Grandma's Cinnamon Sugar Bread

Among the many yummy foods my grandmother is known for, this cinnamon sugar bread comes in among at the top of the list.  

The recipe reads "coffee cake", but it's really a yummy sweet bread - perfect for breakfast, lunch, dinner or dessert.  Or a snack.  Pretty much any time.  It's a staple at every meal we enjoy with Grandma and Grandpa.    

Grandma's Cinnamon Sugar Bread - Grandma, of course

1/4 C warm water

1 tsp. sugar

2 1/4 tsp yeast

1/4 C sugar

1 C warm water

1 egg, beaten

1 tsp. salt

3 3/4 C all purpose flour*

2 T butter, divided

Cinnamon and sugar, to taste

Begin by proofing the yeast.  Although yeast now are instant, you can still proof the yeast in this recipe for "old times sake".  To do so, combine the 1/4 C warm water (about 100 degrees F), 1 tsp. sugar and 2 1/4 tsp. yeast.  Mix well and allow the yeast mixture to sit for about 5-7 minutes until foamy.  

Next, mix together the 1/4 C sugar, 1 C warm water and 1 T butter.  

Add in the egg and the yeast mixture.  

Sift together the salt and flour.  Add in 1 1/2 C and knead until smooth.  Then, add in the additional 2 1/4 C flour, 1/2 C at a time, mixing after each addition.  The dough will be really soft and kind of sticky.  

We tried the recipe in the Kitchen Aid mixer this time, and it worked really well!  

Remove the dough and place it into a lightly greased bowl.  Cover and allow to rise until doubled.

Punch down, and form into bread loaves and place in a bread pan.  We enjoy making it in a pie plate because it's so easy to serve from!  That works really well for our family.  One pie plate per table!

This recipe will fill two pie plates, 1-2 loaf pans, or 3 mini loaf pans.

Cover, and let the dough rise until doubled, about 1 hour.  The photo above is post-rise.  

Then, drizzle melted butter {or you can use milk} over the top of the risen bread.  Use a clean hand to smooth out the butter.

Then, sprinkle with cinnamon and sugar.  

Bake at 350 for 25-30 minutes, until lightly browned.  

Allow to cool, then either slice right in the pan (which works really well), or remove from the pan to slice and return for serving purposes.  

Enjoy!

*We've tried the recipe using 1/2 C white wheat flour; it tastes good, but it's not the same as Grandma's bread :)



This recipe is linked to Tasty Tuesday, Delectable Tuesday, Full Plate Thursday, Tasty Traditions.