Sweet Cinnamon Bread Recipe

3 Cups All-Purpose Flour 1 Cup Milk 1 Tsp Cinnamon Powder 3 Tbsp Sugar (2+1) 3 Tbsp Unsalted Butter (2+1) 2 Tsp Yeast 1 Egg 1 Tsp Salt PREPARATIONS: None. DIRECTIONS: 1- Heat a cup of milk to 95 to 100 F (35 to 38 C). 2- Pour the hot milk into a big bowl. 3- Add 2 tbsp sugar, 2 tbsp unsalted butter, yeast and stir until well blended. 4- Whisk an egg until stiff, add to the bowl. 5- Add salt and start adding all purpose flour gradually while stirring. The dough will be a little sticky but as you knead it will become less sticky. 6- Knead for few minutes. 7- Cover the dough with a plastic wrap or a lid and let rise for an hour. 8- Knead the dough for few more minutes on a floured working surface. 9- Roll out the dough until 1.5 inch (3.5 cm) thick. 10- Cut the dough with a 4 inch (10 cm) round cookie cutter and use a smaller (2 inch) cookie cutter and cut out the center. 11- Place the breads onto a nonstick bakeware. 12- Cover the breads with a plastic wrap and let them rest for 30 more minutes. 13- Preheat the oven to 375 F (190 C) and bake the breads for 15 minutes. 14- Meanwhile, combine 1 tsp cinnamon powder with a Tbsp sugar in a bowl. 15- Melt one tbsp of unsalted butter. 16- Remove the bread from oven, brush the bread's surfaces with the melted butter thoroughly. 17- Dip the breads into the cinnamon and sugar mixture.

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Sweet Cinnamon Bread Calories & Nutrition Values

Sweet cinnamon bread can be very tasty with butter and jam in the morning. It has high amounts of vitamins such as vitamin B6 and B12. It also contains high amounts of selenium and thiamin. Sweet cinnamon bread had has 36mg of cholesterol and 361mg of sodium. 3.5 ounces (100 grams) or almost one bread has 267 calories and 57 calories from fat.

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Watch Videovideo          Did you like this recipe? 


  Pickled Vegetables

  • 2 Large Eggplants
  • 8 oz (227 g) Celery (3)
  • 2 Carrots
  • 1/4 Cabbage
  • 1/4 Red Bell Pepper
  • 1/4 Green Bell Pepper
  • 3 Chili Peppers
  • 1/4 Cauliflower
  • 1/8 Bunch Mint
  • 1/4 Bunch Parsley
  • 1/4 Bunch Cilantro
  • 1/4 Bunch Savory
  • 1/4 Bunch Tarragon
  • 3 Garlic Cloves
  • Salt, Ground Chili Pepper, Turmeric, Black Caraway
  • White Vinegar

1- Grill the eggplants.
2- Peel the skin and mince the grilled eggplants.
3- Mince mint (leaves), parsley, cilantro, savory (leaves) and tarragon (leaves).
4- grate the carrots.
5- mince celery, cabbage, bell peppers, chili peppers and the cauliflower.


1- Place all of the minced and grated ingredients in a large bowl.
2- Mash 3 or 4 garlic cloves into the bowl.
3- Add salt, ground chili pepper, turmeric and black caraway as preferred.
4- Mix the ingredients thoroughly until well blended.
For the sake of the video tutorial we used a small jar but the ingredients are for about 2 liters or 68 fluid oz.
5- Transfer the mixture into a jar.
6- Add white vinegar until tops the mixture (Shake/stir or tap the jar to make sure vinegar soaks deep into the mixture).
7- Seal the jar or container tight with a lid so no air can enter (preferably use just the right size of a jar that barely fits the mixture so that the seal contacts the mixture with no air in between).
8- Keep the jar at room temperature for at least 2 weeks.
Do Not Open the Jar for 2 weeks.
9- keep in refrigerator after (2 weeks) opening the container.

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