| Preparation: |
In a mixing bowl, dissolve yeast in water heated to 110°. Let stand 5 to 10 minutes until mixture is bubbly. Add milk and honey and blend. Add flour, salt and malt powder/syrup.
Knead on medium low speed 6 to 7 minutes using mixer fitted with dough hook. Test dough for strength by slightly stretching until it’s translucent (a "window") but without holes. If necessary, continue mixing another 3 to 4 minutes.
Transfer dough to large, lightly oiled bowl, cover and leave in a warm place until doubled in size.
Turn dough out onto lightly floured work surface and gently fold all four sides toward the middle. Return dough to oiled bowl, and allow to almost double in size, 30 to 45 minutes.
Remove dough from bowl and divide in half with dough cutter or sharp knife.
Using your hands or rolling pin, gently work dough into rectangle 15 to 18 inches long by 4 to 5 inches wide. When dough resists stretching, leave it covered on work surface 3 to 4 minutes until it is relaxed enough to stretch again. Rest and stretch as many times as necessary until dough reaches proper dimensions.
Combine brown sugar with 1 tablespoon cinnamon in small bowl.
Generously brush elongated dough with melted butter and cover with sugar/cinnamon mixture.
Starting at far end, roll loaf firmly, not tightly, toward yourself. Bottom of dough may need to be stretched wider to keep all the filling inside.
Spray two 9- by 5-inch loaf pans with non-stick spray and place loaves seam side down. Loosely cover and let rise until almost double in size, just above top of pan.
Place on middle rack of 350° oven and bake 30 to 40 minutes. Test bread for doneness by removing loaf from pan and thumping the bottom. It should sound hollow. Bread should be golden brown on top, light brown on sides and bottom. When done, turn the loaves out onto a cooling rack.
Brush with additional melted butter and sprinkle generously with mixture of 1 cup sugar and 1 tablespoon cinnamon. (Adjust cinnamon in this mixture and in filling to taste.) |
