How To make Brown Sugar Bread
3/4 c Sugar 2 ts Baking powder
2 tb Butter or butter substitute 1/4 ts Salt
1 Egg, well beaten Cinnamon
3/4 c Milk 1/2 c Brown sugar
2 c Flour
Cream sugar and 1 tablespoon butter, add egg. Add milk and mix well. Add flour which has been sifted, measured, and sifted with baking powder and salt. Pour into well-oiled pan and sprinkle with brown sugar. Sprinkle with cinnamon and dot with butter. Bake in hot oven (435? F) 25 minutes. 6 servings. Mrs. C.R. Crispin, Syracuse, NY. -----
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THE BEST CINNAMON RAISIN BREAD with a Twist (literally)
I'm legitimately passionate about gut health, so thanks to Thryve for sponsoring this video! Click here to get 50% off your Thryve gut health test kit:
Cinnamon Raisin Bread is a classic breakfast item that I think anyone can agree is delicious. But we're sophisticated humans who want to make our food taste better than the bagged stuff you get at the grocery store. For this one, I'm showing you the best way I know how to make cinnamon raisin bread and how you can really up the ante on this breakfast (or brunch or dessert or anytime) fav.
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FOR THIS RECIPE, YOU'LL NEED:
▪220g or just under 1c warm water
▪90g or 3/8c room temp buttermilk
▪5g or 2tsp instant yeast
▪65g or 1/3c sugar
▪525g or 4 1/4c ap flour (11.7% protein)
▪14g or 2.5tsp salt
▪130g or 9tbsp melted butter
▪Eggwash (1 egg + couple teas water)
▪cinnamon sugar blend (10g / 4tsp ground cinnamon, 100g / 1/2c brown sugar, 2g / 1/3tsp salt)
▪150g or 1c raisins
Into a medium mixing bowl, measure water, buttermilk, yeast, sugar, flour, salt, and melted butter. Stir to combine with a spoon. Once combined well, use a very wet hand to squeeze and mix until fully combined. Cover and let sit for 30 minutes.
Conduct 4-5 strength building folds followed by 10-12 slap and folds as shown @1:45. Cover again and let sit at room temp for another 30 minutes. Conduct another set of stretch & folds + slap & folds. Cover and allow to ferment at room temp for 90 minutes.
Turn out dough onto a lightly floured work surface and flour top of dough and rolling pin. Roll out into approximately 24x12-16 sheet that's about 1/2 thick. Brush top of dough with egg wash. Sprinkle with cinnamon sugar mixture followed by raisins in an even layer. Roll tightly (starting at a short edge) then cut in half lengthwise. Twist one half over the other, keeping the cut sides facing up (see @6:26).
In the meantime, butter all sides of an 8.5x4.5 (or 1 pound) loaf pan. Place into well buttered bread pan. cover with a towel and let rise at room temp for 1 hour. Brush top with egg wash. Bake in a preheated 400F/204C oven for 30min. Tent with foil, lower oven temp to 350F/176C, and finish baking for 15-20min. Once cooled, cut into slices, toast, add a little butter and enjoy.
#cinnamonraisinbread #cinnamonraisintoast #cinnamonraisinbreadrecipe
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How Does Sugar Affect Bread Dough? The Effects of Sugar Explained
Let us look at how sugar affects yeast and subsequently bread. Why you should and why you should not use sugar. Sugar is hygroscopic meaning that it attracts water. Salt is also hygroscopic. Yeast needs water to be active. We all know that salt slows down fermentation for this exact reason. It robs the yeast of water. Sugar does the same by pulling moisture ouf through the cell walls of the yeast.
So, in short – sugar will not ‘feed’ the yeast. It will not speed up fermentation. It will only slow it down. You will see a significant decrease in yeast activity starting from around 10% sugar in the dough. But even 5% will slow it down as I demonstrate in the video.
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Cinnamon Raisin Bread with Tunnels of Cinnamon & Brown Sugar
FULL RECIPE:
A stunning cinnamon-raisin bread filled with tunnels of brown sugar and cinnamon. Jenny Jones shows her easy step-by-step recipe for this unique Tunnels of Cinnamon bread.
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Bhorom Balep - Tibetan Bread With Brown Sugar Filling
This tibetan bread comes with a twist: It has a brown sugar filling. The liquid brown sugar inside is smooth and a perfect addition to the bread. Hope you like this bhorom balep recipe!
Ingredients:
500g flour
4g dry yeast
1 teaspoon sugar
1 teaspoon salt
1 tablespoon vegetable oil
320ml luke warm water
6 tablespoons of brown sugar + 2 tablespoons of flour
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Super Delicious and Flavorful Brown Sugar Bread, Never know Healthy bread can be This Tasty
This is a super flavorful and soft bread. Brown sugar tastes very good and it’s very healthy. No mixer is needed. Let the dough rest for 20 min at first will make it easier to knead.
You can either use bread flour or all-purpose flour. Check the protein percentage. It’s better to use flour with high protein to make bread. For example, I use Trader Joe’s all-purpose flour with 13.3% protein. King Artur bread flour has 12.7% protein. You can try it using regular all-purpose flour as well.
This recipe can make 1 loaf. Loaf pan external size: about8.4 x 4.8 x 4.5inch; Interior size: about 7.5x 4 x 4.4inch
Ingredients:
Bread flour/All-purpose flour: 300g
Instant dry yeast: 1 tsp/3g
Milk: ~145g
Egg: 1 extra large egg /~53g without shell
Brown Sugar: 50g
Salt: 1/2 tsp/2g
Butter: 20g
Bake at 325F/162C for about 35min till the inner temperature reach 198F/92C
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How to make Chinese brown sugar bun (红糖开花馒头)
How to make Chinese brown sugar bun (红糖开花馒头)
Hey guys, welcome back. Today we will make brown sugar bun. It all started from one day we saw this kind of brown sugar bun. My husband said this looks fancy and he wants to try it. So we got one pack and he really likes it. So I decided to make this by myself. After adjust the recipe couple times. Here comes my final recipe. Come on check it out.
This recipe makes 6 brown sugar buns
300g all purpose flour
180g-200g water
3g yeast
90g brown sugar
10g sugar
1/2 tsp baking soda (2g)
1/4 tsp baking powder (1g)
1/8 tsp salt (0.5g)