I have roughly 20 ready recipes to upload in this blog, but I find it impossible to do so partly due to the slow home broad band connections. I'm beginning to loose my patience and for the last two days, I've not touch my laptop...I .took my children off to Penang, relaxed and did some readings. Both girls have their exam this week and normally during exam week they prefer not to pack any food to school. So I'm off for my breakfast kitchen..and more mamak's and McDonald breakfast this week.
What I am going to share with you this morning is a fantastic bread called Cinnamon Apple Swirl Bread. I skipped the apple part and focused on the cinnamon which my girls love so much.This recipe starts off as a pretty standard white bread recipe with a bit of extra cinnamon sugar and then you add the swirls of ... The cinnamon swirl bread turned out amazingly well! ... Serve with butter or lemon glaze.
Cinnamon Swirl Bread
Makes 1 9-inch loaf
FOR THE BREAD DOUGH
3 1/2 – 4 cups (445 to 508 grams) all purpose flour
1/3 cup (67 grams) vanilla sugar (or plain sugar, for less cost)
2 teaspoons (1 envelope) active dry or instant yeast
1 teaspoon salt
1/4 cup (1/2 stick or 57 grams) unsalted butter, cut into small chunks
1/2 cup (125 ml) milk
2 large eggs
1 teaspoon (5 ml) vanilla (double if using plain sugar)
FOR THE FILLING
1/2 cup (100 grams) vanilla sugar
2 tablespoons (30 ml) milk
2 tsp cinnamon powder
2 tsp cinnamon powder
Turn the mixer on low and add the egg mixture. Increase the speed to medium low and continue mixing until a dough forms. Once the dough comes together, scrape the bowl, increase the speed to medium high, and knead for 10 minutes, or until the dough just sticks to the bottom center of the bowl and the dough is smooth and elastic. If is still very sticky after 5 minutes, add more flour, a little at a time, until the dough is less sticky.
Spray a medium bowl with non stick spray and transfer the dough to the bowl. Cover with plastic wrap and allow the dough to rise until doubled (1 1/2 to 2 hours).
Once the dough has doubled in size, punch down the center of the dough and allow it to rest for 10 minutes (at this point, you can refrigerate the dough, covered, overnight).
Turn the rested bread dough out onto a countertop and flatten into a 12″ by 18″ rectangle. Brush the dough with milk, leaving a 1 inch border around the outside edge. Sprinkle all of the vanilla sugar on the dough. Tightly roll the dough into a loaf shape, pinch the seam closed, and place seam side down in a 9″ x 4″ loaf pan. Cover with a clean dry towel and allow to double in size, about 1 to 1 1/2 hours.
Heat your oven to 350 degrees (180 C). Once the dough has risen, bake for 30-40 minutes or until the bread reaches 190 degrees inside. Allow to cool completely on a wire cooling rack before serving.
Recipe by Darla
Menyirap betul darah..dalam folder ada lebih kurang 20 resipi lauk-puak dan kuih yang saya nak upload mengikut jadualnya tetapi sejak dua menjak ini tak tahu kenapa line internet ini betul-betul menguji kesabaran. Nak buka post ambil masa yang lam tak usah cakap lah bila nak upload gambar. Manalah ada masa hendak mengadap laptop 24 jam. Nasib baik minggu ini saya off dengan breakfast menu sebab anak-anak saya exam minggu ini, katanya kalau exam biasanya waktu rehat dia orang minum air aje..lepas tu continue revision saar akhir. So tak payah siapkan bekalan. Breakfast kat luar aje.
OK pagi ini saya hendak share satu lagi resipi cinnamon, kalau sebelumnya kita sudah try cinnamon rolls pull apart bread, cinnamon rolls muffins dan cinnamon rolls bun...kali ini cinnamon rolls bread. Resipi asalnya cuma resipi roti putih biasa, cuma masa dicanaikan roti ini letaklah gula dan cinnamon kemudian gulung balik dan perapkan dalam loaf pan. Memang sedap...tak usah cakaplah masa membakarnya harum satu taman. Sedap makan dengan mentega dan kalau rajin buat sedikiy lemonglaze.
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