cinnamon swirl bread

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A soft and rich loaf that is great toasted with a bit of butter or battered and pan fried for French toast.
Servings:
2 loaves
Preparation Time:
3 hours
Tools
  • measuring spoons
  • small mixing bowl
  • small whisk
  • liquid & dry measuring cups
  • large mixing bowl
  • wooden spoon
  • cling film
  • nut oil (or light vegatable oil)
  • baking parchment
  • two bread pans (9"x5")
  • rolling pin
  • sharp knife or razor blade
  • pastry brush
  • cooling rack

Ingredients

Proof

  • 2 t. (or 1 packet) granulated yeast
  • 1 t. sugar
  • 1/4 c. warm water (110F)

Filling

  • 1 T. cinnamon
  • 1 T. orange zest
  • 1/2 t. vanilla
  • 1/2 t. salt
  • 1 T. sugar

Stir

  • 2 c. unbleached white bread flour
  • 1 c. warm water

Stir in

  • yeast & water
  • 1 c. unbleached white bread flour
  • 1 egg, beaten
  • 1 T. butter, melted
  • 1 t. salt
  • 2 t. sugar

Cover

  • 1 T. butter, melted

Optional

  • 1/2 c. chopped nuts
  • 1/2 c. raisins

Top

  • 1 T. milk
  • 2 t. sugar
Cooking Instructions
  1. Dissolve sugar and yeast into warm water and set aside to proof. Good yeast will start creating bubbles in a couple of minutes and really foam up in ten minutes.
  2. Combine the filling ingredients in the small mixing bowl and set aside.
  3. Gently stir together the flour and water. The dough will be very dry and not quite come together.
  4. Add in the rest of the ingredients and stir 100 times. Scrape down the bowl and stir 100 more times.
  5. Turn out the dough onto a floured work surface and knead for 15 minutes.
  6. Place the dough into a lightly oiled mixing bowl and turn to coat the dough with oil.
  7. Cover the bowl with cling film or a towel until the dough doubles in bulk - about 1 hour.
  8. Line bottoms of pans with parchment.
  9. Split the dough into two equal pieces and roll them out to 1/4" thick on a floured work surface.
  10. Spread melted butter over the surface of the dough, cover with filling, and optional nuts and raisins.
  11. Roll up dough into a log, pinch the seams closed, and place seam side down in the baking pans.
  12. Cover the pans and let the dough rise until almost double in bulk - about 1 hour.
  13. After 30 minutes of rising start heating the oven to 425F (375F for convection.)
  14. Before baking, slit the tops of the loaves, brush loaves with milk, and sprinkle with sugar.
  15. Bake for 25 minutes. Remove loaves from pans and cool completely on a wire rack before cutting.