The baking continues at our house and I’m really enjoying myself. One thing I always return to in the fall is bread-making. I am far from expert but warm, fresh, homemade bread is one of my favorite things ever. Even if bread making slightly frightens you, this recipe is a good place to start. There is no proofing step with instant yeast and no meticulous kneading required. It’s very simple and the outcome is delicious. When these loaves bake, the egg wash on top makes a golden, crisp top and the inside filling that seeps out caramelizes. That’s why I fight for the end pieces. :) And the cinnamon chips are an extra burst of sweet cinnamon. These loaves disappear so fast.
This recipe from King Arthur’s Flour has been on my list since I poured over their catalog in the summertime. This is not a sponsored post but I do honestly love the quality of KA’s products and their recipes do not disappoint. The original recipe called for a mini loaf pan, something they sell online, but since I don’t own one, I modified the dimensions of the patted out dough to fit the 3.25×5.75 mini pans I do have. As you can see, my pans worked just perfectly. I’ve also added directions on making one 9×5 loaf below so you will not be denied this bread no matter what your loaf pans are.
One more thing. We had some homemade mapley frosting just laying around, waiting to be used. So we used it and it happens to be amazing atop the warm slices. It’s like amazing mini cinnamon rolls with cinnamon chips. I added the frosting recipe below, just in case you want to try it too.
Recipe from King Arthur's Flour
Ingredients
- 2 tsp vanilla extract
- 1 large egg
- 2 Tbsp butter, softened
- 2 Tbsp nonfat dry milk
- 1 tsp cinnamon
- 1 1/4 tsp salt
- 2 Tbsp sugar
- 3 1/4 cups flour (I do like King Arthur's Unbleached All-Purpose Flour best)
- 1 cup lukewarm water
- 2 1/2 tsp instant yeast
- 1 large egg
- 1 Tbsp water
- 1/4 cup cinnamon-sugar mix
- 1 cup cinnamon mini baking chips
- 1/2 cup butter
- 1/2 cup brown sugar
- 1/4 cup milk
- 1 tsp vanilla
- 2 3/4 cup powder sugar
Instructions
- Mix together all the ingredients under dough either by hand, mixer or bread machine until smooth.
- Shape the dough into a ball and place in a lightly greased bowl. Cover and let rise until doubled, about 1 hour.
- Grease 4 3.25x5.75 pans.
- Pat out the dough on a lightly greased work surface into 12x24 rectangle.
- Combine the egg and the water to make an egg wash. Brush the dough with the wash (you won't use all of it) and sprinkle with the cinnamon-sugar and chips.
- Starting with a long side, roll the dough into a log.
- Cut the log into 4-6" long segments and transfer them, seam side down, to the prepped pans.
- Let the breads rise until they've barely crested over the rim of the pans, 40-60 minutes.
- Right before putting them in the oven, brush the tops of the breads with the egg wash.
- Place the pans on a parchment-lined pan (to catch possible drips) and then bake at 350F for 18-20 minutes, until golden brown.
- Remove the pans from the oven and allow to cool for 5 minutes, then turn them out onto cooling racks to cool completely.
- In a large bowl, melt the butter in the microwave.
- Stir in the brown sugar. Then microwave for another 30 seconds to get it smooth.
- Add in the milk, vanilla and powder sugar and blend until smooth.
Notes
To make one 9x5 loaf, press the dough into a 9" x 24" rectangle. Brush the dough with the egg wash and sprinkle with the cinnamon-sugar and cinnamon chips. Starting with a short end, roll the dough into a log and place seam side down into a greased 9x5 loaf pan. Cover and allow the loaf to rise for about 40-60 minutes, until it has crested 1/2 inch over the rim of the pan. Right before putting in it in the oven, brush the load with the egg wash and transfer to a parchment-lined baking sheet (just in case of drips) and bake at 350F for 45-60 minutes, until golden. When it's done, remove it from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a cooling rack.
yum looks so good! Need to try this recipe
Yes! Wish I could send you some. :)
Amy, can you give me the specifics on the cinnamon sugar mixture (under filling section)? What is the ratio of sugar to cinnamon, 2 to 1? The bread looks very yummy!! Thanks.
Hey Mary! Mostly I just mix the two together to get the right ratio. But if you need something specific, I like the ratio of 1/4 cup sugar to 1 tsp sugar. Hope that helps!!
This looks so yummy!!
It is delicious!