Name: Cinnamon Bread with Bulgur Wheat (for Professional Bakers)
Ingredients: 8 oz. # 2 Medium or #3 Coarse Bulgur wheat (20 Bakers %); 2 lb. water (80 Bakers %); 1 oz. active dry yeast (2.5 Bakers %); 4 oz., water (10 Bakers %); 2 lb. 8 oz. bread or all purpose flour (100 Bakers %); 4 oz. non-fat dried milk powder (10 Bakers %); 4 oz. sugar (10 Bakers %); 1 oz. salt (2.5 Bakers %); 6 oz. butter (15 Bakers %); 8 oz. sugar (20 Bakers %); 1/2 oz. (1 tbsp.) cinnamon (.6 Bakers %)

Cinnamon Bread with Bulgur Wheat (for Professional Bakers)

Servings loaves

Ingredients

Bulgur Soaker:

8 oz. # 2 Medium or #3 Coarse Bulgur wheat 20 Bakers %
2 lb. water 80 Bakers %

Dough:

1 oz. active dry yeast 2.5 Bakers %
4 oz., water 10 Bakers %
2 lb. 8 oz. bread or all purpose flour 100 Bakers %
4 oz. non-fat dried milk powder 10 Bakers %
4 oz. sugar 10 Bakers %
1 oz. salt 2.5 Bakers %
6 oz. butter 15 Bakers %
8 oz. sugar 20 Bakers %
1/2 oz. (1 tbsp.) cinnamon .6 Bakers %

Instructions

Desired dough temperature is 82 degrees.
For the bulgur, bring water to a boil; add bulgur and butter and soak for 3 hours.
For the dough, combine dry ingredients in mixer with a dough hook. Add bulgur; mix in yeast, which has been dissolved in water. Mix on low speed for 10 minutes; mixture will be dry.
Proof until double in bulk, divide into 1 1/2-lb. portions. Roll each portion into a rectangle, sprinkle with cinnamon sugar. Roll up, seal seams and fold ends under.
Place the dough in a lightly oiled plastic tub, cover and leave covered in a warm area to rise for 20 minutes. Place on greased bun pans (4 to each 18 x 24 pan). Proof until double in size. Bake at 350 degrees for 30 minutes. Allow to cool before slicing.

Notes

Yield: 6 lbs., 12-1/4 oz. (4 loaves at 1 lb., 8 oz. each) Recipe courtesy of Aaron Brown