Sunday, June 1, 2014

Homemade Cinnamon Swirl Bread

I love making things from scratch for the family, yet I'm always nervous when it comes to making breads. What if I don't let the yeast proof long enough? What if I don't let it rise and the bread is tough? And most importantly, what if I waste allllll of these ingredients? Its panic inducing, really.

This bread is fairly fool proof though, I mean as far as breads go. And the scent of it baking in your oven is heavenly. It takes a little bit of time for rising and proofing but it's well worth it. You ready to get your bread on?

You will need:
1 cup milk
6 Tablespoons butter
2 1/2 teaspoons Active Dry Yeast
2 whole eggs
1/3 cup sugar
3 1/2 cups all purpose flour
1 teaspoon salt

For the Filling:
1/3 cup sugar
2 Tablespoons cinnamon
2 Tablespoons softened butter

1 egg beaten with a splash of milk for brushing

In a medium saucepan over medium-low heat, melt together the 1 cup and 6 Tablespoons of butter. Heat just until warmed and completely melted and remove from the heat, cool to warm to the touch but not hot. Sprinkle in yeast, whisking to combine, and allow the yeast to proof (sit) for 10 minutes.

In a medium bowl, whisk together the flour and salt and set aside.

In the bowl of your stand mixer fitted with the paddle attachment, mix together the sugar and eggs just until creamy. Pour in the milk/butter/yeast mixture and stir on medium until combined. Add in half of the flour/salt mixture and combine until incorporated. Switch the paddle to the hook attachment and add in the remaining flour mixture. Beat on medium speed until the dough comes together, if dough still looks sticky you may add in an additional 1/4 cup. Knead the dough on medium speed for 5 minutes.
While the dough is kneading fill a metal bowl with hot water and set aside.
When the dough is finished kneading it should be slightly sticky.

Dump out the hot water from your metal bowl, this will ensure the bowl is warmed, and grease liberally with vegetable oil. Transfer kneaded dough to the vegetable oil coated bowl, cover with plastic wrap and store in a warm place until doubled in size, around 2 hours.

When dough has doubled in size, lightly flour a work surface and transfer dough to it. Roll out dough so the width is equal to the length of your bread pan (5" if using standard size) and a length of 2 feet.

In a small bowl, whisk together sugar and cinnamon from the filling ingredients and set aside. Using 2 Tablespoons of softened butter, spread liberally over the top of your dough. Sprinkle with cinnamon sugar mixture.

Starting at the far end, roll the dough horizontally towards you. Pinch the bottom of the dough when finished.

Grease a 9x5" loaf pan with softened butter or cooking spray, and place bread seam side down, tucking in the ends to fit the pan.

Cover with plastic wrap and allow the bread to rise in a warm place, until doubled, around 2 hours.

When loaf has doubled, brush with egg and milk mixture.

Place a rack in the lower third of the oven and preheat to 350 degrees. Bake bread for 35-40 minutes or until the top is very golden in color. Remove from oven and allow to cool slightly before removing bread from pan to cool completely.

Slice and serve! I love mine toasted and topped with butter or peanut butter, YUM! This bread would also be great studded with raisins. I hope you try it TODAY!

*Recipe adapted from the Pioneer Woman (I just lurve her!)

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