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Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- * * * DOUGH * * * 1 1/8 cups water 2 tablespoons butter 3 cups bread flour 1/4 cup sugar 1 1/2 teaspoons salt 3 tablespoons dry milk 2 1/2 teaspoons yeast 1 teaspoon ground cinnamon * * * FILLING * * * 1/4 cup water 2 tablespoons butter 2 teaspoons ground cinnamon 1/8 teaspoon ground nutmeg 1/8 teaspoon ground ginger 1/2 teaspoon vanilla extract 1/4 cup brown sugar 2 tablespoons cornstarch Place all of the ingredients in your machines fully assembled pan. Select the basic or white cycle and press start. About 10 minutes after your machine has started kneading the dough you need to open the lid and check the consistency of the dough. The dough should be starting to form a smooth round ball. When you touch the dough with your finger it should be slightly tacky to the touch however no dough should remain on your finger when you pull it away. If you dough it too dry add 1 tbsp. of water at a time (allowing the machine to knead for a minutes or so between additions) until the dough is the proper consistency. If the dough is too wet add 1 tbsp. of flour at a time (allowing the machine to knead for a minute or so between additions) until the dough is the proper consistency. These types of adjustments are not unusual and don't mean there is something wrong with the recipe. Just after the final rise has started remove the dough to a lightly floured work surface and knead out the air. Using a rolling pin roll the dough out so that it is as wide as your machines pan and three times as long. Try to make it as much a rectangle in shape as you can. Take your cold cinnamon filling and spread it out evenly over the dough leaving a 1" clean edge on both sides and one end of the dough. Starting at the unclean edge of the dough (the side that is as wide as your pan) start rolling up the dough as tightly as you can in to a log. When you are finished the clean edged pan width end should be on the out side. Pinch the clean edge in to the rest of the dough sealing the seam. Do the same to each end of the log which should also be clean. Now tuck the ends under the dough log so that all seams are on the same side. Remove the paddles from your machines pan and spray the post(s) with pan spray. Place the dough log in your pan seam side down. Close your machine and allow the cycle to finish which should consist of the rest of the final rise and the baking period and maybe a cool down or keep warm period. * * * Filling * * * 1 Hour before starting the dough combine all of the ingredients in a small sauce pan and whisk together. Place over medium heat and bring to a simmer. Simmer until the mixture has thicken and then cook 1 minute more. Allow the filling to cool some and then place in the refridgerator to cool completely. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 205 Calories; 5g Fat (22.0% calories from fat); 5g Protein; 35g Carbohydrate; 1g Dietary Fiber; 12mg Cholesterol; 316mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. NOTES : When you are putting the filling on the dough it is important to do all of this as quickly as possible so that you have as much rise time as possible. Take no more than 5 minutes to do. If you wish you can place the stuffed dough in a large greased bread pan, cover with a damp towel and allow to rise until doubled and then bake in a 350 degree oven for 35 to 40 minutes.