Cinnamon Squirrel Bread!

Cinnamon squirrel(swirl) bread:

I’ve been making this lately for various occasions and everyone seems to like it.

Cinnamon squirrel 1

First you need to make a sponge. You do this by mixing approximately(Not exact, you may need more or less of some things.):

  • 2 c. hot/warm water (Too cold and it’ll take forever and a day to rise, too hot and it kills the yeast.)
  • 2 c. flour, again maybe a little more or less.
  • 2 tsp. salt
  • 2 Tbs. oil
  • 2 Tbs. sugar
  • 2 Tbs. yeast

Then you let that rise for about 10-15 minutes. It will be bubbling and will be much larger than you started out with.

If you have a stand-up mixer, then mix on 2 for 4-5 minutes adding about 3 cups of flour as you do so. (When it’s finished it should be the texture of your earlobe.)
If you don’t have one the you’ll need to knead it (hehe, that’s fun to say).

Start by mixing in 1-2 cups of flour, then, when it gets too hard to stir, move the dough to a clean surface with flour on it (so it doesn’t stick.). You knead it by pulling one side of the lump of dough over the top, turning it 90 degrees and doing that again and again. Add about 2 more cups of flour while you do this, until it’s smooth and elastic, usually about 6 or 7 minutes.

Then let it rise for about, I don’t know, 45 minutes to an hour, until it’s doubled in size. Roll it out with a rolling pin into a square, then put layer of cinnamon sugar, or cinnamon and sugar. Roll it up and fold the ends underneath it. Let it rise until doubled in size again.

Bake at 350 degrees for about 20 minutes. If you have a quick-read thermometer, it should be about 180-190 degrees in the center. Cool on a rack until, well, cool.

It’s really not that hard and it’s very tasty! cinnamon squirrel 2

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13 Responses to “Cinnamon Squirrel Bread!”

  1. mysisterskitchen Says:

    What an excellent bread. What I want to know is…how hard is it to catch the squirrel?

    bk

  2. Michele Says:

    And can you use other rodents, or is squirrel the best flavor with the cinnamon? Aunties need to know. Either way, I can’t wait to try it!

  3. mysisterskitchen Says:

    Being the kind of cook I am, I think I’m going to try this and substitute Llama for the squirrel.

    Auntie Laura

  4. cooknkate Says:

    my cats bring me lots of mice…..would those work???

    i love it that you are walking in your mom’s footsteps. good job!

  5. Michele Says:

    This stuff is AMAZING Nate!!!! Scott wants me to make it only about 5 or 6 times a week… He was wondering about the R.O.U.S.- are they too gamey perhaps?

  6. mysisterskitchen Says:

    I think the gamey-ness depends on whether or not they are fire-roasted.

  7. Michele Says:

    Just as well- I don’t believe in them anyway.

  8. Aunt Robyn in AK Says:

    All of this talk of squirrels and llamas is fine, but what about real game, like moose… or poultry like ptarmigan or spruce hen? And would you grate it, puree it, or maybe just let it do the kneading?

    And *when* do we get the recipe for the chewy, soft, yummy ginger cookies you fed me 100 years ago in CoSpr? Or was it molasses? I can only remember the brown, melt-in-your-mouthiness.

    Love and crackers,
    Crazy Aunt Robyn

  9. Joan DeWindt Says:

    Can’t wait to try this, Nate. And Michele..shame on you for discrediting R.O.U.S. They are most tender when properly seasoned with garlic and slow roasted. But then almost everything is better with garlic, right BK?
    Joan

  10. thecookfulyouth Says:

    LOL,
    you can use just about anything you want for this bread, squirrels, llamas, mice, whatever. but squirrels work much better, gives the bread a better texture.
    Aunt Robyn, I’m posting that cookie recipe right now.(they were molasses)

    -Nate

  11. Walnut 10-grain cinnamon squirrel bread « My Sister’s Kitchen Says:

    […] I hate to throw good food away. So the other morning, when my son did not eat MOST of the bowl of 10-grain hot cereal I’d made for him, I dumped that cereal, about 1/2 cup, into my mixer, and embarked on a project that unfolded in my mind as I made it. It’s a spin-off of Cinnamon Squirrel Bread, by my nephew Nate. Here’s what I did, and what resulted: […]

  12. Chai Nut bread! « The Cookful Youth Says:

    […] This is a variation of my cinnamon squirrel bread.For this recipe I used 1 cup of Pacific Chaiā„¢ latte mix and 1 cup of hot milk instead of just hot water. If you don’t have this liquid Chai mix (chances are you don’t) then you can use any powdered chai mix mixed with about 2 cups of warm whatever. Start with the sponge, […]

  13. It’s a Squirrel Swirl! « The Cookful Youth Says:

    […] I made my cinnamon squirrel bread and decided not to make two loaves, just one big one. […]

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