This recipe came from the King Arthur Flour website. I have really been enjoying their recipes and comments people make on this site. The King Arthur Staff respond promptly to any questions that reviewers have about a recipe. They even have a hotline you can call or chat on-line with. I’ve only used their on-line chat once and would use it again when I need to!
This is the first time I made Cinnamon Bread that the cinnamon is actually swirled into the bread. I’ve made a Cinnamon Raisin Bread before but the cinnamon and raisins have always been mixed into the dough from the start. I used my bread machine to whip this dough together which made it easy to put together but you can also use a kitchen aid or your own hands. I was extremely pleased with the outcome of this Cinnamon Bread. It was delicious! So soft and fluffy and I love how it pulls apart where the cinnamon is swirled in. I’ve only eaten it fresh but look forward to trying it toasted and also when it’s a few days old, as french toast bread.
I’ve made three changes to the recipe which all seemed to work out great and I would use the same substitutes again.
1. didn’t have potato flakes in the house so I substituted mashed potato (no add-ins)
2. decreased the butter, as suggested by a reviewer when using mashed potatoes
3. made 1 1/2 times the filling, yum, definitely delicious that way!
Now I’m just trying to figure out what the potato/potato flakes do in the bread. Any idea?
Oh yes, and one last thing, as you can tell in my picture my bread seemed to sink a bit after I baked it. I had a good feeling even before putting it in the oven that it was maybe going to do that – I will blame it on OVER rising…oops! Still delicious though!
1/4-ounce packet “highly active” active dry yeast; or 2 1/2 teaspoons active dry yeast; or 2 1/2 teaspoons instant yeast
7/8 to 1 1/8 cups lukewarm water*
3 cups all purpose flour
1 1/4 teaspoons salt
3 tablespoons sugar
6 tablespoons unsalted butter, at room temperature (4 T)
1/4 cup nonfat dry milk
1/2 cup instant mashed potato flakes (3/4 cup mashed potato)
*Use the lesser amount in summer (or in a humid environment), the greater amount in winter (or in a dry climate), and somewhere in between the rest of the year, or if your house is climate controlled.
Filling (made 1 1/2 times )
1/4 cup granulated sugar
1 1/2 teaspoons ground cinnamon
2 teaspoons all purpose flour
1 large egg beaten with 1 tablespoon water, to brush on dough
1) If you’re using “highly active” or active dry yeast, dissolve it with a pinch of sugar in 2 tablespoons of the lukewarm water. Let the yeast and water sit at room temperature for 15 minutes, until the mixture has bubbled and expanded. If you’re using instant yeast, you can skip this step.
2) Combine the dissolved yeast (or instant yeast) with the remainder of the ingredients. Mix and knead everything together—by hand, mixer or bread machine set on the dough cycle—till you’ve made a smooth dough. Adjust the dough’s consistency with additional flour or water as needed; but remember, the more flour you add while you’re kneading, the heavier and drier your final loaf will be. If you’re kneading in a stand mixer, it should take about 7 minutes at second speed, and the dough should barely clean the sides of the bowl, perhaps sticking a bit at the bottom. In a bread machine (or by hand), it should form a smooth ball.
3) Place the dough in a lightly greased bowl. Cover the bowl, and allow the dough to rise, at room temperature, until it’s nearly doubled in bulk, about 1 hour. Rising may take longer, especially if you’ve kneaded by hand. Give it enough time to become quite puffy.
4) While the dough is rising, make the filling by stirring together the sugar, cinnamon, and flour.
5) Transfer the dough to a lightly greased work surface, and pat it into a 6″ x 20″ rectangle.
6) Brush the dough with the egg/water mixture, and sprinkle it evenly with the filling.
7) Starting with a short end, roll the dough into a log.
8) Pinch the ends to seal, and pinch the long seam closed.
9) Transfer the log, seam-side down, to a lightly greased 8 1/2″ x 4 1/2″ loaf pan (I used 2 – 7 x 3.5 inch pans). Tent the pan loosely with lightly greased plastic wrap.
10) Allow the bread to rise till it’s crested about 1″ over the rim of the pan, about 1 hour. Again, it may rise more slowly for you; let it rise till it’s 1″ over the rim of the pan, even if that takes longer than an hour. While the dough is rising, preheat the oven to 350°F.
11) Bake the bread for 40 to 45 minutes, tenting it lightly with aluminum foil after the first 15 minutes. The bread’s crust will be golden brown, and the interior of the finished loaf should measure 190°F on an instant-read thermometer.
12) Remove the bread from the oven, and gently loosen the edges with a heatproof spatula or table knife. Turn it out of the pan, and brush the top surface with butter, if desired; this will give it a soft, satiny crust. Allow the bread to cool completely before slicing.
Recipe from King Arthur