This is the second of the flavored yeast breads that I enjoy, and make fairly often. In this case, I know that I have an easy target for any extra bread; Kris likes the cinnamon bread.
Again, this bread is made in the stand mixer with the bread hook attachment. It is different from the Dilly Bread in that it starts with milk, and takes the chill off the milk before adding it to the yeast and sugar. The Dilly Bread doesn’t use any milk as such; the closest it gets to milk is the cottage cheese.
In the list of ingredients, you will see that the butter, sugar and eggs are all divided; that is, the amount shown in the ingredient list is for two uses each. The first use will be in the bread dough, and the second use will be when forming the loaves of bread or for the egg white, during the last minutes of baking the loaves.
Makes 2 loaves
- 1 cup milk
- 3/4 cup water
- 1/3 cup butter plus 2 Tablespoons divided
- 6 1/2 – 7 1/2 cups all-purpose flour
- 6 Tablespoons sugar plus 1/2 cup divided
- 1 1/2 teaspoons salt
- 2 packages active dry yeast
- 3 eggs plus 1 egg white, at room temperature divided
- 2 teaspoons cinnamon
- 1 egg white, beaten
Combine milk, water, and the 1/3 cup butter in a small saucepan. Heat over low heat until liquids are warm (120°F to 130°F); butter does not need to melt.
Place 6 cups flour, the 6 Tablespoons sugar, salt, and yeast in the mixer bowl with the dough hook attached. Slowly turn from its slowest “stir” speed to Speed 2 and mix for 15 seconds. Add the eggs, then the warm liquids, and “stir” for about 1 minute. Mix on Speed 2 for 1 minute longer.
Continuing on Speed 2, add the remaining flour, 1/2 cup at a time, until dough clings to hook and cleans sides of bowl, about 2 minutes. Knead on Speed 2 for 2 minutes longer.
Place in a greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk.
Combine 1/2 cup sugar and cinnamon in small bow; set aside.
Punch dough down and divide in half. Roll each half into a rectangle that is as wide as the loaf pans, and as long as about 14 inches. The more rectangular you can make the rolled out dough, the easier it will be to roll it into a loaf. Melt the final 2 Tablespoons of butter and brush each half with melted butter and sprinkle with the cinnamon-sugar mixture. Roll dough tightly from the narrow side and shape into loaves. Place in two loaf pans with the seam side down.
Cover; let rise in a warm place, free from draft, until doubled in bulk, about 35 minutes. Bake at 375°F for 40 minutes. Remove from oven and brush with beaten egg white. Return to oven and bake 5 minutes or until golden brown. Remove from pans immediately and cool on wire racks.
I have already warned you about how the divided ingredients are used. Hopefully, I have broken them out strongly enough in the ingredient list that you will not accidentally use them at the wrong time.
I also like my flavors stronger that what I find this recipe gives me; I use extra sugar and cinnamon when I sprinkle the rolled out dough. To make certain that I don’t use too much cinnamon, I just double the quantity of both the sugar and cinnamon in the mixture.
Finally, I don’t like the top crust of the bread getting too crusty and hard, so I tent the loaves for the last ten minutes of the 40 minute baking time. I have to remove the tenting after brushing the loaves with the egg white to allow it to brown.