Did you know that cinnamon is loaded with anti-oxidants? It also can reduce inflammation and help repair tissue damage? Now that I gave you some feel goods about whats packed inside this scrumptious bread .. you can feel okay about loading it up with butter.. just kidding.. okay no not really.
So this was my very first attempt at homemade bread. There is something about yeast and kneading and all the other things that go along with baking breads. But this recipe was very simple and turned out really good. The smell while this bread bakes just makes your mouth water. We sliced it up fresh out of the over and slathered with butter. SO good!
This is my helper… What would I do with out her?
Recipe as follows:
- 2 tablespoons sugar
- 1 cup warm water
- 2½ teaspoons yeast or one packet
- 2½ cups bread flour or regular white flour will do just fine (add extra as needed)
- 1 teaspoon salt
- 2 tablespoons olive oil
- 2 tablespoons cinnamon
- ½ cup white sugar
- Mix the 2 tablespoons sugar with warm water in a large bowl. Add the yeast and Let stand until creamy, about 5 minutes. Add the oil, salt, and flour. Mix by hand, adding more flour as needed until the dough forms a large, soft ball. Flour a work surface and knead bread for 5-10 minutes.
- Place the dough in a lightly oiled bowl and brush the top with a little extra oil. Cover the bowl with a damp towel and let the dough rise in a warm place for 1 hour ( I stuck it in my oven after letting it preheat to 200 then turning it off). It should be very puffy. Divide the dough in half and punch it down.
- Preheat the oven to 350 degrees. Roll each half into a large rectangle.For thicker softer rolls in the bread, roll thicker.. Mix the cinnamon and sugar in a small bowl and sprinkle over each loaf. Dont skimp here.. be generous we want all those antioxidants! Roll up the loaves tightly and let rest for a few minutes before putting in the oven.
- Bake on a cookie sheet or for about 30 minutes, or until it sounds hollow. Let it cool about 15 minutes before slicing and slathering with butter!
Recipe Source: adapted from Pinch of Yum