I am a huge fan of cinnamon. Especially toasted cinnamon bread. It's not hard to make a swirl bread. It just takes a few tricks to get a beautiful loaf of bread. This recipe makes 2 loaves. Enjoy!
Ingredients
Dough:
1/4 cup warm water
1 cup warm milk (2 % works)
2 large eggs (warm)
1/2 tsp vanilla extract
1/4 cup butter, soft
1 tsp salt
1/4 cup white sugar
1/2 tsp dry lemon zest
2 tsp cinnamon powder
5 cups bread flour
1 tsp diastatic malt powder (optional)
2 1/4 tsp instant yeast
Filling:
Divided in half-for each loaf
2 tbsp milk
1/3 cup white sugar
1 tbsp ground cinnamon
This recipes yields 2 loaves.
Instructions
Please read Susy's tips and tricks
Place dough ingredients in order suggested by your bread machines manufacturer.
Use Dough setting for this recipe.
After it has risen; divide dough in half. Roll out on a lightly floured surface. The rectangle should be approximately 10"x8". If it fights you--let it sit covered for 10 minutes then try again.
Brush the milk all over the rectangle and sprinkle half of the cinnamon/sugar mixture evenly.
Roll tightly at the short end until the half way point. Then from the other end roll towards the center. Pinch the seams tightly on the end and tuck under.
Place each loaf in a lightly greased 9x 5 loaf pan. Cover and let rise.
Bake 20 minutes at 350F. Then cover with foil and continue baking another 8-10 minutes.
Be sure and remove from the pans immediately. Let cool on wire racks.
Susy's Tips and Tricks
75-80F is a good temperature for bread machine liquids
Warm the eggs in their shell by placing in a cup of warm tap water.
Check your dough about 5 minutes into the knead. You want a smooth ball, yet it should be slightly tacky, not sticky. If necessary add a tbsp of water or tbsp of flour. Adjust your recipe as necessary.
Use milk for the filling to cling to; butter melts away.
If desired you could add 1 1/2 cups soft dried cranberries or raisins to the dough. Add at the last 4-5 mins of kneading if your machine doesn't have a fruit and nut alarm.
You may skip the malt powder. However, it helps give the bread a soft crumb.
What does a rise in a pan look like? Well, traditionally they say you want a dough to double in size. Heck, if I can tell what that looks like instead. I poke the dough in a corner/end and see if the dent stays or it pops back immediately. If it pops immediately; it needs more time. You want the poke to stay for a minute or so. Now it's ready for the oven.