Well last Friday evening, despite the cold, I decided to make some bread. In the summer when the humidity is out of control, I think about making bread. I find myself saying, "I'll make it in the winter." Well, the winter comes and goes and very little bread making happens. Currently, I have 1 week left before I start my next grad. class. So, I've decided to do all those "winter" things.
Mixture of cinnamon, sugar, melted butter, soymilk, warm water, and yeast.
Add flour and knead the dough for a few minutes.
Let the dough rise until doubled.
This is how I cook when it's cold: layers of sweaters, scarf, and apron.
Roll out the dough into a rectangle.
Sprinkle with cinnamon and sugar. (I used more cinnamon and sugar than the recipe called for).
Roll up the dough like you're rolling up cinnamon rolls.
Let the dough rise in the pan for about 30 minutes.
Enjoy!
Cinnamon Swirl Bread
adapted from Recipegirl
Yield: 10 to 12 servings (1 loaf)
Prep Time: 35 min + rising time
Cook Time: 45 min
This Cinnamon Swirl Bread is delicious sliced up and toasted, and it's equally good when dipped in egg batter for French Toast...
Ingredients:
BREAD:
1 Tablespoon butter
1/2 cup milk ( I used soymilk)
2 Tablespoons granulated white sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 envelope (2 1/4 teaspoons) active dry yeast
3/4 cup warm water (105 to 115 degrees F)
3 cups all-purpose flour, divided + more for surface work
FILLING:
2 Tablespoons butter, softened
2 Tablespoons granulated white sugar
1 Tablespoon brown sugar
1 Tablespoon ground cinnamon
1 Tablespoon butter
1/2 cup milk ( I used soymilk)
2 Tablespoons granulated white sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 envelope (2 1/4 teaspoons) active dry yeast
3/4 cup warm water (105 to 115 degrees F)
3 cups all-purpose flour, divided + more for surface work
FILLING:
2 Tablespoons butter, softened
2 Tablespoons granulated white sugar
1 Tablespoon brown sugar
1 Tablespoon ground cinnamon
Directions:
1. In a microwavable up, heat butter and warm milk in short bursts; stir together until butter is melted.
2. In a large bowl, stir sugar, salt and cinnamon. Pour warm butter/milk mixture into the bowl; stir.
3. In a glass measuring cup or small bowl, mix yeast and warm water until yeast is dissolved; pour into the bowl and stir.
4. Mix in 2 1/2 cups flour. Turn out dough onto a floured board (dough will be sticky). Sprinkle remaining 1/2 cup of flour onto the dough and knead until the dough is soft and smooth (4 to 5 minutes). Add additional sprinkles of flour, if needed.
5. Put dough into a greased bowl; turn the dough over so the top of the dough is greased too. Cover with a clean dish towel and let rise in a warm place for about 60 minutes, or until doubled in size (see tips below...)
6. Punch down the dough in the bowl with your fist. Turn dough onto a floured surface and knead for about 1 minute.
7. Roll dough out into a basic rectangular shape. Use a butter knife or your clean fingers to spread 2 Tablespoons softened butter on the surface of the rolled out dough. In a small bowl, mix white sugar, brown sugar and cinnamon. Sprinkle this mixture on top of the butter.
8. Roll up dough and form into a loaf. Place into a buttered 5x9-inch bread pan, seam side down. Cover with a clean dish towel and let rise in a warm place until doubled in size, about 30 minutes.
9. Preheat oven to 375 degrees F.
10. Score risen dough in the pan by cutting 3 slashes diagonally across the top of the loaf with a sharp knife. Bake bread for 35 to 45 minutes, or until golden brown. Fully baked bread should sound hollow when tapped.
11. Turn out bread and let cool on a wire rack.
2. In a large bowl, stir sugar, salt and cinnamon. Pour warm butter/milk mixture into the bowl; stir.
3. In a glass measuring cup or small bowl, mix yeast and warm water until yeast is dissolved; pour into the bowl and stir.
4. Mix in 2 1/2 cups flour. Turn out dough onto a floured board (dough will be sticky). Sprinkle remaining 1/2 cup of flour onto the dough and knead until the dough is soft and smooth (4 to 5 minutes). Add additional sprinkles of flour, if needed.
5. Put dough into a greased bowl; turn the dough over so the top of the dough is greased too. Cover with a clean dish towel and let rise in a warm place for about 60 minutes, or until doubled in size (see tips below...)
6. Punch down the dough in the bowl with your fist. Turn dough onto a floured surface and knead for about 1 minute.
7. Roll dough out into a basic rectangular shape. Use a butter knife or your clean fingers to spread 2 Tablespoons softened butter on the surface of the rolled out dough. In a small bowl, mix white sugar, brown sugar and cinnamon. Sprinkle this mixture on top of the butter.
8. Roll up dough and form into a loaf. Place into a buttered 5x9-inch bread pan, seam side down. Cover with a clean dish towel and let rise in a warm place until doubled in size, about 30 minutes.
9. Preheat oven to 375 degrees F.
10. Score risen dough in the pan by cutting 3 slashes diagonally across the top of the loaf with a sharp knife. Bake bread for 35 to 45 minutes, or until golden brown. Fully baked bread should sound hollow when tapped.
11. Turn out bread and let cool on a wire rack.
