1 cup milk + 2 tablespoons, divided
1 1/4 sticks unsalted butter, room temperature, divided
2-1/4 teaspoons active dry yeast
3 large eggs, room temperature
3/4 cup sugar, divided
4 cups all-purpose flour
1 teaspoon kosher salt
2 tablespoons cinnamon
Heat 1 cup of milk and 6 tablespoons of butter in microwave to 115-120°, until warm but not hot. Add warm milk mixture and ¼ cup sugar to bowl of stand mixer. Sprinkle yeast and stir to combine. Allow to sit for 10 minutes to let yeast bloom and become fragrant.
Add 2 eggs and flour and salt; mix with paddle attachment on low-medium until combined.
Change to dough hook attachment and allow kneading on medium for 10 minutes. Place 2 tablespoons butter in large glass bowl, microwave for 30 seconds to melt butter.
Pull dough out of the mixer (it will still be a little bit sticky. If it is too sticky, add 2 tablespoons of flour at a time and knead by hand until it becomes less sticky). Roll in butter in glass bowl.
Cover glass bowl in plastic wrap and then lay a tea towel over top and set it in a warm place for about 2 hours, until it doubles in size. In a small bowl combine ½ cup sugar and 2 tablespoons cinnamon. Set aside. Grease loaf pan with room temperature butter. Set aside. Turn dough out onto a lightly floured surface.
Fold it like a letter in the flour and then fold in the sides to make a square. Roll dough into a rectangle about 9”x18”. If it is wider than your loaf pan, simply fold dough in and roll again. Spread 2 tablespoons room temperature butter all over the dough.
Sprinkle cinnamon sugar mixture over your dough and press into butter. Begin forming a roll with your dough, start at the far end and roll the dough toward you. Keep your roll tight and try not to let the filling escape. Once the dough is in a roll, pinch the end to the dough roll together.
Place dough seam down in the buttered loaf pan. Cover with plastic wrap and tea towel and allow dough to rise for 2 hours.
Place oven rack on 2nd to lowest setting. Preheat oven to 350 degrees.
Mix 1 egg with 2 tablespoons milk, and beat well. Using a pastry brush, apply egg wash to the top of your bread (you will not use it all). Place bread in oven on lower rack in the over. Bake for 35-40 minutes.
Remove bread from oven when it is done (if the top is browning too fast, cover with aluminum foil). Allow to cool in pan for 5 minutes, then remove from pan to cooling rack and brush sides with remaining butter.
Allow bread to come to room temperature before you slice it, if you can wait!
Recipe printed from http://TheSlowRoastedItalian.com/
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