Cinnamon sugar crusted sweet bread
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Cinnamon sugar crusted sweet bread
  Cinnamon    Sweet    Bread  
Last updated 6/12/2012 1:16:35 AM. Recipe ID 46518. Report a problem with this recipe.
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      Title: Cinnamon sugar crusted sweet bread
 Categories: Breads
      Yield: 8 Servings
 
      5 c  Sifted all purpose flour
      2 c  Sugar
           Salt
      3 tb Butter OR oil
      1    Active dry yeast (use 2
           Packages if time is short)
      1 c  Warm water (105 - 1150F)
      1    Egg, slightly beaten
    1/2 c  Melted butter
      2 ts Ground cinnamon
      1 ts Anise extract OR
    1/4 c  Aniseeds
 
     1.  Sift flour, 1 cup sugar adn salt together.  Cut in the butter
  until the mixture resembles coarse meal. If using oil, stir oil into
  liquid ingredients after adding the egg.
  
     2.  Dissolve yeast in warm water, stir vigorously, and allow to
  ferment for 5 to 10 minutes.  Then add the egg and anise extract or
  aniseeds.
  
     3.  Add a small quantity of the flour mixture to the yeast and beat
  until thoroughly blended.  Let stand for a few minutes, or until dough
  becomes light and airy.
  
     4.  Add the rest of the flour mixture, adding more flour if
  necessary to make a stiff dough.  Knead on a lightly floured board
  until satiny.
  
     5.  Butter the top of the dough, cover with wax paper and let rise
  until doubled.
  
     6.  When the bread has risen, punch it down, and let it rise until
  doubled again.
  
     7.  Knead the dough slightly, then form into balls the size of an
  orange.  With a rolling pin, flatten to 1/2 to 3/4 inch thick.
  
     8.  Prepare a topping by mixing together the melted butter,
  remaining 1 cup sugar and the cinnamon. Spread topping on all sides
  of the rolls.
  
     9.  Let rolls rise until light and about doubled in size. When
  nearly doubled, preheat oven to 400 degrees F. Bake in a preheated
  oven for 20 to 25 minutes, or until golden. Slice thinly and butter
  generously with soft butter. Arrange slices on a platter as desired.
  They will keep for 2 to 3 days at room temperature when well wrapped.
  
  Maximum recommended freezer storage:  3 months
  
  Makes 8 to 10 small loaves.
  
  From:  JANE BUTEL'S TEX-MEX COOKBOOK by Jane Butel, Harmony
         Books, New York.  1980.  ISBN 0-517-539861 Shared 




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Recipe ID 46518 (Apr 03, 2005)

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