Thursday, February 27, 2014

Beautiful Bread

This past weekend, we went to my parents' house to pick up K...and to celebrate my dad's 60th birthday!  Mama threw a surprise party and invited all his siblings and his cousin who shares the same birthday.  It was such fun.  But I knew that I'd need to do some cooking in order for David to have some similar things to eat.  Mama was planning on having cinnamon rolls Sunday morning, so I decided to take this month's Daring Baker's Challenge in a gluten free version for David.  Beauty surrounded the Daring Bakers this month as our host, Sawsan, of chef in disguise, challenged us to make beautiful, filled breads. Who knew breads could look as great as they taste?

I knew that this might really be a challenge to do with a gluten free dough since the gluten in what gives dough it's stretch.  Unfortunately, I was right!  As soon as I went to flip the dough through the center slit, it broke...every time.  I did get one triangle to look like it should.  Ha!

As far as taste, once it was heated again, it tasted pretty good.  Several of my family members tasted it and said it was pretty good.  David enjoyed it and has taken it some to work this week.  The biggest change I made to the recipe was (obviously) to change the flour to gluten free (I used an all purpose gluten free mix) and to add a little extra liquid as the gluten free flours tend to require more.

Cinnamon Sweet Bread
1/4 cup (60 ml) warm water + about 1/2 cup water
3/4 cup (180 ml) warm milk
1 large egg
1/4 cup (60 ml) (60 gm) (2 oz) butter, softened
1/4 cup (60 ml) (50 gm) (1-3/4 oz) white sugar
1/2 teaspoon (3 gm) salt
3-1/4 cups gluten free (all-purpose) flour, approximately
2 teaspoons (10 ml) (8 gm) dry yeast


1/2 stick (4 tablespoons) (1/4 cup) (60 ml) (60 gm) (2 oz) butter
4 tablespoons (60 ml) (25 gm) (1 oz) cinnamon
1/2 cup (120 ml) (100 gm) (3-1/2 oz) sugar

For drizzling: 

glaze made with powdered sugar and water

In a bowl whisk the egg with milk, water, sugar, butter and yeast. Set aside
In another bowl sift the flour with the salt.  Add the liquid ingredients to the dry ingredients and knead until you get a smooth dough.

  Place the dough in a bowl you have brushed with some oil and cover it with a wet cloth and leave it in a warm place to double.  (If you are tight on time you can heat your oven to 390°F/200°C then turn it off and place your dough in a glass bowl and place it in the warm oven with the wet cloth covering the bowl)
After it has risen, turn the dough out onto a lightly floured surface and divide the dough into 4 parts.  Roll each part into a circle at least 20 cm (8 inch) in diameter.  I used a wooden rolling pin.  Brush the first layer with butter then sprinkle with sugar and cinnamon.  Place the second layer on the first layer repeat the brushing and sprinkling and then do the same with the third layer. Top with the fourth layer, this time only brush it with butter.

 Using a knife make cuts that divide the dough circles into 8 triangles.  Make cuts that go 2/3 of the way in the middle of each triangle. The cuts should not reach the base of the triangle nor the tip as you can see in the picture  Take the tip of each triangle and insert it into the cut you made and pull it from the underside.  Arrange the triangles on your baking sheet.  Pinch the two angles at the base of the triangle together.

  Allow to rest for 15 minutes during which you would heat your oven to very hot 500°F/240°C/gas mark 9 (rack in the middle).  Bake for 5 minutes on very hot 460°F/240°C/gas mark 9, then lower the temperature to moderately hot 390°F/200°C/gas mark 6 and bake for 15-20 more minutes. When golden, remove and allow to cool.  Meanwhile, make your glaze.  After it has cooled (or better just before serving) drizzle the glaze on top.  Enjoy!

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