» Sunday Funday: Breadmaking Connect

Kalacs Cinnamon Swirl Action

With weather like this, it’s hard for me to think of anything other than making bread. Particularly cinnamon-infused loaves that fill my whole apartment with their aroma while they’re baking. Mmmmm.

Making bread may not seem like a practical activity for a university student. I admit, it’s a time consuming process. Yeast breads require kneading and take hours to rise. But doing it yourself allows you to control what you’re eating, can save you some money, and best of all: one loaf is enough for a week’s worth of breakfasts. So give one (or both!) of the recipes below a try. You may discover a love of baking, and at the very least you’ll have a loaf of bread.

Because not everybody has yeast (or the desire to make yeast breads), here are two easy bread recipes. The first is a recipe for Kalacs, a Hungarian cinnamon swirl bread. I think it’s just the right level of sweetness so that it tastes like a treat but doesn’t hurt your teeth. The second is a parsnip-apple loaf that my mom makes all the time during fall.

Kalacs

Makes one loaf (easily doubled). The filling for this is really flexible: you can put in pretty much whatever you want. Poppy seeds, walnuts, cocoa powder…it’s up to you. Adapted from: http://allrecipes.com/recipe/kalacs-hungarian-cinnamon-swirl-bread/Detail.aspx

Ingredients:

1/2 cup of milk, warmed
1/2 an 8 gram packet of yeast (1 teaspoon)
2-1/2 cups flour (I suggest 2 cups whole wheat and 1/2 cup white)
very scant 1/4 cup white sugar
1/4 teaspoon salt
1 egg
scant 1/4 cup melted butter or oil, plus a little extra for brushing
1 teaspoon vanilla extract
1/4 cup brown sugar
1 teaspoon cinnamon

Sprinkle yeast atop the warm milk, allow to stand ten minutes.

Combine 2 cups of flour, white sugar, and salt in a medium sized mixing bowl. Mix in the egg, oil, vanilla, and milk mixture. Mix well, adding more flour as necessary. Once the dough starts to form a cohesive ball, turn out onto a floured board and knead until smooth and elastic.

Lightly oil the mixing bowl and add the dough. Gently roll the dough in the oil so that it’s lightly coated. Cover with a towel and let rise in a warm place for about 1 hour. (If your kitchen is cold like mine, heat up your oven to 150 F and then turn it off. Let the dough rise in the oven.)

Punch down the dough and return to your board. Roll out or stretch into a rectangle that’s no longer than your loaf pan and about 1/3 inch high. Combine brown sugar and cinnamon (or filling of your choice). Brush dough with butter, spread evenly with filling. Roll into a log, pinching ends and tucking them underneath. Place in a loaf pan, cover and allow to rise for another 45 minutes-1 hour.

Brush top of bread with melted butter. Bake in an oven preheated to 350 F for 30 minutes or until it sounds hollow when tapped.

Parsnip Apple Loaf

This is a sweet, fall-spiced loaf that is also great for breakfasts and snacks, and can easily be made into muffins. The parsnips and apples can easily be replaced by pumpkin, mashed banana…whatever you have on hand, and the recipe takes well to add-ons like nuts and raisins. Adapted from: http://www.wholefoodsmarket.com/recipes/877

Ingredients

3 parsnips, grated
1 apple, peeled and grated
2 cups whole wheat flour
1 cup sugar
3/4 teaspoon baking soda
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1-1/2 teaspoon cinnamon
1/2 teaspoon nutmeg or ginger or both
2 large eggs
3/4 c vegetable oil
1/2 cup milk
1-1/2 teaspoons vanilla extract

Preheat oven to 350 F.

In a medium mixing bowl, combine grated apple and parsnips with eggs, oil, milk, and vanilla and mix well.

In a second mixing bowl combine dry ingredients. Add wet ingredients to dry, and mix until just moistened. (If you are making muffins, be careful not to overmix.)

Pour batter into loaf pan or muffin tins. Bake for 40-50 minutes (20-25 for muffins).

Enjoy!

-Dara

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