Cinnamon Bread (bolihnos De Canela)

Total Time: 4 hrs 15 mins Preparation Time: 3 hrs 30 mins Cook Time: 45 mins

Ingredients

• 1 teaspoon granulated sugar, plus
• 1/2 cup granulated sugar
• 1/2 cup lukewarm water
• 1 package active dry yeast or 1 tablespoon active dry yeast
• 3 eggs
• 1/4 teaspoon ground caraway
• 1 tablespoon ground cinnamon
• 1 teaspoon salt
• 2 teaspoons finely grated fresh lemon rind
• 1/2 cup raisins (optional)
• 1/2 cup pine nuts (optional)
• 1 cup water
• 2 cups all-purpose flour
• 1 egg yolk

Recipe

• 1 in measuring cup,dissolve 1 tsp sugar in lukewarm water.
• 2 sprinkle in yeast and let stand for 10 minutes, or until frothy.
• 3 in large bowl, whisk together eggs, caraway, cinnamon, salt, lemon rind, raisins and pine nuts.
• 4 stir in water; stir yeast mixture vigorously with fork and stir into egg mixture.
• 5 combine remaining 1/2 cup sugar and flour.
• 6 using wooden spoon, gradually beat dry ingredients into egg mixture to make stiff dough.
• 7 turn out dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes.
• 8 place in lightly greased bowl, turning to grease all over.
• 9 cover and let rise in draft-free place for 1 1/2 to 2 hours, or until doubled in bulk.
• 10 punch down dough; turn out onto lightly floured surface.
• 11 divide dough into three pieces.
• 12 shape each portion into a ball and place on greased baking sheet.
• 13 cover and let rise in draft-free place for 1 hour, or until doubled in bulk.
• 14 brush with egg yolk.
• 15 bake loaves in 325f oven for 40 to 45 minutes, or until golden-brown and bread sounds hollow when tapped on bottom.
• 16 remove from pan and let cool on racks.