Easy Cinnamon Sultana Bread
Because the dough for this bread is kept in the fridge, you can keep it for about 2 weeks wrapped in clingwrap. That way you can have fresh bread or rolls anytime.
Ingredients
Serves: 12
- 2 (7g) sachets yeast
- 175ml warm water
- 625g plain flour
- 100g caster sugar
- 1 teaspoon salt
- 2 dessertspoons baking powder
- 100g butter
- 450ml lukewarm buttermilk
- 30g butter, melted
- 4 tablespoons demerara sugar
- 1 dessertspoon ground cinnamon
- 50g sultanas
Directions
Preparation:1hour ›
Cook:35min ›
Extra time:8hours chilling ›
Ready in:9hours35min
- In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- In a large bowl, combine flour, sugar, salt and baking powder. Rub in butter until mixture resembles coarse crumbs. Add yeast mixture and buttermilk; mix well until dough pulls together. Dough will be somewhat soft. Place dough in a lightly greased bowl, cover and refrigerate overnight.
- The next morning, or when you are ready to bake your bread, take out your dough and knead in a little flour. Let dough sit at room temperature for 45 minutes.
- Preheat oven to 200 degrees C.
- Press out dough onto a lightly floured surface to a rectangle shape. Brush the surface with melted butter and sprinkle with the demerara sugar, cinnamon and sultanas. Roll up dough and place, seam down, on a lightly greased baking tray.
- Bake in preheated oven for 25 to 35 minutes, or until bottom of loaf sounds hollow when tapped.
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Reviews and Ratings
Global Ratings:
(14)
Reviews in English (20)
Used different ingredients. This bread has an amazing taste and is very soft textured. I had to modify if a bit, I only used 2 1/4 tsps of yeast ( 1 sachet) and used 4T brown sugar and 4T caster, also to the dough I add 1/2 tsp of cinnamon and added my sultanas. In the morning I rolled this out to make 2 loaves instead of one. I felt this recipe made a lot of dough. I had to bake mine at 200 for about 55 minutes. I will make this again but continue to try to improve it... overall pretty good. I liked using buttermilk. Thanks - 29 Sep 2008
Altered ingredient amounts. I have yet to taste the finished bread, but the dough tastes wonderful! :o) My dough was way too 'soft'- it wasn't even really dough!- so I had to use extra flour. I like that this recipe can be prepared the night before and then just pressed out, rolled up, and baked in the morning- fits my lifestyle very well!! - 29 Sep 2008
Something else. I tried this bread. I am looking for a good bread to use to make homemade french toast. I didn't add the sultanas this time. The dough was almost soupy when I went to put it in the fridge. I left it in my mixer bowl because of that. To my surprise, it did rise a little by morning. I had to add almost 250 - 300g of flour to it to get it to a rolling or patting consistancy. My Kitchen Aid worked great for this! I can't imagine using a hand mixer. As someone else said, it does make a lot of dough so I made two breads out of it. The sugar/cinnamon topping is enough for 2 breads. It baked for 25 minutes and looked nice. I let them cool and I sliced them. They tasted great! They sliced nice, had good consistancy. Good I think for french toast. I was a little disapointed that there didn't seem to be more cinnamon flavour. I may increase the cinnamon another 1-2 tsp. I upped the amount I put in to 1 tbsp. I think it needs more. Also, maybe adding more topping to the dough may help as well. Overall, I'm very pleased with this recipe. It takes a while, but the results are worth it. I WILL make this again!!! - 29 Sep 2008