Cast Iron Cinnamon Swirl Bread

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Cast Iron Cinnamon Swirl Bread

Ingredients

1 cup warm whole milk (110 degrees)
8 tablespoons unsalted butter, melted
¼ cup (1 3/4 ounces) granulated sugar
2 tablespoons warm tap water
2 ¼ teaspoons instant or rapid-rise yeast
3 ¼ cups (16 1/4 ounces) all-purpose flour, plus extra as needed
2 teaspoons Salt
2 teaspoons ground cinnamon
½ cup packed (3 1/2 ounces) light brown sugar
1 large egg, lightly beaten

Method
1. Whisk milk, 6 tablespoons melted butter, granulated sugar, water, and yeast together in 2-cup liquid measuring cup until yeast dissolves. Whisk flour, salt, and 1 teaspoon cinnamon together in bowl of stand mixer. Using dough hook with mixer on low speed, slowly add milk mixture and mix until dough comes together, about 2 minutes. Increase speed to medium and continue to mix until dough is smooth and elastic, about 10 minutes. (If after 5 minutes dough is still very sticky, add 1 to 2 tablespoons extra flour; dough should clear sides of bowl but stick to bottom.)
2. Transfer dough to lightly floured counter and knead by hand to form smooth, round ball, about 1 minute. Place dough in large, lightly greased bowl, cover tightly with greased plastic wrap, and let rise until doubled in size, about 1 hour.
3. Combine brown sugar and remaining 1 teaspoon cinnamon in bowl. Transfer dough to lightly floured counter and roll into 16 by 12-inch rectangle with long side facing you. Brush remaining 2 tablespoons melted butter over dough, leaving 1/2-inch border at edges. Sprinkle cinnamon-sugar mixture over butter, leaving 3/4-inch border at top edge, and press lightly to adhere. Roll dough away from you into firm cylinder, keeping roll taut by tucking it under itself as you go. Pinch seam and ends closed. If necessary, gently reshape log to be 16 inches in length with even diameter.
4. Grease 10-inch cast-iron skillet. With short side of dough log facing you, cut log in half lengthwise, using bench scraper. Turn dough halves cut sides up and arrange side by side. Pinch top ends together. Lift and place 1 dough half on opposite side of second half. Repeat, keeping cut sides up, until dough halves are tightly braided. Pinch remaining ends together. Twist braided dough into spiral and tuck end underneath. Transfer loaf to prepared skillet, cover with greased plastic, and let rise until doubled in size, 45 to 60 minutes.
5. Adjust oven rack to lower-middle position and heat oven to 325 degrees. Brush loaf with beaten egg, transfer skillet to oven, and bake until loaf is deep golden brown and filling is melted, 45 to 55 minutes, rotating skillet halfway through baking.
6. Using potholders, transfer skillet to wire rack and let loaf cool for 10 minutes. Being careful of hot skillet handle, remove loaf from skillet, return to rack, and let cool to room temperature, about 2 hours, before serving.

Notes
WHY THIS RECIPE WORKS

For a bread that was reminiscent of cinnamon buns but more elegant in presentation, we started with a slightly sweet base that was rich enough to stand up to a hearty filling. Getting the filling to stay put and not ooze out of the loaf required a special braiding technique that produced a beautiful loaf with deep golden swirls of cinnamon in every bite.

Source: America’s Test Kitchen (Servings: 12 | Yield: 1 loaf)

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Pearl Couscous with Creamy Feta and Chickpeas

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A tasty vegetarian recipe!

Pearl Couscous with Creamy Feta and Chickpeas
Ingredients

1 pint grape tomatoes
¼ cup sliced scallions
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
2 fat garlic
1 ½ teaspoons kosher salt
½ teaspoon black pepper
3 oregano
2 cups vegetable stock
⅓ cup chopped cilantro
½ teaspoon finely grated lemon zest
¾ teaspoon ground cumin
8 ounces pearl couscous
1 (15-ounce) can chickpeas
1 cup feta
⅓ cup freshly grated Parmesan

Method
1. Heat oven to 450 degrees. In a 9-inch baking dish, cake pan or gratin dish, toss together tomatoes, scallions, 2 tablespoons oil, 1 tablespoon vinegar, garlic, 1/2 teaspoon salt, pepper and oregano sprigs. Roast until tomatoes are tender, about 15 minutes.
2. While tomatoes roast, heat the stock until it boils, then stir in remaining 1 teaspoon salt, adding more to taste. (You want a well-seasoned broth here to flavor the couscous.) Stir in cilantro, lemon zest and cumin.
3. Remove tomatoes from oven and fold in couscous, chickpeas and hot stock mixture. Cover pan tightly with foil, and return to oven for 20 minutes.
4. Remove foil and fold in about 3/4ths of the feta (save the rest for garnish) and Parmesan. Bake uncovered until feta starts to melt, another 5 minutes.
5. To serve, pull out and discard herb sprigs if you like, and spoon couscous into bowls. Top with remaining feta, lots more herbs, pepper and a drizzle of olive oil and balsamic vinegar.

Source: NYT Cooking (4 servings)

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Hike at Brightwater

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Cast Iron Cinnamon Swirl Bread

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In progress …

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Barn Block #8

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I am getting a bit tired of barns …

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We make this easy recipe last night!

https://www.lanascooking.com/baked-catfish/

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Never is too soon to do this block again – finishes at 12 inches.

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I made a loaf this morning!

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