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!
