Cinnamon Swirl Bread
- Ready In:
- 1hr 10mins
- Ingredients:
- 10
- Yields:
-
2 loaves
ingredients
- 236.59 ml nonfat milk
- 44.37 ml sugar
- 9.85 ml salt
- 44.37 ml butter or 44.37 ml margarine
- 2 package active dry yeast
- 354.88 ml warm water
- 1182.95-1419.54 ml all-purpose flour
- 118.29 ml sugar
- 9.85 ml cinnamon
- softened butter
directions
- Put milk, sugar, salt and butter in small saucepan.
- Heat over low heat until butter melts and sugar and salt dissolve.
- Cool to lukewarm.
- Dissolve yeast in warm water in mixer bowl.
- Add liquids mixture.
- Add 4 1/2 cups flour.
- Using dough hook (s) mix until well blended.
- Continue mixing and add remaining flour, 1/2 cup at a time.
- Mix until dough is smooth and elastic and slightly sticky.
- Place dough in greased bowl, turning to grease top.
- Cover and let rise in warm place about 1 hr, or until doubled in bulk.
- Punch dough down and divide in half.
- Roll each half into rectangle.
- Mix together sugar and cinnamon in small bowl.
- Spread each rectangle of dough with softened butter.
- Sprinkle with sugar/cinnamon mixture to taste.
- Roll rectangles up tightly and shape into loaves.
- Place each loaf into greased 8 1/2x4 1/2x2 1/2 inch pan.
- Cover and let rise in warm place about an hour or until doubled in bulk.
- Preheat oven to 375°F.
- Bake loaves for 40 to 45 minutes or until golden brown.
- When done, remove from pans immediately and cool on wire rack.
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Reviews
-
This bread was o.k. With some tweaking, I think that it could be very good. The dough was very sticky and hard to handle. It took quite a bit more flour than the 6 cups called for in the recipe to make it manageable. Also, this is not a sweet bread at all. In fact, it was a little too salty for our tastes. The cinnamon swirl was the best part of the bread. My family liked it alright, but I would make some changes before making it again. Thanks for sharing.
RECIPE SUBMITTED BY
Sandaidh
United States