Cinnamon Swirl Bread

by Nyssa Wed May 27, 2009 3:43 pm

I developed this recipe because I wanted only one loaf at a time, and one that was rich and fairly simple to whip up. New breadbakers, don't be intimidated by it all. Just dive right in and give it a try! Keep in mind, if you plan on toasting the bread later, you probably won't want to add the icing on top.

Cinnamon Swirl Bread

Bread dough

3 to 3 1/2 cups All Purpose flour
1 package Instant Yeast (2 1/4 teaspoons)
1 cup milk
2 tablespoons sugar
2 tablespoons butter, cut into cubes
1 teaspoon salt
1/2 teaspoon Buttery Sweet Dough Flavor* (optional)
1 egg, slightly beaten

Filling

1/2 cup Bakers Cinnamon Filling Mix*
2 tablespoons water

--OR--

1/3 cup sugar (white or dark brown, depending on
the taste you prefer)
2 teaspoons (or more, to taste) cinnamon

Icing (optional)

1/2 cup powdered sugar
2 teaspoons milk or half and half

*available through The Baker's Catalogue,
www.kingarthurflour.com
(no affiliation, just a happy customer)

Combine 1 1/2 cups of the flour and the instant yeast in
a large mixing bowl.

In a microwave-proof container, add the milk, sugar, and
salt. Stir to dissolve sugar and salt. Add the cut-up
butter. Microwave for 25-40 seconds until butter is
starting to melt and milk is warm, but not hot (about
115-120 degrees F).

Add the milk mixture to the flour mixture. Beat well to
mix (for about 1/2 minute on low speed if using an
electric mixer). Add the egg and the Sweet Dough Flavor.
Beat to mix well (about 3 minutes with an electric mixer).

Stir in as much of the remaining flour as you can with a
spoon to make a soft dough.

Turn out the dough onto a floured surface, Knead in enough
of the remaining flour to make a moderately stiff dough
that is smooth and elastic (6 to 8 minutes kneading time).
Shape into a ball. Place in a lightly greased bowl, turning
once to grease surface. Cover and allow to rise in a warm
place until double (about 1 hour).

Punch down. Cover and let rest for about 10 minutes.

Prepare filling by combining Bakers Cinnamon Filling Mix
and water and stirring until well blended. OR if not using
the mix, combine the sugar and cinnamon and mix well.

Roll the dough to about 16 x 8 inch rectangle. Spread
cinnamon mixture to coat the top surface. (Note: If not
using the Bakers filling mix, brush the surface with water
before spreading with the cinnamon sugar mixture.) Beginning
with the narrow end, roll up jelly-roll style, pressing
down gently with each turn to ensure a good seal. Seal
edge and ends. Place, sealed edge down, in a greased
9 x 5 x 3 inch loaf pan.

Cover and let rise in a warm place until nearly double,
about 35-45 minutes.

Bake in a preheated 375 degree F oven for 35-40 minutes
or until done. Lightly cover with a piece of aluminum
foil for the last 15 minutes to prevent over-browning.

Remove from pan and cool on wire rack. Makes one loaf.

Icing: Blend together powdered sugar and enough of the
milk to make an icing of spreading consistency. When
bread is cool, spread or drizzle top of loaf with icing.