Sunday, August 14, 2011

Cinnamon Swirl Bread

Oh my goodness.  This bread was absolutely delicious.  And made our home smell heavenly.  I stumbled across this recipe and realized it was a great dish to make because my sister was coming to visit.  Who doesn't like cinnamon swirl bread with a dab of homemade almond butter? (Or regular butter.  Or just plain.)  It was a pretty standard bread recipe in terms of difficulty - the only additional step is to spread a butter-cinnamon-sugar mixture on top and roll the dough like you would a cinnamon roll.  It's what gives it that perfect swirl inside.

Everything about the bread turned out well.  It was light with a great crumb, despite the fact that I used white whole wheat flour for half the amount of flour needed - I never would have guessed that the whole wheat flour is there. We each had to sneak a piece fresh from the oven and then had it every morning for breakfast (all three days that it lasted).

Cinnamon Swirl Bread
Taken from: Eat Live Run
Makes 1 loaf (but could easily be doubled)
  • 1/2 cup warm milk
  • 1/2 cup warm water
  • 1 (1/4th oz) package yeast (equivalent to 2 1/4 tsp of yeast)
  • 2 tsp + 1/3 cup + 1 Tbsp sugar
  • 3 Tbsp + 3 Tbsp softened butter
  • 1 cup whole wheat flour (I used 1 1/2 cups of white whole wheat flour instead)
  • 2 cups all purpose flour (I used 1 1/2 cups of all-purpose instead)
  • 1 Tbsp + 1 1/2 tsp cinnamon
  • 1 1/4 tsp salt
  • Optional: 1 egg + 2 Tbsp warm water (I omitted)
  1. Combine the warm milk, water, yeast and 2 tsp sugar in a measuring cup and let sit for 10 minutes until foamy. The temperature of the milk/water should be about 100 degrees…about the same temperature as a warm bubble bath but not too hot.
  2. While the yeast is resting, combine the flours, 1/3 cup sugar, 3 tbsp softened butter, salt and 1 tbsp cinnamon in a large bowl. If you’re using a kitchen aid, use a paddle attachment and start to mix on slow. Then, drizzle in the yest mixture while the machine is running. Increase speed to high and mix for about 6-8 minutes, until smooth and elastic. If you’re working by hand, simply add the yest mixture to the dry ingredients and knead on a floured surface for 10 minutes until smooth.
  3. Spray a large bowl with cooking spray and place dough ball in bowl. Cover with a cloth and let rise for 1.5 hours in a warm spot.
  4. While the dough is rising, mix together the remaining 3 Tbsp butter with the extra 1 1/2 tsp cinnamon and 1 Tbsp sugar in a small bowl until smooth. After the dough has risen to double its size, roll out with a rolling pin on a floured surface to a long rectangle. Smear the butter mixture all over the top and roll up tightly.
  5. Place dough in a greased loaf pan, cover with cloth and let rise for another hour in a warm spot.
  6. Preheat oven to 350 degrees. If using, whisk together the egg and warm water then brush all over loaf. Bake 30-40 minutes. Let cool and slice.


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