Healthy Cinnamon Cream Cheese Swirl Bread Whole Wheat Food
HEALTHY CINNAMON CREAM CHEESE SWIRL BREAD (WHOLE WHEAT)
Make and share this Healthy Cinnamon Cream Cheese Swirl Bread (Whole Wheat) recipe from Food.com.
Provided by I Cant Believe Its
Categories Quick Breads
Time 55m
Yield 1 Loaf, 10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F.
- In a large mixing bowl, beat together margarine, sugar, and egg. Add skim milk and mix.
- Combine the flours, baking powder, baking soda, cinnamon, and salt.
- Add the flour mixture to the egg mixture, and fold in optional raisins or sultanas.
- Pour a half of the batter into a greased loaf pan.
- Sprinkle additional cinnamon and additional sugar and then dot cream cheese on top of batter. Cover with rest of batter.
- Bake for 30-45 minutes, until a toothpick inserted near the center comes out clean and the top is browned.
- SUGGESTION: would taste delish with cream cheese icing on top =).
Nutrition Facts : Calories 188, Fat 2.8, SaturatedFat 0.6, Cholesterol 0.8, Sodium 234.6, Carbohydrate 36.8, Fiber 2, Sugar 16.3, Protein 5.1
WHOLE-WHEAT CINNAMON-RAISIN BREAD
Provided by Ellie Krieger
Time 4h15m
Yield 2 loaves
Number Of Ingredients 12
Steps:
- Make the dough.
- Measure out 1 1/4 cups very warm water and check the temperature; it should be 120 degrees F to 130 degrees F. Combine both flours, the dry milk, egg, canola oil, honey, salt, yeast and warm water in the bowl of a stand mixer fitted with the dough hook. Mix 3 minutes on the lowest setting, then increase to the next highest setting and mix 5 more minutes. The dough should be soft and sticky.
- Let it rise.
- Transfer the dough to a large bowl coated with cooking spray. Cover tightly with plastic wrap and let rise at room temperature until the dough has nearly doubled in size, about 1 hour, 30 minutes.
- Soak the raisins.
- Dry raisins will rob moisture from the bread, so soak them first in boiling water until plump, about 30 minutes. Drain and pat dry.
- Fold the dough.
- Transfer the dough to a floured work surface. Picture it as a loose square. Lift up one side of the dough and fold about one-third of it across; press down on the dough with spread fingers to remove any air bubbles. Repeat with the remaining 3 sides of the dough.
- Add the filling.
- Mist two 9-by-5-inch loaf pans with cooking spray. Divide the dough in half; roll out each half into an 8-inch square. Brush each square with canola oil, then sprinkle with the cinnamon (it's high in antioxidants!), brown sugar and raisins.
- Form the loaves.
- Roll up each square of dough into a tight cylinder; place seam-side down in the prepared pans. Cover tightly with plastic wrap and let rise at room temperature until the dough fills the pans and springs back when touched, about 1 hour, 30 minutes.
- Bake the bread.
- Preheat the oven to 375 degrees F. Brush the loaves with canola oil and bake until golden brown, 25 to 30 minutes. Remove from the pans and transfer to a rack to cool completely.
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CINNAMON SWIRL BREAD {WITH WHOLE WHEAT FLOUR}
From wellplated.com
5/5 (1)Total Time 3 hrs 45 minsCategory BreakfastCalories 193 per serving
- In a large bowl or the bowl of a standing mixer fitted with the paddle attachment, stir together the all-purpose flour, white whole wheat flour, vital wheat gluten, salt, and cinnamon.
- To the bowl with the yeast, add the egg, milk, and shortening and stir to combine. Add the yeast mixture all at once to the flour mixture. Stir together with a large spoon (or mix on low speed) until the ingredients come together and form a ball.
- Turn the dough out onto a lightly floured work surface (or switch to a dough hook if using a standing mixer.) Knead by hand (or on medium speed) for approximately 10 minutes (or by machine for 6 to 8 minutes), adding more flour as necessary. The dough should be soft, pliable, and slightly tacky but not sticky. During the final 2 minutes of kneading, gradually incorporate the hazelnuts, being careful not to crush them. (If you are using a machine, it may be helpful to knead them in by hand so that they are distributed evenly.) Place the dough in a lightly oiled large bowl, cover with plastic wrap, and let rise at room temperature for approximately 2 hours, until the dough doubles in size. To check dough readiness, gently press the dough with two fingers. If the indent stays, the dough is ready.
WHOLE WHEAT CINNAMON SWIRL BREAD - TASTE AND TELL
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- In the bowl of a stand mixer, combine 2 cups of the flour, the yeast and the salt. Stir to combine. In a microwave safe bowl, or in a small saucepan over low heat, combine the water, milk, oil and honey. Heat (in 15 second increments if using the microwave) until dry warm but not hot to the touch (120ºF to 130ºF). Add the liquids to the flour mixture.
- Beat the mixture for 2 minutes on medium speed, scraping bowl occasionally. Add 1 cup of flour, beat on low for a few seconds to incorporate, then beat on high for 2 minutes, scraping the bowl occasionally. Add in just enough of the remaining flour so that the dough forms into a ball.
- Turn the dough out onto a lightly floured surface and knead until smooth and elastic and when it springs back when lightly pressed with 2 fingers, about 6 to 8 minutes. Alternately, change to the dough hook and knead in your mixer. Cover the dough with a towel and allow it to rest for 10 minutes.
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- In a mixing bowl, combine the water, flour, and yeast, stirring until the flour is evenly moistened.
- Cover the bowl, and let the starter rest overnight at cool room temperature, for up to 16 hours or so; it'll become a bit puffy, and flatten out., Add the remaining dough ingredients to the starter in the bowl, and mix and knead — by hand, mixer, or bread machine — until you've made a cohesive dough.
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