- 1 cup milk
- ¼ cup butter
- 2 tablespoon softened butter, divided
- 2 eggs
- 4 cups bread flour
- 1 ½ teaspoon active dry yeast
- ¼ cup white sugar
- ½ cup brown sugar
- 2 teaspoon grounded cinnamon
- 1 teaspoon salt
- ½ cup chopped walnuts
Pour the Mixture
- Start by pouring in the milk, eggs, bread flour, ¼ cup butter, salt, sugar and the part years inside the machine of the bread in the correct order suggested by the manufacturing company. Start the machine after selecting the setting of the dough. Transfer the dough. When the dough is ready, transfer it to the work table (floured) and punch it down to deflate it. Let it sit for around 10 minutes before rolling. Prepare the mixture. In a bowl, mix brown sugar, walnuts, and cinnamon.
- Divide the dough into two equal halves and ensure that each half is rolled into a rectangle of around 9×14 inches. Cover the dough with a single tablespoon helping of butter that is softened and sprinkles the mixture of the walnut in half on top of it. Rolling the dough. Roll the rectangle dough beginning from the shorter end and pinch the seams to close them.
- Grease 2 loaf pans of 9×5 inches. Place the leaves. Put the leaves that are rolled on to the pans with the side of the seams facing downwards. Let it rise. For about 30 minutes, cover it up with a plastic wrap and let it rise for about double the initial size. Heat the oven beforehand for 350 F.
- Bake the loaves for 30 minutes until it turns golden brown and the sound of the bread must be hollow when it is tapped. Cooling. Make sure to give 10 minutes cooling time for the bread and then cool it through a rack of wires.
- Ensure that the cooling is done properly so that the texture is maintained.
- Heat the oven to the prescribed temperature so that the baking is even.