Friday, August 26, 2011

Non-Dairy Cinnamon Bread

I discovered a new blog to drool over, literally.  Two nights ago I was awake and hungry (Much like I am now).  After cursing my night float schedule and shaking my fist in the general direction of the sleeping Mike, I stomped out into the living room to read fashion blogs.  I stumbled upon a baking blog: JoytheBaker and her pictures of food made my stomach roar and lurch upon itself, trying to digest me from inside.  My blood sugar plummeted whilst looking at the breads, cookies, soups and salads. I quickly consumed my emergency stash of sour belts.  Then at 2AM, in my dirty kitchen, sink piled high with dishes, I set out to bake Joy's Cinnamon Sugar Pull Apart Bread. (click link for her recipe)

I ran into some obstacles along the way...
-I was about 1/4 cup shy of flour so I had to substitute Bisquick
-Mike is severely lactose intolerant so I used almond milk and margarine where the recipe called for milk/butter in the same quantities.
-I even ran out of margarine at one point so I used some olive oil/butter substitute spread. It was sad, but do not pity me.
-I did not have a bread loaf pan so I used a round pan.
-I did not have a rolling pin so I used a glass.

With all these glitches threatening the outcome of my bread, imagine my surprise when not only was it edible, but it was delicious!

Here are my notes on Joy's recipe:

Cinnamon Sugar Pull-Apart Bread
Makes: one 9x5x3-inch loaf 8" round loaf

For the Dough:
2 3/4 cups plus 2 tablespoons all-purpose flour 2 1/2 cups all-purpose flour, 1/4 cup and 2Tbsp Bisquick
1/4 cup granulated sugar
2 1/4 teaspoons (1 envelope) active dry yeast
1/2 teaspoon salt
2 ounces unsalted butter Margarine
1/3 cup whole milk almond milk
1/4 cup water I used this water to activate the yeast, then added it to the mixture later than instructed below.
2 large eggs, at room temperature
1 teaspoon pure vanilla extract

For the Filling:
1 cup granulated sugar
2 teaspoons ground cinnamon
1/2 teaspoon fresh ground nutmeg
2 ounces unsalted butter, melted until browned butter substitute spread. I don't think this product browns since it is oil.

In a large mixing bowl (I used just the bowl of my stand mixer) I do not own a stand mixer; I don't even have a rolling pin! whisk together 2 cups flour, sugar, yeast, and salt.  Set aside.

Whisk together eggs and set aside.

In a small saucepan, melt together milk and butter until butter has just melted.  Remove from the heat and add water and vanilla extract.  Let mixture stand for a minute or two, or until the mixture registers 115 to 125 degrees F. Since I don't own a thermometer, I have no idea what temp the butter/milk mixture was when I added it to the dry ingredients.  Unfortunately I also omitted the part where it stands for a minute or two.

Pour the milk mixture into the dry ingredients and mix with a spatula.  Add the eggs and stir the mixture until the eggs are incorporated into the batter.  The eggs will feel soupy and it’ll seem like the dough and the eggs are never going to come together.  Keep stirring.  Add the remaining 3/4 cup of flour and stir with the spatula for about 2 minutes.  The mixture will be sticky.  That’s just right. She is so right, this is exactly what happened!

Place the dough in a large,  greased bowl.  Cover with plastic wrap and a clean kitchen towel.  Place in a warm space and allow to rest until doubled in size, about 1 hour.  *The dough can be risen until doubled in size, then refrigerated overnight for use in the morning.  If you’re using this method, just let the dough rest on the counter for 30 minutes before following the roll-out directions below. My dough did increase in size, though I am not sure about the doubling.  I rolled it out immediately after 1 hour, no time to wait.
While the dough rises, whisk together the sugar, cinnamon and nutmeg for the filling.  Set aside.  Melt 2 ounces of butter until browned butter spread until..melted.  Set aside.  Grease and flour a 9x5x3-inch  loaf pan round pan that you have lying around.  Set that aside too.
Deflate the risen dough and knead about 2 tablespoons of flour into the dough.  Cover with a clean kitchen towel and let rest for 5 minutes. First time I saw this instruction as I am sitting here annotating. I did not let my dough rest.  On a lightly floured work surface, use a rolling pin large glass to roll the dough out.  The dough should be 12-inches tall and about 20-inches long.  If you can’t get the dough to 20-inches long… that’s okay.  Just roll it as large as the dough will go.  Use a pastry brush to spread Clumsily pour melted butter spread across all of the dough.  Sprinkle with all of the sugar and cinnamon mixture.  It might seem like a lot of sugar. It didn't.  Seriously?  Just go for it.
Slice the dough vertically, into six equal-sized strips.  Stack the strips on top of one another and slice the stack into six equal slices once again.  You’ll have six stacks of six squares a disorganized pile of cut up dough.  Layer  Pile the dough squares haphazhardly in the loaf pan like a flip-book.  Place a kitchen towel over the loaf pan and allow in a warm place for 30 to 45 minutes or until almost doubled in size. I waited for about 10 minutes and didn't see any signs of dough expansion, then my impatience ate me and I tossed it into the oven.
Place a rack in the center of the oven and preheat to 350 degrees F.  Place loaf in the oven and bake for 30 to 35 minutes, until the top is very golden brown. I did this part correctly.  The top may be lightly browned, but the center may still be raw.  A nice, dark, golden brown will ensure that the center is cooked as well.
Remove from the oven and allow to rest for 20 to 30 minutes immediately tear off a piece and scald one's tongue with it, but it is so worth it.   Run a butter knife around the edges of the pan to loosen the bread and invert onto  a clean board.  Place a cake stand or cake plate on top of the  upside down loaf, and carefully invert so it’s right side up.  Eat most of it out of the pan.  Serve warm with coffee or tea.  No time for tea making! 

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