Homemade Cinnamon Bread–Just One Rise

It’s hard to believe that Labor Day weekend has come and gone, and in my mind, it is officially the close of summer. 

Now it’s time to look forward to picking apples, delicious pumpkin desserts,  colorful fall foliage, crisp sunny days and cool star filled nights, comfort foods, wine tasting, maybe a little homemade wine making, and homemade breads.

Since we have had cooler temperatures I decided to make a loaf of homemade cinnamon bread.  The only problem with making homemade bread is that it can consume several hours of your time.  Since many of us don’t have hours of idle time on our hands,  I looked for a recipe that only requires one rise of the bread dough instead of two.  I found a recipe that looked worth trying in my old Betty Crocker’s Picture Cook Book. 

Here is my adapted version of the recipe.

1 Hour Rise Sweet Dough

1/2 c. milk

1 tsp. salt

1 tbsp. granulated sugar

2 tsp. yeast

1 egg

2 tbsp. olive oil

2 c. all-purpose flour

1 tbsp. margarine, softened

Sugar and Cinnamon Mixture

1/4 c. granulated sugar

1 tsp. cinnamon

In a mixing bowl, add salt, sugar, egg, yeast, and olive oil.  Mix all ingredients until blended.  In a small saucepan, warm milk on low heat. Once milk is warmed, pour it into the yeast mixture and stir well.  Add flour; mix thoroughly. 

On lightly floured surface knead bread lightly until dough forms into a ball.  Roll dough out to about 1/2” thick, and 8” round in diameter.

Spread softened margarine onto dough, leaving a little bit for the top of the loaf.  Sprinkle 3/4 of the prepared cinnamon and sugar mixture on top of margarine.  Roll dough into the shape of a loaf of bread; tuck the ends underneath, and place in loaf pan.

With a sharp knife, make a slice lengthwise down the length of the loaf of bread.  Fill the split with the remaining cinnamon and sugar mixture, and brush and remaining margarine on top.  Let rise for 1 hour.

Bake in 375 degree oven for 20 minutes.  Remove from oven, and cool slightly in pan before removing.  If you prefer (it’s optional) you can lightly brush margarine on top of the warm loaf of bread.  I tend to do this since I think it softens the top of the bread slightly.

This recipe is a time saver.  While the bread is not as light in grain as a two rise recipe, there is no sacrifice in flavor – yum!

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