Frosted Cinnamon Bread

I used to make A LOT of bread when my kids were little. Recently I started making bread again because I read about the super health benefits of Rye. I haven’t been eating carbs much for a long while, and I really miss bread. So I figured I’d just bake some great tasting, healthy Rye bread, have a little now and then, and give the rest away. However, everyone seems to want tasty breads more than the healthy ones. So here’s another decadent bread I think you will enjoy.

INGREDIENTS:

DOUGH:

2 1/2 teaspoons yeast
7/8 to 1 1/8 cups lukewarm water
(lesser amount in summer or when humid)
3 cups all purpose flour
1 1/4 teaspoons salt
3 tablespoons sugar
6 tablespoons butter, room temperature
1/4 cup nonfat dry milk
1/2 cup instant mashed potato flakes

FILLING:

1/4 cup granulated sugar
1 1/2 teaspoons ground cinnamon
2 teaspoons all purpose flour
1 large egg beaten with 1 tablespoon water (to brush on dough)

FROSTING:

3/4 cup powdered sugar
1 Tablespoon melted butter
1 Tablespoon milk or almond milk
1/3 teaspoon vanilla

INSTRUCTIONS:

1. Dissolve the yeast with a pinch of sugar in 2 tablespoons of the lukewarm water. Let the yeast and water sit at room temperature for 15 minutes, until the mixture has bubbled and expanded. If you’re using instant yeast, you can skip this step.

2. Combine the dissolved yeast with the remainder of the ingredients. Mix and knead everything together—by hand, mixer or bread machine set on the dough cycle—till you’ve made a smooth dough. Adjust the dough’s consistency with additional flour or water as needed; but remember, the more flour you add while you’re kneading, the heavier and drier your final loaf will be. If you’re kneading in a stand mixer, it should take about 7 minutes at second speed, and the dough should barely clean the sides of the bowl, perhaps sticking a bit at the bottom. In a bread machine (or by hand), it should form a smooth ball.

3. Place the dough in a lightly’ greased bowl. Cover the bowl, and allow the dough to rise, at room temperature, until it’s nearly doubled in bulk, about 1 hour. Rising may take longer, especially if you’ve kneaded by hand. Give it enough time to become quite puffy.

4. While the dough is rising, make the filling by stirring together the sugar, cinnamon, and flour.

5. Transfer the dough to a lightly greased work surface, and pat it into a 6″ x 20″ rectangle.

6. Brush the dough with the egg/water mixture, and sprinkle it evenly with the filling. (Don’t skip the step of brushing the dough with the egg/water wash before sprinkling on the filling. The egg is what keeps the bread from gapping around the filing.)

7. Starting with a short end, roll the dough into a log.

8. Pinch the ends to seal, and pinch the long seam closed.

9. Transfer the log, seam-side down, to a lightly greased 8 1/2″ x 4 1/2″ loaf pan. Tent the pan loosely with lightly greased plastic wrap.

10. Allow the bread to rise till it’s crested about 1″ over the rim of the pan, about 1 hour. While the dough is rising, preheat the oven to 350F.

11. Bake the bread for 40 to 45 minutes, tenting it lightly with aluminum foil after the first 15 minutes. The bread’s crust will be golden brown, and the interior of the finished loaf should measure 190F on an instant-read thermometer.

12. Remove the bread from the oven, and gently loosen the edges with a heatproof spatula or table knife. Turn it out of the pan onto cooling rack and brush the top surface with butter, if desired; this gives it a soft, satiny crust.

13. While bread cools on rack, mix frosting ingredients until smooth, then spoon or brush over top of loaf. Frosting will drip, so place platter under rack to catch drips.

14. Allow bread to cool completely before slicing with serrated or bread knife.


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