Cinnamon Crunch Bagel Loaf
Ingredients
The dough
-
1 ¼
cups
warm water
-
2
teaspoons
active dry yeast
-
2
tablespoons
honey
-
2
cups
bread flour
-
1 ⅓
cups
white whole wheat flour
-
2
teaspoons
cinnamon
-
¼
teaspoon
salt
-
1
teaspoon
vanilla extract
-
2-4
ounces
white chocolate, shredded
-
1
teaspoon
baking soda (for boiling)
-
1
teaspoon
malt syrup or brown sugar (for boiling)
Cinnamon Crunch Topping
-
1
egg
beaten
-
¾
cup
brown sugar
-
3
tablespoons
cinnamon
-
1
teaspoon
vanilla
-
4
tablespoons
butter, melted
Instructions
- Combine warm water, yeast, and honey in a mixer bowl and let sit until foamy.
- Gradually add the bread flour, white whole wheat flour, cinnamon, and salt while mixing on low speed.
- If the dough is sticky, add more bread flour until it pulls away from the bowl.
- Knead the dough for a few minutes, then incorporate the white chocolate.
- Place the dough in an oiled bowl, cover, and let it rise until doubled in size, about 1 hour.
- Punch down the dough, divide it into 5 balls, cover, and let sit for 30 minutes.
- Preheat the oven to 350°F and grease a bread tin.
- Boil water with baking soda and malt syrup in a large pot.
- Boil each dough ball for 1 minute on each side, then place them in the bread pan.
- Mix brown sugar, cinnamon, and vanilla for the topping, then brush the dough with beaten egg.
- Sprinkle the topping over the dough and drizzle with melted butter.
- Bake for 35-40 minutes until golden brown, covering with foil if necessary to prevent burning.
- Cool in the tin for 5 minutes before transferring to a rack to cool completely.
Nutrition Facts (estimated)
Servings
8
Calories
401
Total fat
12g
Total carbohydrates
66g
Total protein
8g
Sodium
200mg
Cholesterol
50mg
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