Friday, 20 February 2015

Fat Friday #30 Cinnamon Breakfast Loaf


Can you believe that its been a straight 30 weeks since I've been doing Fat Fridays? Its pretty unbelievable, but the idea would never have been conceived if it wasn't for my good friend Lucy Madz. She was the one who really came up with Fat Fridays, or as it was known back when we were working together, Fat F**k Fridays... I'm glad the name was changed...
Anyway, the reason why I'm speaking about her is that, she (and her boyfriend) are coming over to Portsmouth to see me and Rob. It's been such a long time since we've seen each other, so I'm super excited. In honour of Lucy and Ben's arrival, I'm making a breakfast loaf to serve, in case they fancy something sweet early in the morning.

*Edit- Poor Lucy is feeling sick this week, so our catch up weekend has been postponed. But not to worry, this loaf freezes really well and will be ready to serve at a later date* 

This loaf is easy once you've mastered the basic kneading. Its great on its own with a little butter or made into French toast!
Recipe: Makes 1 loaf (Recipe adapted from Great British Bake Off Showstoppers by Linda Collister)
Bread dough:
·       500g strong bread flour
·       1 ½ teaspoon seasalt flakes, crushed
·       2 tablespoons caster sugar
·       1x 7g fast action yeast
·       125ml milk
·       50g unsalted butter
·       1 large egg

Filling:
·       50g caster sugar
·       1 teaspoon strong bread flour
·       1 tablespoon ground cinnamon

To Finish:
·       Milk to brush on the loaf
·       Small knob of butter

Equipment:
·       A greased and lined loaf tin
·       Saucepan
·       Bowl
·       Fork
·       Rolling pin
·       Small bowl
·       Pastry brush
·       Plastic bag
·       Wire rack
 
Method:
1.Mix together the flour, salt, sugar and dried yeast in a bowl.
2.Gently warm the milk and butter in a saucepan, until melted. Take off the heat.
3.Add the egg to the milk, and beat with fork until combined.
4.Pour the milk mixture to the dry ingredients and work with your hands or with a mixer.
5.Knead for 10 minutes by hand or 5 minutes by mixer with the dough hook attachment until smooth and pliable.
6.Return to a bowl, cover with cling film and leave for about an hour in a warm place. At this point you can make the filling.
7.After an hour, punch the dough and turn out on a lightly knead for a few seconds.
8.Pat out until a rough rectangle, roughly about 2mm thick. Cover with cling film and leave to relax for 5 minutes.
9.Flour a rolling pin and roll out the dough to a rectangle as wide as the length of the tin and about 50cm long.
10. Brush the dough with milk, then sprinkle with the cinnamon filling in an even layer, leaving a small 1cm boarder.
11.Roll up the dough, neatly and tightly as you can.
12. Lift the dough into the loaf tin, gently tucking in the ends under to make a neat shape. Pop the tin into a small plastic bag, trying to not to let the plastic bag touch the dough. Leave to rise as before until just doubled. Towards the end pop the oven onto Preheat on 180C/350F/Gas Mark 4.
13. Uncover the dough and brush lightly with milk. Bake for about 35 minutes or until a golden brown.
14. Transfer the bread onto a wire rack and rub the butter over the top to give a glossy finish.

For the filling:
1.    Mix the sugar, flour, and cinnamon in a small bowl.  DONE!

Don't forget I'm going to be at Mrs H Vintage Fair in Warsash in the Victory Hall tomorrow, if you like sugary treats feel free to pop on by and say hello! Me and My 2 friends will be on the sweetie stall called Cake by Chloe. Have a great weekend folks!
Bake On! Penny x
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