days off

Days off generally lead me to ask myself a lot of questions, like “what should I watch on Netflix next?” or “should we put on pants today?” (the answer to that last question is always a resounding “No!”) also “what baking project should I tackle today with all this free time on my hands?” The answer to that one was easy since I was craving cinnamon swirl bread (for french toast after it stales, naturally). I didn’t have any raisins on hand but I did have dried cranberries. I think that happened to be a wonderful bit of luck since I’m not crazy about raisins anyway. The cranberries plump up and the flavor is far better than a crinkly little raisin.

Before I post the recipe, I have to give thanks to our service women and men for what they do for our country. They’re the reason I can sit here, pantsless, eating cinnamon swirl cranberry bread. Thank you, guys.

Cinnamon Swirl Cranberry Bread
recipe from Big Flavors

You Need:

2 1/4 teaspoons instant yeast
1 1/2 cups lukewarm milk
3 Tablespoons sugar
1 teaspoon salt
4 Tablespoons softened butter
3 3/4 cups flour (approximately)
1 cup dried cranberries
1 Tablespoons cinnamon mixed with 3 Tablespoons sugar

Mix the yeast with the milk and 1 Tablespoons sugar.  Add the salt, the rest of the sugar and the flour to the bowl of your mixer. Mix together gently with the paddle attachment. Switch to the dough hook. Pour the yeast/milk mixture into the flour and knead it. Add in the soft butter and mix it together. If the dough is too sticky and wet, add more flour. Keep kneading until it’s smooth and elastic. Place the dough in a greased bowl, turn to grease the top, cover and let it rise until doubled. Punch down the dough and roll it out on a floured counter to 8×16 inches. Brush with either water or melted butter. Sprinkle the cinnamon sugar mixture and scatter the dried cranberries over the dough. Roll it up into a loaf and pinch the seams, shape the ends to even everything up. Place the loaf in a greased loaf pan. Cover and let it rise until doubled. Preheat the oven to 375. Bake the risen loaf until well browned all over and it sounds hollow when tapped. Let it cool on a wire rack. Slice it up and enjoy!

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