March 18, 2019 - 3:12pm
Adding Cinnamon?
What if I had a great bread recipe that was simply flour water salt yeast and someone suggested to me to add cinnamon to it?
I am assuming that I can not just add 2Tbs of cinnamon to my recipe without messing something up. Correct? Or am I completely wrong?
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You will want to increase the amount of yeast you use. How much? I am not sure but I more than double the amount of sourdough starter I use so doubling the amount of yeast maybe?
Thank you. I was thinking of double as well.
That, to a significant degree, is an urban myth based on misunderstood science.
but I ruined an entire batch of 12 loaves because I didn’t take into account the detrimental effect of the cinnamon.
It depends on how much cinnamon you put and its origin. If you have a three year old McCormick jar, you can probably put as much as 1.5-2% without any detrimental effect.
I agree with Danni, cinnamon definitely affects the rise and the development of gluten. I add cinnamon to a couple of my loaves, but never more than a teaspoon per 750 gram loaf (wet dough weight). Two tablespoons sounds like an awful lot!
I know that I'm disputanduming your gustibuses, but would this even be good?
Yeah I have no idea if it would be good or not.
Try using cinnamon chips in your bread. They can be tricky to find, but don't seem to affect the yeast.
Cinnamon Chips
2/3 cup granulated sugar
3 tablespoons cinnamon
2 tablespoons vegetable shortening
2 tablespoons light corn syrup
INSTRUCTIONS
Preheat oven to 200 F. Line a baking sheet with parchment paper and spray paper with a no-stick cooking spray. In a medium-size bowl, mix together the sugar, cinnamon vegetable shortening, and corn syrup until totally combined and crumbly.
Spread the mixture out on the prepared baking sheet, flattening out with another sheet of parchment paper or the back of a spatula into a rectangle about 1/4″ thick.
Bake in the preheated oven for 35 minutes, or until the mixture is hot and melted together. It shouldn’t be crisp. Let cool completely.
Use a pizza wheel to slice the cooled block into small square chips. I made 1/4″ squares. Store in an airtight container until ready to use. They should keep for a long period of time, just like any other baking chips.
I remember seeing them in an American grocery store here and being shocked at the price. This will be great!
Many thanks!
Carole