Tag Archives: cinnamon

Cinnamon Raisin Bread

This is the new breakfast of champions. There’s some whole wheat flour in here, but it’s still buttery soft… it takes two rises, though, so maybe make the dough the night before you want to eat it, and let it do its first (or even second) rise overnight.

I got the original recipe here. It makes two loaves, which you can freeze for up to three months.

Ingredients

for the dough:
1 cup raisins
1 cup warm water
1 T active dry yeast
1 cup milk
1/2 stick unsalted butter, melted
2 tsp salt
2 1/2 cups  all-purpose flour
3 cups whole wheat flour

Filling:
1/3 cup sugar
1 1/2 T cinnamon
1 large egg, beaten

Make It:

Rehydrate your raisins in a dish of hot water for ten minutes, then dry them with a paper towel.

Proof the yeast in the hot water; once it blooms, add in the milk and melted butter. Combine the flours and salt in a bowl, mixing to combine, then pour in the wet ingredients and fold into a shaggy dough. Knead until you have smooth, elastic, slightly sticky dough. Fold in your raisins– don’t worry if they aren’t too evenly distributed yet, because you’re going to roll the dough out later. Break into two balls and let rise, covered, until doubled in volume (maybe an hour or so, but sitting longer doesn’t hurt it.)

Meanwhile, combine your cinnamon and sugar in a bowl. When your dough is sufficiently puffy, punch it down and roll each ball out, roughly eight inches by eighteen inches. Brush each rolled ball with egg wash, then sprinkle with cinnamon-sugar. Roll up into a log, then let rise in greased loaf pan another hour.

Brush the loaves with the remaining egg wash (for a nice, shiny crust!) Bake at 375 for 30-40 minutes. 

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Filed under Bread., Breads, Uncategorized

A-Game Brownies (with Brown Butter!)

As in, I have an exam, and I’m gonna bring my A-game… right after I make these brownies.

This recipe requires brown butter, which adds a new dimension of richness to baked goods. Or sauces, if you’re French. It’s pretty easy to make, but you have to be vigilant. You simply melt butter over medium head in a saucepan, stirring, until it browns and smells sorta nutty. And then you add cocoa, sugar, eggs, mint, and a bunch of other things, stick in the oven, and BAM!– brownies. Of the highest caliber.

This recipe is based on the one I found over here, although I made significant changes.

Ingredients

10 tablespoons (that’s 1-1/4 sticks) unsalted butter

2 teaspoons water

3/4 cup brown sugar

1/2 cup white sugar

3/4 cup cocoa powder (unprocessed, and better quality will yield better results)

1-1/2 tsp vanilla extract

1/2 tsp mint extract

almost 1/2 tsp sea salt

1/4 tsp cinnamon

2 eggs

1/2 cup all-purpose flour

1/3 cup chopped up chocolate, or semisweet chocolate chips

Make It:

Preheat oven to 325.

Brown the butter as described above. Remove from heat, and mix in sugars, water, extracts, salt, cinnamon, and cocoa powder. Stir vigorously for several minutes until it’s smooth. Mix the eggs together in a bowl, as if you were making scrambled eggs, and then stir them into the saucepan mixture. Mix everything up well! Add the flour. Mix some more. Add the chocolate. Mix some more. There’s a lot of mixing involved… worth it. Promise.

Line a square 8-inch baking dish with foil and grease the foil. This will make cutting up the brownies WAY easier because you can just lift them out of the pan and onto a cutting surface. Pour batter into dish, bake for 25-28 minutes. They’ll cook in the center as they cool, which will make them nice and chewy.

Well done. Now I gotta study!

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Filed under Chocolate, Dessert.