Thursday, December 1, 2011

Wonderful, Fluffy Cinamon Swirl Bread

This is the cinnamon swirl bread of all cinnamon swirl breads, just so ya know. Don't bother looking any further....Your life is complete.

And you're welcome.

Cinnamon Swirl Bread

6 Tbsp butter
1-1/2 tsp salt
1/3 cup very warm water 
1 cup very warm milk
1-1/2 cups sugar, divided
2 eggs, lightly beaten
5-1/2 to 6 cups all purpose flour
2 tbsp instant yeast
2-3 tbsp ground cinnamon
1/2 cup raisins (optional)

In the microwave or on the stove top, heat up the milk and water. Melt the butter in the mixture. When butter is melted, add salt, 1/2 cup of sugar and dissolve.
Add eggs, 2-1/2 cups flour and yeast. 
Beat on medium low to incorporate all ingredients. Add flour, 1/2 cup at a time just until dough no longer sticks to sides of the bowl.
Beat on high for 5 minutes.
Make sure your mixer doesn't dance off the counter.
Turn into a bowl sprayed with cooking spray, cover, and let rise in a warm place for 1 hour or until doubled.
Punch dough down, cut in two sections, and roll each half out onto a floured surface into an 18 in. x 8 in. rectangle. 
Combine cinnamon and 1 cup of sugar; sprinkle over dough. Sprinkle raisins over that.
Roll up each rectangle the short way, pinch seam to seal.
place seam side down in 2 greased 9 in. x 5 in. loaf pans.
Cover and let rise for another 30 minutes to 1 hour.

Bake at 350 for 30-35 minutes or until golden brown. 

Remove from pans a couple minutes after coming out of the oven and cool on wire racks. 

Wait 10 minutes to cut into and devour!
Yield: 2 loaves


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