Archive for January 2013

Cinnamon Pull Apart Bread with Bread Machine Dough

January 28, 2013

cinnamon bread rolling cutting

For the Dough:cin bread dough

3  cups all-purpose flour

1/4 cup granulated sugar

2 1/4 teaspoons (1 envelope) active dry yeast

1/2 teaspoon salt

2 ounces unsalted butter

1/3 cup whole milk

1/4 cup water

2 large eggs, at room temperature

1 teaspoon pure vanilla extract

For the Filling:

1 cup granulated sugar

2 1/2  teaspoons ground cinnamon (I use the Vietnamese cinnamon if I can find it. It has a higher oil content)

1 Stick unsalted butter, melted until browned

For dough:

Mix all dry ingredients together in a bowl. Melt butter and cool to room temperature then mix with remaining ingredients. Pour liquid ingredients into the bread machine pan then pour the dry ingredients on top. Set machine for dough cycle. remove dough from pan when cycle completes.

For the cinnamon sugar filling whisk together the sugar and cinnamon.  Set aside.  Melt 4 ounces of butter and cook gently until browned.  Be careful not to burn. Set aside.  Grease  a large bread  loaf pan.  Set that aside too.

Deflate the risen dough and knead about 2 tablespoons of flour into the dough.  Cover with a clean kitchen towel and let rest for 5 minutes.  On a lightly floured work surface, use a rolling pin to roll the dough out.  The dough should be 12-inches tall and about 20-inches long.  If you can’t get the dough to 20-inches long… that’s okay.  Just roll it as large as the dough will go.  Mix together the sugar cinnamon mixture and browned butter and spread across all of the dough.

Slice the dough vertically, into six equal-sized strips.  Stack the strips on top of one another and slice the stack into six equal slices once again.  You’ll have six stacks of six squares.  Layer the dough squares in the loaf pan like a flip-book.  Place a kitchen towel over the loaf pan and allow in a warm place for 30 to 45 minutes or until almost doubled in size.

Place a rack in the center of the oven and preheat to 350 degrees F.  Place loaf in the oven and bake for 30 to 35 minutes, until the top is very golden brown.  The top may be lightly browned, but the center may still be raw.  A nice, dark, golden brown will ensure that the center is cooked as well.

Remove from the oven and allow to rest for 20 to 30 minutes.   Run a butter knife around the edges of the pan to loosen the bread and invert onto  a clean board.  Place a cake stand or cake plate on top of  the upside down loaf, and carefully invert so it’s right side up.

Note: I have a two pound bread machine and have doubled this recipe with no problem.

cinnamon bread

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Dutch Oven Chocolate Pudding Cake

January 22, 2013

12″ Dutch Oven

dutch oven

9-10 coals on the bottom 15-16 on the top

Directions (and ingredients):

Base:

1 1/2 Cups of sugar

2 Cups of flour

6 tablespoons of cocoa

4 Teaspoons of baking powder

1/2 teaspoon of salt

Whisk ingredients together in a large bowl. then add:

1 Cup milk

2/3 cup melted butter( 11 tablespoons)

3  teaspoons vanilla extract

 

Stir with wooden spoon or rubber spatula until well blended. Do not over mix.  Pour batter into an ungreased 12” Dutch oven.dutch oven pudding cake

For Pudding:

1 1/2 cups sugar,

1 Cup brown sugar

8 tablespoons cocoa

Sprinkle dry mix over cake batter  then pour 2 1⁄4 cup hot coffee or water over top — do not stir.

Bake 325-350 degrees for 35-40 minutes.

Serve with vanilla ice cream.