Baking central: Cinnamon Swirl Bread

  • Updated: September 19, 2012 - 2:35 PM
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A successful loaf of cinnamon swirl bread has few or no gaps.

Photo: Tom Wallace, Star Tribune

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CINNAMON SWIRL BREAD

Makes one 9-inch loaf.

Note: This recipe is adapted slightly from "The America's Test Kitchen Family Baking Book."

• 1/2 c. granulated sugar

• 1/4 c. light brown sugar, tightly packed

• 2 tbsp. ground cinnamon

• 11/4 c. milk

• 3 tbsp. unsalted butter, melted and cooled

• 2 egg yolks

• 31/2 to 4 c. all-purpose flour

• 21/4 tsp. (1 envelope) instant or rapid-rise yeast

• 11/2 tsp. salt

• Water for brushing

Directions

In a small bowl, mix together both sugars and cinnamon. Set aside.

Warm the milk to 110 degrees. You can do this by placing the milk in a microwave oven for 30 seconds on high power. Whisk warmed milk with melted butter and egg yolks until thoroughly combined.

In the bowl of a standing mixer fitted with a dough hook, mix together 31/2 cups flour, yeast, salt and 1/4 cup cinnamon-sugar mixture.

With the mixer on low, slowly add the milk until the dough comes together. Increase the speed to medium-low and continue mixing until the dough is smooth and elastic, about 8 minutes. If, after 4 minutes, the dough remains sticky, add the remaining flour, 2 tablespoons at a time, until the dough pulls away from the sides of the bowl but sticks to the bottom.

Turn out the dough onto a lightly floured surface and shape into a smooth, round ball. Place the dough into a large, oiled bowl, then flip it so the oiled surface is on top. Cover with plastic wrap and let rise in a warm place until doubled in size, about an hour.

Grease a 9- by 5-inch loaf pan.

Turn out the dough onto a lightly floured surface and roll or pat into an 8- by 10-inch rectangle with the short side facing you. Brush the surface of the dough lightly but evenly with water, then sprinkle evenly with the remaining cinnamon-sugar mixture.

Begin rolling the dough into a tight cylinder, using your fingers to wipe away any excess flour and brushing the leading edge of the dough with water as you go. Pinch the seam closed and place the loaf seam side down into the prepared pan.

Cover with a clean dish towel and let rise in a warm place until almost doubled in size. This may take anywhere from 45 to 75 minutes.

Preheat oven to 350 degrees. Bake for 50 to 60 minutes, until golden. Let the loaf cool in the pan for 15 minutes before flipping it out onto a wire rack to cool completely.

Nutrition information per slice (12 to loaf):

Calories 235 Fat 5 g Sodium 310 mg

Carbohydrates 43 g Saturated fat 2 g Calcium 58 mg

Protein 5 g Cholesterol 40 mg Dietary fiber 2 g

Diabetic exchanges per serving: 2 bread/starch, 1 other carb, 1 fat.

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