Cinnamon bread

I found this bread recipe which takes relatively shorter time compared to some of the bread I have made. I slightly modified the original recipe by adding wheat germ and whole meal flour to my bread.

Dot, my three year old girl, is my first customer to try this bread and you know what she almost finished a slice of this bread.

The cinnamon bread tastes buttery and yet light and fluffy inside make this bread a good treat for breakfast.

Preparation time: 15-20 min
Waiting time: 2 hr
Baking time: 30-45 min (depending what bake dish/pan used)

Ingredients:

Dough

• 2 tps Instant yeast
• 2 cups Unbleached all purpose flour
• 1 cup Whole meal flour
• 1/2 cup Wheat germ
• 1 cup Lukewarm water
• 1 1/4 tps Salt
• 3 tbs Raw sugar
• 6 tbs Unsalted butter at room temperature
• 1/4 cup Non fat dry milk

Filling

• 4 tbs Raw sugar
• 1 1/2 tps Ground cinnamon
• 2 tps Unbleached all purpose flour
• 1 Egg

Step by step instructions:

1. Mix all the dough ingredients together in a big bowl and knead by mixer or hand until the dough is smooth and should barely clean the side of the bowl. Knead for 7 minutes using second speed if using mixer. (see Figure 1)
2. Light greased the bowl and leave the dough aside for one hour to rise at least twice its original size. (see Figure 2)
3. While the dough is rising, make the filling by stirring together the sugar, cinnamon, and flour.
4. Transfer the dough onto a lightly greased surface and flatten it into rectangular shape that can fit your baking dish/pan.
5. Brush the dough with egg and sprinkle the mixture of sugar, cinnamon and flour evenly.
6. Roll the dough from one end to the other end.
7. Put them into the baking dish/pan to rise for another one hour until it crested one inch over the baking dish/pan. (see Figure 3)
8. Put the dough into the oven and bake for 30-45 mins depending on the baking dish/pan used. After 15 minutes, tent it lighly with an aluminum foil so that the surface of the bread will not be too dark.
9. Remove the bread from the oven, lightly loosen the edges and turn out of the pan and let it cool.
10. Lightly brush the top crust with butter to give it a satin and shiny look.
11. Allow bread to cool completely before slicing. (see Figure 4)

Source: King Arthur Flour – Cinnamon Bread