Brioche Bread with a Cinnamon Swirl

DSC_0801Happy Summer break!

This time of the year many, including myself, focus on that beach bod, meaning toned abs, no flabs, and tan all around. Then all of a sudden, I get a huge carb craving. It craving carbs bad? I dont know, but I love them and I love making them. And then instead of heading to the gym I thought of an awesome idea:

Cinnamon Swirl Brioche Bread French Toast!!!!!!

-but as you can tell from the title, the french toast did not happen, because the bread I put aside to dry out was found and eaten. 😦 I have made this recipe twice, and it works every time! The recipe was adapted from The Pioneer Woman , but of course I made some original changes to it.

Ingredients:

  • 1 cup evaporated milk
  • 6 tbsp. butter
  • 2-1/2 tsp. Active Dry Yeast
  • 2 whole eggs
  • 1/3 cup sugar
  • 3-1/2 cups All-purpose Flour
  • 1 tsp. salt
  • 1/3 cup sugar
  • 2 tbsp. cinnamon
  • Softened Butter, For Smearing And Greasing

In a liquid measuring glass/cup, measure the milk and add the 6 tbsp. of butter to the liquid. Heat in the microwave for about 35 seconds, or until warm. If the milk is steaming, let it cool on the counter until the milk/measuring glass is warm to the touch. Then sprinkle the dry yeast over the liquid and wait stir. Let it stand for 10 minutes until foamy.

In another bowl combine the AP and sat and set aside.

Using a wooden spoon or an electir mixer if you are fancy, cream the sugar and eggs. Alternatley,  add the milk/butter/yeast mixture then teh flour mixture. Do this in three increments. Mix until combined.

Now’s the fun part: KNEAD! knead the dough until it is no longer sticky and begins to pull away from the bowl, you may have to add more flour if too sticky-add four in 1/4 increments. once kneaded. . .

. . . add to a greased stainless bowl. Pinch the top of the dough to the center to make it rounded and smooth.  Then turn the dough over, so now the greased bottom of the dough is now at the top! Cover tightly in a plastic wrap and let it sit, untouched for 2 hours in a dry place, such as a turned off oven. The dough should double in size.

Then punch the dough to take out the air. Punch the dough then fold/turn. Repeat a few times ( do not overwork the gluten).

Then place the dough onto a work surface. Roll out the dough into a 18 x 24 in. rectangle (may vary based on your loaf pan). Smear about 2 tbsp. of butter onto the dough. Then sprinkle the cinnamon sugar over the butter~delicious.

And I quote the Pioneer Woman: “Starting at the far end, roll dough toward you, keeping it tight and contained. Pinch seam to seal”. I rolled mine kind of lop-sided..oh wells!

Grease the loaf pan with butter and place dough into pan. Cover again with plastic wrap, and let it rise for about 2 hours more.

Bake in a preheated oven at 340F for 40 minutes.

CAUTION: if you want to make french toast, pre slice the amount of slices you want and hide it before serving the rest of the fresh loaf to your family. This bread is good.

ENJOY!

DSC_0791

Cinnamon Sugar is oozing out.

DSC_0790

Look at the beautiful crust, all about the angles.

DSC_0801

The evaporate adds moisture & fat, aka: soft & flaky.

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