Swirl Cinnamon Bread Food

CINNAMON SWIRL BREAD

Steps:

• In a small bowl soften and proof the yeast in the warm water.
• In a saucepan combine the milk, sugar, butter, and salt; cool to lukewarm.
• Add 3 cups flour and mix well.
• Stir in the yeast and eggs; beat well.
• Add enough of the remaining flour to make a soft dough.
• Turn out on lightly floured surface and knead 100 times.
• Place in lightly grease bowl; cover with cloth or plastic wrap and let rise till double (about 1 1/2 to 2 hours).
• Punch down and divide dough in half; cover and let rest for 10 minutes.
• Roll each half into a 15x7 rectangle, about 1/2" thick.
• Mix the sugar and cinnamon for the filling together.
• Spread each rectangle with soft butter and then sprinkle the filling on each.
• Sprinkle 1 teaspoon of water over each and spread with spatula.
• Roll up as for a jelly roll beginning with narrow side; seal the long edge.
• Place sealed side down in two greased pans.
• Rise till almost double (45-60 minutes).
• Bake in a 375 degree oven for 35-40 minutes or till done.
• If it browns too much, cover with foil the last 15 minutes or so.
• NOTE: If you want an Orange bread substitute the following--1 1/4 cups milk and 3/4 cup orange juice for the 2 cups milk; and add 1 tablespoon grated orange rind.

CINNAMON SWIRL BREAD

Steps:

• Cream together shortening and sugar.
• Beat in eggs and vanilla.
• Blend in sour cream and milk.
• Combine dry ingredients and add to creamed mixture.
• Spread 1/2 batter in greased 9x5x3 pan.
• Combine cinnamon mixture (1/4 cup sugar, 2 teaspoons ground cinnamon and 1 1/2 teaspoons orange peel); sprinkle over batter, reserving 1 tablespoon.
• Top with remaining batter. Gently swirl with knife.
• Sprinkle with remaining tablespoon of cinnamon mixture.
• Bake at 350 degrees for 45 minutes.

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.

EGGNOG CINNAMON SWIRL BREAD

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.

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.

CINNAMON SWIRL BANANA BREAD

Steps:

• Grease and flour two 9x5 loaf pans. Set aside.
• Mash bananas with vanilla in a medium bowl. Set aside.
• Combine flour, salt, and baking soda in another medium bowl. Set aside.
• Cream the butter and sugars. Beat on high 3-5 minutes, until very light and fluffy.
• Add one egg at a time, beating thoroughly after each addition.
• Alternate adding banana mixture and flour mixture (about three additions each).
• Fill each loaf pan in 3 layers; after each layer, sprinkle on cinnamon. When loaf pans are full, use a toothpick or skewer to swirl cinnamon (do not overmix or the swirls will not be apparent). It is not necessary to use all of the cinnamon; use only as much as is desired.
• Sprinkle each loaf with sugar (it will bake into a crunchy, sweet crust).
• Bake at 350F 45-60 minutes, until a knife inserted in middle comes out clean.

CINNAMON BREAD

Steps:

• Preheat oven to 200C. Place 250g of strong bread flour into a large bowl. Carefully add the salt, dried yeast, sunflower oil and warm water. Mix well with a fork.
• When the mixture gets sticky, take it out and place it on a clean surface. Sprinkle a tsp of flour on the surface so the mixture won't stick to it. Start rolling it out whilst still mixing it. When the mixture is no longer sticky, leave it for 15 minutes on a warm, damp surface to prove.
• After 15 minutes, take the dough and place it again on a surface with sprinked flour. Start rolling around the mixture again untill it's no longer sticky.
• To plait the bread, simply roll it into three equal shaped balls. Then roll these out untill long and thin. Equally brush the olive oil over the bread dough Bind three ends together and start plaiting them. Bind the three ends together again at the end. Leave on a warm, damp surface to prove for 15 miutes.
• Place the bread in the pre-heated oven and bake for 12-15 minutes. You will know the bread is cooked by seeing it's a golden colour and by poking your finger in the bottom of the bread. remove the bread from oven unless it needs more time to cook.
• Leave for 5 minutes on a dry surface to cool down, then enjoy. The bread should serve 5 or more people.

APPLE CINNAMON SWIRL BREAD

Steps:

• Preheat oven to 350 degrees.
• In a large mixing bowl, combine flour, sugar, baking soda, salt, nutmeg, and cinnamon. Blend together until well combined. Add chopped apple, and mix until apple is evenly distributed and covered with flour.
• In a medium bowl, combine buttermilk, eggs, banana, vanilla, and oil. Mix well, and slowly incorporate into dry ingredients. Gently fold together just until combined.
• In a small bowl, (like how I'm downsizing each time? ;) haha) combine 1/2 cup granulated sugar and 1 tablespoon cinnamon. Mix well.
• In a greased loaf pan (9x3x5), pour 1/4 of the batter, repeat with a second loaf pan. Sprinkle half of the cinnamon swirl mixture over batter; repeat. Cover both pans with remaining batter and swirl a butter knife through to make the marbled appearance.
• Bake for an hour to an hour and 5 minutes, or until golden brown and a toothpick inserted near the center comes out nearly clean. (A little gooey is okay, but if loaves start getting too dark before they're fully baked, cover with aluminum foil).
• For the glaze, mix together milk and powdered sugar and drizzle over cooled bread.

CINNAMON SWIRL BREAD

Steps:

• In a large bowl, dissolve yeast in warm water, then add the milk, 1/2 cup of the sugar, eggs, butter, salt & 2 1/2 cups of the flour, beating until smooth. Stir in enough of the remaining flour to form a soft dough.
• Turn onto a floured surface, then knead for 6 to 8 minutes or until smooth & elastic.
• Place in a greased bowl, turning once to grease the top, then cover & let rise in a warm place about 1 hour or until doubled.
• Grease two 9"x5" loaf pans.
• Punch dough down, then divide in half. Roll each half into an 18"x8" rectangle.
• In a small bowl, combine cinnamon & remaining 1/2 cup of sugar, then sprinkle this cinnamon mixture over the dough, before rolling each rectangle up from a short side. Pinch the seam to seal the dough.
• Place seam side down in the prepared loaf pans, then cover them & let rise until doubled, about 1 1/2 hours.
• Preheat the oven to 350 degrees F & bake the loaves for 30-35 minutes or until golden brown.
• Remove from pans & cool on wire racks.

CINNAMON CUSTARD SWIRL BREAD

Steps:

• Combine 2 cups flour, yeast, custard mix and salt in a large mixing bowl. Mix well.
• Heat milk, water, and 1/4 cup butter in saucepan until warm (120° to 130°, butter need not be melted).
• Add milk mixture and eggs to flour mixture. Blend at low speed until moistened, then for 3 minutes at medium speed.
• By hand, stir in enough remaining flour to make a firm dough.
• Knead on floured board until smooth and elastic (5 to 8 minutes).
• Place in greased bowl, turning to grease top. Cover and let rise in warm place until doubled in bulk (about 1 hour).
• For filling, combine 1/2 cup sugar and 1 tablespoon cinnamon, and set aside.
• Punch dough down and divide into two parts.
• On lightly floured surface, roll each half to a 14 x 7 inch rectangle.
• Spread each with 1 tablespoon softened butter and sprinkle with sugar and cinnamon filling.
• Roll up tightly, pressing dough into roll with each turn. Pinch ends and edges to seal.
• Place in greased 9 x 5 inch loaf pans.
• Cover and let rise in warm place until doubled in bulk (about 1 hour).
• Bake at 375° for 35-40 minutes.
• Brush tops with melted butter and sprinkle with mixture of 1 1/2 tablespoons of sugar and 1 teaspoon of cinnamon.
• Remove from pans and cool on rack.