Pretty good but I can make a cinnamon swirl bread sphere inside a cinnamon swirl bread cube soooooooo... (seriously though, where are the instructions for this?)
E: I didn't post a recipe because bread involves a lengthy explanation beyond just listing out some ingredients. And I'm lazy :-P
If you want to make the cinnamon bread, just find a basic white bread recipe (I used the one in my old Betty Crocker cookbook, substituting butter in the place of shortening). After the first rise of the dough, roll out the dough to about 9" x 18", sprinkle with 1 TBSP water and then coat with cinnamon sugar (1/4 c sugar + 1 tsp cinnamon). Roll tightly into a loaf shape, and seal all of the edges (pinching the sides and tucking underneath. Then let rise in the greased loaf pan for another hour before baking.
mmm yeah...too much work with the rolling and the coating and the measurements and the pinching and the tucking and the letting of the rising. I'll just find one of these at a bakery and tell people I made it.
They say you eat with your eyes first...
I love food. I enjoy making my food pretty, even if it's just for me. When I travel, I always take photos of food.
This blog is really all about sharing my food photos (which have become known among friends as "food porn"), but I will include recipes for the things I've prepared, so you can create them too.
(All photos can be clicked to see them large.)
Bon appetit!
3 comments:
Pretty good but I can make a cinnamon swirl bread sphere inside a cinnamon swirl bread cube soooooooo...
(seriously though, where are the instructions for this?)
E: I didn't post a recipe because bread involves a lengthy explanation beyond just listing out some ingredients. And I'm lazy :-P
If you want to make the cinnamon bread, just find a basic white bread recipe (I used the one in my old Betty Crocker cookbook, substituting butter in the place of shortening). After the first rise of the dough, roll out the dough to about 9" x 18", sprinkle with 1 TBSP water and then coat with cinnamon sugar (1/4 c sugar + 1 tsp cinnamon). Roll tightly into a loaf shape, and seal all of the edges (pinching the sides and tucking underneath. Then let rise in the greased loaf pan for another hour before baking.
mmm yeah...too much work with the rolling and the coating and the measurements and the pinching and the tucking and the letting of the rising.
I'll just find one of these at a bakery and tell people I made it.
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