C is for Cinnamon Breakfast Loaf

First of all sorry for this blog post taking so long to come. I had a job interview last week for a Campaign Managers roll. Which is basically a full time version of the job I was doing at RCA. Sadly I didn't get it allegedly I need more experience.

My friend Megan had her hen do the other week. Jen and I were in charge of catering for the champagne brunch.

I decided I wanted to make something special for the Brunch hence trawling through my cook book I came across the Cinnamon Breakfast Loaf

Cinnamon Breakfast Loaf

 

500g Strong White Bread Flour

1 1/2 teaspoons sea salt flakes-crushed

2 tablespoons caster sugar

1 x 7g Sachet fast-action dried yeast

125ml milk

50 g unsalted butter

1 Large free range egg, at room temperature

 

 

For the filling

50g Caster Sugar

1 teaspoon plain flour or white bread flour

1 tablespoon ground cinnamon

 

 

To finish

Milk for brushing

Small knob of butter

 

1 x 900g loaf tin, about 26x12.5x7.5cm greased baking paper

 

 

Mix together the flour, salt and sugar in a  large mixing bowl or the bowl of a large free standing electric mixer. If using dried yeast, stir it in. If using fresh yeast, crumble it into a small bowl and mix to a smooth liquid with about 7 tablespoons of the measured milk.

 

Gently warm the milk with 125ml water and the butter until lukewarm and the butter has melted. Remove from the heat. Add the egg and beat with a fork until combined, then add to the flour mixture ( with the fresh yeast mixture, if using). Work the ingredients together (use the mixer on the lowest speed) to make a very soft but not sticky dough. If there are dry crumbs at the base of the bowl, or the dough seems dry and hard to work, add more milk or water a tablespoon at a time. If the dough sticks to your hands or to the sides of the bowl then work in more flour a tablespoon at a time.

 

Turn out the dough onto a lightly floured worktop and knead thoroughly for about 10 minutes by hand, or knead for 5 minutes with the dough hook on low speed, until the dough is silky smooth and pliable. Return the dough to the bowl, cover with a snap on lid or cling film and leave to rise in a warm not hot place for about an hour until doubled in size.

 

Meanwhile prepare the tin. Cut a long strip of baking powder the same width as your tin and long enough to cover both short sides as well as the base. Press the paper into the tin- this makes the loaf easy to remove after baking in case the filling leaks. In a small bowl mix the sugar with the flour and cinnamon for the filling.

 

Punch down the risen dough to deflate, then turn out onto a lightly floured worktop and knead for a few seconds. Pat out to a rough rectangle about 2cm thick. Cover lightly with a sheet of cling film and leave to relax for 5 minutes- this will make it easier to roll out.

 

Lightly flour the rolling pin and roll out the dough to a rectangle as wide as the length of the tin and 48cm long. Keep the sides straight and neat. Brush the dough liberally with milk, then sprinkle over the sugar mixture in an even layer, leaving a 1cm border clear at one short end. Roll up the dough, neatly and tightly, from the other short end and pinch the seam together to seal it firmly.

 

Uncover the dough and brush lightly with milk. Bake for about 35 minutes until a good golden brown and the turned out loaf sounds hollow when it is tapped on the underside. If it sounds like a dull thud return it to the oven (set straight on the shelf) and bake for a further 5 minutes then test again

 

Transfer the turned out loaf to a wire rack and rub the butter over the top to give a glossy finish. Leave until completely cold before slicing

 

 

 

 

Here is the finished loaf being enjoyed at the hen do

 

My Opinion This recipe takes a lot of time to cook but is really worth it. Also hand kneading dough is a great workout for those upper arms which is good if your dress for the wedding does not have sleeves. Given the rate at which the loaf was devoured by the hens I take it was a success.