Amish cinnamon bread recipe
Components:
Regarding the Dough:
- One cup of heated milk (45°C or 110°F)
- One package (two ¼ teaspoons) of active dry yeast
- ½ cup of sugar, split into grains
- One-third cup of vegetable oil
- One big egg
- One tsp vanilla essence
- Four cups of all-purpose flour
- One tsp salt
About the Swirl of Cinnamon:
- ½ cup of sugar, granulated
- two tsp finely ground cinnamon
- ¼ cup softened unsalted butter
Guidelines:
Get the yeast ready:
- Whisk together the yeast, 1 tablespoon sugar, and warm milk in a small bowl. Give it a good five to ten minutes to get foamy.
Combine the Dough:
- Mix the remaining sugar, oil, egg, and vanilla extract together in a large mixing basin. Mix thoroughly after adding the foamy yeast mixture.
- Add the flour and salt gradually, stirring to combine and make a soft dough. On a lightly floured surface, knead the dough until it’s smooth, about 5 minutes.
First Getting Up:
- The dough should rise in a warm location for one to two hours, or until it has doubled in size. Place the dough in an oiled bowl, cover it with a fresh cloth or plastic wrap, and leave it there.
- Get the Cinnamon Mixture Ready:
- For the swirl, combine the cinnamon and granulated sugar in a small bowl.
Form the Bread:
- Punch down the dough and divide it into two equal portions once it has risen. Each portion should be rolled into a 9 by 12 inch rectangle.
- Divide the softened butter in half and then top each rectangle with half of the cinnamon-sugar mixture.
Create the Loaves:
- Starting from the long side of each rectangle, tightly roll each one into a log. To seal, pinch the seams. Roll each log and place it in a loaf pan that has been oiled.
Second Ascent:
- After covering the loaves, leave them in a warm location for a further 30 to 45 minutes, or until they are puffed.
Warm up the oven:
- Set the oven temperature to 350°F (175°C).
Cook:
- A toothpick inserted in the center of the loaves should come out clean after 25 to 30 minutes of baking, or until they are golden brown. Tent them with foil if the tops brown too rapidly.
Nice:
- After allowing the bread to cool in the pans for roughly ten minutes, move it to a wire rack to finish cooling.
Advice:
- This bread tastes great warm, and for added sweetness, top it with a simple frosting made of powdered sugar and milk.
- It works well for French toast or toasting!
savor the Amish cinnamon bread you baked yourself! Tell me if you require any modifications or if you have any questions!