Cinnamon Bread

Quite a while ago Hubby asked if I could make Cinnamon Bread, or at least I think he did, but I did not make any. King Arthur Flour’s website is a gold mine of baking recipes for us home cooks. I saw this and thought I would make this. I used to bake breads all winter long but not this winter. Not sure why? Here is the link to the original recipe from KAF: Cinnamon Bread. I made a few adjustments.

  • 2 1/2 teaspoons instant yeast
  • 2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1 1/4 teaspoons salt
  • 3 tablespoons sugar
  • 1/4 cup instant dry milk
  • 3 tablespoons potato flour
  • 7/8 to 1 1/8 cups warm tap water
  • 6 tablespoons butter, at room temperature

Whisk dry ingredients together in large bowl of stand mixer. Put butter and water together in Pyrex measuring cup and microwave for 30 seconds. Add the liquid to the dry, stir to combine, and then knead for 7 minutes at Speed 2. I first used the lesser amount of water but the recipe said the dough should barely clean the sides of the bowl. With the lesser amount the dough cleaned the sides right away so I added the extra 1/4 cup. This made a more sticky dough that seemed to match the description from the recipe.

Place the dough in a greased bowl. To do this I scrape the dough to one side of the mixing bowl, spray with cooking spray, then scrape the dough to the sprayed side, and spray the rest of the bowl and the top of the dough. Cover and let rise until doubled. This took about an hour and 15 minutes.

Transfer dough to a lightly greased work surface. I did this. I had never not used a floured work surface for bread making. And this worked out well. Pat the dough into a 6 inch by 20 inch rectangle. Lucky for me my butcher block work surface has a pattern of 2 inch squares all over the top. So measuring the rectangle was to perfection!

Make the filling: 1/4 cup sugar, 1 1/2 teaspoons ground cinnamon, 2 teaspoons flour. Beat one egg with 1 tablespoon of water and brush this on the dough before sprinkling on the cinnamon mixture. This is to keep the swirl from making gaps in the bread while baking. Roll into a log starting with the short end. Pinch the ends and the long seam to seal. Place in your lightly greased or sprayed loaf pan. Tent loosely with lightly greased plastic wrap and let rise until 1 inch over the rim of the pan.

The size of your loaf pan will matter. I spent my morning measuring the three I have and they are all 9″ x 5″ pans. This loaf, per KAF, will rise more nicely in an 8 1/2″ x 4 1/2″ pan. In the 9″ x 5″ pan it will rise to the rim. Mine rose very slightly above the rim in 1 hour and 20 minutes time.

Bake in preheated 350 degrees F oven. “Allow the bread to completely cool before slicing.” Yeah right!

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Perfect swirls!

This was yummy and makes a nice toast with my coffee. I just have to be sure I don’t eat it all in one day; that would wreak havoc with my goal of losing a few pounds!

I like recipes from which I learn something. From this one I learned that one could substitute potato flour for instant potato flakes, using an egg wash helps the filling stay in place, and one can use a lightly oiled work surface for shaping bread dough.

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Chicken Cooked in Wine with Caramelized Onions

This is an adaptation of a recipe from a “diet book” with the theme of eating the same primary flavor throughout the day. Supposedly this will keep you satisfied and encourage less eating and encourages weight loss. I only tried this theme day once years ago so I have no idea if it would work or not. But this recipe I kept because it sounded good anyway.

We have been trying not to overspend on groceries so my cupboard is sort of bare. Not as bare as Mother Hubbard’s though. Remember that nursery rhyme? I have lots of pantry staples of beans, rice, more beans, pasta, canned tomatoes, more beans. I only had two onions remaining and that is all that this recipe required. And in the freezer I have one of those 5 pound bags of individually frozen chicken breasts. These are great. I pulled two out and put in the fridge to thaw during the day while I went to work.

  • 2 nice sized chicken breasts
  • 2 teaspoons vegetable oil
  • 1 tablespoon butter
  • 2 medium yellow onions, sliced
  • 1 cup red wine
  • 1 cup broth (I used vegetable broth; chicken broth would be preferred)
  • scant 1/2 cup dried cranberries (Craisins)
  • 2 tablespoons rinsed and drained capers
  • 2 teaspoons crushed dried rosemary (I had dried this herb from my summer herb pot and used a mortar and pestle to crush the leaves.)

Heat oven to 375 degrees. Place chicken breasts into a pan. I used a 10 x 7 inch pan which fit the two breasts just fine. Place in oven.

Meanwhile heat the oil and butter in a skillet and add the onions and cook for 5 minutes. They will be soft but not yet caramelized. Add the remaining ingredients and bring to a boil. Simmer for 5-7 minutes. Pour this over the chicken in the pan in the oven. Bake for one hour. The sauce thickens and becomes a glaze.

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Sorry about the picture. It doesn’t really show case the chicken. We were half way through our meal when it occurred to me to take a picture. I served this with peas and carrots and a quinoa/rice mix.

 

 

 

Thoughts:

  • if using two chicken breasts, use half the amount of liquids.
  • one could use up to 6 chicken breasts for the amount of sauce the recipe makes. Just use a bigger baking dish.
  • the chicken was very moist and flavorful as was the sauce.