1/2 cup warm water about 110 degrees
One package rapid rise yeast or SAF brand yeast
1/4 cup egg substitute
1 tablespoon granulated sugar
2-1/2 cups heart healthy Bisquick Baking mix
2 tablespoons I Cant Believe its Not Butter margarine -melted to brush on top if baked loaf
1/3 cup granulated sugar for dusting the top of the long baguette shaped, delicately sweet cinnamon bread
Dissolve yeast in warm water. Add egg substitute, 1 tablespoon sugar and Bisquick. Add in as much cinnamon as you like 1 teaspoon is not too much for me, but you can add more or less, depending on how spicy you’d like the bread to be.
I mixed the batter in my Kitchenaid mixer, with the paddle attachment, and mixed in just a few minutes. You can also just mix it with an old fashioned spoon and a bowl, if you prefer.
Grease a large baking sheet with nonstick spray or you can line it with parchment paper.
Form the batter in one very long baguette style loaf.
Sprinkle with the one third cup granulated sugar and sprinkle with more cinnamon on the top, so the top of the bread slices are covered, similar to making a biscotti, but this one is wider.
Let rise for about an hour, until doubled in size. The type of yeast you use will vary this ball park figure. When it’s risen to double it’s original size then in the oven it goes!
Bake for about 20 minutes, until center comes out clean with a toothpick, in a 375 degree oven.
Let cool on sheet about 10 minutes.
Brush with the 2 tablespoons melted margarine
Sprinkle with cinnamon and granulated sugar on top the baked loaf and let cool before slicing.
Note: I keep cinnamon and powdered sugar in special little canisters with handles that screw on and off allowing me to sprinkle them on things like quick breads and French toast.
Enjoy with coffee in the morning. These are a combination between a yeast bread and quick bread.
You can whip this up in about an hour, if you use rapid rise yeast.
Enjoy them with your favorite people and I hope you enjoy this recipe as much as I have.
It is made with heart healthy canola oil in the baking mix with a minimum of butter and sugar.
Images photographed by and recipe by Paulette Le Pore Motzko, PLM Studios, Las Vegas, NV
Copyright February 2016
This recipe was greatly adapted by Paulette Le Pore Motzko from a recipe called Festive Coffee Ring in The Bisquick Cook Book from the 1964.
February 20th, 2016