Honey Wheat Cinnamon Swirl Bread Food

HONEY-WHEAT CINNAMON SWIRL BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add the whole wheat flour, milk, honey, eggs, butter, salt and 2 cups all-purpose flour. Beat until smooth. Stir in enough remaining flour to form a firm dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; divide in half. Roll each portion into an 18x9-in. rectangle. Combine the sugar and cinnamon; sprinkle over dough. Roll up jelly-roll style, starting with a short side; pinch seams to seal and tuck ends under. Place in two greased 9x5-in. loaf pans. Cover and let rise in a warm place until doubled, about 35 minutes. , Bake at 350° for 35-40 minutes or until bread sounds hollow when tapped. Remove from pans to a wire rack to cool.

WHOLE-WHEAT CINNAMON-RAISIN BREAD

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.

HONEY WHEAT BREAD

Steps:

• In a bowl, combine 2 cups all-purpose flour, 2 cups whole wheat flour and yeast. In a saucepan, heat milk, water, honey, butter and salt to 120°-130°; add to flour mixture. Blend on low speed until moistened; beat on medium for 3 minutes. Gradually stir in remaining whole wheat flour and enough of the remaining all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Shape into two loaves; place in a greased 8x4-in. loaf pans. Cover and let rise until doubled, about 1 hour. Bake at 375° for 40-45 minutes. Remove from pans to cool on wire racks.

HOUSE SPECIAL ORGANIC CINNAMON RAISIN BREAD

Steps:

• 1) Place the milk and the egg in a measuring cup and add water and tepid to fill up the cup.
• 2) Combine the mixture will all the other dough ingredients in the bowl of a stand mixture. Mix for 3 minutes in the lowest setting, then for 5 minutes on the highest setting. This will make the dough sticky and soft.
• 3) Transfer the dough to a bowl coated with cooking spray or oil, and cover it with a plastic wrap or a clean cloth. Place it in a warm spot and allow it to rise until it doubles in size - usually about 1 ½ hours.
• 4) As the dough is resting, make the cinnamon swirl mixture. In a small bowl mix cinnamon, organic sugar, organic brown sugar and butter.
• 5) Soak the raisins in hot water until plump - usually about 20 minutes. Drain and pat dry.
• 6) Uncover the bowl of dough and add the raisins. Knead them together for about 5 minutes and make sure the raisins are well incorporated into the dough.
• 7) Place the dough on a floured surface and roll it out into a rectangle about 10″ x 12″.
• 8) Brush each side of the rectangular dough with the cinnamon-honey-butter mixture. Remain about 1 teaspoon of the mixture for brushing the surface of the rolled dough.
• 9) Starting from the short side, roll the dough, snugly pinching the sides to retain the mixture.
• 10) Place the dough in a plan, cover it with a plastic wrap or clean cloth and place it in a warm spot. A sunny window sill or the top of a refrigerator often work well.
• 11) Once again allow the dough to rest for about 30 minutes, until it rises to its double size.
• 12) Preheat the oven to 350 degrees.
• 13) Once the bread has risen, brush the surface with the reserved cinnamon-honey-butter mixture. You may sprinkle desired cinnamon if you desire.
• 14) Bake the bread at the center of the preheated oven for 35 minutes until it is lightly golden.

WHOLE WHEAT APPLE CINNAMON BREAD - BREAD MACHINE

Steps:

• Mix in the order recommended by your breadmaker, 1 1/2 lb loaf, whole wheat setting.