Vanilla Cinnamon Swirl Bread Food

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 QUICK BREAD

Steps:

• Preheat oven to 350°. In a large bowl, combine flour, 1 cup sugar, baking soda and salt. Combine buttermilk, egg and oil; stir into dry ingredients just until moistened. In a small bowl, combine cinnamon and remaining sugar. , Grease the bottom only of a 9x5-in. loaf pan. Pour half the batter into pan; sprinkle with half the cinnamon-sugar. Carefully spread with remaining batter and sprinkle with remaining cinnamon-sugar; cut through batter with a knife to swirl., Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely. Combine confectioners' sugar and enough milk to reach desired consistency; drizzle over loaf.

VANILLA CINNAMON SWIRL BREAD

Steps:

• Spray two 8 by 4 inch loaf pans with nonstick cooking spray.
• Whisk the water and yeast togetherby hand in an electric mixer bowl and let stand for 2 to 3 minutes to dissolve.
• Stir in the butter, sugar, eggs, vanilla, salt, cinnamon, dry milk, potato flakes and 3 1/2 cups flour.
• Mix to make a soft dough.
• Kead with the dough hook on the lowest speed of the mixer for 10 minutes, adding more flour as required to make a soft dough.
• Place in a lightly greased bowl.
• Cover the bowl loosely with a plastic bag and let dough rise for 45 minutes or until almost doubled.
• Punch the dough down gently.
• Turn out onto a lightly floured surface.
• Roll out to a 12 by 10 inch rectangle.
• For the filling, brush with milk and sprinkle on the raisins, cinnamon and sugar.
• With the shorter end facing you, roll up the dough snugly into a log.
• Cut it in half widthwise and place in the prepared pans.
• Spray the dough with nonstick cooking spray lightly.
• Cover the pans loosely with plastic bags and let rise for a further 30 to 45 minutes, or until it puffs up 3/4 to 1 inch above the edge of the pans.
• Preheat oven to 350*F.
• Place pans in oven and bake for 35 to 45 minutes, or until lightly browned.
• Let cool in the pans on a wire rack for 15 minutes before unmolding.
• VARIATION: Use chocolate chips instead of raisins and replace the cinnamon with 2 TBS cocoa powder.

CINNAMON SWIRL QUICK BREAD

Steps:

• Preheat oven to 350°F (177°C). Spray a 9×5 inch loaf pan with nonstick spray.
• Mix the 1/2 cup (100g) granulated sugar and 1 Tablespoon of ground cinnamon together.
• Whisk the flour, baking soda, and salt together in a large bowl. In a medium bowl, whisk the egg and 3/4 cup (150g) granulated sugar together until combined. Whisk in the oil, sour cream, milk, and vanilla extract. Pour the wet ingredients into the dry ingredients, then whisk to completely combine. Avoid over-mixing. You will have about 3 cups of batter.
• Pour/spread half of the batter into prepared loaf pan. Sprinkle almost all of the cinnamon sugar evenly on top (reserve about 2 Tablespoons for topping). It's a very thick layer of cinnamon sugar. Carefully pour/spread remaining batter evenly on top. The top layer of batter will want to stick to the cinnamon sugar filling, making spreading a little tougher to do, but use a spoon to carefully spread it out as best you can. Sprinkle with the rest of the cinnamon sugar. Using a knife, make a large swirl down the loaf pan, as shown in the video tutorial above. Avoid over-swirling, which will mix the layers together too much.
• Bake the bread for 50 minutes to 1 hour, covering loosely with foil about halfway through to prevent the top from over-browning. Poke the center of the bread with a toothpick. If it comes out clean, the bread is done. Oven times will vary between ovens. My bread usually takes 55 minutes. Cool bread completely in the pan set on a wire rack.
• Drizzle with icing, if using. Slice and serve. Cover and store leftover bread at room temperature for 1 day or in the refrigerator for up to 1 week.

CINNAMON SWIRL QUICK BREAD

Steps:

• Preheat oven to 350°F.
• In a large mixing bowl, beat together butter, 1 cup sugar, and egg.
• Combine the flour, baking powder, baking soda, and salt.
• Add the flour mixture to the egg mixture alternately with the buttermilk.
• In a small bowl, combine the cinnamon and remaining 1/3 cup sugar.
• Pour a third of the batter into a greased 8X4X2-inch loaf pan.
• Sprinkle a third of the cinnamon sugar on top of batter.
• Repeat layers twice.
• Bake for 45-50 minutes, until a toothpick inserted near the center comes out clean.
• Cool in pan for 10 minutes.
• Remove from pan to a wire rack to cool completely.

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 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.