I’m starting to think that my resolution is turning out to be quite easy to keep! This past weekend when my husband and I were wandering around downtown Seattle we went into Sur La Table and I was drooling over a pasta maker. I told my husband that once I feel like I have mastered bread I’m going to move on to pasta. He of course had no objections! I will need more storage space for all the pasta as it dries or my husband could build me something! We sampled the bread last night and I intend to try it today, toasted. I’m sure it will be great!
I was amazed at how long this bread took to make from start to finish. I’m starting to wonder how bakeries manage to have fresh bread in the mornings. Coming in to bake before the sun rises is not my idea of fun!
I would love to try this recipe next time and add the raisins. I wanted to make the bread so badly but I didn’t want to go out and get some of the ingredients I didn’t have (potato flour, dry milk and raisins). Enjoy!
Cinnamon Swirl Bread
1/2 cup milk
4 tbsp unsalted butter, cut into 1/2 inch pieces
1 package dry active yeast (2 1/4 tsp)
1/2 cup warm water
1/3 cup sugar
2 large eggs
1 1/2 tsp salt
3 1/4 cups all-purpose flour, plus extra
(filling and glaze)
1/4 cup sugar
5 tsp ground cinnamon
milk for brushing
1 large egg
2 tsp milk
Begin with the dough. Heat milk and butter together in a small saucepan until butter melts. Cool to lukewarm. Meanwhile, sprinkle yeast over warm water in a large bowl. Using a wooden spoon, stir slowly in a circular motion while adding sugar, eggs, salt and lukewarm milk mixture. Continue stirring a bit more quickly, and add 2 cups of flour until mixed thoroughly, then add remaining 1 1/4 cups flour until mixed through. Add more flour if dough seems extremely sticky. Remove dough from bowl, and knead on a floured surface for about 10 minutes, adding more flour as necessary, until dough is smooth and elastic. Place in covered, greased bowl to rise for 2 to 2 1/2 hours, until doubled in size. Once risen, punch dough down once in the center, and let rest for 10 minutes. Meanwhile, mix cinnamon and sugar together for filling, and grease 9×5 inch loaf pan. Roll dough into an 8×18 inch rectangle, with the 8 inch side facing toward you. Brush milk over dough, and sprinkle cinnamon and sugar over it, leaving a 1/2 inch edge on the side farthest away. Beginning with the side closest to you, roll dough into a log shape, pressing ends together to make sure that it does not become more than 8 inches. Pinch dough ends together to form a tight seam, and push ends of dough toward the center. Pinch outside dough edges together to form a seal. Place the dough seam-side down into the loaf pan, and press down evenly. Let the dough rise more until it is about 1 inch above the edge of the pan (30-60 minutes). Preheat oven to 350, and combine milk with egg. Before baking, brush this mixture over the top of the loaf. Bake for 30-35 minutes until golden brown, and let cool for 45 minutes before serving.