Saturday, April 14, 2012

Cinnamon Swirl Bread

3 tablespoons warm water (110°F)
1 package (2 1/4 teaspoons) yeast
1 cup warm milk (110°F)
5 tablespoons butter or margarine, melted
1 egg
3 tablespoons sugar
1 teaspoon salt
3 1/2 - 4 cups flour
2 tablespoons butter or margarine, melted
Cinnamon Sugar:
1/4 cup packed brown sugar
1/4 cup sugar
1 tablespoon cinnamon
1 tablespoon butter or margarine, melted

1. In a large bowl place warm water and yeast. Let stand about 5 minutes until yeast has dissolved.
2. Whisk in milk, melted butter, egg, sugar, and salt followed by 2 cups flour, whisking until smooth. Switch to spoon and stir in remaining 1 1/2 cups to 2 cups of flour until soft dough forms and pulls away from the sides of the bowl.
3. Turn out dough onto floured surface and knead, about 10 minutes, adding flour as needed until dough is smooth and elastic.
4. Place dough in an oiled bowl, turning once to coat, and cover lightly with plastic wrap or tea towel. Let rise in a warm place until doubled in size, about an hour. (I put mine in the oven with just the oven light on).
5. Punch down dough then turn out onto floured surface. Roll into a large rectangle about 15x30". Brush with melted butter and sprinkle over cinnamon sugar. Starting with long side, roll up like a jelly roll, then form into a spiral.
6. Place spiral seam side down into a well greased 9x5" loaf pan and flatten. Cover with plastic wrap and let rise in a warm place until doubled in bulk, about an hour.
7. Brush top with melted butter then bake at 375°F for 40-45 minutes until deep golden brown and hollow sounding when tapped on the bottom.
8. Remove from pan, be careful as there may be melted sugar at the bottom, and cool completely on a wire rack. Slice and serve!

Makes 1 loaf. For best keeping, store bread in an airtight container.

Step 5

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