Homemade bread is a lot easier than you might think and is well worth the effort. This is a simple recipe for a Cinnamon Swirl Bread. Eggs, milk, and sugar in the dough make this a wonderfully rich bread that is perfect for toasting.
For a real treat, slice it and use for making French Toast.
If you like raisins, add them to the cinnamon filling for a delicious Cinnamon Raisin Bread.
For a fancier presentation, you can also make 3 longer, narrower dough rolls and braid the rolls and then drizzle the baked braided loaf with a powdered sugar/milk glaze.
This recipe makes three regular loaves or two braided loaves.
RECIPE:
Cinnamon Swirl Bread
1 Tbs yeast
¼ cup warm (but not hot) water
½ cup sugar
½ cup butter, softened
2 tsp salt
2 cups milk, scalded**
7 – 7½ cups flour
2 eggs
3 Tbs butter, softened
3 Tbs cinnamon
6 Tbs sugar
3 tsp water
Mix yeast with ¼ cup water. Set aside. Place ½ cup sugar, ½ cup butter and salt in a large mixing bowl; pour scalded milk over the mixture. Stir until butter is melted. Use a dough hook to mix in 3 cups of flour. Add eggs and continue mixing. Add the softened yeast and mix until smooth. Add enough remaining flour until you have a soft, kneadable dough. Knead dough into a smooth ball.
Place dough in an oiled bowl; turn dough over to coat both sides. Cover and let rise for about 1 hour, or until doubled.
Mix 3 Tbs cinnamon and 6 Tbs sugar in a small bowl. Roll dough into 3 rectangles. Spread 1 Tbs butter on each rectangle and sprinkle each with 3 Tbs cinnamon/sugar mixture. Sprinkle 1 tsp of water over the cinnamon/sugar mixture. Roll into loaves; seal ends and place in greased bread pans. Cover and let rise one hour.
Bake at 375°F for 35 minutes. If the tops start to get too brown, cover loosely with foil. Remove from pans, brush tops with butter, and cool on rack.
Makes 3 medium loaves
**TO SCALD MILK: Heat milk in pan over medium heat until small bubbles form around edge of pan and milk just begins to boil. Or microwave until milk just begins to boil.
OPTIONAL: Sprinkle dough with ¼ cup raisins before rolling.
BRAIDED CINNAMON BREAD: After dough rises first time, divide into 2 pieces. From each piece make 3 long, narrow rectangles. Spread with butter, cinnamon, sugar; sprinkle with water. Roll each rectangle and seal ends and edge. Braid the three loaves (keep seam sides down), pinching both ends to seal. Bake on a greased baking sheet at 350°F for 25-30 minutes. Cover loosely with foil if it is browning too quickly. Glaze with a powdered sugar/milk icing. Makes 2 braided loaves.
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