Cinnamon Loaf - A Soft White Bread Recipe with Cinnamon Flavour

Author:

Lady Rain works as a daytime stock trader and writes about crafts and hobbies. She likes travelling and making papercraft models.

Cinnamon loaf bread sliced
Cinnamon Loaf Bread

Do you ever get tired of eating the usual white bread or wholemeal bread from the stores? Well, I do. Even with the varieties of breads that are available out there, sometimes I still run out of choices on which loaf to buy. If you are looking for something that is more exciting than a boring loaf of white bread, you will have to try this homemade cinnamon loaf bread recipe. If you love cinnamon, you should definitely give it a go. Just a word of caution, the aroma of cinnamon and baking will make your house smell like a bakery. You can eat this cinnamon bread on its own, toast it and spread with butter and jam, or grill it with some cheese, the choice is yours.

Let's start making bread now.

Cinnamon Loaf Bread Recipe

These are the ingredients you need :

· 470g plain flour

· 2 tablespoons caster sugar

· 2 tablespoons milk powder

· 1/2 teaspoon salt

· 2 teaspoons dry yeast

· 130ml lukewarm water

· 3 tablespoons plain yoghurt

· 3 tablespoons margarine

· 1 tablespoon ground cinnamon

· 2 tablespoons milk

To prepare the dough, sift the flour, milk powder, caster sugar and salt into a bowl. Add in the dry yeast, yoghurt and margarine. Mix the ingredients thoroughly. Make a well in the mixture and slowly add in water. Mix to form a soft dough. Transfer the dough onto a floured surface and knead for at least 15 minutes. The dough should become smooth and elastic.

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Roll the dough into a big ball and put it in a greased bowl. Cover the bowl with plastic wrap and leave it to proof in a warm place. Let the dough rise until it doubles in size. This should take about one hour on a normal warm day. On cooler days, it will take 1-2 hours before the dough doubles in size.

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Prepare the floured surface for kneading again, this time sprinkle the ground cinnamon onto the floured surface. When the dough has doubled in size, punch it down with your fist. Transfer the dough to the floured surface. The ground cinnamon will be mixed with the dough when it comes in contact with the floured surface. Knead for another ten minutes. Transfer the dough to a greased loaf pan and let it proof again.

Preheat the oven to 180°C.

When the dough has doubled in size, lightly brush the top of the dough with milk. Bake for 25 minutes at 180°C, or until the top of the bread is golden brown in colour. Remove the bread from the oven and let it cool for a few minutes before removing from the pan. Transfer the bread to a cooling rack. Store bread in a ziplock bag after cooling.

Slice the loaf and serve for breakfast with jam or your favourite spreads.

Cinnamon loaf bread left to cool
from lady rain

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