Tasty Tuesday Recipe for November 12, 2024 - K is for Kneader's

 

Kneader’s Chunky Cinnamon Bread (Copy Cat)

Ingredients:

2 1/4 teaspoon active dry yeast

1/4 cup warm water

3/4 cups scalded milk

1/3 cup vegetable oil

1 egg beaten

1/4 cup sugar

1 teaspoon salt

3to 4 cups unbleached flour

Topping for inside:

2 tablespoons melted butter

½ cup sugar

½ cup brown sugar

1 tablespoon cinnamon

Frosting:  ½ cups powdered

sugar and heavy whipping cream

or half and half

 Directions:

1.     Mix yeast with water in one cup

measuring cup and stir until it bubbles.

Set aside for 5 minutes.

2.     In large mixing bowl or stand mixer

mix together milk, oil, sugar, egg and

1 cup of four. (mix by hand or with

bread hook on mixer.) Then add in the

yeast/water mixture it and stir. Add in

remaining flour 2-3 cups.

3.     Turn out on floured surface and knead

for 10 minutes or knead in stand  mixer

for 5 minutes. Form dough into a ball

and set in a greased bowl. Turn dough

over to coat.

4.     Cover with plastic wrap and let rise one

hour in a warm place.

5.     Punch dough down and take the dough

out of the bowl and lay it on your kneading

surface.

6.     Roll dough out to be twice the length of

the bread pan and 2 times the width of

the bread pan; about a 10 x 18 rectangle.

7.     Brush the dough with the melted butter

and sprinkle on the cinnamon sugar

mixture and brown sugar if desired.

8.     Roll up dough tightly and fold ends

under to fit in the pan and place in a

greased 5 x 9 bread pan. Let the dough

rise covered with plastic wrap or towel  

for 45 minutes.

9.     Bake 20 minutes at 375˚ on the lowest

rack in the oven. Tent the loaf with tin

foil to avoid overbrowning and bake for

an additional 10-15 minutes or until golden

brown. Cool 15 minutes.

 

Chef’s note: This makes great French toast! It takes about 3 ½ hours to make this!