MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Dolly Parton's Cinnamon Bread
Categories: Breads, Herbs
Yield: 12 servings
1/4 oz Env active dry yeast
1 1/4 c Warm milk (115ºF/46ºC)
2 1/2 c Bread flour
1/3 c Butter; melted
2 tb Sugar
1 lg Egg; room temp
3/4 ts Salt
1 1/2 c (to 2 c) A+P flour
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1/4 c Sugar
2 ts Pumpkin pie spice, apple pie
- spice or ground cinnamon
1/4 c Butter; melted
EDITOR’S TIP: You can use frozen bread dough for this
recipe. Just skip down to Step 8.
In a stand mixer bowl, dissolve the yeast in warm (not
too hot) milk. The bread is a one-bowl recipe, making
clean-up quick.
Add bread flour, butter, sugar, egg and salt. Beat on
medium speed for 3 minutes.
Stir in just enough all-purpose flour to form a firm
dough. You may need more or less depending on the
humidity, the size of your egg and other factors. The
dough should be firm, not slack or sticky.
Turn the dough onto a floured surface. Knead until
smooth and elastic, about 6-8 minutes. Here’s how to
tell you’re done kneading.
COVER AND LET DOUGH RISE: Place in a greased bowl,
turning once to grease the top. Cover and let rise in a
warm place until doubled, about 1 hour.
In a pie plate, combine the sugar and pie spice (or
plain cinnamon, if you prefer the traditional recipe).
Pour melted butter in another pie plate.
SHAPE THE LOAF: Punch the dough down. Turn onto a
lightly floured surface and shape into a loaf.
Roll dough in butter and sugar and spice mixtureTMB
Studio
Using a sharp knife, make 5 slits across the bread
dough. This will let the butter and sugar penetrate into
the bread. Roll the dough in butter, coating all sides.
Then roll in the sugar mixture.
Place the dough in a parchment-lined 9" X 5" loaf pan.
Cover and let rise in a warm place until doubled in
size, about 40 minutes.
About halfway through the rise, set oven @ 375ºF/190ºC.
Bake until golden brown, 30-40 minutes. (Cover loosely
with foil if the top is browning too quickly.) Cool in
the pan for 10 minutes before removing to a wire rack.
Serve warm, with apple butter, jam or buttercream, if
desired.
HOW TO STORE CINNAMON BREAD: If you have leftover
cinnamon bread, wrap it in plastic or foil and store at
room temperature for two to three days. Refrigerating
cinnamon bread will make it dry out more quickly.
Kelsey Rae Dimberg
Makes 1 loaf
RECIPE FROM:
https://www.tasteofhome.com
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