A yummy cinnamon and brown sugar breakfast bread topped with a buttery crumble topping. This bread is perfect toasted and spread with butter or Nutella.
Prep Time 1hour
Cook Time 30minutes
Total Time 1hour30minutes
1envelope quick rise yeast7g
2cupsall purpose flour
1 1/4cupsall purpose flourplus extra for dusting your worktop liberally
1/2cuppacked brown sugar
2Tbspchilled butter cut into small cubes
1/4cupall purpose flour
In a medium size bowl, dissolve the yeast in the water.
Stir in the milk, egg and sugar. Add the 2 cups flour until the batter gets thick.
Beat well with a wooden spoon until smooth, about 100 strokes or use a stand mixer with a dough hook for 2-3 minutes on medium speed.
Fold in the oil and salt. Next add remaining 1 1/4 cups flour and mix until the dough starts to come together.
Add the cinnamon to the dough and mix in.
Transfer the dough to a floured work surface and Knead the dough for about 5 minutes ending with a ball shape.
Transfer to a bowl which has been greased with a tablespoon of olive oil.
Cover and let rise for another 30 minutes.
Prepare a 9 x 5 inch loaf pan by rubbing the inside with butter, set aside.
After 30 minutes, punch the dough down and cut it roughly into 8 even pieces.
Toss each piece into the brown sugar then roll them into balls.
Place the balls into the prepared baking pan making sure they are close together.
Sprinkle any leftover brown sugar over the dough balls
Using your fingers, crumble the chilled butter and the 1/4 cup flour together until you end up with small nuggets of buttery flour.
Sprinkle the buttery chunks over the top of the dough. Cover and let rise again for 30 minutes. Preheat the oven to 350 degrees.
Place in the oven and bake for about 30 minutes or until the top is a rich golden brown. Let rest for 10 minutes.
Whisk the powdered sugar and milk together until smooth. Drizzle all over the warm bread.
Slice and serve warm.
This is a very sticky, loose dough. You have to work fast and handle it as little as possible. It's a very rustic bread so don't worry too much about it looking like a perfect loaf shape. Rising times may differ due to different environments. Hot places are always better to let breads rise, like laundry rooms, stove tops with the oven turned on or direct sunlight.From the Tassajara Bread Book