Comments on: Guest Post:Cinnamon Bread from The Culinary Life

By: Quiche Lorraine | Michael Ruhlman

Quiche Lorraine | Michael Ruhlman — Fri, 08 Feb 2013 21:39:11 +0000

[...] Another great treat: try baking your own cinnamon bread. [...]

By: Bread Pudding | Michael Ruhlman

Bread Pudding | Michael Ruhlman — Wed, 30 Jan 2013 14:11:14 +0000

[...] – 3/4 loaf of cinnamon raisin bread, cut into 1-inch [...]

By: Jo

Jo — Mon, 31 Dec 2012 03:56:11 +0000

I have the SAF Gold, can I use that per your recipe or should I reduce the amount of yeast called for? Another suggestion on your posting, could you please also provide the metric measurements instead of just volume. I like to weigh my ingredients. Thank you!

By: Holiday Cookie Time | Michael Ruhlman

Holiday Cookie Time | Michael Ruhlman — Mon, 17 Dec 2012 15:47:54 +0000

[...] Stephanie’s recent guest post on Cinnamon Bread. [...]

By: Conor

Conor — Thu, 13 Dec 2012 00:41:22 +0000

Thank you for clarifying which yeast you use in your recipes. Do you use the “active dry” redstar yeast? I used to use fresh yeast but can no longer get it, and I find myself using excessive amounts of it, somewhere in the neighbourhood of 40 grams to a kilo of flour, a bit worried to try what seem like smaller amounts in your hot dog bun ect. recipes.
I’m guessing this fear is unfounded, maybe a generous rise would be key?

By: Stephanie

Stephanie — Wed, 12 Dec 2012 21:52:44 +0000

It might. The yeast isn’t super fragile in this recipe, though your mileage may vary depending on humidity and fridge temp. I’d say give it a try and report back.

By: Stephanie

Stephanie — Wed, 12 Dec 2012 21:51:50 +0000

I just saw your post pop up in my Google alerts – glad you enjoyed it. The problem with not baking by weight is that you can end up with slight variances in how flour is measured out. Obviously you’ve got the chops to know what a solid bread dough should look like, so you’re ahead of the game!

By: Stephanie

Stephanie — Wed, 12 Dec 2012 21:50:29 +0000

You’re welcome! That’s my favorite way to enjoy it.

By: Stephanie

Stephanie — Wed, 12 Dec 2012 21:49:28 +0000

Please do report back! I think that 50/50 might work ok – you’re getting into pretty dense territory beyond that.

By: Heather B

Heather B — Wed, 12 Dec 2012 19:56:39 +0000

Will this bread work with an overnight rise in the fridge and then a rest on the counter to warm up before being baked?

By: Recipe Roundup 12/11/2012 | DamnFineEating

Recipe Roundup 12/11/2012 | DamnFineEating — Wed, 12 Dec 2012 06:57:07 +0000

[...] Cinnamon Bread (Ruhlman.com) [...]

By: George L

George L — Wed, 12 Dec 2012 02:15:40 +0000

Whipped this up this afternoon and it is a very good recipe. I needed a little more flour that called for but just a couple of tablespoons. Dough works easily and the result is a nice textured bread with lots of cinnamon but not overly sweet. You don’t notice the dash of cayenne in the filling but it definitely adds something. Thanks…I’ll do this one again.

By: Natalie B

Natalie B — Wed, 12 Dec 2012 00:03:50 +0000

This would absolutely make sensational french toast! Oh throw together a nice glaze and just pour it over the top of the loaf, let it drip down the sides…ok before things get inappropriate. Looks amazing!

By: ATN654

ATN654 — Tue, 11 Dec 2012 23:11:33 +0000

I look at that bread and all I can think is “French Toast…this would make killer French Toast”.

By: Michael

Michael — Tue, 11 Dec 2012 19:41:34 +0000

I’ll tell you what, I’ll try 50% and report back. I’ve found the ‘white’ whole wheat to be much more substitution-friendly than regular whole wheat.

By: Frank

Frank — Tue, 11 Dec 2012 19:37:59 +0000

This sounds like a great recipe, and I can already see it steamy hot with a pat of butter melting across a slice! Thanks for the great recipe, Stephanie!

By: ruhlman

ruhlman — Tue, 11 Dec 2012 17:49:06 +0000

i wouldn’t go more than 30% whole wheat with this one.

By: Michael

Michael — Tue, 11 Dec 2012 13:50:28 +0000

LOL – I know. This place has turned into a lush blog.

By: Michael

Michael — Tue, 11 Dec 2012 13:49:33 +0000

Has anyone tried this with any or all white whole wheat flour? As a family, we are shying away from white flour and this may be the wrong recipe to go healthier, but we use white whole wheat with good results in pancakes and waffles too.

By: Jeff

Jeff — Tue, 11 Dec 2012 01:29:17 +0000

Take 2 slices of cinnamon bread and soak in 1/2 cup vodka…