Sunday, May 23, 2010
Round Loaf Cinnamon Bread Recipe
2 packages of dry yeast in
1/2 cup warm water
1 1/2 tsp sugar
Combine in large mixing bowl:
1.5 cups of sugar
1/8 cup cinnamon(2 Tbsp) I didn't measure, so this is a guess. Make each tablespoon a little under and that should get you there. Try 1.5 tablespoons, and give it a taste test. Adjust to taste.
1/4 cup oil
3 c. warm water
Add about six cups flour gradually to the bowl, stirring thoroughly. Add more if too sticky, a little at a time. Knead until elastic, about 5-7 minutes. Place in greased bowl, turn over once, cover and place in a warm place to rise for 1/2 hour. Punch down, knead a little, and let rise again in bowl until doubled in size.
Pull apart and shape into balls, flatten a little, and bake at 325 for about 20 minutes. Half way through baking, butter the top and drizzle honey and a sprinkle of cinnamon, if desired. Slather it together with your fingers, distributing it over the top and sides. Check bottoms of bread at 15 minutes to make sure they are not burning. Use middle oven shelf. They are done when the bottoms are golden brown, and/or they sound hollow when you knock the bottom. Smaller loaves will cook more quickly.
Freeze what you don't eat because homemade bread does not have preservatives like store bread. When you are ready to eat, just pop them in a warm oven with a little butter on top. So good!
Recipe made about eleven small rolls, and one big round one.