Cinnamon Bread with Bulgur Wheat (for Professional Bakers)
Servings 4loaves
Ingredients
Bulgur Soaker:
8oz.# 2 Medium or #3 Coarse Bulgur wheat20 Bakers %
2lb.water80 Bakers %
Dough:
1oz.active dry yeast2.5 Bakers %
4oz.,water10 Bakers %
2lb. 8 oz.bread or all purpose flour100 Bakers %
4oz.non-fat dried milk powder10 Bakers %
4oz.sugar10 Bakers %
1oz.salt2.5 Bakers %
6oz.butter15 Bakers %
8oz.sugar20 Bakers %
1/2oz. (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