Cinnamonraisinbreadfromyoungchefsacademy Recipes

CINNAMON BREAD

Cinnamon Bread image

The smell of cinnamon is impossible to miss at Dollywood. It gets stronger as you approach the Grist Mill Bakery, where visitors line up to taste the famous cinnamon bread, sold at the rate of 200 loaves an hour! Some fans top it with apple butter, others prefer a drizzle of glaze, but Dolly Parton is known to simply slather hers with butter while it's warm.

Provided by Food Network Kitchen

Categories dessert

Time 4h

Yield 2 loaves

Number Of Ingredients 16

Ingredients

1/2 cup warm water (100 degrees F to 110 degrees F)
3/4 teaspoon active dry yeast
1 tablespoon plus a pinch of granulated sugar
1 1/2 cups bread flour
1/2 teaspoon salt
2 tablespoons unsalted butter, melted and cooled
Cooking spray
1/4 cup granulated sugar
1/4 cup packed light brown sugar
1 tablespoon ground cinnamon
6 tablespoons unsalted butter, melted
2 tablespoons light corn syrup
1 1/4 cups confectioners' sugar
Pinch of salt
2 tablespoons unsalted butter, melted
3 to 5 tablespoons milk

Steps:

Make the dough: Combine the warm water, yeast and a pinch of granulated sugar in a small bowl and let sit until foamy, 5 to 8 minutes. Meanwhile, whisk the bread flour, remaining 1 tablespoon granulated sugar and salt in a stand mixer.
Add the yeast mixture and melted butter to the flour mixture. Knead with the dough hook on medium speed until the dough is smooth and elastic, about 8 minutes. Transfer to a bowl coated with cooking spray. Cover tightly with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours.
Lightly spray a baking sheet with cooking spray. Punch down the dough and transfer to a work surface; knead a few times. Cut in half and gently shape into two 3-by-6-inch loaves (do not overwork the dough). Place the loaves 3 inches apart on the prepared pan. Lightly spray the loaves with cooking spray and cover with plastic wrap. Let rise in a warm place until puffy, 30 minutes to 1 hour.
Make the topping: Whisk the granulated sugar, brown sugar and cinnamon in a small baking dish. Whisk the melted butter and corn syrup in another small baking dish.
Preheat the oven to 350 degrees F. Line two 9-by-5-inch loaf pans with parchment paper, leaving a 2-inch overhang on all sides. Cut 4 deep slashes across the top of each loaf (the loaves will look deflated). Dip each loaf in the butter-corn syrup mixture, turning to coat, then coat with the cinnamon sugar, making sure to get the sugar in the crevices. Place the loaves in the prepared pans. Drizzle with any remaining butter mixture and sprinkle with any remaining cinnamon sugar. Bake until light brown, 25 to 30 minutes. Lift the bread out of the loaf pans using the parchment overhang and transfer to a rack. Let cool in the paper, about 15 minutes.
Meanwhile, make the glaze: Whisk the confectioners' sugar, salt, melted butter and 3 tablespoons milk in a bowl until smooth. Whisk in up to 2 more tablespoons milk as needed to loosen. Drizzle on the warm loaves or serve on the side for dipping.

CINNAMON CORNBREAD

Cinnamon Cornbread image

Delicious! I make this on a weekly basis, and I grew up with it. This goes beautifully with some honey and/or butter.

Provided by Kalamata Jane

Categories Breads

Time 40m

Yield 9-12 pieces of cornbread, 5-6 serving(s)

Number Of Ingredients 16

Ingredients

1/4 cup canola oil
1 1/4 cups stone-ground cornmeal
3/4 cup unbleached all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/4 teaspoon sea salt
3 -4 tablespoons sugar
2 eggs, beaten
1 cup 2% low-fat milk
1 teaspoon cinnamon
1/2 teaspoon allspice
1/8 teaspoon ground cloves
1/4 teaspoon vanilla (optional)
rose water, to taste (optional)
rosemary, to taste (optional)
peppermint oil, to taste (optional)

Steps:

Preheat oven to 400°F.
Oil a 9x9 inch baking pan. Other sizes could probably work too, just watch your baking time so it doesn't burn.
Stir all dry ingredients together in a large bowl.
Stir all wet ingredients together in a medium bowl.
Stir the wet and dry ingredients together. Keep the batter a bit lumpy.
Pour batter into pan and sprinkle some extra cinnamon on top, swirling it into the batter slightly.
Bake for 20-26 minutes until done. The center should spring back when touched. Let it sit 5-10 minutes before cutting, if you can resist!

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