Oh hello September! So far you are humid as can be but I’m oh so excited for what’s to come this month. Let’s count some exciting things to come this month: 1- Finding out the gender of my little bebe 2- Football season starting this week (Go Pack Go!) and 3- We are MOVING at the end of the month. I couldn’t be more thrilled about this last one. You see- finding a new apartment in NYC is one of the most stressful parts of living here and luckily I’ve never had to do it. I have lived in my current place for almost eight years! It was my first apartment in this city, and since my sister already lived here at the time I never had to worry about finding a new place. I’ve had 8 great years of adventures in this little home, but motherhood needs to happen somewhere else…with a kitchen that I can cook in while looking out at the living room, and a kitchen that has a dishwasher and also some much coveted backyard space!! I’m just so overjoyed…and now to pack up my life for the last almost-decade and do some major purging….it feels so good.
Oh and also- it the midst of my waiting-for-news-on-apartment limbo I did some stress baking. Nothing is more calming to me than baking some bread. I didn’t even use my dough hook, but instead really took the time to knead the dough, getting pretty relaxed as a result. I had a hankering for something over-the-top cinnamon-y, and this bread is just that. In addition to the cinnamon swirl throughout, I added some cinnamon chips to the dough and topped the bread with a cinnamon streusel topping. The end result- cinnamon insanity. Seriously- so so good.
My normal breakfasts lately are usually savory vs. sweet, but I must admit that french toast made from this delicious bread was to die for. We enjoyed our fancy french toast over the weekend and the rest of this loaf seemed to disappear within hours. What is it about the smell of cinnamon baking that brings people together? What I was told from my taste testers is that as good as this bread is all on its own, toasted with a smear of butter it’s out of this world. I’m thinking a smear of peanut butter would be pretty great too don’t you? :)
- 3 cups all-purpose flour
- ½ cup powdered milk
- 1¼ teaspoons salt
- ½ teaspoon cinnamon
- 3 tablespoons sugar
- 2½ teaspoons yeast
- 4 tablespoons of butter
- 1 cup water
- ½ cup cinnamon chips (optional)
- ¼ cup brown sugar
- 1½ teaspoons cinnamon
- 2 teaspoons four
- 1 egg beaten with 1 tablespoon water
- 2 tablespoons butter
- 2 tablespoons sugar
- ¼ teaspoon cinnamon
- ¼ flour
- Preheat oven to 350F.
- In a large mixing bowl, combine all of the dough ingredients, using mixers or a wooden spoon to mix until the dough begins to come away from the sides of the bowl. Knead with a dough hook, or by hand on a lightly oiled surface. Knead until dough is smooth and silky- about 10 minutes. Add a little bit more flour as needed.
- Transfer the dough to a lightly oiled bowl cover the bowl with plastic wrap, and set it aside to rise for 1 to 1½ hours until puffy and almost doubled in size.
- Transfer the dough to a lightly oiled work surface, and shape it into a long, thin rectangle, about 16" x 8". To make the filling, combine the sugar, cinnamon, and flour in a small bowl.
- Brush the dough with some of the egg/water, and gently press the filling onto the dough. Beginning with a short edge, carefully roll the dough into a log. Pinch the side seam closed and place the log in a lightly greased loaf pan. Cover the pan with lightly oiled plastic wrap, and allow the bread to proof for about 1 hour at room temperature, or until it's about 1" over the rim of the pan.
- In a small bowl combine the streusel ingredients, using your hands to work the butter into the dry ingredients until crumbly. Brush the loaf with more of the remaining beaten egg, and add the streusel, using your fingers to gently apply it to the dough, being careful not to deflate the loaf.
- Bake the bread for about 45 minutes. If the loaf is browning too quickly after 30 minutes of baking tent the top of the loaf with foil for the last 15 mins of baking. Let the bread cool in the pan for 5 minutes, then carefully transfer the loaf to a cooling rack. I found tilting the pan to the side and using a butter knife to loosen it helped it pop right out without losing any streusel topping, but a little may fall off in the process.