Cinnamon Swirl Bread Bread Machine Food

CINNAMON SWIRL BREAD FOR THE BREAD MACHINE RECIPE

Steps:

• Place milk, eggs, ¼ cup butter, bread flour, sugar, salt, and yeast into a bread machine in the order recommended by the manufacturer, select the dough setting and start the machine.
• When the dough cycle is complete, transfer the dough to a floured work surface and punch down. Let dough rest for 10 minutes.
• Mix walnuts, brown sugar, and cinnamon in a bowl.
• Divide dough in half and roll each half into a rectangle about 9x14-inches. Spread 1 tablespoon softened butter over the top of each dough rectangle and evenly sprinkle dough with half the walnut mixture.
• Roll dough rectangles, starting from the short ends, and pinch seams closed.
• Grease 2 9x5-inch loaf pans. Fit the rolled loaves into the loaf pans with seam sides down. Cover and let rise for about 30 minutes until nearly doubled in size.
• Preheat oven to 350 degrees F.
• Bake loaves in the preheated oven for about 30 minutes until lightly golden brown and bread sounds hollow when tapped. If loaves brown too quickly, lightly cover with aluminum foil for the last 10 minutes of baking.
• Let bread cool for 10 minutes before removing to finish cooling on wire racks. Sprinkle the tops of each loaf with 1 teaspoon confectioners' sugar.
• Serve and enjoy.

CINNAMON SWIRL RAISIN BREAD - FOR BREAD MACHINE

Steps:

• Put milk and egg into measuring cup.
• Add enough tepid water to make 1 cup.
• Pour into bread machine pan.
• Add the softened butter, 1/3 cup sugar, salt, bread flour and yeast.
• Set bread machine to dough cycle.
• Add raisins at the beep.
• Remove the dough at the end of the dough cycle.
• Roll dough to 10x12 rectangle.
• Brush egg white on surface of dough.
• Brush with melted butter.
• Combine cinnamon and sugar.
• Sprinkle over dough; leaving about 1 inch on each edge.
• Roll from short side.
• Pinch where it meets and roll ends under.
• Place in loaf pan.
• Cover with cloth and let rise for about an hour.
• Preheat oven to 350 degrees.
• Once the dough has risen, brush top with egg white and sprinkle with 1 1/2 teaspoon sugar.
• Bake at 350 for about 35 minutes.

WORLD'S BEST CINNAMON RAISIN BREAD (NOT BREAD MACHINE)

Steps:

• Warm the milk in a small sauce pan on the stove until it just starts to bubble, stirring occasionally.
• Remove from heat.
• Let cool until lukewarm, about 120-125 degrees.
• Dissolve yeast in warm water and set aside until yeast is frothy, about 10 minutes or so (make sure your water is at the correct temperature or the yeast won't activate.) Then mix in eggs, sugar, butter salt and raisins (stir in the cooled milk slowly so you don't cook the eggs.) Add the flour gradually to make a stiff dough.
• Knead the dough on a lightly floured surface for a few minutes until smooth.
• Place in a large, buttered, mixing bowl and turn to grease the surface of the dough.
• Cover with a warm, damp cloth and let rise (I like to let my bread rise in the oven with the light on. It has just the right amount of heat and keeps the bread out of drafts.) Allow to rise until doubled, usually about 1 1/2 hours.
• Roll out on a lightly floured surface into a large rectangle 1/2 inch thick.
• Moisten the dough with 2 tablespoons milk and rub all over the dough with your hands.
• Mix together 1 cup of sugar and 3 tablespoons cinnamon and sprinkle mixture evenly on top of the moistened dough.
• Roll up tightly (the long way).
• The roll should be about 3 inches in diameter.
• Cut into thirds, and tuck under ends and pinch bottom together.
• Place loaves into well greased (you can use Crisco or butter for this) 9 x 5 inch pans and lightly grease tops of loaves.
• Let rise in warm place, uncovered, again for about an hour.
• Bake at 350 degrees for 45 minutes or until loaves are lightly browned and sound hollow when tapped.
• Remove from oven and let cool on rack.
• Take melted butter and spread over tops of loaves.
• After about 20 minutes, lay loaves on their sides and remove from pans.
• Allow to cool before slicing.

CINNAMON RAISIN SWIRL BREAD

Steps:

• Place water, milk, shortening, salt, flour, sugar and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start.
• If your machine has a Fruit setting, add the raisins at the signal, or about 5 minutes before the kneading cycle has finished.
• Take dough out after first kneading cycle has finished. Turn dough out onto a lightly floured surface and roll out into a rectangle. Spread dough with butter, brown sugar, and cinnamon. Roll dough, and divide into two parts. Place loaves in two lightly greased 9x5 inch bread pans. Cover and let rise in a warm place until doubled in size, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Brush tops of risen loaves with melted butter and bake in preheated oven for 30 to 40 minutes, until crust is brown and loaves sound hollow when tapped.

CINNAMON SWIRL BREAD (BREAD MACHINE)

Steps:

• Add the bread ingredients to your machine in the order suggested by the manufacturer of your machine.
• Select dough cycle.
• When cycle is complete, remove dough, punch down, cover and let rest for 10 minutes.
• Meanwhile, make filling by mixing brown sugar, nuts and cinnamon together in a bowl and set aside.
• In a lightly floured surface, roll dough into a 14x9 inch rectangle.
• Spread with the ` tablespoon butter and sprinkle with filling.
• Starting from both short sides, roll each side into a spiral toward the center.
• Place, rolled side up into a greased 9x5 loaf pan.
• Cover and let rise in a warm place for 30 minutes or until nearly doubled in size.
• Bake at 350º for about 30 minutes or until bread sounds hollow when lightly tapped.
• If necessary, lightly cover with foil during the last 10 minutes to prevent overbrowning.
• Remove from pan to cool on a wire rack.
• Before serving, sprinkle with powdered sugar.

CINNAMON SWIRL BREAD FOR THE BREAD MACHINE

Steps:

• Place milk, eggs, 1/4 cup butter, bread flour, sugar, salt, and yeast into a bread machine in the order recommended by the manufacturer, select the dough setting, and start the machine. When dough cycle is complete, transfer dough to a floured work surface and punch down. Let dough rest for 10 minutes.
• Mix walnuts, brown sugar, and cinnamon in a bowl.
• Divide dough in half and roll each half into a rectangle about 9x14 inches. Spread 1 tablespoon softened butter over the top of each dough rectangle and evenly sprinkle dough with half the walnut mixture. Roll dough rectangles, starting from the short ends, and pinch seams closed.
• Grease 2 9x5-inch loaf pans. Fit the rolled loaves into the loaf pans with seam sides down. Cover and let rise until nearly doubled in size, about 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake loaves in the preheated oven until lightly golden brown and bread sounds hollow when tapped, about 30 minutes. If loaves brown too quickly, lightly cover with aluminum foil for the last 10 minutes of baking. Let bread cool for 10 minutes before removing to finish cooling on wire racks. Sprinkle tops of each loaf with 1 teaspoon confectioners' sugar.

HOMEMADE CINNAMON SWIRL BREAD

Steps:

• Mix both packages of yeast and water together.
• In large bowl, mix together sugar and salt.
• Also add butter to bowl, but do not mix.
• Pour scalded milk over butter, sugar and salt.
• Add 3 cups of flour and mix until soft dough forms.
• Mix in eggs and yeast into dough.
• Add the remainder of the dough until stiff dough forms.
• Take out of bowl, cover, and let rest 10 minutes.
• Knead for about 8 minutes until soft, elastic dough forms.
• Place in lightly greased bowl, turning once to cover dough.
• Cover and let rest in a warm place for 45 minutes to an hour, or until double in size.
• Punch down and let rest another 45 minutes, or until double again.
• Take out of bowl and let rest for 5 minutes.
• Divide dough in half, and roll each half into a ball.
• Starting with the first half, roll out into a 15x7-inch rectangle.
• Brush melted butter all over top of rectangle.
• Starting with the cinnamon, sprinkle a thin layer over the rectangle.
• Then cover the cinnamon with a layer of sugar.
• The a layer of cinnamon.
• Repeat until you have about 4 or 5 layers of each.
• Repeat steps 12 & 13 with the second half of the dough.
• Roll up each rectangle, jelly-roll style, and place in greased bread pan.
• Cover and let rest for 45 minutes.
• Place in hot oven (375°F) for 45 minutes to an hour.
• Crust should be crispy and a golden brown.
• If wanted, 5 minutes before bread is done, butter can be brushed on crust to give it a creamier taste.
• If crust browns to fast, put aluminum over bread.
• Tip- if nuts or raisins are wanted in bread, place them on top of the cinnamon/sugar layers before rolling up.

CINNAMON SWIRL BREAD FOR THE BREAD MACHINE

Steps:

• Place milk, eggs, 1/4 cup butter, bread flour, sugar, salt, and yeast into a bread machine in the order recommended by the manufacturer, select the dough setting, and start the machine. When dough cycle is complete, transfer dough to a floured work surface and punch down. Let dough rest for 10 minutes.
• Mix walnuts, brown sugar, and cinnamon in a bowl.
• Divide dough in half and roll each half into a rectangle about 9x14 inches. Spread 1 tablespoon softened butter over the top of each dough rectangle and evenly sprinkle dough with half the walnut mixture. Roll dough rectangles, starting from the short ends, and pinch seams closed.
• Grease 2 9x5-inch loaf pans. Fit the rolled loaves into the loaf pans with seam sides down. Cover and let rise until nearly doubled in size, about 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake loaves in the preheated oven until lightly golden brown and bread sounds hollow when tapped, about 30 minutes. If loaves brown too quickly, lightly cover with aluminum foil for the last 10 minutes of baking. Let bread cool for 10 minutes before removing to finish cooling on wire racks. Sprinkle tops of each loaf with 1 teaspoon confectioners' sugar.

CINNAMON SWIRL BREAKFAST BREAD

Steps:

• In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed)., When cycle is completed, turn dough onto a lightly floured surface; divide in half. Roll each portion into a 10x8-in. rectangle. Brush with butter. Combine sugar and cinnamon; sprinkle over dough. , Roll up tightly jelly-roll style, starting with a short side. Pinch seams and ends to seal. Place seam side down in two greased 9x5-in. loaf pans. Cover and let rise in a warm place until doubled, about 1 hour., Bake at 350° for 25 minutes. Cover with foil; bake 5-10 minutes longer or until golden brown. Remove from pans to wire racks to cool completely. , In a large bowl, combine the confectioners' sugar, vanilla and enough milk to achieve desired consistency; drizzle over warm loaves.

SOURDOUGH CINNAMON SWIRL BREAD

Steps:

• Put ingredients into bread machine in the order in which they are listed.
• Run through the dough cycle but remove dough before it rests to rise.
• Roll out dough on lightly floured surface into a rectangle.
• Spread with softened or melted butter and sprinkle with sugar and a very generous amount of cinnamon.
• Roll up tightly, as for cinnamon rolls.
• Moisten edge with water and seal.
• Place in greased pan (s), cover and let rise until double.
• Be patient, as rising time is totally dependent on your starter and how active it is.
• Uncover and bake at 350 degrees F for 25 to 30 minutes, or until golden brown.
• Brush tops with butter.
• Remove from pan and cool on rack.
• Note: You can make this into one large loaf, or several mini loaves.