Fall Food

One of the best things about living where the seasons change is getting to change what kind of food you cook.  I love fall the best, because by the time summer is over I am really ready for warm soups and stews... homemade breads and rolls... and just about anything that comes out of the oven.  I've been craving soup...so yesterday seemed like the perfect day to start!  And of course, soup is no good without some kind of bread or roll to go with it.

GLAZED CINNAMON TWISTS

1/4 cup lukewarm water
1 1/2 Tablespoons yeast
1/4 cup butter
3 Tablespoons sugar
1 egg
1/2 teaspoon salt
1 cup evaporated milk
4 cups flour
1 cup butter, melted
1/4 cup brown sugar
1/4 cup sugar
1 Tablespoon cinnamon

Put yeast in the warm water and sit it aside.  Meanwhile, mix the 1/4 cup butter, 3 Tbsp. sugar, egg and salt.  Heat the milk in the microwave until it's just barely warm (about 30 seconds) and add to the butter mixture and mix well.  Add one cup of flour and mix thoroughly, then add the yeast and water mixture.  Add the flour one cup at a time until mixed well.  The dough doesn't really need to be kneaded, but mix it until the flour is thoroughly incorporated and the dough is soft and smooth.  Spray a large bowl with cooking spray.  Put the dough in the bowl, turning it once so the top is coated with cooking spray too.  Cover tightly with plastic wrap and allow to rise until doubled in size.

Once the dough is doubled, roll it out on a floured surface into a rectangle to about 1/2 inch thickness. It doesn't have to be perfect.

Using a pizza cutter or sharp knife, slice the dough into strips about 1/4 inch wide.

Using three strips at a time, braid the strips of dough.  The dough will stretch as you work with it, so when I'm done braiding I usually cut them in half so each braid was about 5 inches long.  

Place the braids on a greased baking sheet about 1/2-1 inch apart.

Pour or brush the melted butter over all the braids--be very liberal with the butter!  Mix the brown sugar, sugar, and cinnamon and sprinkle on top.  Allow to rise for about an hour.








Bake at 375 degrees for 20-25 minutes.  The twists should be good and brown (not lightly golden brown) or they won't be cooked in the middle.  You may want to check the middles before deciding that they're finished.  Pour on the glaze while the twists are still hot.



GLAZE
1 lb. powdered sugar
1 teaspoon real vanilla (add another 1/2 tsp. in you're using imitation)
1/4 cup milk
2 Tablespoons melted butter
pinch of salt

Mix all ingredients together.  The glaze should be thick but you should still be able to pour it.