As puppeh was warming his ears by the fire and I was warming up with a freshly brewed cup of coffee, I recalled a recipe I’d come across in the cold of winter…
Leah Eskin almost always has something good in her Sunday Tribune column, and the only complaint I have with this recipe is that it took me so long to try it.
•1 cup warm milk
•2-1/4 tsp (1 package) active dry yeast
•1/3 cup sugar
•1 egg, lightly beaten
•1/4 cup unsalted butter, melted
•1-1/2 tsp salt
•3 cups flour + mebbe another 1/2 cup
1 egg, beaten
Stir in the yeast and one tablespoon of the sugar, then set aside to rest for five to ten minutes; until the mixture is frothy and foamy.
Stir in the remaining sugar, salt, melted butter and egg.
Add the three cups of flour and mix on low until you have a sticky dough.
Continue kneading with the dough hook for five minutes, until the dough is smooth and elastic.
Lightly coat a clean bowl with canola oil and add the dough, turning to coat all sides.
Whisk together the sugar, cinnamon, and coffee in a bowl and set aside.
Punch the dough down and turn out onto a lightly floured (mebbe a tablespoon) board.
Roll the dough out into a rectangle – about 8 inches by eighteen.
Spread the dough with the butter – I followed the original recipe instructions and used one tablespoon, but next time plan on livin’ life large and using two – then sprinkle with the cinnamon-sugar-coffee mixture.
Starting from one of the eight inch sides, roll kinda tightly into a log, pinching the seams to seal.
Lightly coat a bread pan with canola oil and tuck the roll, seam side down, into it.
After sixty minutes, heat the oven to 375º.
After ninety minutes, remove the kitchen towel and brush the surface of the bread with the egg.
Bake the bread for 40 to 45 minutes, until the top is a glossy, dark brown, and it sounds hollow when thumped.
Turn the bread out of the pan and allow to cool completely before slicing.
I like mine with a schmear of chive cream cheese – yeh, I know, weird, but don’t knock it ’til you’ve tried it.
Of course, left to sit for a day or two, it would probably also ROCK as French toast.
Just a thought…