Cinnamon Swirl Bread

27 Sep

Last week was my husband’s birthday, and since we were going out to eat and expecting dessert there, I didn’t want to be in a sugar coma and make a decadent cake. So, I decided on something that’s not so sugary. I saved this recipe immediately when I saw it, knowing that my hubby would love it. (And knowing that I’m on a bread baking kick and this would be a fun challenge!) Warning: this recipe is very time consuming. Lots of patience while the dough is rising is involved. But if you have the time, it is SO worth it. This bread was awesome by itself, fresh out of the oven, and also makes a good snack or breakfast with some butter or even as French Toast. *drool*

Cinnamon Swirl Bread

Ingredients:
1 cup Milk
6 Tablespoons Butter
2 ½ teaspoons Active Dry Yeast
2 whole Eggs
⅓ cup Sugar
3 ½ cups All-purpose Flour
1 teaspoon Salt
⅓ cup Sugar
2 Tablespoons Cinnamon
Egg And Milk, Mixed Together, For Brushing
Softened Butter, For Smearing And Greasing

Directions:
Melt butter with milk. Heat until very warm, but don’t boil. Allow to cool until still warm to the touch, but not hot. Sprinkle yeast over the top, stir gently, and allow to sit for 10 minutes.

Combine flour and salt.

In the bowl of an electric mixer, mix sugar and eggs with the paddle attachment until combined. Pour in milk/butter/yeast mixture and stir to combine. Add half the flour and beat on medium speed until combined. Add the other half and beat until combined.

Switch to the dough hook attachment and beat/knead dough on medium speed for ten minutes. If dough is overly sticky, add 1/4 cup flour and beat again for 5 minutes.

Heat a metal or glass mixing bowl so it’s warm. Drizzle in a little canola oil, then toss the dough in the oil to coat. Cover bowl in plastic wrap and set it in a warm, hospitable place for at least 2 hours.

Turn dough out onto the work surface. Roll into a neat rectangle no wider than the loaf pan you’re going to use, and about 18 to 24 inches long. Smear with 2 tablespoons melted butter. Mix sugar and cinnamon together, then sprinkle evenly over the butter-smeared dough. Starting at the far end, roll dough toward you, keeping it tight and contained. Pinch seam to seal.

Smear loaf pan with softened butter. Place dough, seam down, in the pan. Cover with plastic wrap and allow to rise for 2 hours.

Preheat oven to 350 degrees.

Mix a little egg with milk, and smear over the top. Bake for 40 minutes on a middle/lower rack in the oven.

Remove from the pan and allow bread to cool. Slice and serve.

Source: The Pioneer Woman

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4 Responses to “Cinnamon Swirl Bread”

  1. Hailey September 28, 2010 at 12:22 pm #

    We make french toast with similar bread at AVA. ^_^ I suggest battering it in an eggwash with cornflakes and topping it with whipped cream, berries and some syrup!

    • Becky September 28, 2010 at 2:26 pm #

      Nice! I bet the cornflakes add a cool texture : )

  2. Andrea November 7, 2010 at 6:23 pm #

    Every since I read this post (Friday night) I’ve been thinking about this recipe, which has led to me peering anxiously at rising bread dough in between typing. Question: My grandmother and mother use a method to rise dough and I’m trying it. You heat the oven to a low temp, place a bowl of hot water on the bottom rack and put your uncovered dough above it. Supposedly this is the fast rise method? Any thoughts? I’m a little terrified I’m going to ruin the dough in the process…

    • Becky November 8, 2010 at 3:26 pm #

      Hmm, I’ve never tried this method but am definitely intrigued to know if it works! I have heard of other ways to create a “warm habitat” to help your dough rise better, like warming the bowl you’re about to rise it in and setting it next to a warm burner, etc.

      How did it turn out for you?

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