This loaf was definitely unexpected on the recipe list! I thought I'd be doing regular white breads for a while, not some delicious Dutch cinnamon bread! The unique bread started with me crushing sugar cubes and sprinkling cinnamon on them. I've never crushed sugar cubes before but it sure was a pain. I felt like a crack addict crushing all those white rocks. They went everywhere and the recipe wanted them halved or quartered: impossible.
We're back to standard proofing procedures people: two times, about an hour each. While kneading the bread, you're supposed to knead the sugar cubes in, creating pockets of gooey cinnamon sugar once the bread actually baked. I think I messed this part up by mixing it too much. The sugar cubes became fairly evenly distributed through the loaf, quickly getting rid of the trademark pockets.
I think this may have adjusted the baking times as well, for the recipe wanted me to keep them in the oven for an additional 25 minutes past what I baked them at. I'm not exactly sure of the science behind higher sugar contents in breads speeding up the baking time. That will be something to look into later!
I made a ton of cinnamon raisin swirl bread over Christmas break, so I was interested to see how this one turned out. This bread takes a lot less time than any cinnamon swirl bread, that's for sure. While the appearance was a small disappointment, the taste was incredible! It was just like eating a piece of toast covered in cinnamon sugar. Every bite was jam packed with flavor. I'll definitely be revisiting this recipe to try and perfect the cinnamon sugar pocket technique, but for now, its hard to be let down by dessert-ish bread.
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