Cinnamon pinwheel bread

1 Servings

Ingredients

Quantity Ingredient
2 cups Bread flour
1 cup Cake flour
2 tablespoons Sugar
1 teaspoon Salt
2½ teaspoon Fast rise yeast
¼ cup Unsalted butter
1 cup Less about 2 tablespoons milk
1 large Egg
3 tablespoons Cold unsalted butter; cut in bits
1 large Egg; whisked and divided
2 tablespoons Ground cinnamon; divided
¼ cup Turbinado sugar; divided

Directions

FILLING

1. In the processor bowl fitted with the steel blade, add the flours, sugar, salt and yeast. Pulse to mix. Now, cut butter in finely, and pulse to blend so that it almost disappears.

2. In a glass measure, heat the milk in the microwave to about 120 degrees (about 45 seconds on high power), then add the egg. Whisk together with a fork, then, with the motor running, gradually pour the liquids slowly into the dry ingredients, holding back the last couple of tablespoons of liquid to see if the dough will form a ball.

3. Process until the dough begins to leave the side of the bowl, forming a ball. Add the last portion of liquid only if necessary. Knead 60 seconds, adding flour as necessary if the dough seems sticky. Pinch up a piece of the dough. It should feel tacky, smooth, elastic, and warm.

4. Remove the dough and the steel blade and prepare to micro-rise. On a slightly floured surface, knead the dough by hand a few seconds, then form dough into a ball. With your thumbs, punch a hole to form a doughnut shape and replace in the processor bowl. Cover loosely with a damp tea towel or plastic wrap.

5. Place an 8 ounce glass of water in the back of the microwave. Lower the microwave power to the appropriate micro-rise setting (see page 35). Heat for 3 minutes. Rest for 3 minutes. Heat for 3 minutes. Rest for 6 minutes or until the dough has risen to about double in bulk.

6. Remove the dough to a lightly floured surface and knead by hand a few seconds. Form into a doughnut shape again (as described in step 4), replace in the processor bowl, and raise again in the microwave, repeating step 5.

7. Grease generously a standard 8½ x 4 ½ x 2 ½ inch glass loaf pan.

Preheat the oven to 375.

8. Once the dough has risen a second time, punch down, and roll into a rectangular shape about 10x12 inches. Spot with pieces of cold butter and chop this in, using a pastry scraper (dough blade). Now, paint the dough with all but 2 tablespoons of the whisked egg and chop that in. Spread cinnamon and tubinado sugar over, holding back a hefty pinch of each for the top. Now roll up jelly-roll fashion, beginning at the 10 inch side.

Gently place the dough into the prepared pan, seam side down, and let rise one final time, either in the microwave, repeating step 5, or in a warm, draft-free place, until the dough is nearly doubled in bulk.

9. When the dough has risen, brush with reserved egg to make a glaze, taking care not to allow any to run down the sides of the pan (it sticks).

Make 3 deep, diagonal slices in the top with a sharp knife or razor blade.

Sprinkle top with the reserved cinnamon and turbinado sugar.

10. Bake on the middle rack in the preheated oven 25 to 30 minutes or until evenly browned.

11. Remove immediately to rack to cool. Wrap in plastic to store. This bread keeps up to a week, properly stored.

Recipe by: Bread in Half the Time Cookbook Posted to MC-Recipe Digest V1 #996 by L979 <L979@...> on Jan 8, 1998

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