CINNAMON BREAD

Try this delicious recipe of CINNAMON BREAD, the perfect way to add a little sweetness to your breakfast. This bread, flavored with cinnamon, is soft and crunchy at the same time, thanks to the caramelized pecans.

Ingredients

FOR A BREAD

• 380 g flour (About 1.61 cups)
• 2 1/3 tsp of sugar
• 2 teaspoons of salt
• 0.35 tsp of fresh yeast (or 7.5 g of dehydrated yeast)
• 20 cl of warm water
• 3 2/3 tablespoons of milk powder
• 3.52 Tablespoons soft butter
• 3/4 cup of crushed pecans
• 2 teaspoons of powdered cinnamon

Preparation

FOR CINNAMON AND CARAMELIZED PECAN BREAD

1. Put salt, cinnamon, flour, sugar, powdered milk, crumbled yeast in the mixer bowl, and add water. Start kneading for 4 minutes at low speed. When the dough becomes homogeneous, add the softened butter in small pieces and knead at medium speed for a further 5 minutes. Add the pecans and knead until they are well incorporated (about 2 min).
2. Let the dough grow, covered and at room temperature, for 1.5 hours in the mixer bowl (near a heater or in the preheated oven for 5 minutes at 40°C).
3. Place the dough on a floured work surface and press out the air 3-4 times with the palm of your hand. Then place the dough in a 30 cm cake tin.
4. Let rise again for 1h30. The dough should double in size.
5. Bake (always with the weight on the pan) in a preheated oven at 180°c for 25-30 min. Turn out of the oven and leave to cool on a wire rack.

TIPS:

• – to obtain a rectangular loaf of bread “like at the baker’s,” place a sheet of greaseproof paper covered with a weight on the mold (I put a baking tray on it). This will prevent the dough from slipping out from the mold.
• – to know if the bread is cooked: I tap the crust, and it should “ring hollow.”
• – to caramelize the pecans: In a saucepan, melt 4 tablespoons of sugar to obtain a golden caramel, add the nuts, mix well, remove from the heat and pour on a sheet of baking paper. Once cooled, crush the pecans.