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Monday, November 25, 2019

Cinnamon Bubble Bread - gluten free

Cinnamon Bubble Bread

3 cups ? 400 grams bob's red mill cup for cup flour mix 
50 grams melted butter
400 grams milk
10 grams yeast
3 grams salt
30 grams brown sugar
2 grams cinnamon
30 grams vanilla extract

Topping
5 grams cinnamon
120 grams brown sugar
200 grams pecans- finely chopped
50 grams butter - melted plus more butter to grease the pan.

Grease a bundt pan with butter, making sure to get the upright in the center and all
detailed areas.
Beat together all bread ingredients till well blended about 2 minutes.
Using cool milk plus melted butter that is not cooled will bring the temperature to the
right place to allow the bread to rise.
Scoop the dough with a small scoop or two tablespoons.
Drop each scoop into the nut topping and roll to coat.
Place into prepared bundt pan, staggering the balls to create places of overlap..
drizzle with butter.
Repeat with dough till the pan is filled and the dough is all used up.
Cover the pan with plastic or waxed paper.
Allow to rise untill doubled in size, about 1 hour.
Preheat oven to 350
Bake for 50 minute or till an instant read thermometer reads 190 degrees when inserted

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