Friday, January 8, 2010

Cinnamon Swirl Bread

Cinnamon Swirl Bread
  • 1 cup warm milk (70 to 80 degrees F)
  • 1/4 cup water (70 to 80 degrees F)
  • 2 eggs
  • 1/4 cup butter or margarine, softened
  • 1 teaspoon salt
  • 1/4 cup sugar
  • 5 cups bread flour
  • 2 1/4 teaspoons active dry yeast
  • 2 tablespoons butter or margarine, melted
  • 1/3 cup sugar
  • 1 tablespoon ground cinnamon
  1. In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed).
  2. When cycle is completed, turn dough onto a lightly floured surface; divide in half. Roll each portion into a 10-in. x 8-in. rectangle. Brush with butter. Combine sugar and cinnamon; sprinkle over dough. Roll up tightly jelly-roll style, starting with a short side. Pinch seams and ends to seal. Place seam side down in two greased 9-in. x 5-in. x 3-in. loaf pans. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Bake at 350 degrees F for 25 minutes. Cover with foil; bake 5-10 minutes longer or until golden brown. Remove form pans to wire racks to cool completely.
You can of course use any white bread recipe you enjoy- I've tried the cinnamon swirl bread with my Amish bread recipe as well, and it was good. It is a little bit of a trick rolling the bread up so there are no air pockets, but it is doable, though it is always delicious even if it's not perfect! Also, use as much filling as you want- in this picture, I didn't seem to have quite enough cinnamon swirl for our family's preference, but do as you wish.

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