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Cinnamon Wreath Bread
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John



Joined: 22 Feb 2009
Posts: 232
Location: Minnesota

PostPosted: Saturday 12-19-2009 1:49 pm    Post subject: Cinnamon Wreath Bread Reply with quote

Hi All,

Just pulled this out the oven. Found the recipe from a Taste of Home magzine and it looked good. I'll post the reicpe after I get it typed up.

John

Ready for the 2nd rise


Just out of the oven


Glaze added and ready to eat.
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BigCAT



Joined: 17 May 2008
Posts: 612
Location: Sacramento, CA

PostPosted: Saturday 12-19-2009 1:55 pm    Post subject: Reply with quote

Love computer I'm licking the screen! Man, that looks good!!
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Paul



Joined: 25 May 2008
Posts: 1556
Location: St Thomas, Ontario, CANADA

PostPosted: Saturday 12-19-2009 1:57 pm    Post subject: Reply with quote

Incredible! Nice job! Thumbs Up
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Oysterpot



Joined: 03 Dec 2007
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Location: Smithville, Tennessee

PostPosted: Saturday 12-19-2009 2:10 pm    Post subject: Reply with quote

That looks wonderful. I am ready for recipe
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John



Joined: 22 Feb 2009
Posts: 232
Location: Minnesota

PostPosted: Saturday 12-19-2009 2:54 pm    Post subject: Reply with quote

I got it typed up and here's the recipe. It's from the Dec/Jan 2010 Taste of Home magazine. Next time I make it, I'm going to try it in a Dutch oven outside. Should work in a 14"

John


Cinnamon Wreath Bread

2 Packages ( ¼ oz each ) Active dry yeast
1 ½ cups warm water (110-115 degrees)
6 TBS butter
1/3 cup nonfat dry milk
¼ cup sugar
1 egg
¾ tsp salt
4 1/2-5 ½ cups all-purpose flour
2 TBS butter melted
½ cup chopped almonds
1 ½ tsp cinnamon
1 cup confectioners sugar
1 TBS water
¼ tsp almond extract


In a large bowl dissolve the yeast in the warm water. Add the butter, milk powder, sugar, egg, salt, and 3 cups of flour. Beat on medium speed for 3 minutes. Stir in enough flour to form a soft dough. ( The dough will be sticky )

Turn out onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 to 1 ½ hours.

Punch dough down. On a lightly floured surface, roll the dough into an 18 in x 12 in rectangle. Brush with melted butter. Sprinkle with the cinnamon and chipped almonds to within ½ inch of the edges. Roll up jelly-roll style starting with the long side and pinch the seam to seal.

Place seam down on a greased baking sheet and pinch the ends together to form a ring. With kitchen scissors, cut from the outside edge to 2/3’s of the way towards the center of the ring at 1 inch intervals. Separate the strips slightly and twist to allow the filling to show. Cover and let rise again until doubled. (About 45 minutes to an hour)

Bake at 375 degrees for 20-25 minutes or until golden brown, Combine the confectioners sugar, water, and extract and drizzle over the warm bread.
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Oysterpot



Joined: 03 Dec 2007
Posts: 1165
Location: Smithville, Tennessee

PostPosted: Saturday 12-19-2009 7:18 pm    Post subject: Reply with quote

Thanks John,
I will be trying this one. Thumbs Up Thumbs Up Thumbs Up
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Joanne
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Joined: 11 Dec 2006
Posts: 4515
Location: Las Vegas, NV

PostPosted: Sunday 12-20-2009 7:10 am    Post subject: Reply with quote

That's BEAUTIFUL! I love this group Big Kiss

From the photo it looks like it would work in a 14". Wouldn't want it to touch the sides and mess up the beautiful presentation.

Joanne
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Allen



Joined: 12 Jun 2008
Posts: 369
Location: Berks Co, Pa.

PostPosted: Friday 1-8-2010 6:40 am    Post subject: Reply with quote

That is awesome!!! Thumbs Up
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Carolyn™



Joined: 20 Oct 2009
Posts: 246
Location: Sydney Australia

PostPosted: Tuesday 1-12-2010 10:39 pm    Post subject: Reply with quote

That just looks so good, will give it a go in the future.
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thedukes



Joined: 24 Nov 2008
Posts: 111
Location: Corning, CA

PostPosted: Wednesday 1-13-2010 3:01 pm    Post subject: Reply with quote

We tried this and it turned out great. We put the cinnamon filling on one third of it, a lemon curd on one third and a raspberry filling on the other third in order to try different flavors without making the whole thing several times. All three flavors were just great. The use of the alternate fillings increases cook time a little, but judging the doneness is no different than with other bread recipes. Great recipe Thumbs Up Baddd Still don't know which flavor I prefer.

We used a 14" oven which was close. Another time, I'll use a 16" or don't roll out the dough quite as long.

wd
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John



Joined: 22 Feb 2009
Posts: 232
Location: Minnesota

PostPosted: Thursday 1-14-2010 5:57 am    Post subject: Reply with quote

I never thought about alternating flavors like that. Great idea! Will have to do that on my next one. Thanks for sharing it! Thumbs Up

John
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Big D



Joined: 23 Jul 2008
Posts: 208
Location: Northern California

PostPosted: Thursday 1-14-2010 9:31 am    Post subject: Reply with quote

Thanks John for the idea.This will be the first thing I try in my new 16".Just to show the wife it isn't to big!! Laughing
What do you think about lining the DO with parchment paper?to help in clean up. Thumbs Up or Thumbs Down
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thedukes



Joined: 24 Nov 2008
Posts: 111
Location: Corning, CA

PostPosted: Thursday 1-14-2010 11:05 am    Post subject: Reply with quote

My two cents worth, the parchment paper wouldn't hurt anything and would be helpful if it was run up the sides so you could use it lifting the finished wreath out of to DO. When we did it, clean-up was as easy any other bread

warren
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cliffmeister2000
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Joined: 21 Jan 2009
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Location: Surprise (NorthWest of Phoenix) Arizona

PostPosted: Thursday 1-14-2010 11:14 am    Post subject: Reply with quote

I love parchment paper. I can only find it in one store, Fry's (Kroger's), but it comes in a roll like waxed paper and lasts a good long time. Before I found it rolled, I was buying those sheets at Walmart, for like $5 for 3 of them!
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Oysterpot



Joined: 03 Dec 2007
Posts: 1165
Location: Smithville, Tennessee

PostPosted: Thursday 1-14-2010 5:42 pm    Post subject: Reply with quote

cliffmeister2000 wrote:
I love parchment paper. I can only find it in one store, Fry's (Kroger's), but it comes in a roll like waxed paper and lasts a good long time. Before I found it rolled, I was buying those sheets at Walmart, for like $5 for 3 of them!


Sam's Club has P. paper on comercial size rolls. If I keep on doin this baking thing I think I will get one Laughing Laughing Laughing
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