I went to get a loaf of cinnamon burst bread for my neighbor a couple of weeks ago and when I got to the store, I found out that it was $7.00 a loaf. I love cinnamon burst bread, but I do not want to pay that much for a loaf of bread. So I told myself that I would learn to make my own.
The cinnamon burst bread turned out wonderful! I was so pleased with it and I got three loaves of bread! We love to eat it with butter or honey and we also love to make french toast out of it; served with maple syrup. We love to make our syrup from scratch. (Made at home) 😉
What Ingredients Do I Need For Cinnamon Burst Bread?
- Vanilla extract
- Butter, shortening, or oil
- Dry yeast
- Cinnamon chips
How Do I Make Cinnamon Burst Bread?
- Place the milk in a heavy medium size pan.
- Turn stove top on to medium heat.
- Add the sugar, salt, vanilla and butter.
- Mix the yeast and the sugar with the water and set it aside.
- Then allow the milk mixture to cool.
- Combine the yeast and milk mixtures and add part of the flour.
- Mix until smooth.
- Then add enough more flour to make the dough slightly sticky to the touch.
- Add the cinnamon chips, and mix ever so slightly.
- Knead or mix the dough.
- Let the dough rise until doubled in size.
- Punch it down and let it rise again.
- Shape into 3 loaves, and let it rise for 30 minutes.
- Bake at 375 degrees for 30 minutes.
- When it is finished, remove from the oven, brush some butter on the top of each loaf, and allow it to cool out of the pans on a wire rack.
How Do I Scald Milk?
To Scald Milk:
- Use a heavy bottomed pan; that will help to distribute the heat more evenly so your milk doesn’t scorch.
- Turn the heat to medium and bring the milk nearly to a boil, stirring regularly to prevent a “skin” from forming.
- Once the milk starts bubbling remove it from the heat and you have made scalded milk. Let it cool before using it in your recipe.
Why Should I use Scalded Milk?
- Scalded milk is wonderful for yeast breads, as it makes the bread lighter. It also makes sponge cakes more spongy.
- The whey protein in milk can actually weaken gluten, preventing bread doughs from rising properly, but when milk is scalded, this protein is actually deactivated.
- Since scalded milk is warm, it also helps dissolve sugar and melt butter faster.
- Yeast also activates quicker in a warm liquid instead of a cold liquid, causing the dough to rise more quickly.
- So using warm milk can help save a bit of overall preparation time.
- Warm milk has a wonderful way of infusing different flavors.
- Heat the milk and add an aromatic like a vanilla bean, fresh herbs, citrus peels, or a cinnamon stick, and that flavor will infuse right into the milk.
- Scalded milk is very simple to make and so worth your time.
More Delicious Bread Recipes:
Serving Size 1
Amount Per Serving Calories 339Total Fat 7gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 3gCholesterol 5mgSodium 257mgCarbohydrates 146gFiber 5gSugar 8gProtein 19g