the hubs & i LOVE LOVE LOVE cinnamon bread...
the only problem?
nearly all the store bought cinnamon bread also contains
dun dun duunnnnnnn
something about shriveled grapes just doesn't sit well with me.
i love normal grapes,
cinnamon swirl bread
3 C bread flour + 2/3 C or as needed
2 1/2 Tbs sugar
1 1/2 tsp salt
3/4 tsp bread machine yeast
1 3/4 C ice water, plus more if needed
3 Tbs unsalted butter, melted & slightly cooled, plus extra for coating dough top
1/4 C instant nonfat dry milk
2 lg eggs, at room temperature, beaten with a fork
generous 1/3 c sugar
1 Tbs cinnamon
1 Tbs cool, unsalted butter, cut into bits
1. in a large bowl, thoroughly stir together 3 C flour, sugar, salt, & yeast. stir the water into the bowl, scraping down the sides & mixing just until the ingredients are thoroughly blended. if the mixture is too dry to incorporate all the flour, stir in enough more water to blend the ingredients & produce a fairly soft dough. brush the top with butter.
2. cover the bowl with plastic wrap. let rise 16-20 hours (i let it rise overnight... approx 8-10 hours).
3. in a medium bowl, stir together the butter, milk powder, & 2 Tbs of the beaten egg until blended; reserve the remaining egg for glazing the loaf top.
4. vigorously stir the butter mixture into the dough until smoothly & evenly incorporated. gradually mix in 2/3 C or enough more flour to yield a very hard-to-stir dough. let the dough sit in the fridge to rest for 10 minutes.
5. coat a 16" long sheet of parchment paper with cooking spray & generously dust with flour. turn the dough onto the center of th parchment. evenly dust with flour, then shape into a rough rectangle with flour-dusted fingertips. press dough into a 9" x 14", evenly thick rectangle.
6. brush some of the beaten egg evenly over the dough to within 1/8" of the edge all around. (reserve remaining egg for garnishing the top) sprinkle all but 1/2 Tbs of the cinnamon-sugar mix evenly over the dough to within 1/4" of the edge all around; reserve the 1/2 Tbs cinnamon-sugar for garnish. sprinkle the bits of butter over the sugar.
7. tightly roll up the dough from a 9" side to form a pinwheel log. pinch the seam together tightly all along the length of the log, then lay seam-side down. firmly tuck the ends of the log underneath. transfer the loaf, seam-side down, to a well-greased 9"x5" baking pan. brush or spray the top with oil. cover with plastic wrap.
8. let stand at warm room temperature for 1 1/2 - 2 1/2 hours. when dough nears the plastic, remove it & continue until the dough rises 1/2" above the pan rim.
9. preheat oven to 350 f. evenly brush the dough top with the reserved beaten egg. wipe away any egg that pools around the pan edges, as it will cause the dough to stick to the pan. evenly sprinkle the remaining 1/2 Tbs cinnamon-sugar over the top.
10. bake on the lower rack 25-30 minutes, or until the loaf is nicely browned. cover with foil & continue baking 25-35 minutes longer, occasionally testing until a skewer comes out clean. Bake an additional 10-15 minutes to ensure center is done.
11. cool in the pan on a wire rack for 10 minutes. turn the loaf onto the rack; cool thoroughly.
now, you could of course add in raisins.
& if you liked them, i'm sure they would be delightful.
just not our cup of tea.
i also didn't roll the loaf as tightly as i should have.
you can see there are gaps near the swirls...
but it still tasted good!
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it's an exciting new blog hop starting on
march 14, 2011.
spread the news & get cookin'
so we can get some great recipes on week 1!
until next time,
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