February 13, 2014

Cinnamon Swirl Bread

1 cup Milk
6 TBS Butter
2-1/2 tsp Active Dry Yeast
2 whole Eggs, room temperature
1/3 cup Sugar
3-1/2 cups Flour
1 tsp Salt
1/3 cup Sugar
 2 TBS Cinnamon
 Egg And Milk, Mixed Together, For Brushing
 Softened Butter, For Smearing And Greasing

1.  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.

2.  Combine flour and salt.

3.  In the bowl of an electric mixer, mix sugar and eggs with the paddle attachment until combined. Pour in the yeast mixture and stir to combine.

4.  Add half the flour and beat on medium speed until combined. Add the other half and beat until combined.

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

6.  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, place for at least 2 hours to raise.

7.  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.  Top 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.

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

9.  Preheat oven to 350°F.  Mix a little egg with milk, and rub 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, or make cinnamon toast or French toast with it.

*If desired put a glaze on top made with powdered sugar and milk while bread is still warm.

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