I think many of us who bake bread at home nowadays rely pretty heavily upon breadmakers – I know I do! However, when I saw this Cinnamon Swirl Bread recipe, I decided to take a leap and foray into the world of bread making without a breadmaker. I am a sucker for Cinnamon Bread, and it’s rare that I can find a bakery that makes it.
The recipe I am using is from the Better Homes and Gardens Favourite Bread Recipes cookbook. The Cinnamon Swirl Bread is a variation on the Egg Bread recipe.
- 6-3/4 to 7-1/4 cups all-purpose flour
- 2 packages active dry yeast
- 2 cups milk
- 1/4 cup sugar
- 1/4 cup butter or margarine
- 2 teaspoons salt
- 3 eggs
- In a large mixer bowl, combine 3 cups of the flour and the yeast.
- In saucepan, heat milk, sugar, butter and salt just till warm (115° to 120°) and butter is almost melted; stir constantly.
- Add to flour mixture; add eggs. Beat at low speed of electric mixer 1/2 minute, scraping bowl. Beat 3 minutes at high speed.
- Stir in as much remaining flour as you can mix in with a spoon.
- Turn out on to lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total)
- Shape into a ball. Place in lightly greased bowl, turn once to grease surface. Cover; let rise in warm place until double (about 1-1/4 hours)
- Punch down, divide loaf in half. Cover, let rest 10 minutes.
- Roll each half of dough into a 15 x 7 rectangle. Brush entire surface lightly with water.
- Combine 1/2cup sugar and 2 teaspoons ground cinnamon; sprinkle half the sugar mixture over each rectangle.
- Beginning with narrow end, roll up jelly roll style; seal edge and ends. Place, sealed edges down in a greased loaf pan.
- Cover; let rise until nearly double (35 to 45 mins).
- Bake in 375° for 35 to 40 minutes or till done, covering with foil for the last 15 minutes to prevent overborwning.
- Remove from pans, cool on wire rack. Makes 2 loaves.
Here’s the finished loaf in the cookbook – looks delicious, no?
Here’s my finished dough after mixing. It was easier to mix up than the recipe seemed to imply.
And here’s my risen dough. The one thing that I usually like about the breadmaker is that it keeps the dough at the right temperature to rise (it’s still winter here and my house is often cold). However, I turned on the oven to 200°F for a few minutes, just to warm it up a little, and then turned it back off, and let the dough rise in there. This seemed to work really well.
And here’s my dough, covered with cinnamon-y goodness.
All ready for the oven!
Mmmmm … If there was a way to send how the bread smelt at this point, I totally would. It smelt absolutely heavenly!
And so pretty when you slice into it!
Soooooooo good! This bread beat out any Cinnamon Bread I’ve had before, hands down! I will definitely be making this bread again and again!