Running Forward

Cinnamon Swirl Bread

on October 26, 2011

I’m back with a recipe! On Thursday I need to bring a food to class for extra credit, so I decided to bring my dad’s cinnamon swirl bread. This was my first time making it completely on my own and it turned out just as good as dad’s. Here’s the recipe:

1 cup milk

¾ cup water

6 tbs sugar

1 package yeast

½ cup sugar

2 tbs butter, melted

1/3 cup butter

7 cups flour

1 tbs salt

3 eggs at room temperature

2 tsp cinnamon

1 egg white

Preheat oven to 375°F.

Combine milk, water, and 1/3 cup butter in a small saucepan. Heat over low heat until liquids are very warm. Butter does not need to melt.

Place 4 cups flour in a bowl with 6 tbs sugar, salt, cinnamon and yeast. Mix well. Add eggs and warm liquids, mix and knead. Knead in remaining flour.

Place in a well-greased bowl and roll to grease top. Let rest covered until dough doubles in size.

Punch dough down and divide in half. Roll out each half and brush with melted butter. Then cover with a sugar and cinnamon mixture before rolling each square of dough into a log. Here’s my cinnamon swirl station in the kitchen:

Shape halves into loaves and place in well-greased pans, let rise until doubled in size. Bake for 35 minutes or until golden brown.

This stuff is freaking delicious! I highly recommend eating it straight out of the oven while it’s still warm and gooey. It’s also really good when toasted. I’ll leave you with one last close-up.


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