This is a rich buttery yeast bread (almost cake or dessert), full of cinnamon flavor. It’s not hard to make, just takes a little time, and so worth the wait!
1/2 cup whole milk (heat to 110°)
1½ tsp yeast
1/4 cup sugar
2 egg yolks (reserve egg whites, 1 for filling & 1 for top of loaf)
1 tsp vanilla
2 cups flour
1/2 tsp salt
4 Tbl butter, softened
1 cup brown sugar
1/4 cup flour
2 Tbl butter, melted and cooled
1 egg white
2 tsp cinnamon
1/8 tsp salt
In bowl of mixer with dough hook, pour heated milk. Sprinkle yeast over milk, sprinkle sugar over yeast, and let sit until yeast is activated and bubbly. Add egg yolks, egg, and vanilla; mix. Add flour and salt; mix about 3 minutes. Increase mixer speed to medium and softened butter in pieces, one piece at a time. Mix until butter is incorporated and dough smooth, about 5 minutes. Turn dough out into a greased bowl, cover, and let rise until at least doubled (probably about 2 hours).
Mix cinnamon filling ingredients and set aside. Turn risen dough out onto well floured surface. Using enough flour so dough doesn’t stick, roll out into a 12″x16″ rectangle. Gently spread cinnamon filling evenly over surface of dough. Roll up starting from short side and pinch seam. Using a sharp knife, carefully cut all the way down the center of your dough cylinder (use flour on knife to help keep from sticking). Turn both halves of dough so filling is facing up. Twist one half over the other starting in the middle to the end (keeping cut edges facing up) and twist other end from center to the end. Tuck ends under and loaf together to length of loaf pan. Liberally grease loaf pan and carefully lift loaf into pan. Cover and let rise about 1½ hours.
Preheat oven to 350°. Lightly beat the one reserved egg white until frothy. Gently brush over risen loaf and sprinkle with cinnamon sugar if desired. Bake about 45 minutes. Cool in pan on cooling rack about 20 minutes, remove from pan and cool completely for clean, neat slices.
1¾ cups warm water (approx 110°)
2 Tbl dry yeast
3 Tbl sugar
½ cup honey
2 Tbl oil
4 eggs, beaten
1 Tbl salt
8-9 cups bread flour
In bowl of stand mixer, pour warm water, sprinkle yeast over water, and then sprinkle sugar over yeast. Let sit for 5 minutes or until bubbly. Add honey, oil, eggs, and salt. Add flour 1 cup at a time. Add enough flour to make dough that just comes together and starts to pull away from sides of bowl. Knead. Turn dough out into greased or sprayed bowl, turn dough over to coat. Cover with towel and let rise in warm place 1-1½ hours until doubled. Punch down, turn out onto floured surface, and divide in half. At this point you can make two loaves, one loaf and 16 rolls, or 32 rolls.
To make a loaf: Take one half of the dough, divide into four equal parts. Roll each part into an 18″ long rope. I braid my loaf on my greased or silpat lined baking sheet because I don’t like to move it after it is braided. Put the four long dough ropes on the baking sheet side by side. At one end, pinch the four ropes together. Start braiding by taking the rope on the far left, go under two ropes to the right, and back over one rope to the left, lay it down. Take the rope on the far right, go under two ropes to the left, and back over one rope to the right, lay it down. Back to the rope on the far left, go under two ropes to the right, and back over one rope to the left, lay it down. Back to the rope on the far right, go under two ropes to the left, and back over one rope to the right, lay it down. Continue until you are at the end and pinch ends together. Cover and let rise about 30-45 minutes. Gently brush with egg wash and sprinkle with poppy seeds or sesame seeds. Bake in preheated 350° oven for 30-35 minutes.
To make rolls: Take one half of the dough, divide evenly into 16 pieces. Roll each piece into a 18″ long skinny rope. Twist and turn and wrap the rope around itself to make each roll. I wish I had some exact way of doing this but I’m not willing to take the time. ;o) I consider each roll a work of art. Place on greased or silpat lined baking pan. Continue until you have shaped all the rolls. Cover and let rise about 30 minutes. Gently brush with egg wash and sprinkle with poppy seeds or sesame seeds. Bake in preheated 350° oven for 12-15 minutes.
I wish you all a Happy New Year filled with joy, happiness, and success in all you do. As we close this delicious year and head into another delicious year, I leave you with a recap of the top 10 most viewed posts in 2015. Thanks for stopping by…CHEERS!
Crusty on the outside and tenderly amazing on the inside! One of the most popular recipes ever published in the New York Times, this recipe comes from Jim Lahey of Sullivan Street Bakery. No special ingredients, equipment, or technique, just plain simple and delicious! Mix it up in the evening and bake in the morning or mix it up in the morning and bake it for dinner.
Give it a try!
3 cups flour
1¾ tsp salt
1/4 tsp instant yeast
1½ cups water
In a large bowl, stir together flour, salt, and yeast. Pour in water and stir until all combined. Dough will be sticky. Cover with plastic wrap. Let sit 12-18 hours, at room temperature (approx 70°). Dough is ready anytime after 12 hours when surface is bubbly and you are ready to bake.
Heat oven to 450°. Pour dough onto heavily floured surface and shape into a ball or oval (depending on your pot). Cover with plastic wrap and let sit while the pot is heating. Put *pot with lid* into preheated oven to heat for 30 minutes. There is no need to grease or spray pot. Remove hot pot from oven and drop in the dough (careful it’s HOT!). Cover and return to oven for 30 minutes. After 30 minutes remove the lid and bake an additional 15 minutes. Remove bread from oven and place on cooling rack to cool.
* Use a cast iron pot, crock pot insert, glass Pyrex, any 5-7 quart pot with lid that is made for oven use.
I wish you all a Happy New Year filled with joy, happiness, and success in all you do. As we close this delicious year and head into another delicious year, I leave you with a recap of the top 10 most viewed posts in 2014. Thanks for stopping by…CHEERS!
One loaf of honey sweetened wheat bread hot out of the oven to bring that heavenly aroma to your kitchen!
1½ cups hot water (about 110°)
1 pkt (2¼ tsp) dry yeast
1 tsp sugar
2 Tbl oil
3 Tbl honey
1 cup white flour
1½ tsp salt
2¾-3 cups whole wheat flour
In bowl of stand mixer, pour hot water, sprinkle yeast over water, and then sprinkle the 1 tsp sugar over yeast. Let sit for 5 minutes or until bubbly. Add oil, honey, white flour, and salt. Mix well. Add wheat flour, 1/2 cup at a time, mixing to incorporate. Add enough to make dough that just comes together but is still a bit sticky. Mix until well kneaded. Turn dough out into greased or sprayed bowl, turn dough over to coat. Cover and let rise in warm place 45-60 minutes. Shape into loaf and put in sprayed loaf pan. Let rise in warm place about 30-45 minutes. Bake in preheated 375° oven for 30-35 minutes.
A little change from buttercream or cream cheese frosting on cinnamon rolls – peanut butter cream frosting! Why not? Yum!
Cinnamon Roll Dough:
1¼ cups warm water
2½ tsp (1 pkt) dry yeast
1/2 cup sugar
2 Tbl oil
3½ – 4 cups flour
1½ tsp salt
In mixer bowl, sprinkle yeast over warm water. Add sugar, oil, and 1 cup flour. Mix until well combined. Add remaining flour and salt. Knead. Let rise until doubled.
1/4 butter, softened
1/4 cup sugar
1/4 cup brown sugar
1 Tbl cinnamon
Mix sugar, brown sugar, and cinnamon together in small bowl.
Roll out dough to 24″×8″ rectangle. Spread softened butter over dough and sprinkle cinnamon sugar filling over dough. Roll from long end to long end, pinch seam. Cut into 12 – 2″ rounds (I use thread, place under dough, cross ends over and pull quickly through dough), put in sprayed 13″×9″ or 15’x10″ pan. Cover and let rise until doubled. Bake in preheated 375° oven for 15-20 minutes. Frost with peanut butter cream frosting.
Peanut Butter Cream Frosting:
1/4 cup creamy peanut butter
1 cup powdered sugar
Mix powdered sugar into peanut butter, add enough milk to make desired frosting consistency. Spread over cinnamon rolls as they come from the oven.
If you’re a bread lover, this is for you! Try them, AMAZING! Recipe from jaimecooksitup.net.
1½ cups hot water (110°)
1 Tbl dry yeast
2 Tbl sugar
3½ cups flour
1/2 tsp salt
1/4 cup butter
Johnny’s Season Salt (or similar)
3/4 cup shredded mozzarella or Parmesan cheese (or mixture of both)
In bowl of mixer, put hot water, sprinkle yeast over water, and sprinkle sugar over yeast. Let sit until yeast is foamy, about 3-5 minutes. Mix in flour, one cup at a time and salt. Knead for about 3-5 minutes. Let rest 5 minutes. Melt butter and pour half into a 11″x15″ or 12″x16″ baking sheet (cookie sheet). Place dough in center of baking sheet and let rest 2-3 minutes (makes it easier to spread out). Spread dough out flat in pan out to edges. Pour remaining butter on dough and spread. Sprinkle with season salt and sprinkle shredded cheese evenly over dough. Cut with pizza cutter (can cut as pictured above, 3×6). Place in preheated 170° oven for 7-10 minutes, breadsticks will rise to about 1″. Turn oven up to 350° and bake 12-14 minutes or until golden brown. Remove from oven and let sit 5 minutes. Cut again with pizza cutter and edges with kitchen shears.
One Year Ago: Triple Chocolate Brownie Pie
Two Years Ago: Italian Muffuletta
Three Years Ago: Homemade Pizza
If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.
I love love love these rolls! A cross between cornbread and yeast roll, and so very delicious. The original recipe can be found at doughmesstic.com. I did change it up a bit here on my site because I didn’t have self-rising cornmeal, a substitution had to be made. So if you have regular cornmeal you can use this recipe here, if you have self-rising cornmeal you can use the original recipe. They really are uniquely wonderful, trust me I know, I ate a lot of them today ;o).
3/4 cup + 3 Tbl cornmeal
1 Tbl baking powder
1/2 tsp salt
3/4 cup hot water
In bowl of mixer, stir together cornmeal, baking powder, and salt. Pour in hot water, stir, and let sit for 10 minutes.
3/4 cup hot water
1 pkg (2¼ tsp) dry yeast
2 Tbl sugar
Pour hot water over cornmeal mixture in bowl. Sprinkle yeast over water/cornbread mixture and sprinkle sugar over yeast. Let sit for 5-10 more minutes until yeast is foamy.
Mix in egg and butter. Add flour and salt. Mix until all is well incorporated and dough is smooth and elastic. Put dough in sprayed bowl, cover and let rise until doubled, about 1 hour. On floured surface, turn out dough and shape into desired rolls. Placed on a greased baking surface. Cover and allow to rise again, about half hour. Bake at 350 for 15-18 minutes. Makes 16-24 rolls depending on size of rolls made.