This recipe, slightly tweaked, worked like a charm for me. I got the most gorgeous loaf of bread imaginable (seriously, with some homemade jam, this is other-worldly!) but I took half of the dough and make cinnamon rolls instead of a 2nd loaf of bread. They rise BEAUTIFULLY! I used all purpose flour (King Arthur organic un bleached) and used my dough hook on speed 2 for the entire recipe, adding flour and letting it knead slowly and patiently until all the flour was incorporated into a beautiful dough ball. I used less sugar- 1/2 a cup, and I used turbinado (sugar in the raw) instead of white sugar. I also used less flour- 5.5 cups, and used melted butter in place of the oil. I let mine rise 1 hour the first time, then the bread reached 1inch over the top of my loaf pan in a 30 minute second rise. I heated my oven with a Pyrex bowl of water to 200 degrees, then turned it off and let the oven cool 10 minutes, and let the bread dough and cinnamon rolls (smeared with a mixture of softened butter, brown sugar, cinnamon, etc and rolled up, cut into rolls) rise in the warmed oven together both times.They came out remarkable. I will never have a Cinnabon craving that rolls made with this bread recipe would not absolutely 100% satisfy! Amazing sandwich bread, dense but soft. My go-to recipe now!! Cant screw it up!!
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This recipe, slightly tweaked, worked like a charm for me. I got the most gorgeous loaf of...