How can I even think about baking in our 100+ degree temperatures?? I guess I just had a craving for cinnamon bread & wanted to try Pam Anderson's daughter's recipe. And NO, not that Pam Anderson!! I'm talking about the one who is a cookbook author & used to work for Cook's Illustrated. This one is SO easy because it's all done in a food processor & there's no kneading involved!! M-m-m-m, this will make your house smell heavenly & your loved ones will think they ARE in heaven when they taste a slice. It makes great french toast, too. Here's the recipe from my kitchen, courtesy of Maggy Anderson:
2 ½ teaspoons active dry yeast
1 1/2 cups whole milk, warmed to tepid
1 stick (8 tablespoons) butter melted but not hot
4 cups all-purpose flour, plus 2 teaspoons for the swirl
2 tsp salt
1/4 cup granulated sugar, plus 1/4 cup for the swirl
2 teaspoons ground cinnamon, plus 2 teaspoons for the swirl
1 egg, beaten
Sprinkle yeast over warm milk (like a baby's bath water); let stand until yeast dissolves and starts to expand, about 5 minutes; whisk in butter.
Meanwhile, pulse 4 cups of flour, salt, 1/4 cup of the sugar, and 2 teaspoon of the cinnamon in the work bowl of a food processor. Add milk mixture; process until it forms a soft, rough mass, about 30 seconds. (Dough will firm up as butter solidifies.)
Turn dough onto a lightly floured surface to form a smooth ball; place into a vegetable cooking spray-coated large bowl and then cover with plastic wrap. Place in a warm place until dough doubles, 1 1/2 to 3 hours, depending on room temperature. Mix remaining 1/4 cup of sugar with remaining 2 teaspoons of cinnamon and flour. Set aside.
Turn dough onto a lightly floured work surface, stretching it into a 20-by 9-inch rectangle; brush with egg and sprinkle with cinnamon sugar. With the 9-inch side facing you, roll dough into a tight cylinder & place seam side down in a vegetable cooking spray-coated 9-inch loaf pan.
Cover pan with a damp towel; let rise until almost doubled in size, 1 hour to 1 1/2 hours, depending on room temperature.
Ten to 15 minutes before baking, heat oven to 350 degrees. Brush dough with remaining egg wash and bake until crust is brown and interior registers 190 degrees, about 45 minutes. Turn loaf onto a wire rack to cool. (Cooled loaf can be wrapped in plastic wrap and stored at room temperature a day or two or wrapped loaf can be placed in a zipper-lock bag and frozen up to 1 month.) Slice, toast, serve.
I am sharing this with Tea Party Tuesday at Sweetology & Full Plate Thursday at Miz Helen's & http://witwokandwisdom.blogspot.com/ & familyfreshmeals.blogspot.com/