Hello everybody, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, homemade cinnamon swirl bread. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Homemade Cinnamon Swirl Bread is one of the most popular of current trending foods on earth. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. Homemade Cinnamon Swirl Bread is something which I have loved my whole life. They are nice and they look fantastic.
This homemade cinnamon swirl bread recipe is a family favorite and only requires a handful of basic ingredients. It's soft and tender with the most unbelievably Homemade Cinnamon Swirl Bread - Step by Step Photos. Bread flour is key to this cinnamon swirl bread recipe.
To begin with this recipe, we must first prepare a few components. You can have homemade cinnamon swirl bread using 14 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Homemade Cinnamon Swirl Bread:
- Take For the dough:
- Prepare 1/4 cup granulated sugar
- Take 2 1/4 tsp. instant yeast (or 1 standard packet)
- Prepare 1/2 cup water
- Prepare 1/2 cup whole milk
- Prepare 4 tbsp. unsalted butter, very softened
- Take 3 cups bread flour + extra as needed
- Take 1 tsp. salt
- Prepare 1 tsp. ground cinnamon
- Make ready For the cinnamon filling:
- Take 1/4 cup granulated sugar
- Take 2 tsp. ground cinnamon
- Make ready For brushing the top of the loaf:
- Take 1 tbsp. unsalted butter, melted
This Recipe really is a dump and make Bread Recipe that Is going to take you. Reviews for: Photos of Cinnamon Swirl Bread. Homemade cinnamon swirl bread (aka cinnamon raison bread) is soft, fluffy, and magical. Although making your own bread can be a labor of love, the end results are incomparable.
Steps to make Homemade Cinnamon Swirl Bread:
- In a large bowl or the bowl of a stand mixer, whisk together the sugar and yeast. Heat the milk and water together either in the microwave or on the stovetop until it's warm to the touch (about 110°F). Pour the milk mixture over the yeast and sugar and whisk it together. Then loosely cover it and let it sit for 5 minutes, until it's frothy. Then use either a rubber spatula or a dough hook if you're using a stand mixer and beat in the butter until it's slightly broken up.
- Next add 2 1/2 cups of the bread flour, the salt and the cinnamon and mix until combined (med-low speed). Then add additional bread flour (about 1/2 cup, maybe a bit more) until you get a soft dough that no longer sticks to the sides of the bowl. Then you either want to knead with floured hands or with the mixer on medium speed for 2 minutes, until the dough is smooth and still slightly soft.
- Shape your dough into a ball and place it into a large, greased bowl. Turn the ball to coat all sides, then cover it tightly with plastic wrap or foil and let it rise someplace warm for 1-2 hours, or until doubled in size. Towards the end of rise time, mix together the remaining sugar and cinnamon for your bread filling in a small bowl and set it aside. Also grease a 9x5" loaf pan with either more butter or with non-stick spray and set it aside.
- Punch down the dough to release the air, then place it onto a floured surface. Use a floured rolling pin to roll it out into a rectangle (9x18"). Sprinkle the cinnamon sugar mix over the dough, leaving a border around the sides. Then roll it up very tightly into a 9" log. Pinch the ends together to seal or tuck them slightly under. Place into the prepared loaf pan and cover loosely. Allow it to do a 2nd rise someplace warm until the dough rise to the top of the pan, about 1 hour.
- Adjust your oven rack to the lower third position and preheat to 350°F. Gently brush the melted butter over the top of the dough. Bake until the loaf is golden brown and when it's gently tapped, the top of the loaf sounds hollow, about 35-45 minutes. If you notice the bread browning too quickly while it bakes, then loosely tent foil over the top.
- Once it's done, place the pan on a wire rack to cool for 10 or so minutes. Then remove the loaf from the pan and let it cool completely on the wire rack before slicing and serving. Keep leftovers covered for 4-5 days or store in the fridge for up to 1 week.
The base of this loaf is loosely based on our brioche recipe, which means it's extra buttery. Homemade Cinnamon Swirl Bread: I have been getting in touch with a few old friends over the past couple of days. A few phone calls later, it so transpired that a group of childhood friends were heading to my place for coffee this evening. And I so wanted to make something simpl. It's a rich cinnamon swirl bread with a cinnamon walnut filling that is an old family favorite!
So that’s going to wrap this up for this exceptional food homemade cinnamon swirl bread recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
