I'm working my way through Great Coffee Cakes, Sticky Buns, Muffins & More. Cinnamon breads and loaves always appeal to me so I had to try her recipe for Golden Cinnamon Loaf. While it didn't rise as much as I thought it would (maybe the room wasn't warm enough or maybe that's the way this loaf was supposed to be?), it made a really cute short little loaf with a beautiful cinnamon swirl. I'd say it's a cross between white bread and brioche. I sliced up the loaves and put most of it in the freezer then took a piece or two out at a time and toasted it (sometimes with butter) mmm. While this loaf was really good, I think I'm still on the search for the perfect cinnamon loaf. Mind you the perfect cinnamon loaf for me might be made with brioche and basically like a giant cinnamon roll so maybe you shouldn't listen to me. ;)
If this sounds good, you might also like:
Cinnamon Raisin Bread
Cinnamon Swirl Buttermilk Pound Cake
Pecan Honey Sticky Buns
Golden Cinnamon Loaf
Adapted from Great Coffee Cakes, Sticky Buns, Muffins & More
Makes two 8-inch loaves, 8 to 10 servings per loaf.
1/4 cup warm water (110 to 115F)
1/3 cup plus 1 tbsp sugar
1 package active dry yeast
3 1/4 cups all purpose flour, spooned in and leveled
1/2 tsp salt
1/3 cup (2/3 stick) unsalted butter, diced
1/2 cup milk (I used 1%)
1 large egg
2 large egg yolks (reserve 1 egg white for egg wash)
1 tsp pure vanilla extract
1 large egg white plus 2 tsp water, lightly beaten, for egg wash
1/3 cup sugar mixed with 2 1/2 tsp ground cinnamon, for filling
1 tbsp unsalted butter, melted
1. Rinse a small bowl in hot water to warm it. Add the warm water and 1 tablespoon of the sugar to the bowl. Sprinkle the yeast on top of the water. Do not stir. Cover with a saucer and let stand for 5 minutes, swirling the bowl every so often. Stir iwth a small whisk or a fork and cover again for about 3 minutes, or until the yeast is bubbly and dissolved.
Make the dough:
2. In the bowl of an electric mixer fitted with the paddle attachment, mix the flour, remaining 1/3 cup sugar, and salt on low speed. Add the butter and continue to mix until meal-size crumbs form.
3. In a small bowl, whisk together the dissolved yeast, milk, whole egg, yolks, and vanilla. On low speed add the liquids to the dry ingredients and mix for 1 minute longer, or until a soft dough forms.
Shape the dough:
4. Shape the dough into a ball, the place it in a buttered bowl large enough for the dough to double. Turn the dough a few times to coat it with butter. Cover the bowl with plastic wrap and place it in a warm spot to rise until doubled, about 1 1/4 hours.
5. Generously butter two 8 x 3.75 x 2.5 inch loaf pans and line the bottoms with baking parchment. Line a rimmed cookie sheet with parchment.
6. Working with one piece of dough at a time, roll it into a 6x13 inch rectangle with the 6 inch side parallel to the counter. Brush with some of the egg wash. Remove 1 tbsp of the cinnamon/sugar mixture and set aside for garnish. Sprinkle the dough evenly with half of the remaining cinnamon/sugar mixture, leaving a 1 inch border on the top. Starting with the 6 inch side closest to you, roll very tightly to form a cylinder. Pinch the seam together very well and roll the cylinder back and forth three or four times to seal the layers. Place the roll in the prepared loaf pan, making sure the seam is on the bottom. The dough dough does not have to touch the sides of the pan. Repeat with the remaining dough. Place the loaves on the prepared cookie sheet. Cover the loaves with a tea towel and place in a warmish spot to rise until puffy and almost doubled, 45 to 60 minutes.
Bake the loaves:
7. Fifteen minutes before baking, position the rack in the lower third of the oven. Heat the oven to 350F. Bake the loaves for 25 minutes, remove from the oven and then brush the tops with melted butter and sprinkle with the remaining cinnamon/sugar mixture. Bake for 10 to 15 minutes longer, until golden.
8. Remove loaves from the oven and let rest for 5 minutes. After 5 minutes, take the loaves out of the pans and place onto a rack to cool.