Experimental Cooking: Cinnamon Swirl Bread

Okay. This recipe is VERY involved. As in set aside at least 3 hours to make it, maybe 3.5 (though a lot of that is rising). It ended up really tasty!

Here is the recipe!

So this is the interior, freshly cut and freshly out of the oven!Looks goood. This was the one from the proper loaf pan.

Cinnamon-Swirl Bread

Ingredients

1 tbsp. yeast
1/4 c. warm water

  • 2 c. milk (scalded)
  • 1/2 c. sugar
  • 1/2 c. shortening (1 stick butter)
  • 2 tsp. salt
  • 7-8 c. flour
  • 2 slightly beaten eggs
  • 1-1 1/2 c. cinnamon/sugar
  • Water
  • 1/4-1/2 stick melted butter

Directions

  1. Soften yeast in small dish with 1/4 cup warm water.
  2. Scald milk and add sugar, shortening and salt. Cool to lukewarm.
  3. Pour milk mixture into bowl and add 3 cups flour and mix well.
  4. Stir in yeast and eggs; beat well.
  5. Add rest of flour slowly until it makes soft dough. (May not use all 8 cups, less is better. I ended up using about 7 cups.)
  6. Knead 10 minutes on floured surface.
  7. Place in greased bowl, turn once and let rise 1 1/2 hours.
  8. Punch down, divide in two parts, cover and let rest 10 minutes.
  9. Roll each piece out to 1/4 inch thick and heavily sprinkle with cinnamon sugar and 1 teaspoon water.
  10. Roll from small end and place in greased loaf pan, seam side down, let rise 45-60 minutes.
  11. Brush melted butter on loaves and sprinkle with cinnamon sugar.
  12. Bake at 375 degrees for 35-40 minutes.

I forgot to grease my pans (which resulted in bottom sticking!), and didn’t have two loaf pans, so one ended up in an 8×8 inch pan. Oh well. I also baked for 41 minutes, not sure of how many loaves this made (forgot to write it down). It was a bit long and the crust was kind of hard. I am thinking 35 minutes next time.

It was really sweet, definitely a dessert bread and a bit tooo sweet for a breakfast bread. Too much sugar in the cinnamon-sugar?

No matter, it was tasty and was worth being up at 1am to eat it and type this!

Now… Pictures! Enjoy!

Loaf in the 8x8 inch pan. It is kind of fattish. I haven't cut this one open yet.

This is my one taster slice (the heel, few people like the heel anyway). It has margarine on it! Mmm tasty.

Loaf in the loaf pan, freshly out of the oven! This is the one I cut up.

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About N B

Artist, critic, friend, and rambly-ponderer.
This entry was posted in Baked Goods, Experimental Cooking, Recipes, Uncategorized and tagged , , , , , , , , , , , , , , , , , , , , . Bookmark the permalink.

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