Friday, April 12, 2024

Cinnamon Roll Bread



BREAD:
2 cups Ashley’s Gluten Free Flour Blend
1 tablespoon baking powder (Argo brand is marked GF)
1/2 teaspoon salt
1/2 cup sugar
1 egg
1 cup milk
2 teaspoons vanilla extract
1/3 cup plain greek yogurt (sour cream is also supposed to work)

SWIRL:
1/3 cup sugar
2 teaspoons cinnamon
3 tablespoons butter, melted and cooled slightly

GLAZE:
1/2 cup powdered sugar
2 – 3 teaspoons cream or milk (as needed for consistency)


Preheat oven to 350 F. Butter or spray a loaf pan - my recipe said to use a glass one. No idea why, but I have a glass one, so I used it!

In a medium-ish bowl, whisk together the flour, baking powder, salt, and sugar. Set aside.

In a large bowl, whisk together the egg, milk, vanilla, and yogurt or sour cream. Add the flour mixture to the egg mixture, stirring with a spoon just until combined. Pour into the prepared loaf pan.

In a small bowl, stir the Swirl ingredients together. Drop by teaspoonfuls onto the top of the bread; then use a knife to swirl it a couple of times into the batter. (Remember - you’re just swirling it! Don’t go crazy and overmix.)

Bake for 45-50 minutes or until the center tests done with a toothpick.

Remove from the oven and cool for 15 minutes in the pan on a wire rack. Remove bread from the pan - carefully, CAREFULLY - remember that gluten is what usually holds baked goods together! I decided to cool on a regular plate instead of a wire rack because of this. Cool completely before glazing. 
 
Make the Glaze by whisking the ingredients together in a small bowl until smooth, adding a dab of milk at a time until a good drizzling consistency is reached. When the bread is completely cool, drizzle the glaze.

*You really want to let it cool ALL THE WAY COMPLETELY before glazing. We’re not kidding about that! Otherwise your glaze will just run right off, and you will have no glaze on your load. I literally waited until the next day. 


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