Print Recipe
2 loaves
Compliments of: Chef Becky Selengut of Cornucopia CuisineThis recipe takes that childhood favorite of sprinkling cinnamon and sugar over toast and combines it all together into a nostalgic loaf spiraled throughout with freshly ground cinnamon and dark brown sugar. In the heat of the oven, the cinnamon-sugar becomes its own internal glaze for the yeasty wholesome bread.
Ingredients
- 1 packet yeast active dry (2 1/4 teaspons)
- 1/4 cup warm water
- 2 cups whole milk scalded
- 1/2 cup sugar
- 1/2 cup butter
- 2 teaspoons salt
- 3 cups all purpose bread flour
- 2 eggs lightly beaten
- 4 cups Bluebird Grain Farms Hard White Wheat Flour
- 1 orange zested
- 1 cup dark brown sugar
- 2 tablespoons cinnamon freshly ground, if possible
- 2 teaspoons melted butter as needed to brush on top of loaves
Methods
- Soften yeast in the warm water.
- Combine the scalded milk, 1/2 cup sugar, butter and salt.
- Cool to lukewarm and add the 3 cups of all purpose flour. Mix well.
- Stir in the yeast mixture plus the eggs. Beat well and add the 4 cups of hard white wheat flour plus the orange zest to make a soft dough.
- Knead 8-10 min. Place in greased bowl and let rise 1.5-2 hours.
- Punch down and divide in half. Cover and rest 10 minutes. Roll each 1/2 in 15 x 7” rectangle, 1/2” thick.
- Mix dark brown sugar and cinnamon. Reserve 2 T of mix. Sprinkle remainder over each rolled out dough. Sprinkle 1 teaspoon of water over each and smooth with spatula.
- Roll like a jelly roll, beginning with narrow side. Seal long edge by pinching it together.
- Place edge down in 2 greased 9 1/2 x 5 x3” loaf pans. Let rise, covered, until doubled.
- Just before baking brush loaves with soft butter and sprinkle remaining cinnamon sugar over the top.
- Bake at 350 for 45 minutes.
