Great Harvest Cinnamon Swirl Bread

Ok girls.

Roommate New Years Resolution for 2012. Be better about blogging our recipes. Ok? I'm SO bad at this game.

BUT, I tried THIS recipe on Pinterest and it turned out GREAT! The only problem was that I couldn't find cinnamon chips here in Alaska. SO, I had to order them on Amazon and wait 4 days to get them.

Oh! And check out how much another place wanted to charge me for shipping?!!

But here's the Final Product. 

Well worth the wait and the expense cause this bread was delicious!

I'm not very patient and I probably took the bread out too early... but live and learn, still tasted good!

Great Harvest Cinnamon Swirl Bread

1 cup warm water
1 cup warm milk
1/3 cup sugar
2 1/4 teaspoon yeast (1 pack)
1/3 cup oil
1/2 T salt
1 egg
4 1/2 to 5 1/2 cups all-purpose flour
1 cup cinnamon chips

• In mixer combine yeast, sugar, and warm water and milk; let bubble for about 5 minutes.
• Add in oil and egg.
• Slowly add 2 cups flour, mix and then add salt.
• Add 1/2 cup flour at a time until it comes away from side of bowl. Add the cinnamon chips when it gets close to the right consistency. The dough will be very sticky but the softer the dough the lighter the bread. So use the least amount of flour you can handle. (I probably should have added more.)
• Let rise in mixing bowl for about 30 minutes.
• Form into loaf (or whatever shape you want).
• Let rise and additional 30 minutes.
• Bake at 350 degrees for 30-45 minutes.  Cover with foil if top browns too fast.

Makes 2 loaves

Enjoy!

Happy Easter Bunny Buns!

Happy Easter Everybody!

So, these were in the Friend Magazine, but I remember making them with my friend's family when I was a little girl, and I made a few modifications to the recipe, and I think these are going to be a tradition in my house for years to come. So delicious and cute!

Bunny Buns
Modified from The Friend Magazine and The Sister's Cafe

Rolls:
1 package active dry yeast
1/4 cup warm water
1 cup milk, warmed not quite to boiling
1/3 cup sugar
1/2 cup Butter
1 teaspoon salt
2 eggs, beaten
1/4 cup orange juice (I just used orange juice made from concentrate for this)
2 Tablespoons grated orange peel
5 1/2 cups flour

Glaze:
1 1/2 cups Powdered Sugar
Juice from 1 orange


Sprinkle yeast in the warm water and set aside.

In another bowl, blend milk, sugar, butter, and salt. Cool until lukewarm, then add eggs, water with yeast, orange juice, and orange peel.

Stir in flour a few cups at a time to make a soft dough. Let stand for 10 minutes.
Knead dough 5–10 minutes on a lightly floured surface until dough is 
smooth and elastic (Don't over knead. I only did until flour was incorporated).
Place it in a lightly greased bowl, turning once to grease surface. Cover 
bowl with a clean towel and put it in a warm place. Let dough rise for
2 hours, or until double in size. Punch dough down and let stand for 
10 minutes.
Roll a small piece of dough into a snake with the ends slightly thinner 
than the middle. Cross the ends (ears) and twist a second time.
(If you can) Place a ball of dough on top of the bottom loop to make a 
fluffy tail. Place on greased cookie sheet.
Cover bunnies and let rise in a warm place for 45–60 minutes, until nearly double in size. Bake at 375ºF for 10-12 minutes.
 
For the glaze: whisk powdered sugar, and fresh orange juice together. 
Frost bunnies with the glaze while they are still warm.