Call this a bread recipe and you're allowed to have a few slices, buttered, for dinner. Call it cake and you'll feel compelled to eat it for dessert and to stop after just one slice.
Everyone in my family agreed that this bread tastes (and looks) like dessert. But, hey, it's bread! Eat to your heart's content.
Credit for this recipe goes to Finding Joy in my Kitchen. Thanks, SnoWhite!
The original recipe calls for all white flour. I felt very virtuous, substituting some of it for whole wheat. Never mind all that sugar. The less-than-two-cups of whole grain flour definitely makes up for it.
The bread:
1/4 cup warm water
1 teaspoon sugar
2 1/4 teaspoons yeast
1/4 cup sugar
1 cup warm water
1 egg, beaten
1 tsp. salt
2 cups white flour
Bake at 350 for 25-30 minutes, until lightly browned.
Allow to cool, then either slice right in the pan (which works really well), or remove from the pan to slice and return for serving purposes.
Linking this up to Koab Recipe Exchange.
1/4 cup warm water
1 teaspoon sugar
2 1/4 teaspoons yeast
1/4 cup sugar
1 cup warm water
1 egg, beaten
1 tsp. salt
2 cups white flour
1 3/4 cups whole wheat flour
2 T butter, margarine, or canola oil, divided
2 T butter, margarine, or canola oil, divided
The topping:
1 teaspoon cinnamon
1 teaspoon cinnamon
3 teaspoons sugar
Combine the 1/4 cup warm water, 1 teaspoon sugar and yeast. Mix well and allow to sit for about 5-7 minutes until foamy.
Next, mix together the 1/4 cup sugar, 1 cup warm water and 1 tablespoon butter.
Add in the egg and the yeast mixture.
Sift together the salt and flour. Add in the whole wheat flour and knead until smooth. Then, add in the white flour, 1/2 cup at a time, mixing after each addition. The dough will be really soft and kind of sticky.
Remove the dough and place it into a lightly greased bowl. Cover and allow to rise until doubled. Punch down, divide in half, and form into bread loaves and place in a bread pan or pie plate.
Combine the 1/4 cup warm water, 1 teaspoon sugar and yeast. Mix well and allow to sit for about 5-7 minutes until foamy.
Next, mix together the 1/4 cup sugar, 1 cup warm water and 1 tablespoon butter.
Add in the egg and the yeast mixture.
Sift together the salt and flour. Add in the whole wheat flour and knead until smooth. Then, add in the white flour, 1/2 cup at a time, mixing after each addition. The dough will be really soft and kind of sticky.
Remove the dough and place it into a lightly greased bowl. Cover and allow to rise until doubled. Punch down, divide in half, and form into bread loaves and place in a bread pan or pie plate.
Cover, and let the dough rise until doubled, about 1 hour. Then, drizzle melted butter/margarine/oil over the top of the risen bread. Use a clean hand to smooth it out and then sprinkle with cinnamon and sugar.
Bake at 350 for 25-30 minutes, until lightly browned.
Allow to cool, then either slice right in the pan (which works really well), or remove from the pan to slice and return for serving purposes.
Linking this up to Koab Recipe Exchange.
So glad that you enjoyed the bread!! I've used white whole wheat in the recipe before, but never red whole wheat. Glad to know it works!
ReplyDeleteLooks delish. I enjoyed an amazing cinnamon sugar challah in Israel several years ago. I'm going to have to try this cake... err bread.
ReplyDeleteThis looks great. I also have tried challah with cinnamon sugar and loved it.
ReplyDeleteThis is cool. I like the cinnamon a lot though I have never used it in bread. Thanks.
ReplyDeleteRochel, Laura - Cinnamon Sugar challah sounds super. It would be a big hit with the kids. Thanks for the suggestion!
ReplyDeleteThat looks amazing - we also add some cinnamon sugar to our challot on occasion. Totally LOL at your "virtuous" comment. Funny how we rationalize. Thanks so much for linking up all your yummy homemade bread recipes!
ReplyDelete