Ingredients: |
Ingredients: 14 fl. oz. warm water, 105º-115º
2 c. granulated sugar
2 tsp. salt
3 envelopes active dry yeast
7-9 c. all-purpose flour
1 lb. butter
4 fl. oz. milk
4 fl. oz. potato water (see note)
6 eggs, beaten
12 oz. melted butter
3/4 c. sugar/cinnamon mixture (approx. 1 T. cinnamon)
|
Directions: |
Directions:1. Dissolve yeast in warm water. Stir in sugar, salt, and 1-2 cups flour. Stir well.
2. Heat butter, milk, and potato water until butter melts. Cool until lukewarm.
3. Add butter mixture, eggs (2 at a time), and remaining flour in 3 additions, each, stirring well after each addition.
4. Knead well, 7-10 minutes, until dough is smooth and elastic.
5. Place in an oiled bowl, cover bowl with plastic wrap, and allow to rise in a warm place until doubled, approximately 1 hour.
6. Punch down dough. Divide into 6 equal portions. Roll each portion into a rectangle, approximately 9 x 13”.
7. Brush melted butter on each portion, sprinkle with sugar/cinnamon mixture.
8. Starting on the long side, roll dough tightly into a “log” shape. Braid 3 logs using standard bread braiding technique. You will have enough to make 2 loaves in this fashion.
9. Let rise again for 1 hour.
10. Bake at 375° for approximately 35 minutes. Bread is done when tapping the top yields a “hollow” sound.
Note: Potato water is made by simmering a peeled, cut potato until done (as you would for mashed potatoes). The potatoes release starch into the water which contributes to the tender texture of this bread. |
Personal
Notes: |
Personal
Notes: A note about this recipe. In the rural community of Wallowa County, Oregon, Gail Swart (my mother) is known for her expertise in two things: playing the piano and making bread. She makes dozens of loaves of this bread at Christmas time and delivers them to family friends throughout the area. She has been doing this for 40+ years.
|
This recipe for Mom's Cinnamon Bread is from