Sometimes you just need to pep up a normal recipe.
Like adding chocolate chips to pancakes.
Or adding blueberries to lemon muffins.
Or maybe adding some cinnamon to a loaf of bread…then pep it up even more by adding a lemon glaze.
Sounds good right?!
I thought so too…so here’s my take on a regular loaf of bread with a touch of cinnamon and a luscious topping of lemon glaze.
This recipe for bread is based on my recipe for a loaf of white bread. Start to finish, this bread will only take an hour. Quick and easy, just how I like a recipe!
Ingredients for the Bread:
- 3 cups of flour (any kind will work, for this one I used all purpose flour)
- 3 teaspoons of instant dry yeast
- 1/2 cup of sugar
- 1 teaspoon of salt
- 1 tablespoon of cinnamon
- 1 cup of warm water
- 1 tablespoon of butter (unsalted or salted butter is fine)
Directions for the Bread:
Butter (or use Pam spray or Crisco) your loaf pan and set aside for later.
In a large bowl mix all of your ingredients except your butter. I use a wooden spoon to mix these all together. You can use a stand mixer, but I find it easier to handle the dough to know when it is ready. Since you are using instant dry yeast, there in no reason to let the dough sit very long once all of the ingredient are incorporated. Once you have all of the ingredients mixed well, most of the flour has been incorporated, scoop out the dough onto a well flowered surface. I use the counter and use a lot of flour to make sure the dough does not stick.
Now take your 1 tablespoon of butter and squish it into your dough. Imagine taking the dough and folding it over onto itself with the butter in the middle. Using your hands, knead the butter into dough. To make sure that the butter is evenly distributed throughout your dough, you need to knead the dough for upwards of 4 minutes. Once the dough starts to feel smooth and elastic like and isn’t too sticky anymore, it is done. Now leave the dough sit on the counter for about 20 minutes to let it rise a little.
Now is a good time to pre-heat your oven to 350 degrees.
When your 20 minutes is up, knead the dough just once or twice more, form it into a semi-rectangle and drop it into your loaf pan. Take a very sharp serrated knife and run it down the middle of the loaf longways. This will aid in the loaf rising without it ballooning out one side, it will rise more to the middle.
Bake for 30 minutes.
Remove the loaf from the oven and cool on a cooling rack for about 5 -10 minutes before removing from the pan. Let it cool completely before adding your glaze.
Ingredients for the Lemon Glaze:
- 1 cup of powdered sugar (confectioner’s sugar)
- 1 tablespoon of heavy cream
- 1 teaspoon of lemon extract
Directions for the Lemon Glaze:
In a small bowl add your ingredients together. Using a whisk, whisk the ingredients until completely combined. If the glaze is too thick, add a tiny amount of heavy cream, this will thin out the glaze. If the glaze appears to be too thin, add a tablespoon more of powdered sugar, whisk it again until combined.
Once the cinnamon bread is completely cooled, pour the glaze over the top of the loaf.
Slice and enjoy!
In His Grace.
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