4 tablespoons Unsalted fresh butter-diced and softened
2/3 cup Hot Milk
2 1/4 teaspoon Active Dry Yeast
1 teaspoon Raw Sugar
1 cup Organic Unbleached Flour
1 cup Organic Whole Wheat Flour
1/2 teaspoon Sea salt
1/4 cup Natural Cane Sugar
10 seeds Cardamom Seeds Pestled in a mortar
1/4 cup Local softened Butter for Cinnamon Filling
1/4 cup Cane or Brown Sugar for Cinnamon Filling
2 teaspoon Ground Cinnamon for Cinnamon Filling
Butter a large baking sheet.
Stir it Up:
Put the butter in the hot milk, let sit until the butter melts. Measure the yeast into the milk-butter mix with ½ tsp sugar. Stir to mix in the yeast. Let that mix wait about 15 until the yeast starts to bubble up.
If you have a big stand up mixer (kitchen aide):
Mix together in the mixing bowl the flours, salt, sugar, and cardamom. Use a rubber scraper to add in the milk-butter-yeast mix. Put the bread hook on kitchen aide, turn on medium, set the timer for 8 minutes, go wash dishes or search the web for more recipes (remember www.epicurious.com Awesome!). Dough should be soft, silky, not wet, not dry, adjust with more W/W flour 1 TBS at a time or more warm milk 1 TBS at a time. Our recipe is made in the dry high desert, so you may need to adjust for high humidity Houston for example.
If you find joy in kneading:
Knead dough for 10 minutes.
Let it Rise:
Put dough in a buttered bowl, tightly cover with plastic wrap, let rise about an hour in a warm place until doubled in size. Save your plastic wrap for the second rising. (If making double recipe, divide dough into two balls and let rise in 2 buttered, covered bowls.
Meanwhile, mix up the cinnamon filling and set aside. We’ve tried adding ½ cup of toasted candied pecans, it’s yummy, but Kate loves the smooth bread without the nuts. (if double recipe, mix up two batches so you don’t end up with a bunch of filling in one loaf and little in the other)
Roll with it:
Punch down dough. Roll it out on a well floured surface into an at least 12-inch square. I roll the dough out as thin as I can because I like many layers in the loaf. Using your favorite rubber scraper spread the cinnamon mix over the surface, all the way to the edges. Roll it up like a jelly roll. Pinch the seam well so your filling doesn’t squish out, put the roll on a buttered sheet pan, seam down. Use your kitchen shears, snip the loaf so it feels almost like you are cutting all the way through the roll, at about ½ inch sections (width of your finger.) Pull the pieces apart, one to the left, the next to the right (you may have to re-snip the loaf if you didn’t snip the loaf far enough down so the piece spread apart far enough). Cover again with your plastic wrap. Let rise for 45 minutes to an hour (or up to two hours if you get distracted off in the garden.)
Preheat oven to 375 degrees
Uncover, bake in the preheated oven for about 20 minute until firm, golden, and yummy smelling.
Remove from the sheet to cooling rack, cover with towel, cool.
Dusted with powered sugar. This vetebrod doesn’t even need butter, but sometimes we’ll put a little fresh butter mixed with cinnamon on the table to let people indulge a bit.