Cinnamon Swirl Bread Recipe
There are some good recipes for Cinnamon Swirl Bread out there, but I decided that I like the slightly dense crumb of this one because it reminded me of a cinnamon roll. Unfortunately, I didn’t have any raisins or currants to use in my loaf, but it was still good! Definitely tastes great plain or toasted, and was excellent as French Toast! A yummy treat for all of my fellow bread-lovers…
Recipe from The King Arthur Flour Baker’s Companion
Cinnamon Swirl Bread Recipe
- 3 c (12 3/4 oz) unbleached all-purpose flour
- 1/4 c (1 1/2 oz) potato flour, or 1/3 c (3/4 oz) potato flakes
- 1/4 c (1 1/4 oz) nonfat dry milk
- 1 1/4 tsp salt
- 1/2 tsp cinnamon
- 3 Tbsp (1 1/4 oz) sugar
- 2 1/2 tsp instant yeast
- 4 Tbsp (1/2 stick, 2 oz) butter
- 1 c (8 oz) water
- 1/4 c (1 3/4 oz) sugar
- 1 1/2 tsp cinnamon
- 1/4 c (1 1/2 oz) raisins or currants
- 2 tsp unbleached all-purpose flour
- Egg Wash, made from 1 large egg beaten with 1 Tbsp water
- 2 Tbsp (1 oz) butter
- 2 Tbsp (7/8 oz) sugar
- 1/4 tsp cinnamon
- 1/4 c (1 oz) unbleached all-purpose flour
- For the Dough: In a large mixing bowl or bowl of a stand mixer, combine all dough ingredients, mixing until the dough begins to come away from the sides of the bowl. Knead (about 10 minutes by hand, 5-7 mins by machine) until the dough is smooth and satiny. Transfer the dough to a lightly greased bowl, cover the bowl with plastic wrap, and set it aside to rise for 1 to 1 1/2 hours, until doubled.
- For the Filling: Pulse the filling ingredients except egg wash in a food processor.
- To Assemble: Transfer the dough to a lightly oiled work surface and shape it into a long, narrow rectangle, about 16 x 8 inches. Brush the dough with some of the egg wash (set remainder aside) and pat the filling gently onto the dough. Beginning with a short edge, tightly roll the dough into a log. Pinch the side seam and ends closed and place the loaf in a lightly greased 8 1/2 x 4 1/2-inch loaf pan. Cover the pan with lightly greased plastic wrap and let the bread rise for about 1 hour at room temperature, until it's crowned about 1 inch over the rim of the pan.
- For the Topping: In a small bowl or food processor, combine the butter, sugar, cinnamon and flour until the mixture is crumbly.
- Brush the top of the loaf with some (or all) of the reserved egg wash and gently press on the topping.
- Preheat oven to 350. Bake the bread for about 45 mins, tenting it lightly with foil for the final 15 mins if it appears to be browning too quickly. Remove the loaf from the oven. After about 5 mins, loosen all around the edges of the loaf with a knife, then turn the pan on its side and gently pull it away from the loaf. Some of the topping will fall off, but that is ok. Enjoy!