Comments on: Cinnamon bread in a hurry: a loaf born of panic. http://blog.kingarthurflour.com/2008/04/22/cinnamon-bread-in-a-hurry-a-loaf-born-of-panic/ Hot Stuff from King Arthur's Hearth Sat, 21 Nov 2009 10:10:57 +0000 http://wordpress.org/?v=2.3.1 By: Lish http://blog.kingarthurflour.com/2008/04/22/cinnamon-bread-in-a-hurry-a-loaf-born-of-panic/#comment-13248 Lish Sun, 19 Apr 2009 23:29:54 +0000 http://blog.kingarthurflour.com/2008/04/22/cinnamon-bread-in-a-hurry-a-loaf-born-of-panic/#comment-13248 I have made this a few times, with whole wheat for half of the flour and it is a huge hit at our house. My 1 year old and 2 year old love it, and so does my husband. We always adored cinnamon buns but don't have the time to make them or the time to burn them off anymore! So this gives us the same satisfaction, but with whole grains and a lot fewer calories. This is a real winner, and I am loving all the no knead recipes that I have found on KAF's website. Thanks for helping us busy people keep baking like we love to do! I have made this a few times, with whole wheat for half of the flour and it is a huge hit at our house. My 1 year old and 2 year old love it, and so does my husband. We always adored cinnamon buns but don’t have the time to make them or the time to burn them off anymore! So this gives us the same satisfaction, but with whole grains and a lot fewer calories. This is a real winner, and I am loving all the no knead recipes that I have found on KAF’s website. Thanks for helping us busy people keep baking like we love to do!

]]> By: Carol http://blog.kingarthurflour.com/2008/04/22/cinnamon-bread-in-a-hurry-a-loaf-born-of-panic/#comment-11864 Carol Sun, 15 Mar 2009 20:40:03 +0000 http://blog.kingarthurflour.com/2008/04/22/cinnamon-bread-in-a-hurry-a-loaf-born-of-panic/#comment-11864 I just made this bread today and LOVE it! I think the hardest part was leaving it alone until it cooled completely! That was torture!!! Mine did take a little longer to bake than the 35-40 minutes-took more like 50 minutes I think because I was baking it in convection mode in my oven so the temperature automatically drops 25 degrees. This is a keeper in my favorites file for sure! I love the blog and the recipes---oh my goodness! I'll be reading for days!!!!!!!!! I just made this bread today and LOVE it! I think the hardest part was leaving it alone until it cooled completely! That was torture!!! Mine did take a little longer to bake than the 35-40 minutes-took more like 50 minutes I think because I was baking it in convection mode in my oven so the temperature automatically drops 25 degrees.
This is a keeper in my favorites file for sure! I love the blog and the recipes—oh my goodness! I’ll be reading for days!!!!!!!!!

]]> By: Sabrina http://blog.kingarthurflour.com/2008/04/22/cinnamon-bread-in-a-hurry-a-loaf-born-of-panic/#comment-2447 Sabrina Sat, 19 Jul 2008 21:01:10 +0000 http://blog.kingarthurflour.com/2008/04/22/cinnamon-bread-in-a-hurry-a-loaf-born-of-panic/#comment-2447 Could this recipe be made in the KA Tea Loaf Pan? I love them for banana bread, etc. <strong>Yes, Sabrina, I do believe it could - never tried it, but don't see why not... just adjust the baking time down a bit.good luck1 - PJH</strong> Could this recipe be made in the KA Tea Loaf Pan?
I love them for banana bread, etc.

Yes, Sabrina, I do believe it could - never tried it, but don’t see why not… just adjust the baking time down a bit.good luck1 - PJH

]]> By: Nancy http://blog.kingarthurflour.com/2008/04/22/cinnamon-bread-in-a-hurry-a-loaf-born-of-panic/#comment-1746 Nancy Sat, 21 Jun 2008 23:33:49 +0000 http://blog.kingarthurflour.com/2008/04/22/cinnamon-bread-in-a-hurry-a-loaf-born-of-panic/#comment-1746 Thank you for this wonderful posting! I had just ordered the cinnamon chips, figuring I would use them in scones, when I came across this blog for the first time. A couple of days ago I was the fortunate receipent of some "overflow" garden plants from a lovely neighbor. I tried to think of something I could give her in return, as a small token of my appreciation for her generosity. Not knowing her very well, I had no idea of her general likes and dislikes. Thanks to you I will be able to show her just how much her kind offering meant to me. It's baking now, and it smells wonderful. I doubled the recipe (can't give something to someone else that you haven't tested out, right?), made two loaves in the recommended pan size, but next time I think I will use a larger pan. They look a little like breakfast for the stay-puff marshmallow man :) Maybe between the temp (73) and humidity(80) here (just outside Atlantic City, NJ), they just need more room. I've also had to let them bake about 15 minutes longer. I tented them and they're fine. Now, of course fine for me isn't as beautiful as PJ's were, but rustic is in right? This time I used one metal and one glass pan (I'm wild that way.). Next time I'll use my Bennington loaf pans, and I'll report back, if anyone's interested. Really, I do appreciate everyone's involvement here. I think all of our comments can be helpful and encouraging to others...I know they are to me! <strong>Pan sizes vary so wildly, Nancy, sometimes it's hard to make a recipe where "one size fits all." I like your style - just give it a try, and so what if it doesn't come out perfect. That's actually my style, as well -it's very seldom I bake something that turns out beautiful. When I do, it's totally accidental! But thanks for the compliment, that loaf was one of my lucky ones,I guess. -PJH</strong> Thank you for this wonderful posting!
I had just ordered the cinnamon chips, figuring I would use them in scones, when I came across this blog for the first time.
A couple of days ago I was the fortunate receipent of some “overflow” garden plants from a lovely neighbor. I tried to think of something I could give her in return, as a small token of my appreciation for her generosity. Not knowing her very well, I had no idea of her general likes and dislikes. Thanks to you I will be able to show her just how much her kind offering meant to me.
It’s baking now, and it smells wonderful. I doubled the recipe (can’t give something to someone else that you haven’t tested out, right?), made two loaves in the recommended pan size, but next time I think I will use a larger pan. They look a little like breakfast for the stay-puff marshmallow man :) Maybe between the temp (73) and humidity(80) here (just outside Atlantic City, NJ), they just need more room. I’ve also had to let them bake about 15 minutes longer. I tented them and they’re fine. Now, of course fine for me isn’t as beautiful as PJ’s were, but rustic is in right? This time I used one metal and one glass pan (I’m wild that way.). Next time I’ll use my Bennington loaf pans, and I’ll report back, if anyone’s interested.
Really, I do appreciate everyone’s involvement here. I think all of our comments can be helpful and encouraging to others…I know they are to me!

Pan sizes vary so wildly, Nancy, sometimes it’s hard to make a recipe where “one size fits all.” I like your style - just give it a try, and so what if it doesn’t come out perfect. That’s actually my style, as well -it’s very seldom I bake something that turns out beautiful. When I do, it’s totally accidental! But thanks for the compliment, that loaf was one of my lucky ones,I guess. -PJH

]]> By: Randi http://blog.kingarthurflour.com/2008/04/22/cinnamon-bread-in-a-hurry-a-loaf-born-of-panic/#comment-1706 Randi Fri, 20 Jun 2008 20:26:57 +0000 http://blog.kingarthurflour.com/2008/04/22/cinnamon-bread-in-a-hurry-a-loaf-born-of-panic/#comment-1706 I made this three times. I love the flavor but each time it came out all gooey in the middle but the top and sides were nice and brown. If I baked it longer the top would burn. I did the one hour rest before adding the chips and baking powder and the size was fine. Please advise. <strong>Randi, try lowering your oven temperature 25°; your oven might be running hot. And tent the bread with foil halfway through, so it doesn't burn on top. Make sure you're baking in the center of the oven, too, not bottom or top. Good luck! - PJH</strong> I made this three times. I love the flavor but each time it came out all gooey in the middle but the top and sides were nice and brown. If I baked it longer the top would burn. I did the one hour rest before adding the chips and baking powder and the size was fine. Please advise.

Randi, try lowering your oven temperature 25°; your oven might be running hot. And tent the bread with foil halfway through, so it doesn’t burn on top. Make sure you’re baking in the center of the oven, too, not bottom or top. Good luck! - PJH

]]> By: non http://blog.kingarthurflour.com/2008/04/22/cinnamon-bread-in-a-hurry-a-loaf-born-of-panic/#comment-1342 non Fri, 30 May 2008 11:14:59 +0000 http://blog.kingarthurflour.com/2008/04/22/cinnamon-bread-in-a-hurry-a-loaf-born-of-panic/#comment-1342 now i am wondering if candace gave it two rises and that is why it was too much for her pan? now i am wondering if candace gave it two rises and that is why it was too much for her pan?

]]> By: non http://blog.kingarthurflour.com/2008/04/22/cinnamon-bread-in-a-hurry-a-loaf-born-of-panic/#comment-1340 non Fri, 30 May 2008 10:56:13 +0000 http://blog.kingarthurflour.com/2008/04/22/cinnamon-bread-in-a-hurry-a-loaf-born-of-panic/#comment-1340 yeah, in the way you have the recipe written here, you let it rest twice: "This bread is interesting, in that it includes both yeast and baking powder. It needs to rest for an hour before baking; so an hour goes by, and now it’s like 4:45. It’s time to stir in the baking powder and cinnamon chips..... Into the risen batter go the baking powder and chips.... I fill the pan, sprinkle the batter with cinnamon sugar—looking good, not too full. Let it rest for an hour, which gives the yeast a chance to get growing; the gluten to relax a bit, and the flour to absorb the liquid fully, all of which will help the bread rise better in the oven. Finally, put it in the oven and set the timer for 20 minutes." <strong>Well, clearly I was in such a dither I didn't follow my own directions! Bottom line: I'm going back to what I originally did, which worked just fine. Make the batter, let it rest for an hour, stir in the chips and baking powder, then put it into the pan, sprinkle with cinnamon sugar, and bake. - PJH</strong> sounds like you gave it two rests. If it only has one rest, and in the original recipe it calls for transferring the batter right before baking, that might knock down the dough and get it to rise less....fitting into a smaller pan better, no? (i write that wrt the original question) Using the method you describe in the comment (make batter, transfer to pan, and give it only one rise in the pan) do you sprinkle with cinammon sugar right before baking or when you put it in the pan and before you let it rest? yeah, in the way you have the recipe written here, you let it rest twice:

“This bread is interesting, in that it includes both yeast and baking powder. It needs to rest for an hour before baking; so an hour goes by, and now it’s like 4:45. It’s time to stir in the baking powder and cinnamon chips…..

Into the risen batter go the baking powder and chips….

I fill the pan, sprinkle the batter with cinnamon sugar—looking good, not too full.
Let it rest for an hour, which gives the yeast a chance to get growing; the gluten to relax a bit, and the flour to absorb the liquid fully, all of which will help the bread rise better in the oven. Finally, put it in the oven and set the timer for 20 minutes.”

Well, clearly I was in such a dither I didn’t follow my own directions! Bottom line: I’m going back to what I originally did, which worked just fine. Make the batter, let it rest for an hour, stir in the chips and baking powder, then put it into the pan, sprinkle with cinnamon sugar, and bake. - PJH

sounds like you gave it two rests.

If it only has one rest, and in the original recipe it calls for transferring the batter right before baking, that might knock down the dough and get it to rise less….fitting into a smaller pan better, no? (i write that wrt the original question)

Using the method you describe in the comment (make batter, transfer to pan, and give it only one rise in the pan) do you sprinkle with cinammon sugar right before baking or when you put it in the pan and before you let it rest?

]]> By: non http://blog.kingarthurflour.com/2008/04/22/cinnamon-bread-in-a-hurry-a-loaf-born-of-panic/#comment-1339 non Fri, 30 May 2008 10:48:38 +0000 http://blog.kingarthurflour.com/2008/04/22/cinnamon-bread-in-a-hurry-a-loaf-born-of-panic/#comment-1339 sorry, i misunderstood. I thought you left it for two risings, and was asking if I could skip the second one. But it only has one rise, correct? Thanks. sorry, i misunderstood. I thought you left it for two risings, and was asking if I could skip the second one. But it only has one rise, correct?

Thanks.

]]> By: non http://blog.kingarthurflour.com/2008/04/22/cinnamon-bread-in-a-hurry-a-loaf-born-of-panic/#comment-1312 non Wed, 28 May 2008 08:16:51 +0000 http://blog.kingarthurflour.com/2008/04/22/cinnamon-bread-in-a-hurry-a-loaf-born-of-panic/#comment-1312 this bread looks great, but i'm confused - the recipe you link to doesn't call for an hour wait once the dough is in the pan, but you call for it here....? (is that as much of an issue as the size of the pan....can i skip the extra wait in a pinch?) thanks <strong>Yeah, you're right, Non: in the recipe, the batter rests for an hour before you add the chips and baking powder. In my post, I added the chips and baking powder, then spooned it into the pan and let it rest—which actually makes more sense to me, since it gets a chance to rise a bit in the pan without being knocked down. But both methods work. Skip the rest entirely? Go for it - and let us know how it works. - PJH</strong> this bread looks great, but i’m confused - the recipe you link to doesn’t call for an hour wait once the dough is in the pan, but you call for it here….? (is that as much of an issue as the size of the pan….can i skip the extra wait in a pinch?)

thanks

Yeah, you’re right, Non: in the recipe, the batter rests for an hour before you add the chips and baking powder. In my post, I added the chips and baking powder, then spooned it into the pan and let it rest—which actually makes more sense to me, since it gets a chance to rise a bit in the pan without being knocked down. But both methods work. Skip the rest entirely? Go for it - and let us know how it works. - PJH

]]> By: Louise Persson http://blog.kingarthurflour.com/2008/04/22/cinnamon-bread-in-a-hurry-a-loaf-born-of-panic/#comment-1284 Louise Persson Sun, 25 May 2008 14:28:18 +0000 http://blog.kingarthurflour.com/2008/04/22/cinnamon-bread-in-a-hurry-a-loaf-born-of-panic/#comment-1284 Hi PJ, This recipe reminded me of a recipe I think was from KA using a slack dough for bread making. I believe there was a recipe to the New York Times. Does this ring a bell? I'm very interested in trying this technique. Louise <strong>Hi Louise - There's a recipe on our Web site called Absolutely No-Knead Crusty-Chewy Bread, based on the NY Times version. It's really nothing like this cinnamon bread, but I think that's what you're looking for - enjoy! - PJ</strong> Hi PJ,
This recipe reminded me of a recipe I think was from KA using a slack dough for bread making. I believe there was a recipe to the New York Times. Does this ring a bell? I’m very interested in trying this technique.
Louise

Hi Louise - There’s a recipe on our Web site called Absolutely No-Knead Crusty-Chewy Bread, based on the NY Times version. It’s really nothing like this cinnamon bread, but I think that’s what you’re looking for - enjoy! - PJ

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