Cinnamon Loaf

For my birthday brunch i prepared many different bakes and one of them was this beautiful cinnamon loaf. I used so much cinnamon in the last couple of weeks that I really started to like it. The yeast dough was absolutely amazing, it may sound weird but the consistency and stretchiness of it was gorgeous. It was a joy to make eventhough the second rise did not bring the bread up as high as it should have done. Anyways, the flavour was there and I found a use for the cut off ends as well!

For one loaf:
500g strong white bread flour
1.5 teaspoons (flakes) of sea salt
2 tablespoons caster sugar
7g dried fast-acting yeast
125ml milk 
50g butter
1 large egg
 
for the filling:
50g caster sugar
1 teaspoon plain flour
1 tablespoon ground cinnamon
 

Sift the flour into a large mixing bowl, add sugar, salt, and yeast (yeast away from salt).

Warm the milk and butter until lukewarm and add the egg, Stir until combined and add to the dry ingredients.

Work the ingredients together to form a soft dough. Turn out the dough onto a lightly floured work-surface and knead for 10 minutes.

Return the dough to the bowl and leave to rise in a warm place for about 1 hour until doubled in size.

Prepare the tin by lining it with a long strip of baking paper.

In a small bowl mix sugar with flour and cinnamon for the filling.

Punch down the dough to deflate and turn out to a lightly floured work-surface. Knead for a few seconds, pat out to a rectangle about 2cm thick. Cover with cling film and leave to rest for 5 minutes.

Flour the rolling pin and roll out the dough to a rectangle as wide as the length of the tin and 48 cm long.

Brush the dough with milk and sprinkle over the filling leaving a 1cm border clear at one short end.

Roll up the dough from the other end and pinch the seam together.

Cut off the ends to give a sharp edge and put aside.

Lift the rolled dough into the tin and leave to rise until doubled in size.

Preheat the oven for 180°C.

Brush lightly with milk and bake for about 35 minutes until golden brown.

Transfer the loaf onto a wire rack and leave to cool.

Use the cut off ends to make little cinnamon pastries. Just place them on a baking tray and bake until they are golden brown. These little cinnamon buns are amazing for a weekend breakfast!

 
 
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