Simply Divine Cinnamon Swirl Bread

Simply Divine Cinnamon Swirl Bread

Ingredients

• 3/4 cup warm water
• 2 1/4 tsp {one packet} active dry yeast
• 1/2 milk, warmed
• 1/3 cups sugar
• 3 Tbls butter, melted
• 1 egg, room temperature
• 4 - 4 1/2 cups all purpose flour
• 1 1/4 tsp cinnamon
• 1 tsp salt
• Filling:
• 1 Tbls butter, melted
• 1/4 cup sugar
• 1 Tbls cinnamon

Instructions

• Place water in mixing bowl and sprinkle yeast over the top. Let stand until yeast starts to foam - about five minutes.
• Beat in milk, sugar, butter, and egg.
• Beat in 2 cups of flour until mixture is nice and smooth.
• Continue adding remaining flour, salt, and cinnamon a little at a time, mixing until dough is nice and smooth.
• Switch to a dough hook and continue mixing for another five minutes OR simply knead by hand for five minutes.
• Shape dough into a smooth ball and place in a lightly butter bowl. Cover and let rise for 2 hours or until doubled in size.
• Punch dough down and knead a few times on a lightly floured cutting board.
• Roll dough out to a 9 x 15 inch rectangle. {Narrow end should be as wide as your loaf pan.}
• Spread with melted butter and sprinkle combined sugar and cinnamon over the butter.
• Start with the narrow end and roll up tightly. Pinch edges well to seal.
• Tuck ends under slightly and place in buttered 9 x 5 x 3 inch loaf pan.
• Cover and let rise for another hour.
• Preheat oven to 350. Bake for 30 minutes or until loaf is golden brown and sounds hollow when tapped.

Bread Machine Pizza Dough recipe

Bread Machine Pizza Dough {Recipe}

Ingredients:

• 2 c flour (I like to use bread flour but all purpose and even a combination of AP and wheat flour works)
• 1 Tbls butter, softened
• 1 Tbls sugar
• 1 tsp yeast
• 1 tsp salt
• 1/2 c plus 2 Tbls water (105-110 degrees)
• Doubled (for 2 pizzas):
• 4 c flour
• 2 Tbls butter, softened
• 2 Tbls sugar
• 2 tsp yeast
• 2 tsp salt
• 1 1/3 c water (105-110 degrees)

Directions:

• Add all ingredients into your bread machine in the order recommended by the manufacturer. Make sure that the water is warm enough to proof the yeast (about 105-110 degrees).
• Turn your bread machine to the dough setting and let ‘er go! After a couple minutes check on your dough. Make sure that the ingredients are thoroughly combined and that the dough is not too wet or too dry. Depending on where you live and the flour you use there can be some variances in the dough. If it’s too dry, add 1 tsp of water at a time. If the dough is too sticky, add 1 tsp of flour at a time.
• The dough will raise nicely during the dough cycle. Isn’t it pretty? It never ceases to amaze me what a little yeast can do :)
• After the bread machine is done (mine takes about 90 minutes on the dough cycle) – dump the dough out onto a lightly floured surface and work it until you achieve your desired shape.
• Depending on the size of pizza pan or pizza stone you are using, you may not need all of the dough.
• I like to lightly grease my pizza pan and dust with cornmeal. Make up your pizza and bake at 400-425 degrees for 18-25 minutes. You are looking for bubbly cheese and lightly browned crust. If you like a crunchier crust, brush some olive oil on the crust before baking.

Plain and Simple White Bread (Delia Smith)

 Plain and Simple White Bread (Delia Smith)

This recipe contains only five essential ingredients for bread baking. They are flour, salt, sugar, yeast and water! No butter and oil added! It is so simple and yet still good to eat. It has a similar texture to a French bread being crusty on its outside and chewy in its inside. I have toasted slices of these with Gruyère cheese and my family can't have enough of it.

My plain and simple white bread (recipe from Delia Smith)

I've used the bread dough to shape into a loaf and some rolls.

Watching the dough "growing" can be very therapeutic.

They are so simple and good!

1. 1 lb 8 oz (700 g) strong white bread flour, plus a little extra for the top of the bread
2. 1 level tbsp salt, or less, according to taste
3. 1 level tsp easy-blend dried yeast
4. 1 level tsp golden caster sugar (I used normal white caster sugar)
5. about 15 fl oz (425 ml) hand-hot water (I had to use another extra 50 ml of water)

You will also need two 1 lb (450 g) loaf tins or one 2 lb (900 g) loaf tin, well buttered.

Begin by warming the flour in the oven for about 10 mins, then turn the oven off. (I didn't do this)

Sift the flour, salt, yeast and sugar into a bowl, make a well in the center of the mixture, then add the water. Now mix to a dough, starting off with a wooden spoon and using your hands in the final stages of mixing, adding a spot more water if there are any dry bits. Wipe the bowl clean with the dough and transfer it to a flat work surface (you may not need to flour this). Knead the dough for 3 mins or until it develops a sheen and blisters under the surface (it should also be springy and elastic). You can now either return the dough to the mixing bowl or transfer it to a clean bowl; either way, cover it with clingfilm that has been lightly oiled on the side that is facing the dough. Leave it until it looks as though it has doubled in bulk, which will be about 2 hrs at room temperature.

Note: Instead of kneading by hand, I've placed all my ingredients into my bread-maker and use "dough" setting to knead and prove the dough for 1 1/2 hr.

After that, knock the air out, then knead again for 2 mins. Now divide the dough in half, pat each piece out to an oblong, then fold one end into the center and the other in on top. Put each one into a buttered tin, sprinkle each with a dusting of flour, then place them side by side in an oiled polythene bag until the dough rises above the tops of the tins – this time about an hour at room temperature. Alternatively, place all the dough in the one tin. Meanwhile, pre-heat the oven to gas mark 8, 450°F (230°C).

Note: I had shaped half of my dough into a loaf. I had further divided the other half into 5 portions. To shape each roll, I had flatten each dough into rough rectangle shapes and roll them with up their shorter end and place their seam side downward. Then, I cut a slit on the top side each roll.

Bake the loaves on the center shelf for 30-40 mins, or 35-45 mins for the large loaf, until they sound hollow when their bases are tapped. Now return them, out of their tins, upside-down to the oven to crisp the base and side crust for about 5 mins, then cool on a wire rack.

Note: My rolls were baked for 15 min at 210°C fan forced. My loaf was baked for 15 min at 210°C fan forced and another 15 min at 190°C fan forced.

Donut Hole Muffins

I've wanted to make these for awhile now.  They look so delicious and sounded so simple.  And seriously?  How could a muffin rolled in cinnamon and sugar not be delicious?!  Not possible.

Donut Hole Muffins

Source: Taste4best

1. 2 tablespoons oil
2.  1/2 cup sugar
3. 1 egg
4. 1 teaspoon vanilla
5. 2/3 cup milk
6. 2 cups all purpose flour
7. 1 tablespoon baking powder
8. 1/4 teaspoon salt
9. 3-4 tablespoons butter, melted
10. 1/2 cup sugar
11. 2 teaspoons cinnamon

• Preheat oven to 350. 
• Mix oil and sugar; beat in egg. Add vanilla and milk, and stir until combined.
• Mix flour, baking powder, and salt together. Add to wet ingredients and stir gently, just until combined. (a few lumps should remain).
• Fill muffin tins 2/3 full with batter. DO NOT use muffin liners.  Bake for 10-12 minutes.
• Combine sugar and cinnamon. Dip each muffin into the melted butter and then roll in the cinnamon sugar.

Serve warm!

This is a perfect addition to a Sunday morning brunch.  They are sweet from the cinnamon and sugar but not too sweet.  The muffins are not a cake so they aren't sweet.  It's perfect.

Fun, easy, delicious!

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