Cinnamon Swirl Bread Recipe 455 Food

CINNAMON SWIRL BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add milk, 1/2 cup sugar, eggs, butter, salt and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough. , Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover; let rise in a warm place until doubled, about 1 hour., Mix cinnamon and remaining sugar. Punch down dough. Turn onto a lightly floured surface; divide in half. Roll each portion into an 18x8-in. rectangle; sprinkle each with about 1/4 cup cinnamon sugar to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Place in 2 greased 9x5-in. loaf pans, seam side down., Cover with kitchen towels; let rise in a warm place until doubled, about 1-1/2 hours. Preheat oven to 350°., Bake until golden brown, 30-35 minutes. Remove from pans to wire racks to cool.

CINNAMON SWIRL QUICK BREAD

Steps:

• Preheat oven to 350°. In a large bowl, combine flour, 1 cup sugar, baking soda and salt. Combine buttermilk, egg and oil; stir into dry ingredients just until moistened. In a small bowl, combine cinnamon and remaining sugar. , Grease the bottom only of a 9x5-in. loaf pan. Pour half the batter into pan; sprinkle with half the cinnamon-sugar. Carefully spread with remaining batter and sprinkle with remaining cinnamon-sugar; cut through batter with a knife to swirl., Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely. Combine confectioners' sugar and enough milk to reach desired consistency; drizzle over loaf.

CINNAMON SWIRL BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. In a small bowl, mix together 1/3 cup sugar and 2 teaspoons cinnamon; set aside.
• In large bowl combine flour, baking powder, salt and remaining 1 cup sugar. Combine egg, milk, and oil; add to flour mixture. Stir until just moistened.
• Pour half of the batter into pan. Sprinkle with half the reserved cinnamon/sugar mixture. Repeat with remaining batter and cinnamon/sugar mixture. Draw a knife through batter to marble.
• Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into center of the loaf comes out clean. Let cool in pan for 10 minutes before removing to a wire rack to cool completely. Wrap in foil and let sit overnight before slicing.

CINNAMON SWIRL BREAD

Steps:

• In a small bowl soften and proof the yeast in the warm water.
• In a saucepan combine the milk, sugar, butter, and salt; cool to lukewarm.
• Add 3 cups flour and mix well.
• Stir in the yeast and eggs; beat well.
• Add enough of the remaining flour to make a soft dough.
• Turn out on lightly floured surface and knead 100 times.
• Place in lightly grease bowl; cover with cloth or plastic wrap and let rise till double (about 1 1/2 to 2 hours).
• Punch down and divide dough in half; cover and let rest for 10 minutes.
• Roll each half into a 15x7 rectangle, about 1/2" thick.
• Mix the sugar and cinnamon for the filling together.
• Spread each rectangle with soft butter and then sprinkle the filling on each.
• Sprinkle 1 teaspoon of water over each and spread with spatula.
• Roll up as for a jelly roll beginning with narrow side; seal the long edge.
• Place sealed side down in two greased pans.
• Rise till almost double (45-60 minutes).
• Bake in a 375 degree oven for 35-40 minutes or till done.
• If it browns too much, cover with foil the last 15 minutes or so.
• NOTE: If you want an Orange bread substitute the following--1 1/4 cups milk and 3/4 cup orange juice for the 2 cups milk; and add 1 tablespoon grated orange rind.

CINNAMON SWIRL BREAD

Steps:

• Cream together shortening and sugar.
• Beat in eggs and vanilla.
• Blend in sour cream and milk.
• Combine dry ingredients and add to creamed mixture.
• Spread 1/2 batter in greased 9x5x3 pan.
• Combine cinnamon mixture (1/4 cup sugar, 2 teaspoons ground cinnamon and 1 1/2 teaspoons orange peel); sprinkle over batter, reserving 1 tablespoon.
• Top with remaining batter. Gently swirl with knife.
• Sprinkle with remaining tablespoon of cinnamon mixture.
• Bake at 350 degrees for 45 minutes.

CINNAMON-SWIRL EGG BREAD

Steps:

• Combine 2 cups of the flour and the yeast.
• In a saucepan heat and stir milk, 3 T.
• sugar, margarine and salt until warm and margarine almost melts.
• Add to flour mixture along with eggs.
• Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly.
• Beat on high speed for 3 minutes.
• Using a spoon, stir in as much remaining flour as you can.
• Turn out onto a lightly floured surface.
• Knead in enough of the remaining flour to make a moderate stiff dough that is smooth and elastic (6 to 8 minutes total).
• Shape into a ball.
• Place in a lightly greased bowl; turn once to grease surface.
• Cover and let rise in a warm place until double.
• Punch dough down.
• Turn out onto a lightly floured surface.
• Divide in half.
• Cover and let rise 10 minutes.
• Roll each half of dough into a 12 x 7 inch rectangle.
• Brush lightly with water.
• Combine 1/2 cup sugar and cinnamon.
• Sprinkle half of the cinnamon-sugar mixture over each rectangle.
• Roll up from one of the short sides.
• Seal edge and ends.
• Place, seam side down, in greased loaf pans.
• Cover and let rise until double.
• Bake in a 375 F oven for 25- 30 minutes or till done.
• Cover loosely during the last 10 to 15 minutes of baking, if necessary.
• Remove from pans; cool.

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.

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:

• In a large bowl, dissolve yeast in warm water, then add the milk, 1/2 cup of the sugar, eggs, butter, salt & 2 1/2 cups of the flour, beating until smooth. Stir in enough of the remaining flour to form a soft dough.
• Turn onto a floured surface, then knead for 6 to 8 minutes or until smooth & elastic.
• Place in a greased bowl, turning once to grease the top, then cover & let rise in a warm place about 1 hour or until doubled.
• Grease two 9"x5" loaf pans.
• Punch dough down, then divide in half. Roll each half into an 18"x8" rectangle.
• In a small bowl, combine cinnamon & remaining 1/2 cup of sugar, then sprinkle this cinnamon mixture over the dough, before rolling each rectangle up from a short side. Pinch the seam to seal the dough.
• Place seam side down in the prepared loaf pans, then cover them & let rise until doubled, about 1 1/2 hours.
• Preheat the oven to 350 degrees F & bake the loaves for 30-35 minutes or until golden brown.
• Remove from pans & cool on wire racks.