Cinnamon Burst Bread

 

Cinnamon Burst Bread

Yield: 20 slices (2 loaves)

Prep Time: 20minutes min

Cook Time: 35minutes min

Resting/Rising Time:: 2hours hrs 15minutes min

Total Time: 3hours hrs 10minutes min

Ingredients

• 5 ¼ to 5 ½ cups (745 to 781 g) all-purpose or bread flour, divided
• 2 tablespoons (27 g) granulated sugar
• 1 tablespoon instant or active dry yeast
• 1 ¾ cups (405 g) warm water, 105 to 110 degrees F.
• ¼ cup (49 g) vegetable or canola oil
• 1 large egg
• 2 teaspoons table salt
• 1 ½ cups (270 g) mini cinnamon chips (cinnamon chips from Orson Gygi - FREEZE first)
• Butter, for brushing tops of loaves

Instructions 

• In the bowl of a stand mixer fitted with the dough hook, add 3 cups of the flour, sugar and yeast. Mix. Add the warm water and mix until combined. Cover the bowl and let the mixture sit for 10 to 15 minutes.
• Add the oil, egg, salt, 1 more cup of flour, and the cinnamon chips (FREEZE CHIPS FIRST SO THEY DON'T MELT IN WARM RISING BREAD). Mix on medium speed, and continue to gradually add flour (up to another 1 1/2 cups, more or less) until the dough clears the sides of the bowl. 
• Knead the dough for 4 to 5 minutes.
• Cover the bowl and let the dough rise in a warm spot until doubled, about an hour. Alternately, you can transfer the dough to a lightly greased bowl, cover, and let rise.
• Lightly grease two 8 1/2-X-4 1/2-inch loaf pans with cooking spray. Set aside.
• Turn the dough out onto a lightly greased counter and divide into two pieces.
• Press each piece into a thick 9-inch square. Roll up into a tight log without stretching the dough. Turn the edges under and press all the seams to seal.
• Preheat oven to 350 degrees F. Make sure the oven rack is in the middle position.
• Place the loaves in the prepared pans. Cover and let rise until the dough rises about 1/2 inch above the top of the bread pans. Don't let the dough rise too high in this step. It springs up quite a bit in the hot oven.
• Bake the loaves for 32 to 35 minutes until golden on top and baked through. An instant read thermometer inserted into the center of the bread should register 195 degrees F.
• Out of the oven, carefully turn the loaves out onto a cooling rack and brush melted butter on the tops of the loaves. Let the bread cool completely, before cutting into slices and serving.

The Best Rice Crispie Treat Method and Flavor Variations

Ok, here is what I've learned on how to make soft, fluffy yummy rice crispy treats! I very slightly altered Mel's Kitchen Cafe's recipe, but the method is different and much easier.

Browned Butter Rice Crispie Treats

6 T butter

16 oz marshmallows (new bags work much, much better)

1 tsp. vanilla

pinch kosher salt

8 c. rice crispies

Place the marshmallows in a large microwave safe bowl.

Brown the butter in a saucepan. Pour over marshmallows and toss to coat.

Microwave for 1 minute. If they are soft enough, stir in the salt and vanilla. If not, microwave 30 seconds more at a time. (The less you microwave them, the softer the treats will be)

Spray a huge bowl with oil. Add the melted marshmallows and rice crispies and stir to combine.

Spread and lightly press into a greased 9x13 pan.

Variations:

Chocolate Coconut: Toast 1 c. shredded coconut (sweetened or not). Set aside about 1/3 c. Mix the rest with the rice crispies. Sprinkle the top with the rest of the coconut and mini chocolate chips and lightly press into bars. 

Coconut Lime: Toast 1 c. coconut as above; set aside. Add zest from 1-2 limes to the marshmallows and omit the vanilla. Add 2/3 c. coconut with the rice crispies. Sprinkle 1/3 c. coconut on top of bars and lightly press in.

Churro: Stir in 1 1/2 - 2 tsp. cinnamon to the melted marshmallows.

Dairy free: Use 4 T. coconut oil in place of butter.