Cinnamon Crunch Skillet Bread

Any of you on the east coast know that we are struggling to get from winter to spring. Just as we get a hint of spring with some sun and warmth, we get covered in snow again. With all this cold weather, this bread has been the perfect thing. It is so warm and enveloping with it’s amazing scent and flavor that it makes up for just a little bit of the horrible dreary weather. But don’t get me wrong, I still REALLY need spring to come. I’m dreaming of avocados, fruit, outdoor BBQs, and everything else amazing that comes with spring and summer. So that forecast of snow on Tuesday better be wrong.

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Recipe adapted from here. (Although I normally find my recipes or inspiration from all over, this post and last Sunday’s post are from the same blog – Seasons and Suppers. These are the only two things I’ve tried, but lots of other delicious looking recipes on there!)

Ingredients
For the dough-
3 teaspoon instant or dry active yeast
1/4 cup warm water
3 cups flour
3 tablespoons white sugar
1 1/2 teaspoon fine salt
1 cup milk, warmed
3 tablespoons melted butter

For brushing the dough-
1/3 cup butter, melted
1/2 teaspoon vanilla

For coating the dough in-
3/4 cup brown sugar
1 1/2 teaspoon cinnamon

Streusel topping-
1/4 cup brown sugar
1 teaspoon cinnamon
1 tablespoon butter, cold

1. To get started, place the yeast in a small bowl and pour 1/4 cup of warm water on top. Mix the flour, sugar, and salt in the bowl of a stand mixer with the paddle attachment. Switch to the dough hook. Add the warmed milk, melted butter, and the yeast/warm water combination. Using the dough book, mix until the dough is smooth. If the dough is not getting smooth, you can add tablespoons of flour one at a time until it is smooth. In a separate bowl, coat the sides with butter or cooking spray. Place the dough in the bowl and cover it with plastic wrap. Leave it in a warm spot until it has doubled in size, about 60 minutes.

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2. Once the dough has risen, divide it into two pieces. Place the dough on a cutting board and roll the dough until it is about 3 feet long. Now mix the melted butter and vanilla and brush the dough with it. Mix the brown sugar and cinnamon. Cover the dough in this sugar and cinnamon mixture. Twist each rope.

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3. Once the dough is twisted, pinch one end of one with the end of the other so you have one really long rope. Now prepare your skillet by coating it with butter or cooking spray. Place the dough in the skillet by starting in the middle and winding around until it it is all in the pan. If you had extra melted butter, drizzle it on top of the dough. Cover the skillet with greased plastic wrap and place the pan in a warm place. Let it rise until doubled, 30 to 60 minutes.

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4. While the dough is rising, prepare the streusel by mixing the brown sugar and cinnamon in a bowl. Using a fork, mix in the cold butter.

5. Preheat the oven to 350 degrees. Once the dough has risen, place the streusel topping on top and bake for 40-45 minutes. If halfway through, after 25 to 30 minutes, the top is getting really dark, cover it with foil for the rest of the time.

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6. This bread won’t last long. Well at least it didn’t in our house!

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