Thursday, May 14, 2015
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| Nikki's Cinnamon Walnut Bread |
"This is my own family's favored breakfast bread. The bread system does the work, and the filling makes it a deal with. Be careful when slicing the walnuts, as if they may be too finely chopped, the filling receives soft. Enjoy!"
Ingredients :
- Bread:
- 3 cups bread flour (including King Arthur®)
- 3/4 cup milk, room temperature
- 1/4 cup unsalted butter, room temperature and reduce into chunks
- 1/4 cup white sugar
- 1 egg, room temperature
- 1 tablespoon ground cinnamon
- 1 half teaspoons lively dry yeast
- three/4 teaspoon salt
- Filling:
- 2 cups chopped walnuts
- 1/3 cup packed mild brown sugar
- 3 tablespoons white sugar
- 1 tablespoon ground cinnamon
- 4 teaspoons milk
- 1 tablespoon butter, softened
- Topping:
- 1 tablespoon water
- 1 egg, beaten
- 2 tablespoons white sugar
- 2 teaspoons floor cinnamon
Instructions :
| Prep : 2H10M | Cook : 12M | Ready in : 4H15M |
|---|
- Place bread flour, three/four cup milk, 1/4 cup unsalted butter, 1/4 cup white sugar, 1 egg, 1 tablespoon cinnamon, yeast, and salt into the pan of your bread system in the order advocated through the producer. Select the Dough cycle and press Start. When the cycle is whole, cast off the dough, punch down, cover, and let relaxation for 10 mins.
- Preheat an oven to 275 ranges F (one hundred thirty five tiers C). Spread the walnuts onto a baking sheet, and toast till the nuts start to show golden brown and emerge as fragrant, about 45 mins. Watch the nuts cautiously as they bake, they burn speedy. Once toasted, set the nuts aside to chill to room temperature.
- Stir walnuts, brown sugar, three tablespoons white sugar, and 1 tablespoon cinnamon collectively in a bowl. Add 4 teaspoons milk and 1 tablespoon butter; mix well.
- Turn dough out onto a lightly floured surface and roll right into a 15x12-inch rectangle. Cut into 3 15x4-inch strips. Spread 1/three the walnut combination down the center of each strip. Moisten and roll the lengthy edges of each strip together over the filling, and pinch to seal each rope.
- Line up the three ropes 1 inch aside on an ungreased baking sheet. To make sure an excellent braid, begin braiding inside the center. Bring the left rope underneath the center rope, pass the right rope under the new middle rope, and repeat braiding to the cease. Starting within the middle again, skip the outside ropes over the center rope, repeating to the give up. Press rope ends together and tuck in on every aspect. Cover loaf with a humid material and allow rise till doubled in quantity, approximately 45 mins.
- Preheat oven to 350 degrees F (one hundred seventy five levels C).
- Beat water and egg together in a small bowl. Stir 2 tablespoons white sugar and a pair of teaspoons cinnamon collectively in a separate bowl. Brush loaf with egg aggregate and sprinkle with cinnamon sugar.
- Bake in preheated oven until the top is golden brown and the bottom of loaf sounds hole when tapped, 20 to 25 minutes.
Notes :
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