Tuesday, January 7, 2014

Cinnamon Swirl Bread

This bread was so good and I cannot wait to make cinnamon bread french toast with a loaf this weekend!
(Please ignore the fact that my cinnamon bread here has a little hole in the middle.  It came out of the oven and what did I do instead of let it sit and cool completely?  That's right...slice it for my husband and I to eat right away...I am a sucker for warm, fresh bread.  As it cooled, it sunk a little in the middle.  It is in no way doughy or weird as a result, it just developed a nice hole in the middle as a result of my impatience!)
This bread looks so pretty and can easily be made into cinnamon swirl raisin bread, too.

1 C milk
6 TBSP butter
2 1/2 tsp active dry yeast
2 eggs
1/3 C sugar
3 1/2 C flour
1 tsp salt

Cinnamon Mixture:
2 TBSP softened butter
1/3 C sugar
2 TBSP cinnamon

Egg Coating:
1 egg
1 TBSP milk

Melt the butter into the milk in a small saucepan on the stove over medium heat.  Do not bring it to a boil.
Let the milk/butter mixture sit for a few minutes until it is cool enough to touch,
Sprinkle the yeast over the butter/milk mixture and let it sit for 10 minutes.
Mix the sugar and the eggs in a large mixing bowl.
Mix in the milk/butter/yeast mixture.
Add half the flour and mix it until combined.
Add the rest of the flour and knead the dough (with a dough hook on a mixer or by hand) for 10 minutes with a mixer or about 15-18 by hand.
If the dough is still sticky, add a little bit of flour until it is no longer sticky to touch.
Put the dough in a large bowl that has been lightly greased and let it rise for 2 hours.
Butter a bread loaf pan.
Mix the cinnamon and sugar together for the filling.
Roll the dough out on a clean lightly floured surface and roll it out into a rectangle that is 18"-24" long and almost as wide as the bread loaf pan you are going to bake the bread in.
Spread the 2 TBSP of softened butter over the dough rectangle.
Sprinkle the cinnamon and sugar mixture over the butter.
Roll the dough tightly to make a loaf.
Pinch the seams and place it in the buttered pan.
Let the loaf rise for 2 hours.
Preheat the oven to 350.
Whisk together the egg and 1 TBSP milk.
Brush it over the top of the loaf.
Bake for about 40 minutes until the top is golden brown.
Let it cool before slicing and serving (if you can wait).

*This recipe is from www.thepioneerwoman.com

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