Cinnamon Swirl Loaf Food

COUNTRY CINNAMON SWIRL BREAD

Steps:

• In a large bowl, beat the butter, 1 cup sugar and egg until blended. Combine the flour, baking powder, baking soda and salt; add to egg mixture alternately with buttermilk. In a small bowl, combine the cinnamon and remaining sugar., Pour a third of the batter into a greased 8x4-in. loaf pan; sprinkle with a third of the cinnamon sugar. Repeat layers twice. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

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.

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 LOAF!

Steps:

• Sift the flour into a large bowl, and add the caster sugar and dried active yeast. Mix these together so they are all evenly distributed.
• Rub the cold and cubed unsalted butter into the dry mixture so it resembles bread crumbs, like you would when making scones. I use my fingertips to do this.
• Gently heat the milk until warm - but not piping hot. If heating in a pan, you want it to just about start having steam come out of the pan.
• Add the warmed milk, vanilla, and egg to the dry ingredients.
• Knead the dough together for 7-10 minutes. It will be sticky at first, but it will soon come together. I use my KitchenAid with the dough hook to make this easier.
• Once kneaded, it will be springy to touch, and not sticky.
• Transfer into a lightly oiled bowl, and cover the top of the bowl with cling film. Let it rise for 1-2 hours, or until doubled in size.
• Whilst the bread is proving, whisk together the light brown sugar, and ground cinnamon for the filling. Leave to the side for now.
• Once the dough has risen, transfer to a lightly floured work surface, and roll out to a large rectangle. Mine ends up being about 40cmx30cm.
• You want it to be as even a rectangle as possible so its easier to roll up, and the dough can be thin here.
• Gently brush the surface with the melted butter, and then sprinkle over the sugar/cinnamon mix.
• Roll the dough from long side to long side, so that a ~long sausage~ is formed.
• Carefully cut down the middle of the long sausage, and twist the two halves together making a two strand plait.
• Place the dough into a lightly butter 2lb/900g loaf tin and cover lightly with clingfilm.
• Let the dough rise for about 30 minutes, and towards the end of this, preheat the oven to 180ºc/160ºfan.
• Bake the cinnamon swirl loaf in the oven for 50-60 minutes, until golden brown and cooked through.
• Leave to cool in the tin, and then make the icing. Simply whisk together the icing sugar, vanilla and water until a thick icing paste is formed, and then drizzle over the loaf.
• Slice, and enjoy.

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 LOAF

Steps:

• Combine sour cream and baking soda;allow to work while mixing rest of ingredients.
• Cream together butter and sugar.
• Add eggs and vanilla.
• In a separate bowl combine dry ingredients and mix alternately with sour cream into batter mixture.
• In a separate bowl,mix cinnamon and brown sugar.
• In a greased loaf pan,alternate a third of the batter with a third of the cinnamon filling;repeat.
• Swirl with a knife.
• Bake at 350F for 1 - 1 1/2 hours.

CINNAMON LOAF

Steps:

• In a large bowl, beat butter until light and fluffy, about 1 minute. Gradually beat in 1 cup sugar. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking powder, baking soda and salt. Add to creamed mixture alternately with buttermilk just until mixed., Transfer half of the mixture to a 9x5-in. loaf pan coated with cooking spray. Combine cinnamon and remaining sugar. Sprinkle three-fourths of mixture over batter. Top with remaining butter and sprinkle with remaining cinnamon mixture., Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

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.