No-Knead Cinnamon Crunch Bread
Make breakfast extra fun with this easy, no-knead cinnamon crunch bread that has buttery bites of cinnamon streusel folded into the dough and sprinkled on top.
Servings: 12
Cost: $3.50
Equipment
- Mixing Bowl
- Loaf Pan
- Half Sheet Pan
- Cooling Rack
Ingredients
No-Knead Bread:
- 2 cups All-Purpose Flour (250 grams)
- 1 teaspoon Kosher Salt
- 1 Tablespoon White Sugar
- 1 1/4 teaspoon Fast Acting or “Instant” Yeast (see note)
- 1 cup Warm Water (see note) (236 milliliters)
- Cooking Oil or Nonstick Cooking Spray
- 1 Egg, whisked
Cinnamon Streusel:
- 1/2 cup Light Brown Sugar, packed (100 grams)
- 1/4 cup White Sugar (50 grams)
- 2 teaspoons Ground Cinnamon
- 1/4 teaspoons Kosher Salt
- 1 stick Unsalted Butter, melted (1 stick = 8 Tablespoons= 1/2 cup)
- 1 1/4 cup All-Purpose Flour (156 grams)
Instructions
- Make Dough: In a large mixing bowl, whisk together 2 cups flour, 1 teaspoon salt, 1 Tablespoon white sugar, and yeast. Add water and stir until no dry spots remain. The dough will be very stick, but just scrape down the sides and you stir.
- First Rise (30 minutes): Cover the dough with a clean dish towel and leave it on the counter to rise until puffy, 30 minutes.
- While dough is rising, brush a loaf pan with cooking oil or spray with nonstick cooking spray. Place the loaf pan on a sheet pan (this will just catch any cinnamon crunch pieces that fall off during baking).
- Make Cinnamon Streusel: In a small mixing bowl, whisk together brown sugar, 1/4 cup white sugar, cinnamon, and 1/4 teaspoon salt. Add melted butter and stir until evenly combined. Add 1 1/4 cups flour and mix with a fork until the mixture is even (it will be thick and dry).
- Assemble Bread: After dough has been rising for 30 minutes, use your hands to scatter about 3/4 of the cinnamon streusel mixture over top, breaking it apart with your hands as you go. Gently fold the cinnamon mixture into the dough until it is evenly combined.
- Tip the dough into the prepared loaf pan, using a spatula if needed to help ease it out. Brush the surface of the loaf with whisked egg and then crumble the remaining cinnamon streusel over top.
- Preheat oven to 375°F / 190°C.
- Second Rise (30 minutes): Place the bread near the oven and leave to rise until it nears the top of the loaf pan, about 30 minutes.
- Bake bread until the top is golden brown and crisp, 40 to 45 minutes. (The bread is done with it reaches 190°F / 88°C in the center.)
- Allow the bread to cool for 10 minutes in the loaf pan. Gently turn it out onto a rack to cool completely. (Make sure to allow it to completely cool before slicing it - if it's still warm it may compress and that can give the center a gummy texture.)
- Slice and serve.
Notes
Yeast - Be sure to get yeast labeled as Fast Acting, Instant, Quick-Rise, Bread Machine, or RapidRise - any of these will work. Do NOT use “Active Dry Yeast” in this recipe; it needs to be dissolved in water before using and requires different rise times.
Water - Check the label on the brand of yeast you use for the recommended water temperature. Water that is too hot will kill the yeast, water that is too cool will not “activate” it.
Storing Bread - Sliced bread can be stored at room temperature for 2 days. (It's best warmed up in the toaster or oven after the first day.) It can also be sliced and frozen for up to 6 months.
This recipe is adapted from No-Knead Sandwich Bread.
Nutrition
Calories: 369kcal | Carbohydrates: 65g | Protein: 7g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 34mg | Sodium: 254mg | Potassium: 91mg | Fiber: 2g | Sugar: 16g | Vitamin A: 255IU | Calcium: 26mg | Iron: 3mg