This recipe for cinnamon bread is one of the first home bread recipes I learned to make.
Simple Bread & Cinnamon Bread Recipe
I grew up with a mom who baked almost everything. I can't say that I witnessed it actually happening, but she probably could have made homemade bread with her eye closed. And, it was the same delicious bread. Every. Single. Time. My mom's homemade bread was even better as toast, to my delight the same proved to be the case with this Simple Bread & Cinnamon Bread Recipe.
In spite of my efforts and all of my other baking abilities, homemade bread has been a weakness of mine since the day I learned to pull out an oven rack. It was always too hard. Or too dense. Or it just didn't taste good. Until I tried making this Simple Bread & Cinnamon Bread Recipe. I finally hit the duck, as my sister, Chef Kathy, might say.
A few important points I learned while making this Simple Bread & Cinnamon Bread Recipe:
- Use fresh yeast
- Be sure the water used to mix the yeast in is not too hot and not too cold. It needs to be 110° to 115° F. (43° to 46° C.)
- Knead the dough for at least 8 to 10 minutes
This Simple Bread & Cinnamon Bread Recipe makes enough dough for two loaves. I decided to try and convert the second loaf to cinnamon bread and it was easy as 1-2-3. The boys loved both variations of this Simple Bread & Cinnamon Bread Recipe, as did their dads. We'll be making this one again. What are your bread-making secrets? We would love to know! Happy baking to you. -Dan
Simple Breas and Cinnamon Bread
- 1 ounce package active dry yeast ¼
- 2-¼ cups warm water 110° to 115°
- 3 tablespoons sugar
- 1 tablespoon salt
- 2 tablespoons olive oil
- 2 ½ cups all purpose flour
- 2 ½ cups bread flour
for optional cinnamon bread
- 3 teaspoons sugar
- ground cinnamon
- 2 tablespoons butter melted
- In a large bowl, dissolve yeast in warm water. Add the sugar, salt, oil and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-½ hours.
- Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in two greased 9-in. x 5-in. loaf pans. Brush top of dough with butter Cover and let rise until doubled, about 30-45 minutes.
for optional cinnamon bread
- roll dough for 1 load into 9" x 9" square. Brush surface with butter. Evenly distribute sugar and cinnamon on top. Roll tightly, then place in buttered loaf pan. Brush top of dough with butter.
- Bake at 375° for 30-35 minutes or until golden brown and bread sounds hollow when tapped. Remove from pans to wire racks to cool. Yield: 2 loaves (16 slices each).