Carries Cinnamon Swirl Bread Food

CINNAMON SWIRL LOAVES

Steps:

• In a large bowl, cream shortening and 1-1/2 cups sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk., Spread half of the batter in two greased and floured 8x4-in. loaf pans. Combine cinnamon and remaining sugar; sprinkle half over batter. Spread with the remaining batter; sprinkle with remaining cinnamon-sugar. , Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

CARRIE'S CINNAMON SWIRL BREAD

Steps:

• Make the dough: Lightly butter a medium bowl; set aside. In a small saucepan set over medium-low heat, heat 1/3 cup milk and 2 tablespoons butter until bubbles form along the sides of the saucepan. Remove from heat; set aside. In a 1-cup glass measuring cup, combine 1/4 cup warm water, the yeast, and a pinch sugar. Stir to combine. The mixture should begin to foam in about 5 minutes.
• In a small bowl, lightly beat 1 egg. Slowly add milk mixture, stirring to combine. In the bowl of an electric mixer fitted with the dough hook, combine flour, a heaping tablespoon sugar, and salt. Mix on low to combine. Gradually add the milk mixture, beating on low until well combined. Add the yeast mixture, beating to combine. Stop mixer and scrape down sides of bowl as necessary.
• Remove dough to work surface, if the dough seems sticky, check the bottom of the mixer bowl, there should be enough flour to lightly flour the board. Knead dough until it is silky and smooth and bounces back when pressed with your thumb. Transfer to prepared bowl, turning to coat in butter. Cover with a clean kitchen towel, and place in a warm spot until doubled in size, about 1 hour.
• Preheat oven to 350 degrees.with rack in the center. Make the filling: Lightly butter an 8 1/2-by-4-by-2-inch loaf pan; set aside. In a small bowl, combine cinnamon and the remaining 2 tablespoons sugar; set aside.
• Remove dough from bowl, and punch it down to remove air bubbles. If the dough seems sticky, lightly flour the board. If it seems dry, spritz it with a little water. Knead until silky and smooth.
• Roll the dough into an 8 1/2-by-12-inch rectangle. Work the corners by pushing with your fingers; be careful not to tear the dough. Brush the surface of the dough with 3 tablespoons melted butter, and sprinkle evenly with the cinnamon sugar.
• Beginning with a long side, roll the dough up into a log. Using your fingertips, be sure to push in at the seam where the dough meets the cinnamon sugar. Carefully pull the dough back to its original 8 1/2-inch width as it shrinks. When you reach the end, pinch the two layers of dough together to seal. Place the roll, seam-side down, in prepared pan. Cover, and set aside in a warm place until doubled in size, about 30 minutes.
• Make the glaze: Whisk together remaining egg and 1 tablespoon milk. Brush over the risen dough. Bake until the crust is golden brown and the bottom sounds hollow when thumped with a finger, about 40 minutes.
• Remove from oven, and let cool in pan for 10 minutes. Remove from pan, and cool on a wire rack for at least 10 minutes before slicing.

CINNAMON SWIRL BREAD

Steps:

• Preheat oven to 325.
• Grease 4 loaf pans. In a small bowl, mix together swirl ingredients. Set aside.
• In a very large bowl, combine baking powder, flour, sugar and salt.
• In a medium sized bowl, combine eggs, milk, vanilla and oil. Add to flour mixture. Stir until moist and virtually lump-free.
• Pour into pan, filling about 1/3 of the way. Sprinkle with swirl mixture.
• Add more batter, top with more swirl mixture. Using the end of a knife, gently swirl the top of the loaf. Repeat for remaining 3 pans.
• Bake 45- 50 minutes or until a toothpick inserted in the middle comes out clean. Cool in pan 10-15 minutes then remove to wire racks. Cool completely before slicing.

CINNAMON SWIRL BREAD THAT ACTUALLY WORKS!

Steps:

• Mix both yeast and water together and proof.
• mix together sugar, butter, eggs, milk, and proofed yeast.
• Add 1 1/2 cups of flour and mix well.
• add the rest of the dough until a stiffish dough forms, cover and let rest for a few minutes then knead for about 5-10 minutes until soft.
• Cover and let rise until doubled in a greased bowl, punch down and let rise again.
• Then roll dough out into a rectangle then brush with a little bit of butter.
• Sprinkle with sugar cinnamon and nutmeg to taste then roll up jelly roll style.
• Place in a greased bread pan, or cookie tray and bake for 30-45 minutes at 375 F or until when tapped it sounds hollow.
• Cover if the top is browning too fast, when you take it out of the oven you may brush the top with extra butter to make a softer crust. Also you may freeze the cooked loaf and re heat in oven covered in foil until thawed and it taste just as good.

CINNAMON SWIRL BREAD

Steps:

• Preheat oven to 350 degrees F. In a large mixing bowl, beat together Earth Balance, 1 cup sugar, and flax egg. Combine the flour, baking powder, baking soda, and salt. Add the flour mixture to the flax egg mixture alternately with the curdled soymilk. In a small bowl, combine the cinnamon and remaining 1/3 cup sugar. Pour a third of the batter into a greased 9X5 inch loaf pan. Sprinkle a third of the cinnamon sugar on top of batter. Repeat layers twice. Bake for 45-50 minutes, until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes. Remove from pan to a wire rack to cool completely.
• Variations:.
• For a healthier version: Use whole wheat pastry flour instead of all-purpose. Reduce the sugar of the dough to 1/2 -2/3 cup. Use half Earth Balance and half apple sauce.