Monday, May 12, 2008

Cinnamon Twist Bread

Since my parents were in town this weekend, I decided to make a more fabulous breakfast than normal (which would be cereal with some blueberries for good measure). I saw this Cinnamon Braid recipe here, but I had to make a few changes. Mostly because I didn't want to spend my limited amount of time with my guests making bread, I made the bread through the first rise and shaping on Thursday night, then froze it until Saturday night. Then I put it in the fridge to thaw and rise a bit. About 2 hours before I wanted it finished, I took it out of the fridge to let it rise the rest of the way. It was delish, the gooey filling was nice and hot, and the pecans gave it some good crunch.

DOUGH

1 tablespoon active dry yeast
3 tablespoons warm water
1/2 cup warm milk
1/2 cup butter, melted
1 egg, beaten
1/4 cup sugar
1/2 teaspoon salt
2 3/4 cups all-purpose flour (can use up to 3 1/4 cups)

FILLING

1/2 cup butter, softened
1/4 cup packed brown sugar
1 1/2 tablespoons ground cinnamon
3/4 cup pecans, chopped

1. In a large mixing bowl, dissolve yeast in warm water. Add the milk, butter, eggs, sugar, salt and 1 1/2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, at least 1 hour.

2. Punch dough down turn onto floured surface. Roll into 24×8 rectangle.

3. In a mixing bowl, cream the butter, brown sugar and cinnamon. Spread over rectangle to within 1/2 inch of long edges. Sprinkle with pecans.

4. Roll up jelly-roll style, starting with the long side; pinch seam to seal.

5. Place roll seam side down and using sharp knife, cut completely in half long-ways. Place cut sides up; gently twist two pieces together to form a “rope”. Pull ends together and pinch to form a ring. Transfer to pan (I used a 9 inch cake pan since a cookie sheet will not fit in my freezer, but others have used a cookie sheet). At this point I froze the bread under plastic wrap and aluminum foil.

6. About 12 hours before you want to eat the bread, transfer it to the refrigerator. About 2 hours before meal time, put it somewhere warm to take the chill off and finish rising.

7. Bake at 350 for 25 minutes or until golden brown. Best eaten while still warm, but may be frozen for up to two months. Reheats well in the microwave, but definitely best fresh

Others have made a simple icing of milk and confectioners sugar, but I thought it was great all on its own.



3 comments:

rainbowbrown said...

I bet this was a nice change for breakfast. Nice shaping!

Susan/Wild Yeast said...

That's a lovely loaf, I love the shape!

zorra said...

Wonderful twisted bread! Love it!