Tassahara Inspired Cinnamon Loaf

After a few weeks away, I decided to try something different based on my favorite cinnamon bun recipe from the Tassahara Bread Book.

Tassahara Inspired Cinnamon Loaf 14”
This recipe is adapted from the Tassahara Bread Book Cinnamon Roll Recipe. Makes a nice 5” tall 14” loaf.
Ingredients: Filling
1 Cup Chopped Raisons
1 Cup Brown Sugar
1 Cup Chopped Nuts
2 Tablespoons Vietnamese Cinnamon
1 Tablespoon Coriander
Ingredients: Bread
5 Cups (720g) Unbleached Wheat Flour - 30% Turkey Red/70% KA Bread
2 ¼ Cups for sponge 2 ¾ Cups for loaf
1 ½ Cup Warm filtered water 85-90°
1 Cup Buttermilk
¼ Cup Honey
½ Cup Instant Milk
1 Teaspoon Salt
2 Large Eggs
2 Teaspoons Instant Yeast
¼ Cup Sourdough Starter (Optional)
1.) Prepare the filling chopping and mixing ingredients
2.) Prepare the sponge
a. Gently dissolve yeast in the 1 ½ C warm water
b. Mix in ¼ C honey and ½ C Instant Dry Milk
c. Blend in the 2 ¼ C flour.
d. While letting the dough rest in a covered bowl for about 15 minutes, separate and beat an egg. The whites should be stiff.
3.) Mix the loaf
a. Add 1Teaspoon salt to remaining flour
b. Add flour to sponge 1 C at a time, adding some of the 1 C of buttermilk until all the flour and buttermilk is incorporated. (The dough should have the consistency of sticky mud)
c. Using a large spoon or spatula, turn the dough and fold approximately 100 times (The dough should start to look stringy and hold together. If not continue turning, Stretching, and folding. Be patient and wait for the gluten to start building)
d. Let rise covered for about 1 hour

Tassahara Inspired Cinnamon Loaf 14” (continued)
4.) Prepare the loaf
a. Gently stretch and fold the dough on a floured surface until the gluten forms the dough into workable dough (not too dry… more moisture increases oven spring and airy loaf)
b. Rest the dough covered for about 20 minutes.
c. Gently flatten the dough on a lightly floured surface into a rectangle (about 15” x 16”)
d. Brush the top with an egg and water wash.
e. Sprinkle the prepared filling evenly and fairly heavily leaving about 1” bare on the ends (the ends will be pinched and folded under the loaf later)
f. Starting at the end away from you, roll the dough into a roll. (Use a scraper if necessary, to help lift the dough from the surface.)
g. Pinch off the ends and roll them under the loaf.
h. Carefully transfer the loaf to the 14” loaf pan.
i. Let rise for 45 – 60 minutes our until about doubled.
5.) Bake
a. Bake in a preheated 425° oven for 40 – 45 minutes (the internal temperature should be 180 - 190°)
6.) Cool on a rack for about 1 hour

Enjoy. It’s exceptional freshly toasted in the toaster.