Saturday, January 21, 2012

Peeta's Cinnamon Bakery Bread

I made this Monday night and kept avoiding posting about it because then I have to transcribe it out of the book and that is tedious. Translation: I am lazy.

So this is cinnamon bread (actually more of a cake) based off of bread Peeta makes in the Hunger Games at his father's bakery. In Catching Fire, Peeta is described as smelling like cinnamon and dill from the bakery. Is there anything more appealing? No. Except maybe this actual cinnamon bread. Seriously, related to the book or not, this cookbook is great. I'm 4 for 4 so far with recipes from it. They aren't just "good," they've been "amazeballs." This is no exception. It was delicious warm and delicious the next day. I brought it in to work and it was enjoyed by the masses. This is great. I would make this again, especially considering how little effort it takes to prepare.

bread

bread

bread


Peeta's Cinnamon Bakery Bread
The Unofficial Hunger Games Cookbook, page 32

2 cups all-purpose flour
1 cup white sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon kosher salt
1 cup buttermilk
1/4 cup vegetable oil
2 eggs
3 teaspoons vanilla extract
2 tablespoons white sugar
2 tablespoons brown sugar
2 teaspoons ground cinnamon
2 tablespoons butter

1. Preheat oven to 350. Grease one regular-sized bundt pan.

2. Mix flour, 1 cup white sugar, baking powder, baking soda, cinnamon, and salt in a large bowl. In a separate bowl, mix buttermilk, vegetable oil, eggs and vanilla. Combine wet and dry ingredients, mixing thoroughly by hand fr at least 3 minutes.

3. In a small bowl, combine 2 tablespoons white sugar, 2 tablespoons brown sugar, cinnamon, and butter. Mix until crumbly.

4. Pour half of the wet flour mixture into prepared bundt pan. Sprinkle half of the brown sugar/butter mixture evenly on top of flour mixture; pour rest of flour mixture over topping. Smooth batter and remaining topping ver it. Using a knife, swirl topping for a marbled effect.

5. Bake for 45 minutes to an hour. Bread is finished when a toothpick inserted in the center comes out clean. Let cool for 10 minutes, then remove from pan to rack to finish cooling.

Yield: 1 large bundt loaf

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