Ingredients Dough 1/3 cup milk 2 tablespoons granulated sugar 1/4 cup butter 3 1/2 teaspoons instant yeast 3/4 cup warm water, 105-115 degrees F 3 cups all-purpose flour, divided, plus more for flouring a work surface 1/2 teaspoon salt FILLING 3/4 cup packed brown sugar 1/4 cup granulated sugar 2 tablespoons ground cinnamon 1/4 cup butter, softened
Instructions 1. Grease a 9x5-inch loaf pan. Set aside. 2. Grease a large bowl. Set aside. 3. In a small saucepan, stir the milk, 3 tablespoons granulated sugar, and 1/4 cup butter together. Heat the saucepan over low heat until the butter melts and the sugar dissolves. 4. Allow the milk mixture to cool to about 100-105 degrees F. 5. Pour the milk mixture into the bowl of a stand mixer and add the yeast and warm water, stirring gently to combine. 6. Add the salt and 2 cups flour to the yeast mixture. 7. Using a dough hook, mix at low speed for about 1 minute. 8. While the mixer continues to churn, add the remaining flour 1/2 cup at a time. Mix until the dough starts to clear the sides of the bowl, about 1 1/2 minutes. 9. Knead the dough on low speed until the dough is smooth, elastic, and slightly sticky to the touch, about 2 minutes. 10. Place the dough into the prepared greased bowl, turning it so it is completely coated in the grease. 11. Cover the dough with a clean dry kitchen towel. Set the bowl in a warm place and allow it to rise for about 25 minutes. 12. Flour a work surface and turn the dough out onto that surface. 13. Roll the dough into a 12x9-inch rectangle. 14. Stir the brown sugar, 1/4 cup granulated sugar, ground cinnamon, and softened butter together. Spread the filling over the dough rectangle. 15. Roll the dough up lengthwise, pinching to seal the seam. 16. Cut down the middle of the roll vertically, leaving one end connected. 17. Twist and braid the bread end over end. It should resemble something like a Celtic knot or challah bread. 18. Place the twisted loaf into the prepared loaf pan, tucking the ends under the loaf. 19. Cover the loaf pan with a clean kitchen towel and allow the dough to rise until the loaf is just reaching the top of the pan, about 20 minutes. 20. Preheat the oven to 350 degrees F. 21. Bake until the bread is cooked through, about 45-60 minutes. Use foil to cover the top of the bread if it browns too quickly. 22. Let the loaf cool in the pan for 15 minutes. 23. Transfer the loaf to a wire rack to finish cooling. 24. Serve.
Description Delicious bread twisted around cinnamon and sugar. Warm it up with some butter or cream cheese and enjoy..
Notes This is one of the first yeast recipes I tried when I decided at the ripe old age of 82 that I wanted to do more with yeast. This was a great choice. The directions are very explicit but easy. The bread smells and tastes fantastic.
Source Cooking Professionally
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