October 27, 2012

Cinnamon Rose Bread

Our local church congregation had a fall activity this weekend and one of the activities was a competition for best chili, bread, salsa and jello. Not having a lot of time, I searched the web for a unique looking bread since bread is my major weakness in the kitchen. I came across this recipe for Rose Bread and was so impressed with the presentation that I thought for sure I'd never be able to make it. But, after looking at the instructions, the intimidation factor decreased and I thought I would give it a try. As amazing as this bread looks, what is more amazing is that it is super easy (as evidenced by the fact that I pulled it off). The steps don't take long at all - the time is all in the dough rising and baking. The recipe below yields 6-8 servings.

1. Though I used the cinnamon butter filling, there are so many variations online that use other ingredients like Pesto or Nutella or fruit filling.
2. I added the glaze, wanting to give it a nicer shine. It is optional.

4 cups all-purpose flour
1 egg
2 1/4 tsp dry active yeast
2 1/2 tsp sugar
1 tsp salt
1/4 cup canola oil + 1 Tbs
1 tbsp white vinegar
1 1/4 cup warm water

4 Tbs butter, softened
1/2 cup sugar
2 tsp cinnamon

1/4 cup water
1 cup sugar

1. Grease bottom and sides of 10" spring form cake pan
2. Place flour, egg, yeast, sugar, salt and 1/4 cup oil in a bowl and mix until well combined

3. Add vinegar to warm water, stir, then add to the other ingredients

4. Knead until elastic and not sticky
5. Place 1 Tbs oil in a bowl, then place dough in the bowl and ensure it is well coated

6. Cover for one hour or until nearly doubled

7. On a lightly floured surface, carefully roll dough into a large rectangle, about 12" x 24"

8. Brush butter over entire surface

1. Combine sugar and cinnamon in a small bowl
2. Sprinkle evenly over the butter on the rolled out dough

1. Starting with the longest side, gently roll the dough into a long roll

2. Ensure that the seam is tight and on the bottom

3. With a sharp knife, cut the roll lengthwise into 2 halves

4. Gently turn the halves so that the layers are facing up

5. Lay one half on top of the other in an X shape

6. Carefully cross one half repeatedly until it forms a rope, then pinch the ends together

7. Repeat with the other half

8. Roll the long braid together sideways into a circle

9. Tuck the end of the rope under the wreath
10. Place carefully on the bottom of your spring form pan and cover with a towel for 30 minutes

11. Meanwhile, preheat oven to 400F
12. Bake for 10 minutes then lower to 350F and cook for an additional 30 minutes
13. Remove wreath to a wire rack to cool

1. In small saucepan, mix together water and sugar and bring to a boil over high heat for one minute
2. Remove from heat and brush over cooling wreath

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