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Nothing is better than home cooking and the world’s best cooks live in Eastern North Carolina. Share your recipes by e-mailing them to editor@kinstonpress.com and try some of these when you’re stumped for cooking ideas.
Cinnamon Bun Bread
INGREDIENTS:
Bread:
1 package dry yeast (about 2 1/4 teaspoons)
1/4 cup granulated sugar, divided
1 2/3 cups warm fat-free milk (100° to 110°)
1/4 cup butter or stick margarine, melted
4 teaspoons vanilla extract
2 large egg yolks
5 cups all-purpose flour, divided
2 teaspoons salt
Cooking spray
2/3 cup packed brown sugar
2 teaspoons ground cinnamon
1/2 cup apricot preserves, melted
Glaze:
1 tablespoon butter or stick margarine, softened
1 cup sifted powdered sugar
1 tablespoon fat-free milk
1/2 teaspoon vanilla extract
DIRECTIONS:
To prepare bread, dissolve yeast and 1 tablespoon granulated sugar in warm milk in a large bowl; let stand 5 minutes. Stir in 1/4 cup butter, vanilla, and egg yolks. Lightly spoon flour into dry measuring cups, and level with a knife. Add 4 1/2 cups flour, 3 tablespoons granulated sugar, and salt to yeast mixture; stir to form a soft dough. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. Punch dough down, and let rest 5 minutes. Divide in half. Working with one portion at a time (cover the remaining dough to keep from drying), roll each portion into a 14 x 7-inch rectangle on a floured surface. Combine the brown sugar and cinnamon. Sprinkle each dough portion with half of brown sugar mixture, leaving a 1/2-inch border. Roll up each dough rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets, and pinch seams and ends to seal. Cut each dough roll crosswise into 3 pieces. Place 3 pieces, cut sides up, into each of 2 (8 x 4-inch) loaf pans coated with cooking spray. Cover and let rise 30 minutes or until doubled in size.
Preheat oven to 350°
Uncover dough, and bake at 350° for 35 minutes or until loaves are browned on bottoms and sound hollow when tapped. Cool in pans 10 minutes on a wire rack, and remove from pans. Brush tops of loaves with melted preserves. Cool loaves on rack.
To prepare the glaze, beat 1 tablespoon butter at low speed of a mixer until creamy. Add remaining ingredients, beating just until blended. Spread over tops of loaves.
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