SOFT AND FRAGRANT CINNAMON LOAF BREAD
A soft and fragrant cinnamon loaf bread, ideal in the autumn season.
My family really loves loaf bread, in fact, on my blog, you’ll find various recipes about it, as spread with good jam or stuffed with cured meats, this bread is really versatile and delicious.
Yesterday my kids wanted to try it with HOMEMADE PRIMO SALE and I assure you it’s amazing.
Let’s see how to make it.
EMIMETTOAIFORNELLI recommends:
- Cuisine: Italian
Ingredients
- 3 1/4 cups all-purpose flour
- 3/4 cup water
- 2 tbsp sunflower oil
- 1 tsp active dry yeast (1 tsp fresh yeast)
- 1 egg
- 2 tsp salt
- ground cinnamon
- 1/3 cup liquid sourdough starter
- 3/4 cup water
Tools
- Loaf Pan
- Rolling Pin
- Work Surface
Steps
For those using sourdough starter, the night before, refresh it and once it reaches one and a half times, straight into the fridge, in the morning, take it out and let it acclimate for an hour before adding it to our doughs. N.B. THE TIMES DESCRIBED are for dry yeast, with the sourdough starter, they are longer.
For those using dry yeast, subtract 1/4 cup of water from the TOTAL described and then follow the instructions on the package.
In the bowl of the stand mixer (or with electric whisks, dough hook), pour the water and yeast, let it dissolve and then pour in the flour, oil, and egg, always mix with the dough hook. Leave the salt aside.
Once the dough is well combined, let it rest for half an hour.
At this point, add the salt and knead for a few more minutes.
Rest for another 30 minutes.Take the dough and place it on a previously oiled work surface: pour it in the center and start to spread the edges as if it were a veil.
Pour the ground cinnamon on top (the quantity depends on you) and close.
EXAMPLE OF LAMINATION IN PHOTO.
I am used to doing them in my doughs as they make them softer, but if you don’t have time, you can skip this step.
If you decide to do them, find everything here –> FOLDS IN BOWL EXPLAINED EASILY
Let it rest until it doubles; if you use sourdough starter, let it rest for an hour and then in the fridge all night and the next day take it out and let it acclimate for a couple of hours.
For this type of dough, you need a loaf pan or a plumcake pan: deflate the dough on a work surface, flour the surface, and roll out the dough with the rolling pin to form a rectangle.
Now from the shorter side, roll up to form a sausage shape and put it inside the slightly floured pan, let it rise until it’s 1 inch from the edge.
Preheat the oven to 392°F, bake creating a lot of steam (either spray with a mister or with a pan full of water to place at the bottom of the oven that you will remove after 10 minutes of baking) and let it bake like this for about 30 minutes, the last 10 reduce to 356°F.
Remove the loaf bread and quickly brush on top with water/milk/butter of your choice and cover the surface with a clean cloth for 10 minutes.
Take it out of the pan and let it cool completely.The SOFT AND FRAGRANT CINNAMON LOAF BREAD is ready.
Storage
It can be stored in a practical bread box or you can freeze it in slices.
