Category Archives: bread

Cinnamon Crunch Skillet Bread

I saw a recipe on Pinterest that was described as a cross between monkey bread and cinnamon roll. The sound of it reminded me of my favorite Great Harvest bread Cinnamon Chip. I knew I would have to make it ASAP.

I tried to make this for/with my pals the other day but failed to read through the entire recipe to note that the dough required an two periods of resting time totaling about 1.5 hours. (Bolding that, in case you are like me!) Oops. So, make this recipe a day ahead, or start it early if you are a really nice early bird and want to make a delicious breakfast treat. Maybe just don’t make it when you invite people over who are really hungry!

This recipe IS super easy, but the way it was written, it looks elaborate. I’m going to break it down step by step.

Cinnamon Crunch Skillet Bread
serves 8+  // recipe adapted from Seasons and Suppers

STEP ONE: Make the dough
Ingredients
3 cups all purpose flour
3 Tbsp. white sugar
1 1/2 tsp. fine salt
3 tsp. instant or dry active yeast
1 cup milk, warmed to 105-110° F.
3 Tbsp. vegetable oil or melted butter

Step One Directions:
1. Proof the yeast in 1/4 cup of warm water, if you are using dry active yeast.
2. Combine the dry ingredients in a large bowl or the bowl of a stand mixer.
3. Add the warmed milk, vegetable oil and proofed (or instant, which I love) yeast.
4. Knead with the dough hook until dough is smooth, adding more flour by the Tbsp. as necessary. I did not have to use any more flour.
5. Remove dough to an oiled bowl, cover with plastic wrap and let rise to doubled, about 60 minutes.

STEP TWO: Roll the dough out20131117-141019.jpg
Ingredients
1 tablespoon butter, melted
1/2 tsp. vanilla

Sept two directions:
1. Clean your counters! Grease a 8-10″ oven safe cast iron skillet.
2. Divide dough into two pieces and roll into a rope about 3 feet long.
3. Liberally brush with melted butter mixed with the vanilla.

STEP THREE: Coat the dough in brown sugar20131117-141038.jpg
Ingredients
3/4 cup brown sugar
1 1/2 tsp. cinnamon

Step three directions:
1. Pour the brown sugar/cinnamon mixture evenly alongside the buttered ropes and then roll the ropes in the mixture until evenly covered.
2. Pinch the end of the ropes together and then twist them together, pinching the other end once all twisted together.
3. Place twisted ropes into the skillet, starting from the centre and winding it around. (If you have some melted butter left over from brushing, feel free to drizzle it over the dough).
4. Cover the skillet with greased plastic wrap and let rise until doubled, it takes anywhere from 30-45 minutes.

STEP FOUR: Make the ‘crunch’ part of the recipe, bake! 20131117-141049.jpg
Ingredients
1/4 cup brown sugar
1 tablespoon butter, cold
1 teaspoon cinnamon

Step four directions:
1. Preheat oven to 350° F.
2. Prepare the streusel topping by combining dry ingredients and cutting in the cold butter with a fork. Set aside.
3. Once dough is doubled, sprinkle with streusel topping and bake for for 40-45 minutes, covering it with foil after 25 or 30 minutes if is dark enough.

STEP FIVE: Make the icing/glaze
1 cup powdered/confectioners sugar
3-4 tablespoons milk
2 tablespoons butter, melted
1/2 tsp. vanilla
pinch of alt

Step five directions: 
1. Add the milk to the powdered sugar. Stir well until smooth.
2. Add in the melted butter, vanilla and a tiny pinch of salt.
3. Pour evenly over bread once it has cooled a bit. Truth be told, I only used HALF of the icing, and then took half in a bowl for everyone to spoon over their bread.

STEP 6: Look at how fancy the recipe you just made is! Eat!
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I took this to a football (watching) party. NOT your typical football snack, but why not. These photos are a little blurry as I was running out the door. Sorry, but football waits for no one, apparently.

The dough was light and sort-of reminiscent of a croissant. The top was crusty and the bottom was gooey. This would taste best a little warm and fresh out of the oven with some coffee.

This is my 100th post. I’ll take my medal any time.

Tuscany Bread

A few pals pointed out my lapse in blogging (6 or 7 months, whoops) over the weekend, and my excuse was that I feel like I haven’t been cooking anything all that interesting. We’ve been eating a lot of the same few things in recent months; things that are so easy and quick to make that I don’t think are all that exciting or recipe worthy… but maybe they are… so in the next few weeks I’ll try to post some ‘what we’ve been eating lately’ recipes.

First up is actually a copy cat recipe of an appetizer that I used to get at Uno’s years and years ago. They called it Tuscany Bread, so I will too. It’s no longer on their menu, but I like to make it every now and then. This is not a very healthy dish, but it’s tasty every once in awhile.tuscany bread
Tuscany Bread

Ingredients:
Baguette (or French loaf, Ciabatta, etc.)
Pesto
Munster
Baby spinach
Diced tomato (roma is great for this recipe)
Lemon wedges

Directions:
1. Preheat oven to 400º
2. Determine how much bread you want to eat, then take that amount and cut it in half lengthwise and toast it in the oven for about 3-4 minutes.
3. Spread a layer of pesto on both sides. Use however much you want, but pesto goes a long way so you don’t need too much.
4. Add a lot of baby spinach. I like to add 2-3 layers.
5. Cover the bread with munster. If you don’t have (or like) munster, mozzarella cheese is just fine.
6. Add some diced tomatoes. In my opinion, the more tomatoes on this, the better.
7. Bake until the cheese is melted. I like to also broil this right at the end for 30 seconds.
8. When you sit down to eat, squeeze some lemon on top.

Although those fools at Uno’s called this an appetizer, I often eat it as the main dish, with a salad or some other vegetable on the size. It’s kind of pizza-like, so it’s totally a main dish. And in the picture above, I served it on my great-grandmothers china that my grandmother gave some of to me, so that makes this fancy. Don’t let anyone tell you any different!