Cinnamon Swirl Bread
During the pandemic, I decided to be a bread maker like many others. I became obsessed with making all kinds of bread and have become quite good at it if I say so myself! This is a recipe I have perfected over the years and is my go to when making toast bread or bread for making French toast. The recipe makes 2 loaves, so I slice it and freeze one to have on hand all the time. I have played with the flavors making variations like orange and cranberry, chocolate, and almond. All very good!
Cinnamon Swirl Bread
The perfect breakfast bread for toast or French toast!
Ingredients
- 1 cup Warm Milk 250ml
- 1/2 cup Warm Water 125ml
- 4 1/2 tsp Active Dry Yeast 14g
- 1 tsp Sugar to feed the yeast
- 2 Large Eggs (room temp)
- 6 tbsp Unsalted Butter (softened) 85g
- 6 cups Bread Flour (can be subbed with AP Flour) 800g
- 1/2 cup Granulated Sugar 100g
- 2 tsp Salt 15g
Filling
- 1/2 cup Granulated Sugar 100g
- 2 tbsp Cinnamon
Instructions
- Add the milk and water to a microwave safe cup.
- Warm the milk/water mixture for 1 min in the microwave to about 108℉. Add the dry yeast and sugar. Stir to combine. Let it sit for 10 minutes to bloom.
- To the bowl of a standmixer, add the flour, sugar and salt. Mix well.
- Add the yeast mixture to the flour mixture along with the eggs. Using the dough hook, begin to mix on medium speed until the dough comes together.
- Begin adding a tbsp at a time of softened butter while the dough hook is kneading the dough. Allow the butter to be absorbed by the dough before added the next tbsp of butter.
- Once all the butter is incorporated, remove the dough from the bowl, drizzle the bowl with oil and add it back in, spin to coat. Cover the bowl with plastic wrap or a bowl cover and let it rise in a warm place until it doubles in size, 1-2 hours.
- Into a bowl, add sugar and cinnamon and mix well. Set aside.
- Punch the dough down, cut into 2 equal pieces. Using a rolling pin, roll the dough out to about 9 inches by 16 inches. Brush the dough with milk to dampen it so that the cinnamon sugar will stick. Sprinkle half the mixture on the rolled out dough. Press it down into the dough with your hands. Repeat with the other piece of dough.
- Grease 2-9×5 inch loaf pans with butter.
- Starting at the short end, begin tightly rolling the dough. Tuck the ends in and place into the greased pans seam side down. Cover with plastic wrap and place in a warm place to rise until it is an inch above the rim of the pan, about 45 mins.
- Preheat the oven to 350℉. Place the bread on the bottom rack and bake for 30 to 35 mins. Remove from the oven to cool for about 15 mins. Then remove from the pan and place on a wire rack to continue to cool.
- ****Freezing the bread***If you would like to freeze the bread, slice it and place into a freezer bag. Then you can use it for different breakfast recipes, like French toast!
