Guest guest Posted July 16, 2008 Report Share Posted July 16, 2008 Hi, I made this two weeks ago and both my wife and I thoroughly enjoyed it. Okay, all of the places where it says King Arthur or other brands, I'm sure you can replace it with another brand. I used them because I had them on hand and I figured I would exactly follow their recipe. It took a bit of time to fix and next time I probably will add more of the filling and make the final outer portion of the dough a little thicker. Mine broke through a bit but it really didn't hurt the taste. You can also find this recipe here: <http://www.kingarthurflour.com/shop/landing.jsp?go=DefaultRecipe & recipe_id=1211\ 470633820> and step-by-step photos here: <http://www.kingarthurflour.com/blog/2008/05/28/high-fiber-white-bread-not-an-ox\ ymoron/> Gary ----------------------------- High-Fiber Cinnamon Swirl Bread Dough 2 teaspoons instant yeast or active dry yeast 1 cup (8 ounces) lukewarm water 1/3 cup (2 5/8 ounces) unsalted butter, softened or melted 2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour 1 cup (4 3/4 ounces) Hi-Maize 1 1/4 teaspoons salt 1/4 cup (1 ounce) Baker's Special Dry Milk or 1/4 cup (5/8 ounce) nonfat dry milk 3 tablespoons (1 1/4 ounces) sugar Filling 1/4 cup (1 3/4 ounces) granulated sugar 1 1/2 teaspoons ground cinnamon 2 teaspoons King Arthur Unbleached All-Purpose Flour 1 large egg beaten with 1 tablespoon water, to brush on dough 1) If you're using active dry yeast, dissolve it with a pinch of sugar in 2 tablespoons of the lukewarm water. Let the yeast and water sit at room temperature for 15 minutes, until the mixture has bubbled and expanded. If you're using instant yeast, you can skip this step. 2) Combine the dissolved yeast (or instant yeast) with the remainder of the ingredients. Mix and knead everything together—by hand, mixer or bread machine set on the dough cycle—till you've made a smooth dough. Adjust the dough's consistency with additional flour or water as needed; but remember, the more flour you add while you're kneading, the heavier and drier your final loaf will be. If you're kneading in a stand mixer, it should take about 5 minutes at second speed, and the dough should almost clean the sides of the bowl, perhaps sticking a bit at the bottom. In a bread machine (or by hand), it should beco0me soft, smooth, and elastic. 3) Place the dough in a lightly greased bowl. Cover the bowl, and allow the dough to rise, at room temperature, for 1 to 2 hours, or until it's nearly doubled in bulk. Rising may take longer, especially if you've kneaded by hand. Give it enough time to become quite puffy. 4) While the dough is rising, make the filling by whisking together the sugar, cinnamon, and flour. 5) Gently deflate the dough, and transfer it to a lightly greased work surface. Gently stretch and pat it into a 6 " x 20 " rectangle. 6) Brush the dough with the egg/water mixture; you won't use all of it, but save what's left. Sprinkle the dough evenly with the filling, leaving one short end bare. 7) Starting with the short (6 " ) end covered with filling, roll the dough into a log. Pinch the ends to seal, and pinch the long seam closed. 8) Transfer the log, seam-side down, to a lightly greased 8 ½ " x 4 ½ " loaf pan. Tent the pan loosely with lightly greased plastic wrap. 9) Allow the bread to rise till it's crested about 1 " over the rim of the pan, about 1 hour. Again, it may rise more slowly for you; let it rise till it's 1 " over the rim of the pan, even if that takes longer than an hour. While the dough is rising, preheat the oven to 350°F. 10) Brush the top of the bread very lightly with some of the reserved egg/water mixture, and sprinkle with additional cinnamon-sugar. Bake the bread for about 40 minutes, tenting it lightly with aluminum foil after the first 20 minutes. The bread's crust will be golden brown, and the interior of the finished loaf should measure 190°F on an instant-read thermometer. 11) Remove the bread from the oven, and gently loosen the edges with a heatproof spatula or table knife. Turn it out of the pan onto a rack. Allow the bread to cool completely before slicing. Yield: 1 loaf. ©2007 The King Arthur Flour Company, Inc. . Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 17, 2008 Report Share Posted July 17, 2008 Hi Gary I have never tried baking with yeast. This sounds so good that I'm ready to give yeast a try. Wish me luck. I'll have to go buy some first though, maybe this weekend. Ani , " Gary " <gsmattingly wrote: > > Hi, > > I made this two weeks ago and both my wife and I > thoroughly enjoyed it. Okay, all of the places > where it says King Arthur or other brands, I'm sure you > can replace it with another brand. I used them because > I had them on hand and I figured I would exactly follow > their recipe. It took a bit of time to fix and next > time I probably will add more of the filling and make > the final outer portion of the dough a little thicker. > Mine broke through a bit but it really didn't hurt > the taste. > > You can also find this recipe here: > <http://www.kingarthurflour.com/shop/landing.jsp? go=DefaultRecipe & recipe_id=1211470633820> > and step-by-step photos here: > <http://www.kingarthurflour.com/blog/2008/05/28/high-fiber-white- bread-not-an-oxymoron/> > > Gary Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 17, 2008 Report Share Posted July 17, 2008 Yummmmm I love using King Arthur flour. It is all I buy. I'll have to try this and add some pecans to it. Don't nuts make any food better? lol, especially bread, patties, ice cream, salad and chocolate. Judy - apples_n_melons Thursday, July 17, 2008 7:21 AM Re: High-Fiber Cinnamon Swirl Bread Hi Gary I have never tried baking with yeast. This sounds so good that I'm ready to give yeast a try. Wish me luck. I'll have to go buy some first though, maybe this weekend. Ani , " Gary " <gsmattingly wrote: > > Hi, > > I made this two weeks ago and both my wife and I > thoroughly enjoyed it. Okay, all of the places > where it says King Arthur or other brands, I'm sure you > can replace it with another brand. I used them because > I had them on hand and I figured I would exactly follow > their recipe. It took a bit of time to fix and next > time I probably will add more of the filling and make > the final outer portion of the dough a little thicker. > Mine broke through a bit but it really didn't hurt > the taste. > > You can also find this recipe here: > <http://www.kingarthurflour.com/shop/landing.jsp? go=DefaultRecipe & recipe_id=1211470633820> > and step-by-step photos here: > <http://www.kingarthurflour.com/blog/2008/05/28/high-fiber-white- bread-not-an-oxymoron/> > > Gary Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 17, 2008 Report Share Posted July 17, 2008 Give it a try Ani. It's not hard, yeast breads take a little time to make but well worth the effort and this looks like a wonderful recipe. Donna --- On Thu, 7/17/08, apples_n_melons <apples_n_melons wrote: apples_n_melons <apples_n_melons Re: High-Fiber Cinnamon Swirl Bread Thursday, July 17, 2008, 5:21 AM Hi Gary I have never tried baking with yeast. This sounds so good that I'm ready to give yeast a try. Wish me luck. I'll have to go buy some first though, maybe this weekend. Ani , " Gary " <gsmattingly@ ...> wrote: > > Hi, > > I made this two weeks ago and both my wife and I > thoroughly enjoyed it. Okay, all of the places > where it says King Arthur or other brands, I'm sure you > can replace it with another brand. I used them because > I had them on hand and I figured I would exactly follow > their recipe. It took a bit of time to fix and next > time I probably will add more of the filling and make > the final outer portion of the dough a little thicker. > Mine broke through a bit but it really didn't hurt > the taste. > > You can also find this recipe here: > <http://www.kingarth urflour.com/ shop/landing. jsp? go=DefaultRecipe & recipe_id= 1211470633820> > and step-by-step photos here: > <http://www.kingarth urflour.com/ blog/2008/ 05/28/high- fiber-white- bread-not-an- oxymoron/ > > > Gary Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 17, 2008 Report Share Posted July 17, 2008 I use King Arthur flour too. Thanks for the recipe. When the weather cools down I will try it. Sue Quote Link to comment Share on other sites More sharing options...
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