Cinnamon Bread

Cinnamon Swirl Bread

1 oz Water
.5 oz Yeast
.5 tsp Salt
8 oz Bread Flour
2 oz Sugar
1 oz Butter
4 oz Milk
1.5 oz Pastry Flour

Straight Dough Method

Roll out to .25 inch thickness. Brush with water and then sprinkle with cinnamon sugar. Roll up and place in a loaf pan. Brush with egg wash and sprinkle with more cinnamon sugar before scoring and baking. Bake until it sounds hollow. Drizzle with icing and enjoy.

Cinnamon Rolls

Cinnamon Buns

8 oz Water
1.5 oz Yeast
4 oz Butter
4 oz Sugar
.4 oz Salt
1 oz Milk Powder
3 oz Eggs
16 oz Bread Flour
4 oz Cake Flour

Modified Straight Dough Method

Roll out dough to .25 inch thickness. Brush with water, sprinkle with cinnamon sugar and roll up tightly. Cut into 1 inch slices and place into a cake pan. Bake until dark brown. Top with icing or treat as a pecan roll with pan smear before baking.

Pan Smear:
10 oz Brown Sugar
4 oz Butter
2.5 oz Honey
1 oz Water

Focaccia

Focaccia

Sponge:
8 oz Bread Flour
1 tsp Yeast
6 oz Water

20 oz Bread Flour
14 oz Water
1 tsp Yeast
1 Tbsp Salt
1 oz Olive Oil

Straight Dough Method

Spread Dough out onto oiled pan to the edges. Let it proof and then dimple the top. Sprinkle with salt, pepper and your choice of herbs. Bake until golden brown.

Pizza Dough

Pizza Dough

9 oz Water
.4 oz Yeast
15 oz Bread Flour
.25 oz Salt
.5 tsp Malt Syrup
1 oz Olive Oil

Straight Dough Method

Dough makes two 14 inch pizzas. Half dough, flatten and toss until desired size is achieved. Sprinkle with your choice of toppings. Bake until crusts are a lovely golden brown. Brush the crusts with olive oil after baking

Naan

Naan Bread

1 oz Yeast
6 oz Water
1 TB Sugar
2 oz Plain Yogurt
1 Egg
2 oz Ghee
2 tsp Salt
17 oz All Purpose Flour

Straight Dough Method

Portion into 2 oz balls. Roll out flat and bake in an ungreased non-stick frying pan over medium heat. Bake each side until you achieve dark brown areas on the dough and the breads have puffed up. Brush baked flatbreads with melted ghee.