Thursday, April 21, 2016

Lovely Layered Cinnamon Bread!

I'm tired today........Happily so, but still tired. The beautiful spring weather has had us working (or biking) outside almost every evening. And daytimes have been filled with the finishing of my kitchen project....and church "stuff".....and grandkids.....and meetings.....and ......   I'm sure your life looks similar, but in a different way - haha! I may be tired, but, as I said earlier, totally happily so....I believe it is a privilege to be tired from the "good stuff" I'm involved in. There are many people that are tired because of trials and difficult circumstances in their lives. Right now, friends of ours are weary - their twins were born 11 days ago after only 24 weeks in the womb. One baby was lost within the first 24 hours; the second little one is still fighting for her life. These sweet parents are keeping a day and night vigil with their child. I can only imagine the physical and mental exhaustion they are experiencing. But yet, news from them is always hopeful and full of faith.....they have put this situation in God's able hands and every update reflects their trust in Him. I would ask my readers to remember this young family in your prayers. They are greatly encouraged by the fact that their burden is lightened when there are so many carrying it in prayer with them!  

This bread will certainly help lift someone's spirits! I've made it twice this week alone! It is both beautiful and delicious. Have fun with looks "fancy", but the technique is pretty simple! ENJOY! 

Lovely Layered Cinnamon Bread

For Dough:
½ Cup warm water
½ Cup milk, warmed to touch
1 Tbsp/packet Red Star Platinum yeast
2 Tbsp. sugar
¾ tsp. salt
2 Tbsp. butter, softened
3 Cups unbleached, all-purpose flour

For buttering dough:
2 Tbsp. softened butter

For Filling:
¼ Cup sugar
1 Tbsp. cinnamon

For Topping:
¼ Cup brown sugar
3 Tbsp. flour
2 Tbsp. butter, softened

Place warm water , milk  and yeast in EZ DOH bucket and stir to dissolve yeast. Let rest 1 minute. Add one cup of flour, then additional dough ingredients. EZ DOH-it for 2-3 minutes, or until dough is smooth and soft and all ingredients are incorporated. Remove dough from bucket, spray bucket with cooking spray, “smooth” dough and replace in bucket. Cover and let rise until doubled. 

Stir together filling ingredients in a small bowl and set aside. Cut topping ingredients together with a fork or pastry blender and set aside in a small bowl.

Remove dough from bucket and roll out into a 10”x 20” rectangle (or as thin as possible). Brush 1 Tbsp. of softened butter over the dough, then spread with filling . Starting with the long side, roll up the dough jelly-roll fashioned, rolling tightly. Pinch to seal the seam.  Fold the roll in half so that the ends meet. Using both hands, pick up the two ends with one hand and the “middle”(looped end)  with the other hand. Twist the dough several times. Place it in a large greased loaf pan to rise. (I have covered this with plastic wrap and let it rise in the frig and baked it in the morning). Brush the top of the loaf with the rest of the butter. Sprinkle topping ingredients over all. Bake at 375 for 40-45 minutes (I tent the loaf with foil about 30 minutes in…) . Let loaf cool in the pan. Loosen and remove from pan. Place on a wire rack to cool completely. 


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