Feral Cooks

Good food shouldn't be tame

You are here: Home / Baked goods / Guest Contributor: Cinnamon Bread

Guest Contributor: Cinnamon Bread

September 25, 2016 By Philip 3 Comments

Karl and I are majorly pissed. We work hard to tantalize your taste buds week in and week out. What do we hear back from you, Gentle Reader? The soothing sound of crickets, that’s what! The last time that Tony, our guest contributor, blogged, our server groaned, wheezed and crashed under the weight of additional traffic through our site. I don’t know exactly who they are, but Tony seems to have a great many friends and family that love his writing. We may be pissed, but we aren’t fools – we have asked him to contribute again! This is #2 in Tony’s “I Wish I Was a Baker” Series.

1-2

Fall in New England, in my humble opinion, is perfect for baking. The hot, muggy days of July and August just aren’t conducive to such toil. This is largely due to the fact that turning on the oven feels like a crime against humanity. I don’t want more heat in the summer. But when summer gives way to crisp September mornings and I start to notice the heavy presence of North Face jackets and Eddie Bauer flannel amongst the locals – it’s a reminder that it’s okay to turn on the oven. Let the baking commence!

I prep before I cook. It makes the actual act of cooking easier for me. No matter the recipe, I try to plan ahead and streamline the process. It may be the reason baking has become a joy for me. Baking demands you have your ducks in a row. On this day, however, I was lacking. I assembled the ingredients and noticed I didn’t have eggs. I needed two eggs, and fast. I texted my trusty Ohio neighbor, Dr. Bartokomous (his name has been changed to protect his innocence) in an attempt to commandeer his egg supply and sadly learned he was off teaching young minds the delicate art of political science. He suggested I contact Snowplace Farm, a small operation near our house. I gave them a call and drove over to pick up a dozen truly amazing eggs. $4.00 later, crisis averted.

2-2

Full disclosure here, this is not my recipe. I handwrote this recipe, likely from someone’s website. If this someone wants to come and claim it, I will give them all the credit for this great recipe because my family loves it. In another failed moment of poor note taking, I neglected to write down the amount of flour needed for this recipe. It took a couple of batches to realize that four cups, maybe even a tad less, was optimal. Here’s the recipe:

2 Sticks of softened butter
2 cups of Sugar
2 Eggs 2 cups of Buttermilk
2 tsp. Baking Soda
4 cups of Flour
A pinch of salt

You will also need the following for the cinnamon swirl mixture:

2/3 cup of Sugar
2 tsp. ground cinnamon

3-2

Though I refer to this as a bread, it is essentially a cake batter. A stand mixer is ideal for this volume, but a hand mixer will do the job. Cream the butter and sugar, combine the eggs and slowly add the buttermilk. Sift the flour, baking soda and a pinch of salt and slowly add the mixed dry ingredients to the wet ingredients to form a thick batter.

4-2

This recipe makes enough batter for two loaf pans or two 9” by 12” baking dishes. Separate your batter into well greased baking vessels (I used one loaf pan and an 11” x 7” baking dish for this recipe). You can grease using the buttered and floured method, just butter, canola oil, or as I chose to do, a liberal spritz of Canola cooking spray.

5-2

Coating the pan helps insure you have tasty caramelized edges on the bread. Spoon the cinnamon swirl mixture over the top and incorporate the cinnamon sugar using a cooking vessel friendly device.

6

If you are making the coffee cake variation, which I highly recommend, spoon the crumb mixture over the top of the batter-filled baking dish. Here is my crumb topping:

1/2 Cup Brown Sugar
1/4 Cup flour
1/2 Stick of Butter
1/2 Tsp. Ground Cinnamon

7-2

Pop the prepared pans into the oven and cook for roughly 45 minutes at about 350 degrees.

My oven has a hot spot and a “dead” spot. So I like to raise the temp and rotate every 20 minutes. For this recipe I bake at 365 degrees and cook for about an hour, due to frequent rotation.

Share this:

  • Click to share on Facebook (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to share on Tumblr (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to email a link to a friend (Opens in new window)
  • Click to print (Opens in new window)

Related

Filed Under: Baked goods, Dessert, Vegetarian

« Asian Meatballs: no fish included
Accidentally Vegan: Savory Biscuits »

Comments

  1. Scott Horst says

    September 26, 2016 at 12:05 am

    you had me at the Descendents mug

  2. Todd says

    September 26, 2016 at 5:51 pm

    Amazing!

  3. Tony says

    September 26, 2016 at 7:27 pm

    If a hot liquid is to be sipped, Milo will assist, whether it be my morning coffee or afternoon tea (a practice a learned from Philip). If I can just keep my kid from drinking her damned, post dinner herbal tea from my cup…

Leave a Reply

Your email address will not be published. Required fields are marked *

Feral Cooks was developed by Karl and Philip, two expats who were introduced to each other by their wives while living in Japan.  Learn more →

Recent Posts

  • Taiwanese Salt and Pepper Chicken (Yan Su Ji)
  • No-Bake Cheesecake
  • Mini Baked Potatoes with Blue Cheese and Bacon
  • Sambal Oelek Roasted Carrots
  • Maccheroni Quattro Formaggi Villa D’este (Macaroni with Four Cheeses)

Categories

  • Appetizers & cheese (134)
  • Baked goods (69)
  • Beef (38)
  • Beverages (9)
  • Chicken (65)
  • Cooking tools (14)
  • Dessert (66)
  • Eggs (24)
  • Gluten Free (207)
  • Indian (29)
  • Indonesian (24)
  • Ingredients (24)
  • Italian (37)
  • Japanese (42)
  • Lamb (4)
  • Low carb/Low GI/Low GL (189)
  • Mexican (6)
  • Misc. (30)
  • Pasta (30)
  • Pizza (17)
  • Pork (95)
  • Pressure cooker (6)
  • Restaurants & Delis (2)
  • Seafood (22)
  • Soup (13)
  • Thai (42)
  • Tofu (11)
  • Uncategorized (9)
  • Vegan (90)
  • Vegetarian (211)
  • Vietnamese (14)

Archives

  • February 2023
  • January 2023
  • December 2022
  • November 2022
  • October 2022
  • September 2022
  • August 2022
  • July 2022
  • June 2022
  • May 2022
  • April 2022
  • March 2022
  • February 2022
  • January 2022
  • December 2021
  • November 2021
  • October 2021
  • September 2021
  • August 2021
  • July 2021
  • June 2021
  • May 2021
  • April 2021
  • March 2021
  • February 2021
  • January 2021
  • December 2020
  • November 2020
  • October 2020
  • September 2020
  • August 2020
  • July 2020
  • June 2020
  • May 2020
  • April 2020
  • March 2020
  • February 2020
  • January 2020
  • December 2019
  • November 2019
  • October 2019
  • September 2019
  • August 2019
  • July 2019
  • June 2019
  • May 2019
  • April 2019
  • March 2019
  • February 2019
  • January 2019
  • December 2018
  • November 2018
  • October 2018
  • September 2018
  • August 2018
  • July 2018
  • June 2018
  • May 2018
  • April 2018
  • March 2018
  • February 2018
  • January 2018
  • December 2017
  • November 2017
  • October 2017
  • September 2017
  • August 2017
  • July 2017
  • June 2017
  • May 2017
  • April 2017
  • March 2017
  • February 2017
  • January 2017
  • December 2016
  • November 2016
  • October 2016
  • September 2016
  • August 2016
  • July 2016
  • June 2016
  • May 2016
  • April 2016
  • March 2016

© 2023 - Feral Cooks - All Rights Reserved