All week I have been dying to make this recipe of cinnamon swirl bread. It is actually pretty easy to make but somehow I just couldn't get to it. A few of the kids were sick, housecleaning, seemingly endless (actually it really is never ending) laundry, blah, blah, blah. You all know how it goes.
Instead of cinnamon bread I satisfied my craving with lunches like this:
salami - and I don't usually eat pork, organic pear slices, and wedges of sharp cheddar cheese. Yum.
Another favorite lunch lately has been cottage cheese and pineapple. I eat bizarrely when pregnant, I know.
Tonight Sean treated us to our favorite Pho restaurant.
Curry for me, of course. Love that curry.
The good news is that this morning I had a chance to finally make a few loaves of cinnamon bread. One loaf is already gone, not by me, how dare you assume that! A loaf of ooey gooey bread's moments are numbered in this house. The kids and I each had two pieces with lunch and when we returned from a birthday party this afternoon the loaf was finished. Hmm... strange. (Catherine and Sean were home!)
Without further ramblings about weird dietary needs, here is the Best Cinnamon Bread recipe.
Heat 2 cups milk, 1/2 cup butter, 1/3 cup honey, and 1 tsp salt until melted. (In my microwave, about a minute.)
Mix 2 tbs yeast with 3 cups flour. Stir into milk mixture. Mix in two slightly beaten eggs.
Gradually add in more flour until the dough is soft and tacky but not sticky. All totalled up, I use just about six cups in this recipe. I add in the last cup or so after dumping the bowl of dough onto the counter. Knead the dough for about five minutes and then place it in a large non-metal greased bowl and set in a warm place to rise for 45 minutes to an hour.
Now use this time to mix up the filling, throw a load of laundry in,
give the kids a chore to do and read for ten minutes.
3 cups sugar (I never said it was good for you bread)
6 tbs cinnamon
6 tbs milk
Mix the sugar and cinnamon together. Viola. Filling. Set the tablespoons of milk aside.
After the dough has risen, divide the dough into thirds.
Roll or stretch one third into a rectangle.
Sprinkle 2 tablespoons of milk onto the rectangle of dough. Spread it around with your clean fingers. Now take one cup of the sugary cinnamon mix and spread it on top of the milky dough.
Roll the dough up, beginning with the shortest side of the rectangle. Tuck the ends under.
(Christopher was helping.)
Place in a greased bread pan and let rise for an hour. Repeat with the other two pieces of dough.I cover the loaves with a tea towel and set them on top of my pre-heating oven for this last rise.
Bake at 350 for 35 minutes. Cool on a wire rack for ten minutes before turning out. Because of cinnamon stickiness it is sometimes necessary to run a plastic spatula along the inside edge of the pans to loosen the loaves.