CINNAMON-SWIRL EGG BREAD
Make and share this Cinnamon-Swirl Egg Bread recipe from Food.com.
Provided by UnknownChef86
Categories Yeast Breads
Time 3h25m
Yield 2 loaves, 10 serving(s)
Number Of Ingredients 9
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.
EGGNOG CINNAMON SWIRL BREAD
Someone once gave me this recipe as something to do with leftover egg nog (we drink the stuff all year round). It's so luscious and yummy I usually make up a batch of the stuff just to make this cake, and consider the leftovers for drinking.
Provided by Mirj2338
Categories Quick Breads
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F.
- In a small bowl, combine the cinnamon swirl ingredients and mix well.
- Set aside.
- In a large bowl, combine the flour, sugar, baking powder, baking soda, cinnamon and salt.
- In a medium bowl, combine the egg nog, oil, eggs and vanilla.
- Beat with a fork to combine.
- Stir the wet mixture into the dry ingredients, stirring until just smooth.
- Don't overdo it.
- Pour half the batter into a greased loaf pan (something like 8 x 4 x 2).
- Spoon half the cinnamon swirl mixture over the batter, and cut through with a knife to swirl.
- Top with the remaining batter.
- Spoon on the remaining swirl mixture, and swirl with a knife.
- Bake for 60-65 minutes or until whatever you stick in the middle comes out clean.
- Cool for 10 minutes in the pan before removing to a wire rack.
Nutrition Facts : Calories 255, Fat 11, SaturatedFat 3.4, Cholesterol 51.1, Sodium 259.1, Carbohydrate 35.2, Fiber 1, Sugar 18.7, Protein 4.4
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.
Nutrition Facts : Calories 132 calories, Fat 3g fat (2g saturated fat), Cholesterol 20mg cholesterol, Sodium 141mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 1g fiber), Protein 3g protein.
CINNAMON SWIRL BREAD
Soft, buttery and perfectly scented with cinnamon sugar, this cinnamon swirl bread is the perfect easy baking project and just delicious.
Provided by Alida Ryder
Categories Bread
Time P1DT40m
Number Of Ingredients 12
Steps:
- In the bowl of a stand mixer, combine the warm milk, warm water, sugar and yeast. The milk and water should be comfortably warm, not hot. Allow to stand for 5 minutes.
- Beat in the egg then add the flour, starting with 3 cups, and the salt. Knead in the flour then add the butter, one tablespoon at a time, kneading in well before adding more.
- If the dough is very soft and sticky, add the remaining flour and allow to knead at medium speed for 3 minutes. The dough should be soft, slightly tacky and smooth.
- Transfer to a large bowl and cover well with plastic then place in the fridge for up to 18-24 hours.
- Remove the dough from the fridge two hours before baking. Tip the dough out onto a very lightly floured surface.
- Roll into a rectangle as wide as your loaf pan (the one I used was 22x12cm (9x5in)) and approximately 1cm thick.
- Mix together the sugar and cinnamon then sprinkle over the dough.
- Roll the dough up into a tight roll then transfer to a greased and lined loaf pan.
- Cover loosely with a damp tea towel and allow to proof for 30 minutes while you preheat the oven to 180°C/350°F.
- Brush the loaf with beaten egg then place in the oven and allow to bake for 30-40 minutes until golden brown and risen.
- To know if the bread is fully cooked, tap it on the bottom and if it sounds hollow, it's done.
- Once removed from the oven, brush with melted butter (for a soft crust) and allow to cool for at least 30 minutes before slicing and serving.
Nutrition Facts : Calories 237 kcal, Carbohydrate 38 g, Protein 5 g, Fat 7 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 33 mg, Sodium 299 mg, Fiber 2 g, Sugar 9 g, ServingSize 1 serving
HOMEMADE EGG BREAD
People rave about this tender, delicate bread every time I serve it. The braided look is just beautiful and is actually quite easy to do. -June Mullins, Livonia, Missouri
Provided by Taste of Home
Time 1h
Yield 2 loaves (16 pieces each)
Number Of Ingredients 11
Steps:
- In a large bowl, dissolve yeast in warm water. Add milk, eggs, butter, sugar, 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 and let rise in a warm place until doubled, 1-1/2 to 2 hours. , Punch down dough. Turn onto a lightly floured surface; divide into 6 portions. Roll each portion into a 14-in. rope. For each loaf, braid 3 ropes together on a greased baking sheet; pinch ends to seal and tuck under. Cover with kitchen towels; let rise in a warm place until doubled, about 50 minutes. Preheat oven to 375°., Beat together egg yolk and water; brush over loaves. Sprinkle with sesame seeds. Bake until golden brown, 30-35 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 135 calories, Fat 3g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 245mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
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