bread fail

i really wanted to try to make cinnamon swirl bread. it's a seriously long process so i knew the only real chance to try would be today since i'm home alone..

i should have known it wouldn't have turned out well when i realized i ran out of ap flour. so i had to sub cake flour for it plus a few tbls which google said should have worked.

then i was supposed to wait 2 hrs for the dough to rise in a warm place. i tried to leave it outside..

but then i realized it was too early in the day to get warm enough. so i warmed the oven, turned it off and stuck the bowl in there..

it worked.. 2 hours later..

yummy cinnamon and sugar time..

roll her up..

another 2 hrs later.. poof!

at this point i should have probably tried to give it more time to rise... but geez this thing was taking years and matt and maia would be home soon so i just put it in the oven..

another 40 minutes later..

i shall call it flat top..

boo-hoo. 

now i've never tried home-made bread but i imagine it to be less chewy than this mess. 

the cinnamon swirl part tasted good though.

oh well. i guess i'll just have to wait for another day off to attempt this again.

off to make rosemary chicken and potatoes for dinner..

recipe from pioneer woman..

Homemade Cinnamon Bread

Added by Ree on August 24, 2010 in Breads, White Breads

Prep Time 4 Hours Cook Time 40 Minutes

Servings 12

Difficulty Easy

Ingredients

• 1 cup Milk
• 6 Tablespoons Butter
• 2-½ teaspoons Active Dry Yeast
• 2 whole Eggs
• ⅓ cups Sugar
• 3-½ cups All-purpose Flour
• 1 teaspoon Salt
• ⅓ cups Sugar
• 2 Tablespoons Cinnamon
• Egg And Milk, Mixed Together, For Brushing
• Softened Butter, For Smearing And Greasing

Preparation Instructions

Melt butter with milk. Heat until very warm, but don’t boil. Allow to cool until still warm to the touch, but not hot. Sprinkle yeast over the top, stir gently, and allow to sit for 10 minutes.

Combine flour and salt.

In the bowl of an electric mixer, mix sugar and eggs with the paddle attachment until combined. Pour in milk/butter/yeast mixture and stir to combine. Add half the flour and beat on medium speed until combined. Add the other half and beat until combined.

Switch to the dough hook attachment and beat/knead dough on medium speed for ten minutes. If dough is overly sticky, add 1/4 cup flour and beat again for 5 minutes.

Heat a metal or glass mixing bowl so it’s warm. Drizzle in a little canola oil, then toss the dough in the oil to coat. Cover bowl in plastic wrap and set it in a warm, hospitable place for at least 2 hours.

Turn dough out onto the work surface. Roll into a neat rectangle no wider than the loaf pan you’re going to use, and about 18 to 24 inches long. Smear with 2 tablespoons melted butter. Mix sugar and cinnamon together, then sprinkle evenly over the butter-smeared dough. Starting at the far end, roll dough toward you, keeping it tight and contained. Pinch seam to seal.

Smear loaf pan with softened butter. Place dough, seam down, in the pan. Cover with plastic wrap and allow to rise for 2 hours.

Preheat oven to 350 degrees.

Mix a little egg with milk, and smear over the top. Bake for 40 minutes on a middle/lower rack in the oven.

Remove from the pan and allow bread to cool. Slice and serve, or make cinnamon toast or French toast with it.