Copycatgreatharvestcinnamonburstbread Recipes

Steps:

• In mixer combine yeast, sugar, and warm water and milk; let bubble for about 5 minutes. Add in oil and egg. Slowly add 2 cups flour, mix and then add salt. Add 1/2 cup flour at a time until it comes away from side of bowl. Add the cinnamon chips when it gets close to the right consistency. The dough will be very sticky but the softer the dough the lighter the bread. So use the least amount of flour you can handle. (Note: Don't overmix the cinnamon chips.) Grease a mixing bowl. Let dough rise in bowl until doubled in size. Form into loaf (or whatever shape you want). Let rise until double. Bake at 350 degrees for 30-40 minutes.

Steps:

• Preheat the oven to 400 degrees F and brush a 9-by-13-inch baking dish with vegetable oil.
• Whisk the cornmeal, flour, sugar, baking powder and salt in a large bowl. In another bowl, whisk the egg, vegetable oil and buttermilk, then fold into the dry ingredients with a rubber spatula until just combined.
• Transfer the batter to the prepared baking dish and bake until a toothpick inserted into the center comes out clean, 10 to 12 minutes. Transfer to a rack and let cool 15 minutes before serving.

Steps:

• Combine 4 cups flour, yeast and sugar in a large mixing bowl.
• Add water, eggs and oil, beat well until it has the consistencey of cake batter.
• Stir in salt, 7 more cups of flour. to bring the dough to a smooth, "bread dough" consistency.
• Knead in stand mixer with dough hook or by hand for 10 minutes.
• Add up to 1 more cup of flour if needed.
• Fold in cinnamon chips gently to avoid melting. *Alternately you could roll the divided dough into a rectangle and press the chips into the dough. Roll the dough up from the short side and tuck the ends under before placing in a greased loaf pan.
• Place dough in greased bowl, cover and let rise for one hour, or until doubled.
• Punch dough down and shape dough into four loaves.
• Allow to rise for another hour, or until doubled.
• Bake at 375 for about 30 minutes .

Steps:

• Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
• Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
• Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Steps:

• In a large bowl, add water, yeast, honey and salt. Let it rest for 5 minutes (or until the yeast foams).
• Add in flour 1 cup at a time, kneading it between each cup of flour added if you are making it by hand. If you are making it with a mixer (like a Bosch or Kitchen Aid), use a paddle attachment and just let it mix while you add the flour.
• Knead bread for about 5 minutes. If the dough is sticky, add only enough flour so that the dough barely pulls away from the bowl. Every time I make bread, the amount of flour I use varies - humidity and elevation will make a big difference too. I usually use between 10-11 cups.
• Preheat oven to 170 degrees; turn the oven off, and let dough rise inside the oven for 15 minutes.
• Carefully remove bowl from oven. Spray the back of your hand with cooking spray and punch down the dough. Form into a log and cut in half, forming two larger-sized loaves. Put into 2 greased loaf pans.
• Again, preheat oven (if it?s not warm anymore) to 170 degrees and let the dough in the pans rise in the oven for 20-30 minutes, or until the dough doubles in size.
• Remove dough from oven and set oven temperature to 350 degrees. Once oven is pre-heated, place the loaves back in the oven and bake for 30 minutes.
• Remove from pans immediately and let cool completely on a cooling rack.

Steps:

• Preheat oven to 400 degrees. Butter an 8-inch square baking pan. In a large bowl, stir together cornmeal, flour, sugar, baking powder, salt, and baking soda. In a medium bowl, whisk together melted butter, buttermilk, and eggs. Add buttermilk mixture to flour mixture and stir just until combined (do not overmix). Transfer batter to pan and smooth top.
• Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool in pan on a wire rack, 15 minutes, before serving.

Steps:

• Tear the sweetbread apart into 1 inch sections. Discard the stringy ligaments that hold it together. Rinse with water as you go. Dip the slightly wet sweetbreads into flour.
• Heat 1/2 inch of oil in a large heavy skillet. Fry the sweetbreads in the hot oil until golden brown, turning once. Remove from oil, and drain on paper towels. Season with salt and pepper to taste.