18 November 2010

BIG TRIP: Day 10, Kneading

The other pan is prettier, so we're eating these and saving those for company later.

For two days I've been promising yeast cinnamon rolls, and this afternoon they are closer to reality than some feared. The dough is rising on the stove back, and the plan is shape it and fill it, and then refrigerate until morning to bake.

For reference, one 42g cake of yeast is a close equivalent of 2 pkg. of dry yeast.

We're using the Avanti's bread recipe for the base, as it's a sweetened bread with eggs added. Thus, the dough is softer and stickier than some. All the better to eat you up, my dear!

[Peoria restaurant]

2 pkg. Dry, powdered yeast
1-1/2 cups Warm water
1-1/2 T. Oil
2 medium Eggs, beaten
2 tsp. Salt
3/4 cup Sugar
5 cups Flour, divided

1. Mix together 2 cups flour and remaining ingredients.
2. Beat at low speed in electric mixer bowl for 30 seconds.
3. Beat at high speed for 3 minutes.
4. Add remaining flour [more if required]
5. Gather dough into a large disk and knead for 8 - 10 minutes until smooth.
6. Oil bowl with high sides.
7. Put kneaded dough into bowl and cover with plastic wrap.
8. Keep in a warm place out of drafts.
9. Let rise for approximately 1-1/2 hours, until doubled in size

*  *  *
Here's where we diverge from the bread recipe.  Divide the risen dough into 2 parts, roll the bread to 1/2" thickness, and slather with a lot of melted butter and cinnamon-sugar. Roll up the short ends for thick pastries. After cutting the pinwheels into 1" - 1-1/2" slices, we dip each end in more cinnamon sugar and place them cut-side down into well-buttered pans with 2" sides. Set aside for second rising, or cover and refrigerate overnight to bake first thing in the morning for a lovely breakfast treat.
*  *  *
(bread recipe continues...)
10. Punch dough down; divide into 2 or 3 equal parts.
11. Oil 2 or 3 loaf pans.
12. Place dough in each pan.
13. Cover with clean cotton towels and let rise again until doubled,
approximately 40 minutes.
14. Preheat over to 350 degrees.
15. Bake bread for 30 - 35 minutes, or until golden brown.

I'm a bit out of shape as a yeast bread maker. I think the last time I worked with yeast was just before KF was born, and she's almost three. I've been tempted several times, but with just CA and I in the house it's just too many tempting calories.

The results are yummy--sweet, but not too. A sweetened bread with lovely cinnamon and lots of glaze. I'm thinking that next time I'll try The Pioneer Woman's recipe, which sounds even richer and more decadent.

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