Ingredients
5 cup sifted all purpose flour
2 cup sugar
1 salt
3 tbsp butter or oil
1 active dry yeast (use 2
1 packages if time is short)
1 cup warm water (105 - 1150f)
1 egg, slightly beaten
1/2 cup melted butter
2 tsp ground cinnamon
1 tsp anise extract or
1/4 cup aniseeds
Directions
1. Sift flour, 1 cup sugar adn salt together. Cut in the butter
until the mixture resembles coarse meal. If using oil, stir oil into
liquid ingredients after adding the egg.
2. Dissolve yeast in warm water, stir vigorously, and allow to
ferment for 5 to 10 minutes. Then add the egg and anise extract or
aniseeds.
3. Add a small quantity of the flour mixture to the yeast and beat
until thoroughly blended. Let stand for a few minutes, or until dough
becomes light and airy.
4. Add the rest of the flour mixture, adding more flour if
necessary to make a stiff dough. Knead on a lightly floured board
until satiny.
5. Butter the top of the dough, cover with wax paper and let rise
until doubled.
6. When the bread has risen, punch it down, and let it rise until
doubled again.
7. Knead the dough slightly, then form into balls the size of an
orange. With a rolling pin, flatten to 1/2 to 3/4 inch thick.
8. Prepare a topping by mixing together the melted butter,
remaining 1 cup sugar and the cinnamon. Spread topping on all sides
of the rolls.
9. Let rolls rise until light and about doubled in size. When
nearly doubled, preheat oven to 400 degrees F. Bake in a preheated
oven for 20 to 25 minutes, or until golden. Slice thinly and butter
generously with soft butter. Arrange slices on a platter as desired.
They will keep for 2 to 3 days at room temperature when well wrapped.
Maximum recommended freezer storage: 3 months
Makes 8 to 10 small loaves.
From: JANE BUTEL'S TEX-MEX COOKBOOK by Jane Butel, Harmony
Books, New York. 1980. ISBN 0-517-539861 Shared by: Karin
Brewer, Cooking Echo, 2/93
Servings: 8 servings
Cinnamon Sugar Crusted Sweet Bread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
It is quite possible to track the history of transcribed cooking instructions far back into the far past, at least as far back as ancient Egypt, and possibly even further. Interesting though that maybe, sadly, these early recipes were just primitive hieroglyphic recipes for preparing food.
Progressing into The time of the romans around 25BC a roman called Apicius created some documents detailing recipes cooked by wealthy roman citizens. In his scrolls, he describes how the roman meals were split into hors d`oeuvres, main meal and dessert, a style of dining still practiced today. Aspicius also informs us how the cooks of his times used many different aromatic flavours, including some that we all recognise for example basil, mint and asafoetida. During the following few centuries, the powerful and rich competed to offer the most exotic meals, and consequentially cooks and their collection of recipes were at a premium. Even so, it wasn`t until the 19th century that formal cookery and recipe collections rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to assembling, trying out, and recording recipes common in their social group. Like it or not, the introduction of TV gave us TV cookery programs and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of the internet, allowing everyone to access thousands of recipes like those on our site. |
We hope you enjoy this Cinnamon Sugar Crusted Sweet Bread recipe.
