So I was in the kitchen with Rob and he asked when I’d make my grandmother’s bread again. hint hint
As much as I love this bread, I thought I’d try something different with it. Now don’t worry, I made the basic bread, but with one loaf I added a cinnamon swirl to it and OMG it was good!
Ok, so my great grandmother’s recipe is here.
Now what I forgot is that is rises a lot. I mean a lot a lot :)
I made the dough in the morning and came back after two hours and it was overflowing the largest bowl I own. It looked like someone threw up dough all over my oven. Sorry I forgot to take a pic, but you’ll see what I mean in a minute.
So this time I didn’t just punch down and let it rise again, I decided to just cut out pieces and put into loaf pans. Now here’s the crux of my problem. When it rose again, it almost tripled in size, leaving me to think I could have made a few more loafs of bread. Sorry the next pic is so bad, I used my cell phone as I couldn’t find my camera. The loaf on the left is the cinnamon swirl. See how much it rose!!!
Now with one of my pieces, I rolled it out to about 1/2 inch thick and sprinkled with sugar and cinnamon. There’s no measurements of how much because your taste probably varies. I like it with a more cinnamon flavour. I then rolled it back up and put it into loaf pan and let it rise. I should have made two loafs out of this one loaf, my bad.
When the loafs had all risen, I heated the oven to 350. I then basted each loaf with butter and on the cinnamon swirl loaf I sprinkled more cinnamon/sugar.
Then not thinking and assuming I knew the recipe I just baked. They took a bit longer than normal and the lower crusts weren’t as golden. However, they were damn good. Especially the cinnamon swirl. When I cut into it after 15 minutes out of the oven, the sugar was still runny. OMG it smelt and tasted divine. Even the next day it tasted just as good!
So please, go and make this bread just be mindful how much it rises!
Thanks for looking!
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