I have been making bread for more than 20 years. It is one of the simplest things in the world to make bread at home and there is nothing like the smell when it is baking. My daughter Sara’s favorite is Cinnamon Bread. I came across this recipe on James Beard’s “Book On Bread”. It has no raisins and since it has milk and butter, it keeps well. Even our cat Julius loves it! Leftover bread makes great French Toast or bread pudding.
Cinnamon Bread © 1973 James A. Beard
Yield: 2 loaves
- 2 packages active dry yeast
- 1/3 cup granulated sugar
- ¾ cup warm water (100° to 115°, approximately)
- 1¼ cups warm milk, approximately
- 1½ tablespoons salt
- ½ stick (¼ cup) softened butter
- 1 tablespoon ground cinnamon
- 5 to 6 cups all-purpose flour
Combine the yeast, sugar, and water in a large bowl and let proof for 5 minutes. Heat the milk, and add the salt and butter. Add to the yeast mixture and blend well. Stir in the cinnamon, then add up to 4½ cups flour, one cup at a time, beating well after each addition. Scrape the dough out on a lightly floured board, and knead a good 10 minutes or until smooth and elastic, using enough of the remaining flour to avoid excessive sticking. Shape into a ball and put into a buttered bowl, turning to coat the surface of the dough with butter. Cover with plastic wrap and let sit in a warm, draft-free spot until doubled in bulk.
Punch down the dough. Divide into two pieces, and shape into loaves that will fit two buttered 8× 4× 2 or 9× 5× 3-inch tins. Cover loosely and let rise again until doubled in bulk. Bake in a preheated 425° oven for 10 minutes, then lower the temperature to 350° and continue baking 20 to 25 minutes longer, or until the loaves sound hollow when rapped on top and bottom. Cool on racks before slicing.
One or 2 eggs can be added to this dough, in which case you will have to increase flour content.
For a rich, golden top crust, brush with beaten egg just before baking.