Cinnamon Swirl Bread with Matt скачать в хорошем качестве

Cinnamon Swirl Bread with Matt

For my cousin Jonathan's amazing hand-carved Wooden Spoons, find him on Instagram @jjwoodspoons or email him: jjwoodspoons@gmail.com Recipe: 1 c milk plus milk for egg wash 1/2 c (8 T) butter 2 1/2 t yeast 2 eggs plus 1 egg for wash 1/3 c sugar for bread plus 1/3 c sugar for filling 3 1/2 c all purpose flour 1 t salt 2 T cinnamon 1. Melt 6 T butter in medium sauce pan (save extra 2 T butter for egg wash and for greasing pan), add 1 c milk and heat until warm. Do not boil. Add yeast and let sit 10 minutes. 2. Combine flour and salt in medium bowl. 3. Using the paddle attachment in a stand mixer, mix sugar and 2 eggs. Pour in the milk and yeast mixture and combine. Add the flour mixture in two parts. Beat until combined. 4. Switch to the dough hook. Continue to combine mixture. The dough should be tacky but not stick to your finger and come off. If it does, add flour 1 T at a time until it is tacky. Beat on medium speed on the dough hook for 5 minutes to knead the bread. 5. Put in a warm bowl, cover with a warm wet towel and let rise for 2 hours. 6. Roll out the dough to the width of a bread pan. 7. Melt 1 1/2 T butter and coat the dough. 8. Mix 1/3 c sugar and 2 T cinnamon and sprinkle over the buttered side. 9. Roll into a cylinder, pinch the seam and ends to seal. 10. Cover with a warm wet towel and let rise for 2 hours. 11. Bake at 350 deg F for 40-45 minutes. 12. Remove from bread pan and cool completely on a wire rack. Remember to check out our favorite farm stores: B.Kurt Dairy 101 South Jones St. Barneveld, WI www.bkurtdairy.com Tuesdays and Thursdays 2pm-6pm Saturdays 10am-1pm Dreamy 280 2790 Cave of the Mounds Road Blue Mounds, WI www.dreamy280.com Wednesdays 2pm-6pm Saturdays 8 to noon