Monday, December 20, 2010
Cinnamon Swirl Bread with Cinnamon Butter & Kneader's French Toast
Sugar month continues...
Okay, obviously I took my last post too seriously and have been BUSY, BUSY, BUSY baking bread for the past few days. Not just a little bread, but over 20 loaves of bread. Ahhh! I made the mistake of wanting to re-create the Kneaders Cinnamon Swirl bread and didn't stop until I had it just right. Don't worry, I have given all but a few loaves away (to my 9 year old boy's dismay!)
Beware, this bread is so good, it is scary!! Add the Texas Road House Cinnamon Butter from an earlier blog post and you have the perfect holiday treat, dessert, or breakfast. I turned this cinnamon bread into the most killer French toast you could ever have! I am not calling this a breakfast food, because it was really more like dessert. But..it was unbelievable!! This would make the perfect Christmas morning breakfast. If you have ever had the Kneader's Bakery French Toast, you will never have to go back. The cinnamon bread, dipped in a vanilla batter and served with the cinnamon butter and real whipped cream is a combination that is heaven sent.
Give this easy cinnamon bread a try! It is WAY easier than cinnamon rolls and actually tastes even better to me (and that says a lot). Sometimes cinnamon rolls can be too sticky, gooey and sweet. This bread with the butter is the perfect combination.
PRINTER FRIENDLY RECIPE
Cinnamon Swirl Bread (makes 5 loaves)
5 c. hot water
3 T. yeast
1 c. white sugar
2/3 c. vital wheat gluten
3 T. lemon juice
2/3 c. oil
2 T. salt
14-15 c. white flour
1/2-2/3 c. cinnamon butter
1/2-2/3 c. brown sugar
2 T. cinnamon
Dash of nutmeg
In a large mixing bowl (or in your Bosche/KitchenAid mixer bowl), combine the water, yeast, lemon juice, sugar and vital wheat gluten together. Mix together and let the mixture sit until it becomes foamy and bubbly (about 10 minutes). Then add the oil, salt and flour (one cup at a time) to the yeast mixture. The dough should be sticky, but not so sticky that you won't be able to work with it. Once the dough has been incorporated, let it sit in the bowl until it begins to rise (about 15-20 minutes--you don't have to wait too long). Pour a few tablespoons of oil onto the counter and spread into a large rectangle shape. Empty the dough out onto the greased counter. Roll the dough into a very large rectangle shape (doesn't have to be perfectly rectangle). Roll until dough is about 1/4-1/2 inch thick (not as thin as a cinnamon roll dough would be).
Spread the cinnamon butter all over the surface of the dough. Evenly sprinkle the brown sugar and cinnamon all over the dough. Roll the dough into a large log, beginning with the end furthest away from you (like you would with a cinnamon roll). Cut the dough 'log' into five equal parts. Take each section and fold the sides underneath the dough piece to try and seal off the cinnamon swirl sections. Pinch the sides and bottom of the dough loaf together as best you can.
Spray each bread loaf with cooking spray. Place the dough pieces into each of the loaf pans and spread the corners of the dough into each corner. Place the loaf pans into a 170 degree oven and let them rise until they are just below the top of the pan. Once the dough reaches the top of the pan, turn the oven to 350 degrees (without opening the oven). Bake for 25-30 minutes, or until bread is golden brown. Remove from pans after bread has cooled. Serve with cinnamon butter or cut into thick slices and make into French toast.
Ultimate Cinnamon Swirl French Toast 7-10 thick slices of cinnamon swirl bread
2/3 c. milk
2/3 c. pancake mix (the dry powder/mix) 1 t. vanilla
Dash nutmeg & cinnamon
1 t. sugar
Dash of salt
Mix all of the items together (minus the bread) until smooth. Heat a large skillet or griddle until hot and then grease with butter. Dip the bread slices into the egg mixture and then place on the hot griddle. Cook on each side until golden brown. Serve French toast with syrup, cinnamon butter or whipping cream (or all three :)