by Heather Harris Brady
This is a great bread for toast and should any of it hang around long enough to get dry it also makes incredible bread pudding. It slices nicely thick or thin. I like to rub the hot crust with butter to keep it soft and add extra flavor. My grandmother used to keep empty butter wrappers on hand for that part, they usually have just enough butter left on them!
Cinnamon Bread, Makes two small loaves or one large loaf
- 2 c. milk or 1 c. milk/1 c. water
- ½ c. mashed potato flakes or leftover mashed potatoes
- 3 T. butter
- 1 pkg. quick-rise yeast
- 3 T. sugar
- 1/2 c. wheat germ
- 4-1/2 c. unbleached all-purpose flour
- 3 T. sugar
- 1 T. cinnamon
- 1 c. sugar
- 2 T. flour
Scald the milk and stir in the butter and mashed potato flakes. When the milk has cooled to lukewarm stir in the yeast and 3 T. sugar, followed by the flour. Set the dough aside to rise until doubled in bulk.
Punch the dough down and turn it out onto a floured worksurface. Knead for about five minutes, until the dough is soft and no longer sticky.
Divide it in half.
Take one half and roll it out into a large rectangle (about 11 x 17), ½” thick.
Stir the last three ingredients together in a bowl.
Spread half of the cinnamon mixture across the dough, then roll it up like a jelly roll.
Place it seam side down in a greased loaf pan.
Repeat with the second half of the dough if you’re making two loaves.
Preheat the oven to 375 and let the bread rise until doubled.
Bake for about 35-40 minutes, or until the loaves are golden brown and sound hollow when you tap the top. Take them out and rub butter over the hot crust. Let the pans sit for about five minutes.
Turn the loaves out onto a cooling rack to cool the rest of the way.
Wrap in plastic wrap to store.
One year ago: Dobos Torte