There‘s something to be said about a bowl of rising yeast dough snugly tucked away in a warm corner of the kitchen.
Placing a little ball of dough into a bowl to rise and coming back to something twice or triple its original size ready to be transformed into something delicious brings a certain satisfaction that can’t be explained. You must experience it for yourself.
Some warm water and a little sugar is all it takes to wake up the dormant yeast making it ready to help the rest of the ingredients rise to any occasion.
Crusty Artisan Bread has become the norm coming out of my oven once or twice a week depending on what’s for dinner or if company is coming. Going back to store bought bread is no longer an option.
Today The dough rising in the covered bowl will not make a rustic loaf. Instead, the yeast is rising a silky smooth, slightly sweet dough ready to be transformed into fragrant Cinnamon Crunch Bread.
Just when you think nothing could be more aromatic than rustic bread baking in the oven this recipe will prove you wrong.
Cinnamon Crunch Bread
1/2 cup warm water
1/2 teaspoon sugar (for yeast)
1 1/4 teaspoons yeast
2 1/4 cups all-purpose flour
1/4 cup sugar
1/2 teaspoon salt
1 large egg
1/4 cup butter (softened)
Sugar Cinnamon Coating
1/4 cup granulated sugar
1/4 cup brown sugar
1 teaspoon cinnamon
2 tablespoons melted butter
- Add yeast to warm water with 1/2 teaspoon sugar and allow to activate until mixture foams.
- Stir together flour, sugar and salt.
- Add egg, softened butter and yeast.
- Stir until dough starts coming together.
- Turn dough out onto a lightly floured surface and knead for 7 to10 minutes until smooth and elastic.
- Place in a lightly greased bowl, cover and let rise for 1 hour.
- Turn dough out onto a lightly floured surface and cut into 3 pieces.
- Roll each piece into a 15 inch log and brush with melted butter.
- Roll logs in cinnamon sugar mixture until well coated.
- Place logs on lightly greased or parchment lined baking sheet.
- Pinch the tops of the 3 logs together, braid and pinch the ends when done. Tuck both ends under.
- Sprinkle cinnamon mixture over the braid. Lightly cover and allow to rise 1 hour.
- Bake in a preheated 350 degree F. oven for 23 to 25 minutes until golden.
- Cool loaf on wire rack.
Notes, Tips and Suggestions
- The quantity of sugar cinnamon mixture was too much therefore it was saved for making cinnamon toast.
- When making this loaf next time, after brushing with butter and rolling the logs in sugar mixture I will give it a second coat of butter and roll again in the sugar/cinnamon mixture.