When the leaves fall and the wind blows it is time for cinnamon. Priscilla thinks cinnamon should be in every bread. My favorite thing is to swirl in a cinnamon filling to a favorite white or white with raisins bread. This weeks bread is a classic white with raisins.
Maple Buttermilk Bread
1C water
1 egg
3C bread flour
2Tbs buttermilk powder*
2Tbs butter
2Tbs maple syrup
pinch of salt
a hand full of raisins
This goes into my bread machine on mix only and stays through the first rise.
I then take the dough onto a silicone baking mat and roll it out to about a half inch thick. This is when you add the filling, I like using King Arthur Flours bakers filling but a standard cinnamon sugar mixture could be used. Roll it up tucking the ends under. Place in baking pan and let sit in a warm place for thirty minutes.
I bake this for ten minutes at 400 and then 20 to 25 minutes at 350.
*this is a conservative amount of buttermilk powder if you like the taste and want it stronger add another Tbs.
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