Tag: bread machine

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Cinnamon Swirl Bread

This sweet, buttery bread makes the finest French toast, the sweetest snack, and the tastiest toast. This recipe is designed for the bread machine, which I consider one of the ten greatest inventions of all time. You can customize it with raisins (if you like that sort of nonsense) or finely chopped nuts, by adding them when you sprinkle the sugar and cinnamon on your dough. Go on, give it a swirl!

Ingredients

Bread

  • 1 cup Milk
  • 1/4 cup Hot Water*
  • 1 Large Egg
  • 2 tbsp Butter or Margarine, softened
  • 1/3 cup White Sugar
  • 1/2 tsp Salt
  • 1/4 tsp Ground Cinnamon
  • 3 cups Bread Flour
  • 2 tsp Active Dry Yeast

*Hot tap water is just fine; no additional heating is needed. You just want to warm up the milk and egg a bit as the dough is mixing to give the yeast a fighting chance. 

Swirl

  • 4 tbsp Margarine or Butter
  • 1/3 cup White Sugar
  • 2 tbsp Ground Cinnamon

Directions

  1. Place all Bread ingredients in the pan of your bread machine in the order listed.
  2. Select the Dough cycle and press Start.
  3. Relax while you send an email to Panasonic, expressing your gratitude to them for inventing the home bread machine in 1986.
  4. When the dough cycle is complete, turn the dough out onto a lightly floured surface.
  5. Knead briefly, and roll into a long rectangle approximately 1/2-inch thick, with the shorter side of the dough slightly more narrow than the longer side of your bread pan.
  6. To make the swirl, melt butter or margarine.
  7. Brush the rectangle of dough with butter or margarine until well coated. Reserve remaining melted butter or margarine.
  8. Mix together sugar and cinnamon.
  9. Sprinkle cinnamon mixture evenly over buttered dough.
  10. Roll the dough tightly, from the shorter side.
  11. Spray a bread pan with cooking spray.
  12. Place the rolled dough in the pan, with the seam on the bottom.
  13. Allow to rise in a warm, quiet place for 30-45 minutes, until doubled in size, and taller than the rim of the bread pan.
  14. Preheat oven to 350 degrees.
  15. Re-melt remaining butter or margarine if needed, and brush loaf with it.
  16. Bake in preheated oven for 30-40 minutes until golden brown and cooked through.
  17. Remove from the oven, and transfer to a cooling rack. Allow to cool to room temperature before wrapping.
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Chuge Challah

I may not be a hollaback girl, but I am a challah bread girl! This recipe makes two humongous braided loaves – one to eat and one to share! And, since it’s designed for the bread machine, it’s as easy as it is tasty. Left-over challah also makes fantastic French Toast. Es gezunterheyt!

Ingredients

  • 1-1/2 cups Warm Water
  • 2 Large Egg Yolks
  • 1 tsp. Salt
  • 1/3 cup Cooking Oil
  • 1/2 cup White Sugar
  • 4-1/4 cups Bread Flour
  • 1-1/4 tbsp. Active Dry Yeast
  • 1 Large Egg, beaten
  • Sesame Seeds, Poppy Seeds, or both!

Directions

  1. Place water, egg yolks, salt, oil, sugar, flour, and yeast into pan of bread machine in order listed.
  2. Select Dough cycle and press Start.
  3. Thank the gods of flour and yeast that you have a bread machine.
  4. When Dough cycle is finished, line baking sheets with foil or parchment paper, and lightly coat with cooking spray.
  5. Turn the dough out onto a floured surface, and divide into two equal pieces.
  6. Split each of the two pieces into three sections of equal size.
  7. Roll each section into three long, snaky strands.
  8. Braid the strands together, connecting the ends (use wet hands to stick the ends together if your dough is stubborn) and turn the ends under the loaf.
  9. Repeat with the second piece of dough to create two large loaves.
  10. Allow the loaves to rise for about 30 minutes in a warm place, until doubled in size.
  11. Preheat oven to 350 degrees.
  12. Brush both loaves with beaten egg, and sprinkle with sesame and/or poppy seeds.
  13. Bake in preheated oven for about 30 minutes until dark golden brown.
  14. Remove from oven and transfer to a cooling rack.
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Cinn-full Cinnamon Rolls

These cinnamon rolls will add some rolls to your waistline! And you don’t have to use one of those ghastly spring-form tubes of yucky, fake dough. These are great with nuts or neutered (i.e. no nuts… heh). 

THE DOUGH

Ingredients

  • 1 cup Whole Milk
  • 2 tbsp. Water
  • 3 tbsp. White Sugar
  • 3/4 tsp. Salt
  • 1 Large Egg
  • 1/4 cup Butter or Margarine, Softened
  • 3-1/3 cups Bread Flour
  • 2 tsp. Active Dry Yeast

Directions

    1. Add all ingredients to bread machine pan in order listed.
    2. Select Dough cycle and press Start.

 

THE FILLING

Ingredients

  • 2 Full Sticks of Butter or Margarine, very softened
  • 1 cup Brown Sugar
  • 1/2 cup White Sugar
  • As much Cinnamon as you can handle (At least 2 tbsp.)
  • 1 cup Finely Chopped Walnuts or Pecans (Optional)
  1. Mix butter or margarine, brown sugar,white sugar, and cinnamon together into a thick, goopy* paste.
  2. Don’t mix in the nuts; those come later.

 

THE FROSTING

Ingredients

  • 2 cups Powdered Sugar
  • 1/4 tsp. Vanilla
  • 1-1/2 – 3 tbsp. Whole Milk
  1. Mix all ingredients together into a thick, runny* paste.
  2. If frosting is too thick, add a bit more milk; if too thin, add a bit more powdered sugar.

*What’s the difference between “goopy” and “runny” you might ask? If you put a “goopy” paste in a bowl, it will hold it’s shape, whereas a “runny” paste will lie flat. That’s my story and I’m sticking to it!

 

THE ROLLS

  1. Spray two or three (depending on size) baking pans or cake pans with a LOT of cooking spray. This recipe makes about 14-16 rolls.
  2. When dough cycle has completed, turn out dough onto a floured surface.
  3. Use a rolling pin to roll out the dough out into a large rectangle, about 1/2 inch thick.
  4. Smear entire surface with filling, as evenly as possible.
  5. Sprinkle nuts evenly over the filling. (Optional)
  6. Gently roll up the dough rectangle lengthwise, avoiding squeezing or pressing.
  7. With a long, sharp knife, cut the rolled dough into 1 to 1-1/2 inch sections of equal size.
  8. Arrange sections in baking pans, leaving at least 1 inch between each roll.
  9. Rise in an unheated oven for about 30 minutes until doubled in size.
  10. With pans still in the oven, turn oven on to 350 degrees, and bake for 22-25 minutes until golden brown.
  11. Remove from oven and allow to cool for only about five minutes.
  12. Use a piping bag with a large, round tip to swirl icing all over the hot cinnamon rolls. The frosting will melt and run into every crack and crevice.

 

Sneaky Trick: If you’re having trouble getting your filling to spread, use a large, wet pastry brush (or a new, wet paint brush). The filling won’t stick to it as much as it will to a spoon or spatula, especially when it’s wet, and a tiny bit of extra moisture won’t hurt your dough and filling at all.

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