I generally think of
myself as more of a savory person- I would rather forgo dessert to make room
for more of the main course. And if I
had to pick a last meal on earth I think I would focus on cheese and carbs instead
of chocolate. But when I go to brunch, I
suddenly find myself craving sweet things.
So I am ultimately faced with a paralyzing decision: sweet or
savory?!!
I have a weakness for
pancakes, but somehow brunch seems incomplete without protein from eggs and
bacon. Unfortunately, most restaurants
force me to either make this agonizing decision, or order two entrees…some have
breakfasts that combine sweet and savory, but those meals are usually labeled
embarrassing things like “Hearty Lumberjack Fat Pants Breakfast.” My usual approach is to order eggs and then
get pancakes for the table to “share” with my boyfriend.
When I open my restaurant
(in the 20 year plan), I won’t force people to choose. Everyone will get a basket of Cinnamon-Swirl
Bread to start- so they can have sweet to start no matter what they have as
their entrée! This recipe was actually
on the docket for Frozen February, but I never had time to post it. I thought it was perfect because the recipe
makes two loaves- so you can eat one fresh and freeze the other. The original from Fine Cooking calls for
raisins, but I am not a fan of raisins in baked goods, so I left them out. The recipe also suggested making homemade
butter- so I did! It was incredibly easy
and amazing.
CINNAMON-SWIRL BREAD
makes 2 loaves
18 oz. (4 cups) unbleached all-purpose flour; more
for dusting
6 Tbs. granulated sugar
6
Tbs. ground cinnamon
1
packet (1/4 oz. or 2-1/4 tsp.) instant yeast
2
tsp. fine sea salt
1/2
cup whole milk
1
large egg
3-1/2
oz. (7 Tbs.) unsalted butter, softened; more for the pans
Make
the dough:
Lightly
oil a large bowl. In a stand mixer fitted with the dough hook, combine the
flour, 2 Tbs. each of the sugar and cinnamon, the yeast, and salt. Combine on
low speed, about 1 minute. Add the milk, egg, 3 Tbs. of the butter, and 3/4 cup
room temperature water; mix on medium speed, scraping the bowl as necessary,
until the dough comes together, about 1 minute. Increase the speed to medium
high and continue to mix until the dough is smooth, slightly sticky, and
clinging to the hook, about 5 minutes. Scrape down the dough hook with your
hand, and remove the bowl.
Turn
the dough out onto a well-floured surface, roll it into a ball, and put it in
the oiled bowl. Cover loosely with plastic wrap and let sit at room temperature
until the dough looks slightly puffy, about 30 minutes.
On
a well-floured surface, use your hands to flatten and spread the dough out
until it’s about 3/4 inch thick. Fold the dough in half from top to bottom,
then in half again from left to right. Return the dough to the bowl, cover, and
let sit until it has risen slightly, about 30 minutes more.
Shape
and bake:
Generously
grease two 8-1/2x4-1/2-inch loaf pans with butter. In a small bowl, combine the
remaining 4 Tbs. each cinnamon and sugar; set aside. In a small saucepan over
low heat (or in a bowl in the microwave), melt 2 Tbs. of the butter; set aside.
On
a lightly floured surface, divide the dough in half and use a rolling pin to
shape each half into an 8-1/2x16-inch rectangle that's 1/4 inch thick. Use a
pastry brush to spread the melted butter on the dough. Sprinkle the
cinnamon-sugar mixture evenly over both rectangles.
Starting
from the short side, gently roll each rectangle into an 8-1/2-inch-long
cylinder. Put the cylinders in the pans, seam side down. Cover loosely with
plastic wrap. Let rest at room temperature until the dough has risen slightly
and springs back when pressed lightly, at least 2 hours. **I let mine rise
overnight so that I could bake it for breakfast.
Position
a rack in the center of the oven and heat the oven to 375°F. Bake the loaves,
rotating and swapping the positions of the pans halfway through baking, until
dark brown and hollow-sounding when thumped on top and an instant-read
thermometer inserted in the center of the loaves registers about 190°F, 30 to
35 minutes. Transfer the loaves in their pans to a rack.
In
a small saucepan over low heat (or in a bowl in the microwave), melt the
remaining 2 Tbs. butter. Brush the top of each loaf with the butter.
When
cool enough to handle, remove the loaves from the pans. Serve with generous pats of fresh butter.
If
you want to freeze one loaf, I recommend slicing it first so that you don’t
have to defrost the whole thing to eat it.
HOMEMADE BUTTER
2 cups heavy cream
1/4 tsp. Kosher salt or sea salt
In a stand mixer fitted with the whisk attachment, whip 2 cups of heavy
cream on medium speed until medium peaks form, about 3 minutes. Put a splatter
guard on the bowl or drape a kitchen towel over the mixer and the bowl.
Increase the speed to high and continue whipping until the solids separate from
the buttermilk (you will hear sloshing), about 8 minutes.
Gather the butter into a ball and put it in a strainer. Rinse under cold
water, squeezing with your hands, until the water runs clear, about 1 minute.
Knead in 1/4 tsp. sea or kosher salt and shape the butter as you like. Pat it
dry with a paper towel, wrap in plastic, and refrigerate for up to a month.
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Posted By Emily to
Navy Blue Kitchen at 3/24/2012 06:22:00 AM