Cinnamon Leaves Bread
2 3/4 cflour
1 pkgactive dry yeast (1 envelope or 2 1/4 tsp)
4 Tbspbutter or margarine, softened
2eggs, room temperature
1 cbrown sugar
4 - 6 Tbspbutter or margarine, softened
How to Make Cinnamon Leaves Bread
- In a large mixing bowl whisk together 2 3/4 cups flour, sugar, yeast, and salt. Set aside.
Whisk together eggs and vanilla, set aside.
Heat milk and water to 115 degrees. Stir eggs into milk.
Cut butter into 4 pieces, set aside.
Pour the milk mixture into the dry ingredients and mix with spatula. After it comes together, mix in one piece of butter at a time until incorporated. The dough will be sticky but should be pulling away from the sides of bowl.
- Place the dough in a large greased bowl, turning over once to coat all sides of dough. Cover with plastic wrap towel. Place in a warm space and allow to rest until doubled in size, about 1 hour.
- While the dough rises, stir together the cinnamon and sugar filling. Set aside.
Grease and flour a 9" x 5" x 3" loaf pan, set aside.
- Place loaf pan on baking sheet and in oven. Bake for 30 - 40 minutes. The top will be a very golden to a dark golden brown. If you feel the top is getting too brown, tent with foil to finish baking. If you pull the loaf out when the top is a light brown, the inside will still be raw.
Remove from the oven. Let cool for about 20 before running a knife around the edges of the loaf pan to loosen bread. Turn bread out onto serving plate and serve warm.