As my last “Fall Favorites” post for 2009 (seems almost sentimental…) I’m doing a double header. Both stem from the EZ Bread recipe (so if you’re not familiar with it, you’ll want to check it out before you watch these videos). The recipes are simple so sit back and relax while you watch the videos below to learn how to make these fabulous recipes!
Part one:
Part two:
Part three:
Crystal,
As someone who already bakes all the time, you still “blow me out of the water”!!! Your doughnuts and bread both looked FABULOUS!!! I am having a baby today or tomorrow, so I won't be doing these soon, but I am definitely going to give it a try later and follow your extra tips so the bread doesn't rise too much, doughnuts only just done so they are not dry, etc. You are awesome!! Keep it up!
Laura
I have been making the whole wheat bread now all the time. It is the only bread I make. Now I can't wait to try two new things. Thank You, Thank You.
Is there any way you can type up the recipe and directions? I am deaf and can follow along and see what you do but I can not understand what you say. The site has really helped me with my food storage usuage.
It's probably a lot of work, but I'd love to see the recipes typed out. It's a lot easier than watching videos. Can't wait to try the cinnamon twists!
Those look amazing! Thank you!!
Can we see what the inside of the bread looks like?
Thanks again!
Those look WOW!! good.
Ack!! I can't see your newer videos – can see the older ones (for instance, the EZ bread recipes) but can't see these or other new ones. Anyone got any help for me? please? 🙂
Could you please furnish a printed recipe for these two recipes-for the cinnamon swirl bread and baked doughtnuts?? Sometimes the videos are interupted due to internet connections and I cannot get all the instructions. Thank you
I already typed out Crystal's directions for myself, so I thought I'd just copy and paste it here for those who had asked for the written recipe (hopefully I didn't make any mistakes, I don't think I did. Crystal can correct me if I'm wrong on anything).
Crystal's Cinnamon Swirl Bread/Cinnamon Sugar Donuts
Make a double batch of Crystal's EZ whole wheat bread (see link in post above), EXCEPT for these changes:
-Increase the amount of sugar to 1.5 times the amount in the original recipe (and of course, then you double that, since it's a double batch
-Add 2 tsp of cinnamon (1 tsp per loaf/batch that you are making, so it's 2 tsp since it's a double batch).
**Crystal mentioned here that sometimes people add an egg to recipes like this that call for more sugar, in order to add protein, and thereby prevent the yeast from getting too active after having their favorite snack–sugar. But I don't recall seeing her put in the egg, I think she just watched the bread on the second rise to make sure it didn't go too far over the top of the pan.**
Knead dough, let it rise, punch down.
Cut in half, reserve one half for donuts, use the other half for cinnamon swirl bread.
For Cinnamon Swirl Bread:
While dough rises, mix the cinnamon filling for one loaf: 1/2 C packed Brown sugar, 1 T Cinnamon, 3 T butter, mix well until creamed together,
Roll out dough on a lightly floured surface into thick semi-rectangular shape that is less wide than the length of your pan.
Spread the cinnamon filling evenly over rolled out dough.
Roll up the dough into a long loaf shape, pinch the seam closed, lay it with the seam side down, then karate chop the ends, fold the ends under, and place in greased pan, seam-side down
Let rise, but not much higher than the top of the pan, because the extra sugar can cause the yeast to be more active, and get too bubbly, then the bread could deflate during baking.
Bake at 375 for 25 minutes.
Dust top with cinnamon and sugar.
For Baked Donuts:
Take the other half of dough, roll out into thick circle, 1/2″ thick. Use pizza cutter, cut across dough in the middle, then cut in an up/down direction into strips, take two strips of the same length, and twist together, pinching the ends together to hold them in place.
Place each donut twist on a greased cookie sheet, and when all are ready, let rise till nice and puffy.
Bake at 375 for 15-20 minutes.
Baste with melted butter, then roll in or sprinkle with cinnamon and sugar.
I may try this, but using sucanat instead of brown sugar, and no gluten added (that stuff is processed, so I try to stay away from that. I'll try to post something on my blog to let you all know the results, if interested. Thanks for the recipe, Crystal, sounds great!
http://www.songbirdlanedesigns.blogspot.com
Thank you for doing this! Life gets crazy!
Crystal, I have been trying to put the swirl in my bread but ever single time the middle is always dough. Do you have any suggestions? It seems like the moisture from the swirl doen't allow the dough in the middle to cook. Thanks
Make 2 smaller loaves out of the dough and roll up the dough tightly
I stopped having this problem when I did this
Bake at 375 for 20 – 25 minutes
I now bake at 350 for 30 to 35 minutes
I like this better
Try cooking it at a lower temperature for longer. See if that works.
Crystal, I have been trying to put the swirl in my bread but ever single time the middle is always dough. Do you have any suggestions? It seems like the moisture from the swirl doen't allow the dough in the middle to cook. Thanks
Try cooking it at a lower temperature for longer. See if that works.
I made the cinnamon doughnuts for my family, and they LOVED them! They were soft and delicious! Thanks for re-posting some of your older videos. I also tried the EZ whole-wheat bread recipe for the first time. I really liked that this recipe was just small enough to not overload my Kitchen-Aid mixer, since I'd given up on using that to mix whole-wheat bread. I made some 2-loaf mixes when I made the cinnamon doughnuts, and that works great! A big time-saver. Thank you for your wonderful videos, and all your encouragement.