COUNTRY CINNAMON SWIRL BREAD
I'm always busy with three active sons, so this rich quick bread is a favorite. I like to wrap these loaves to give as gifts. -Sharon Walker, Huntington Station, New York
Provided by Taste of Home
Time 1h
Yield 1 loaf (12 pieces).
Number Of Ingredients 9
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.
Nutrition Facts : Calories 212 calories, Fat 5g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 267mg sodium, Carbohydrate 40g carbohydrate (23g sugars, Fiber 1g fiber), Protein 3g protein.
COUNTRY SWIRL BREAD
After a basic white bread is mastered, this recipe is a great next step in the art of bread baking. Here you'll use the Quick Mixing Method, where the dry yeast and the dry ingredients are mixed together before the warm liquid is added. This time-saver will help in the assembly of this more complex recipe.
Provided by Taste of Home
Time 1h20m
Yield 1 loaf.
Number Of Ingredients 19
Steps:
- DARK DOUGH: In a bowl, mix the sugar, salt, yeast and 1 cup all-purpose flour. Heat water, molasses, coffee and butter to 120°-130°; add to flour mixture. Beat with an electric mixer at medium. Add 3/4 cup rye flour and beat 2 minutes. Stir in 1/2 cup all-purpose flour and remaining rye flour. Knead for 6-8 minutes, working in the remaining all-purpose flour. Place dough in a greased bowl. Cover and let rise until doubled, about 2 hours., LIGHT DOUGH: In a bowl, combine salt, yeast, 1 cup whole wheat flour and 1/2 cup all-purpose flour. Set aside. Heat water, honey and butter to 120°-130°; add to flour mixture. Beat 2 minutes at medium, adding remaining whole wheat flour. Mix well. Stir in 1 cup all-purpose flour and oats. Knead, working in remaining flour if necessary. Place dough in a greased bowl and let rise until doubled, about 1 hour., Punch doughs down; let rest 15 minutes. Roll Light dough into a 16-in. x 9-in. rectangle. Roll Dark dough into a 16x8-in. rectangle and place on top of Light dough. Roll jell-roll style, beginning with long side. Pinch to seal. Place seam side down on greased baking sheet. Cover; let rise till doubled, 45-60 minutes. Bake 40 minutes at 350°. Cool on wire rack.
Nutrition Facts :
NEAPOLITAN SWIRL BREAD
Indulgent buttery brioche gets a Neapolitan treatment. We divided the dough into three portions and kneaded in the flavors of strawberry, vanilla and chocolate, then stacked and rolled the portions to create a mesmerizing swirl with a trio of flavors in every bite. Enjoy it as is or with a slather of strawberry jam, or use it to make a delightfully different bread pudding.
Provided by Food Network Kitchen
Time 13h15m
Yield one 9-by-5-inch loaf
Number Of Ingredients 11
Steps:
- Place the flour, sugar, salt and yeast in the bowl of a stand mixer fitted with the dough hook and mix on low speed to combine. Add the milk and 3 of the eggs and mix on low speed until well combined. Increase the speed to medium high and mix until the dough starts to pull away from the sides of the bowl, about 5 minutes.
- Reduce the speed to medium and start adding the butter a little at a time, waiting until completely incorporated before adding more and beating for 7 to 10 minutes total. Increase the mixer to medium high and continue to mix until the dough is glossy and slightly tacky but not sticky, 7 to 10 minutes more.
- Meanwhile, bring 1/4 cup water to a boil. Put the dried strawberries in a spice grinder or mini chopper and pulse until finely ground (you should have a scant 1/2 cup). Add the strawberry powder and 7 teaspoons of boiling water to a small bowl and stir until combined into a paste (the texture should be like thick, sticky peanut butter).
- Add the cocoa powder and 5 teaspoons of boiling water to another small bowl and stir until combined.
- Divide the dough into 3 pieces. Add one portion of the dough back to the bowl of the stand mixer along with the vanilla bean paste. Knead with the dough hook on medium speed until combined and the dough is still tacky but not sticky, 3 to 5 minutes. Transfer to a small bowl.
- Add another portion of the dough to the mixer bowl along with the strawberry paste and a few drops of the food coloring. Knead on medium speed, adding more food coloring as needed to get the desired shade, until combined and the dough is still tacky but not sticky, about 7 minutes. Transfer to a separate small bowl. Wipe the mixer bowl and dough hook clean.
- Add the last portion of dough to the mixer bowl along with the chocolate paste. Knead on medium speed until combined and the dough is still tacky but not sticky, about 6 minutes. Transfer to a third small bowl.
- Cover each bowl of dough with plastic wrap and allow the dough to rest in the refrigerator for at least 8 hours and up to 12 hours.
- To assemble, individually roll out the 3 pieces of chilled dough on separate sheets of parchment, dusting with flour as needed, into three 9-by-5-inch rectangles. Stack the pieces on top of each other with the chocolate dough on the bottom, vanilla in the middle and strawberry on the top.
- Roll out the stack of dough into a 17-by-8-inch rectangle, flipping the stack over now and then to keep the layers even and making sure to square off the ends (this will ensure that all the layers stick and bake together). With the chocolate layer on the bottom and starting from a shorter end, start rolling the dough into a tight spiral, like a jelly roll cake.
- Generously butter a 9-by-5-inch nonstick loaf pan and place the rolled dough inside, seam-side down. Generously butter a piece of plastic wrap large enough to cover the pan and place it butter-side down loosely over the pan. Let the dough rise in a warm place until it reaches 1 inch above the rim of the pan, about 3 hours.
- Position an oven rack in the middle of the oven and preheat to 350 degrees F.
- Beat the remaining 1 egg with 1 tablespoon water in a small bowl. Brush the top of the loaf with the egg wash. Bake, rotating the pan halfway through, until the loaf is golden brown and an instant-read thermometer inserted in the middle reaches 190 degrees F, 35 to 40 minutes.
- Transfer to a wire rack and let cool 5 minutes, then run a knife around the sides of the loaf to loosen and turn the loaf out of the pan. Let cool completely top-side up on the rack.
CINNAMON SWIRL RAISIN BREAD(COOK'S COUNTRY)
You will need a spray bottle filled with water for this recipe. Whole milk is best in the dough, although low-fat milk will work; skim milk will make the bread too dry. Do not add raisins for the cinnamon swirl version. **I let my dough rise the second time in the fridge, then took it out in the morning for an hour before baking. It did tale a little longer in the oven because of this.
Provided by Coppercloud
Categories Yeast Breads
Time 4h15m
Yield 1 Loaf, 8 serving(s)
Number Of Ingredients 11
Steps:
- Filling/Topping: Combine the ingredients in a small bowl ,breaking up any clumps. Cover till needed.
- Dough: Spray a large bowl with cooking spray. Whisk milk, melted butter, and yolks in a measuring cup. Mix 1/4 cup of the cinnamon mixture, sugar, yeast, flour, and salt in the bowl of a stand mixer fitted with the dough hook. Turn mixer to low and slowly add the milk mixture. After dough comes together increase speed to medium and mix the dough until smooth and comes away from the bowl(About 5-6 minutes). If dough seems too sticky, add up to 1/4 cup more flour during kneading. Turn out onto an unfloured surface. Knead in the raisins by hand until evenly distributed. Form into a smooth round ball, and place in a greased bowl, turning to coat. Cover with plastic wrap and let rise for about an hour, or until doubled. (Do not place in warm oven or sugar in dough will melt.).
- Spray a 9x5 loaf pan with cooking spray. On a lightly floured surface, press dough into a 20 x 8 inch rectangle, with the short side facing you. Using a spray bottle filled with water, lightly spray the dough evenly. Sprinkle 1/2 cup of the cinnamon sugar over the dough, leaving a 2 inch border along the top to seal. Lightly spray the cinnamon sugar with the water until damp but not wet(this is to seal the sugar to the bare dough on both sides). Roll up from the edge nearest you, and ending at the sugarless end. Pinch to seal. Place in the loaf pan seam side down. Let rise another 1 to 1 1/2 hours.
- Adjust oven rack to middle position, and heat oven to 350 degrees. Melt remaining butter and brush over top of dough. Sprinkle with remaining sugar, and bake until top is deep brown and internal temperature is 185 to 190 degrees, about 45 to 60 minutes. Turn bread out and cool on wire rack before slicing. ( can be kept in an airtight container for up to 3 days at room temperature.).
Nutrition Facts : Calories 429.4, Fat 9.7, SaturatedFat 5.2, Cholesterol 89, Sodium 463.7, Carbohydrate 75.7, Fiber 3, Sugar 23.3, Protein 9.9
CHEESE SWIRL BREAD RECIPE BY TASTY
Here's what you need: bread flour, whole milk, bread flour, granulated sugar, kosher salt, instant yeast, whole milk, milk powder, large eggs, unsalted butter, nonstick cooking spray, shredded Cabot Vermont Sharp Cheddar Cheese, shredded Cabot New York Extra Sharp Cheddar Cheese, coarse sea salt, loaf pan
Provided by Cabot Creamery Co-operative
Categories Appetizers
Yield 1 loaf
Number Of Ingredients 15
Steps:
- Make the roux: In a small saucepan, whisk together the bread flour and milk. Cook over medium-low heat, stirring constantly with a wooden spoon to prevent the mixture from burning, until it begins to thicken into a paste and creates streaks across the bottom of the pot, about 5 minutes. Transfer the roux to a medium bowl and cover with plastic wrap, pressing directly against the surface. Let cool to room temperature, about 30 minutes.
- Make the dough: In a medium bowl, whisk together the flour, sugar, kosher salt, and yeast.
- In a large bowl, whisk together the milk, milk powder, 1 egg, and the roux.
- Using a wooden spoon, stir the dry ingredients into the wet ingredients until the dough begins to come together in shaggy mass. Add the butter and knead with your hands until the dough is smooth and elastic, about 10 minutes.
- Shape the dough into a ball. Place in a large bowl greased with nonstick spray and cover loosely with plastic wrap. Let proof until doubled in size, about 1 hour.
- Preheat the oven to 350°F (180°C). Grease a 9x5-inch loaf pan with nonstick spray.
- Punch down the dough, then turn out onto a floured surface. Roll the dough into a 9x9-inch square.
- Sprinkle the Cabot Vermont Sharp Cheddar Cheese and Cabot New York Extra Sharp Cheddar Cheese evenly across the dough. Starting from a long end, roll the dough up, and place seam-side down on the surface. Using a sharp knife, slice the roll in half lengthwise to expose the filling. Twist the halves together into a braid.
- Place the loaf in the prepared pan and cover loosely with plastic wrap. Let proof until doubled in size, about 1 hour.
- Beat the remaining egg, then brush over the loaf. Sprinkle the sea salt on top.
- Bake the bread until the cheese is bubbly and the top is deep golden brown, about 30 minutes. Let cool slightly, about 15 minutes, then slice.
- Enjoy!
CHOCOLATE SWIRL BREAD
My husband and his coworkers request this bread at least once every 2 months. It is pretty simple to make. I got it from a BGH Cookie magazine. Prep time is approx. and includes rise time.
Provided by Debilyn_Ks
Categories Yeast Breads
Time 1h30m
Yield 2 Loaves
Number Of Ingredients 11
Steps:
- In a large mixing bowl combine 1 1/2 cups of the flour to yeast.
- In a sauce pan heat and stir the milk, sugar, butter and salt until warm (120 to 130) and butter almost melts. Add to flour mixture; mix well. Add eggs.
- Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high for 3 minute.
- Using spoon, stir in as much of the remaining flour as you can.
- Turn out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 min).
- Divide dough into 2 equal portions. Roll out both portions of dough separately to form two 14x10-inch rectangles.
- Reserve 2 tablespoons of the Heath Bits. Sprinkle remaining over dough rectangles.
- Starting from short side, roll up each one. Seal seams and edges. Line a baking sheet with foil, grease the foil. Transfer loaves to prepared baking sheet. Cover let rise until nearly double (25 to 30 min.).
- Bake at 375 for about 20 minute or until done. Remove to wire racks to cool.
- For icing; combine powdered sugar, water and vanilla. Spread over cooled loaves and sprinkle with reserved Heath Bits.
Nutrition Facts : Calories 2320.8, Fat 72.6, SaturatedFat 40, Cholesterol 310.8, Sodium 1817.1, Carbohydrate 376.9, Fiber 10.4, Sugar 173.3, Protein 42.7
CARRIE'S CINNAMON SWIRL BREAD
This recipe has been adapted from "The Good Enough to Eat Breakfast Cookbook" by Carrie Levin with William Perley. Copyright 2001 by Carrie Levin. Reprinted by permission of Warner Books.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 1 loaf
Number Of Ingredients 9
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.
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