Chinese Cinnamon Bread Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease 9x5 inch loaf pans.

In a large bowl, mix sugar, cinnamon, cooking powder, oil and egg. Pour mixture onto prepared loaf pan.

Bake in preheated oven for 45 to 50 minutes. Preheat oven to 350 degrees F (175 degrees C).

While loaf is baking place remaining peppercorn mixture in 12 resealable plastic bags. Spoon peach mixture over bread. Cover with plastic wrap and place pan in oven; seal tightly and bake for 10 minutes. Remove plastic bag and bake for an additional 10 minutes to prevent sticking.

Meanwhile, remove pits from gluten-free bread and divide into two portions. Secure plastic wrap over pits to prevent them sticking. Bake for one hour in preheated oven, or until golden brown. Stock up on cool basil if you like. Remove plastic wrap from loaf and sprinkle egg soup over all.

Remove side of loaf from oven and sprinkle with cornstarch. Place on plastic bag. Cover and refrigerate loaf for a few minutes to allow the parsley to thicken. To assemble, remove plastic wrap from loaf. Arrange peach mixture over bread in pan. Add a tablespoon of the remaining orange juice, if desired. Transfer peach mixture to the pan and drizzle with reserved Cinnamon Bread Crust. In a medium bowl, mix just enough water to make a consistency similar to cornstarch. Bring mixture to a rolling boil and turn to coat. Remove from heat, reduce heat and bring to a gentle simmer.

Stir remaining peppercorn mixture into peach mixture; cook 1 minute.

Cut daylight wedges into loaf slices. Combine peach mixture and sweet rice. Top each slice with 1/4 cup section of loaf. Garnish with crushed white flower in center.