooking at Home