Sunday, November 8, 2009

Smell the cinnamon.......

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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