Cinnamon Bread

So I did end up making cinnamon bread today -- I couldn't resist after finding the recipe awhile back on The Pioneer Woman. One of the so many, many, many... great things about living back home(!) is that there are more people around to eat all the randomness that I make. I only get complaints from my mother who says she has gained 10 pounds since I moved back in. She's just fine though -- keep eating, mom :). Now that I've acquired my trusty bread maker, I tested out this recipe using it, rather than following the first steps provided in the recipe.

Recipe (The Pioneer Woman):

Ingredients

• 1 cup milk
• 6 tbsp. butter
• 2 1/2 teaspoons active dry yeast (I used bread machine)
• 2 whole eggs
• 1/3 cup sugar
• 3 1/2 cups All-purpose flour
• 1 teaspoon salt
• 1/3 cup sugar
• 2 tbsp. cinnamon
• some egg & milk beaten together for brushing
• softened butter for cinnamon sugar layer

Instructions (with bread maker):

Add the milk, butter, eggs (beaten), sugar, salt,  flour, and yeast (must go in last) to the bread maker. Select the dough option, and let the machine get to work. 

After 1.5 hours, move dough to a heated metal or glass bowl coated with olive oil. Cover with plastic wrap and continue to let rise for one more hour in a warm place (Heat the oven to about 250, turn off, place bowl in the oven and this should work). 

After the dough has risen, roll out onto a counter or work surface, and shape into a rectangle 18-24 inches long. It's important to make sure the rectangle is no wider than the pan it will be baked in. Use the softened butter to cover the entire rectangle. Mix together the cinnamon and sugar and sprinkle all over the dough. Roll the dough into a tight loaf (This is very important, because once baked you don't want any gaps in the bread where the swirl of cinnamon is!). Make sure the seam is pinched together and then place the dough into a well greased loaf pan. 

Cover the dough with plastic wrap and let it rise for 2 hours. (Yes, this bread requires time!!)

Preheat oven to 350 degrees, and brush the egg/milk mixture over the top of the loaf. Bake in for 40 minutes on a rack just below the middle level. 

Allow the bread to cool completely before slicing. 

*To follow the recipe without a bread maker: Find it here!

(Poor image -- from my phone)

Toast this bread and spread a little butter or peanut butter, or one of my faves, NUTELLA -- heaven.