Braided Cinnamon Bread
This beauty is basically a homemade cinnamon roll, split and braided into an attractive loaf. Toast slices of it in the morning and spread with soft butter, or try using it for french toast!
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This beauty is basically a homemade cinnamon roll, split and braided into an attractive loaf. Toast slices of it in the morning and spread with soft butter, or try using it for french toast!
2 tbsp salted butter, melted
1 cup whole milk
1 egg, room temperature
1 teaspoon vanilla (optional)
3 cups flour
1/4 cup brown sugar
3/4 tsp salt
2 1/4 tsp instant yeast (1 package)
4 ounces (1 stick) salted butter, very soft
3/4 cup brown sugar
1 tbsp cinnamon
1/2 teaspoon nutmeg
pinch salt
1. In a small saucepan, melt the butter. Add the milk and cook over low heat just until warm to the touch. Remove from heat. Whisk egg and vanilla into mixture.
2. In the bowl of a stand mixer, combine flour, brown sugar, salt, and yeast.
3. Add butter and milk mixture; stir well with wooden spoon to combine.
4. Place dough hook on stand mixer and knead of medium speed for about 5-7 minutes, adding a little flour if needed (1 tablespoon at a time). Dough should be elastic and slightly sticky. When its ready, the dough should begin to release from sides of bowl but still stick a little bit to the bottom.
5. Place dough in a well-greased bowl; turn over to coat. Cover tightly with plastic wrap and let stand in a warm area to rise until doubled - about 1 hour or so.
6. Turn dough out onto a lightly floured surface. Roll into a rectangle, about 12 x 15 inches (it doesn't have to be perfect).
1. Mix together butter, sugar, cinnamon and nutmeg until thoroughly mixed.
3. Dot butter mixture evenly over dough. Use the back of a spoon or a small spatula to spread filling over dough evenly, leaving about a 1/2 inch around the edges.
1. Roll up, beginning at long end of rectangle, as tightly as possible. Pinch seams together to adhere.
2. Using a bench scraper or sharp chef's knife, slice roll lengthwise. Roll each half slightly so that the insides are facing up. Place one half on top of the other, creating an 'X'.
3. Gently braid by twisting the two halves over each other repeatedly. At the end, pinch the pieces together and tuck up underneath the braid slightly to form a nice rounded end.
4. Lift carefully and place braid into a greased 9 inch loaf pan (you can lay parchment on the bottom and sides of the pan for easier removal after baking). Cover again with plastic and let rise until doubled, about another hour.
5. Preheat oven to 350 F.
6. Bake until deeply golden brown and baked through, about 45-55 minutes. If the bread begins to brown deeply before it's finished baking, cover it with foil. If you're unsure if your bread is done, use a meat thermometer to take its internal temperature - the bread will be perfectly baked at around 190* F.
7. Allow to cool at least 15 minutes before removing from pan. Serve warm with coffee and soft butter.
Loaf will keep at room temperature, wrapped in plastic, for 3-4 days (if you don't eat it all first!).
