Noon Rogani: Artisan Bread Bakers

I was delighted when I found out that Noon Rogani was the July Bread of the Month (BOM) for the Artisan Bread Bakers.  I had seen this bread in a KAF email and thought it was a very interesting and unique bread so I put it on my list to try.  I just hadn’t gotten around to it yet.  It’s been a busy month but I finally got the chance to make this bread.  I’m so glad.  It’s a fun, beautiful and delicious bread.

Noon Rogani
Recipe from: http://www.kingarthurflour.com/recipes/noon-rogani-recipe 

Makes: 1 10-12″ Spiral Loaf

This loaf is formed from a 5 foot long rope of cinnamon filled dough, coiled to resemble a turban.

Ingredients:

• 4 1/2 cups all-purpose flour
• 1 teaspoon instant yeast
• 1 1/4 cups warm water
  2 teaspoons salt
• 1 tablespoon sugar
• 1 tablespoon vegetable oil

Filling & Topping

• 4 tablespoons melted butter, divided
• 1/4 – 1/2 cup sugar to taste
• 2 teaspoons cinnamon

In a large bowl or your bread machine bucket mix the flour, water and yeast to a thick shaggy mass. Let rest for 10 minutes.