Thursday, May 18, 2017

Cinnamon bread シナモンパン

This is another one of my wife's baking. She is always on the look out for interesting bread recipes. Finally she found a block of time to make this one weekend. This is an interesting bread. It is a cross between a quick bread and a yeast bread containing both yeast and baking powder as leavening agents. The original recipe came from King Arthur flour web site.


I forgot to take a picture of the loaf when it came out of the oven. 


Ingredients: (My wife doubled the recipe and left out suggested cinnamon chips and cinnamon sugar topping.)

6 cups All-purpose flour
1 cup sugar
4 Tsp yeast
2 Tsp. cinnamon, ground
2 Tsp. salt
2 Tsp. baking powder
2 cups warm milk
1/2 cup melted butter
2 large eggs

Instructions
In a large bowl, mix together the flour, sugar, yeast, cinnamon, salt, and baking powder.
In a separate bowl, whisk together the milk, butter, and egg. Combine the wet and dry ingredients, beating until smooth. Let the batter rest at room temperature for 1 hour, covered. Towards the end of the resting period, preheat the oven to 350°F. Spoon the batter into 2 greased 8 1/2" x 4 1/2" loaf pans. 

Bake the bread for 35 to 40 minutes, until it tests done; a cake tester inserted into the center will come out clean.

Remove the bread from the oven, let it rest in the pan for 5 minutes, then transfer it from the pan to a rack to cool completely. Note: Don't slice the bread while it's hot! It'll slice much better when it's completely cool.

Yield: 2 loaves

I am not sure about the rationale for using yeast and baking powder but the dough was very soft and sticky and no kneading was required. It had the consistency of quick bread. It was let to rise for an hour (below).


Then, it was punched down and scooped  into the loaf pans like quick bread.


The resulting bread had an interestingly pleasant tender texture. It was similar to quick bread but was firmer with larger holes which I assume was due to the yeast. With this process not much gluten was developed. This bread was flavored with cinnamon and is a perfect breakfast bread. Toasting made it a bit on the dry side and microwaving worked better.

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