Friday, 9 January 2015

Cinnamon Roll Bread

I've always like cinnamon, but lately, I've been hooked on it!

Here's my latest creation - Cinnamon Bread




Make the bread.
This is my basic bread recipe, to which can be added all kind of extar ingredients.
In this case, we're going to stick to the basic recipe, but note that extra sweetening, spices, or other ingredients can be added at the dry mix stage.

note: 1 metric cup is 250mls. Also, this bread recipe is for standard bread. 
If you want the bread sweeter add an extra 1/4 cup of sweetening agent, such as honey, syrup or sugar. 

DRY: 
In a large mixing bowl add
1.5 cups  all purpose, plain flour
1.5 cups rolled/porridge oats
3 cups whole spelt flour (course ground and finely ground, 50/50, if applicable)
1 packet/12g dried yeast or 50g fresh yeast

You can add 
1-2 cups of dried fruit or chopped nuts here.
You can also any spices you might want to use - 
to taste, cinnamon, cardemom, anis, ginger, etc. 

Combine well

WET:
In a measuring jug add 
50g melted butter butter
1 Tbsp malt extract
1/4 cup sugar
1 tsp salt

You can also add a 
2 tablespoons of milk or fruit juice.

Add enough warm water to make it up to 450mls

Combine well so that nothing is stuck to the bottom of the jug.


Add the wet mix to the dry mix and knead for at least five minutes. The bowl should be 'clean' and the dough reasonably dry.


Before first rising. The bowl is clean... I didn't clean it, the dough did.
Cover with a clean cloth/towel and leave it to rise somewhere warm, until doubled in size. 
Depending on the temperature of the rising place, this can be anything from 30 minutes to two hours.
I actually turn my oven on to 30 degrees for a few minutes, then turn it off. I put the dough in the oven with the door closed. It's like a hot summer's day in there, with no breeze. Perfect.

Meanwhile make your filling - 
Mix together 
100 - 150g of softened butter with as much cinnamon as you'd like. 
Quantities for cinnamon are strictly to personal taste - from 
2tsp - 2Tbsp cinnamon

I used 30g of cinnamon and a pinch of ground anis.

If you want it sweet, mix in 
1/4 - 1 cup soft brown sugar or regular sugar.


Roll the dough out to a long rectangle.

Spread with the cinnamon butter.

Leave one short side of the rectangle clear by about 2cms. This will be to seal the loaf/roll.

Starting with the opposite short side of the rectangle, start rolling. 
Don't roll too tightly.
Before sealing the end, moisten the area that was left clear of cinnamon butter with some water or milk.
I use water in a spray bottle for this task.

Once the roll is sealed, lay it on a non-stick or lightly greased baking tray, with the sealed edge at the bottom.

Leave to rise for 30 minutes. Meanwhile, heat the oven to 180 degrees Celsius.
Bake for 25-30 minutes. It should sound hollow when tapped.








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