1 Cinnamon Swirl Bread

I woke up this morning to several inches of snow...you heard me right! This signals in me to start baking...I love being inside my home on a cold, snowy day, baking away and smelling the aromas that waft from my oven!

A good friend of mine is a cook/baker and I decided to make this bread for her birthday. Cinnamon Swirl bread is great by itself, toasted, or made into french toast....it is similar to my dinner roll recipe, with less butter and sugar in the dough.

When I roll out the dough, I depart from my oiling the counter method. Oiling the counter causes the bread to separate in this recipe, leaving large gaps where the cinnamon line is. Make sure you lightly dust your counter top with flour and use water, not butter, on your dough prior to sprinkling the cinnamon/sugar mixture on the dough. Also, make sure you seal all your seams and ends...no one wants your bread roll to 'explode' in the oven! Following these tips will help ensure a beautiful, swirly loaf that is sure to please your friends and family!

Cinnamon Swirl Bread (Egg Bread)
Adapted from Better Homes & Gardens
(4x6 printable recipe) (full page recipe)
4 3/4-5 1/4 c. all purpose flour
1 T. active dry yeast
3 T. sugar
1/2 t. salt
1 T. vital wheat gluten
1 1/3 c. milk ( I use skim; bread still turned out great!)
3 T. butter or margarine
2 eggs
1/2 c. sugar
2 t. cinnamon

Put eggs in drinking glass. Fill with hot tap water. Set aside. Put 2 c. of flour in mixing bowl. Add yeast, sugar, salt and gluten. Mix well. Pour milk in microwave safe container with butter and melt at 50% power for 3 minutes. Put milk mixture and eggs into flour. Mix well and sponge for 15 minutes.

Add rest of flour, one cup at a time until dough clings to hook and almost cleans the sides. Knead for 3-4 minutes. Dough should be wet (not sticky), smooth and elastic. Scrape down sides and hook. Lightly oil the top of dough and cover with plastic wrap. Allow to rise in warm, draft free place for 30 minutes or till double.

Divide dough into 2 piles. Shape into balls and cover with plastic wrap. Allow to rest for 5-10 minutes. Lightly flour surface. Roll each portion of dough into a 7x12 (or longer) rectangle. Lightly mist with water (spray bottle works great) and sprinkle with 1/2 of cinnamon sugar mix. ( I did not use all the cinnamon sugar; I had about 3 T. left) Roll up, jelly roll style, beginning at short end. Pinch seam and ends tightly and place seam side down in greased 8x4 loaf pan.

Allow to rise about 20-30 minutes.
Bake at 375 degree oven for 25-30 minutes, putting foil over the loaves during the last 10 min.

1 comment:

  1. This bread looks wonderful and everybody who likes cinnamon rolls (so everybody!) will love this bread!


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