Friday, August 16, 2013

Cinnamon Swirl Bread

This, unfortunately, did not make it through a day. Next time, I would suggest making two loaves...that way you have at least a chance to freeze one for later...or to enjoy for the next day`s breakfast.

I made the icing that you would normally put on top of a cinnamon roll with this, but it did not really need it. Also, the longer it sat, the better it tasted...which was difficult to do!

I saw this recipe on Pinterest, but it had been modified a few times from the Pioneer Woman`s website, so I decided to go straight to the source to modify it myself. She has many fantastic recipes, but I`ve only made a few so far.

What you need: (seriously, go ahead and make 2 loaves right away, you won`t be disappointed)

1 cup milk (I used skim)
 6 Tbls butter
12.5 g (about 2 packages) hefe (yeast)*
2 eggs
1/3 cup sugar
3 1/2 cups of flour
1 tsp salt

For the inside:
1/3 cup sugar
2 Tbls cinnamon

1 egg for brushing over the top
softened butter

*If you have Active Dry Yeast available, check the original source for the amount

On medium-low heat, put the milk and butter in a pot. Heat until thoroughly melted and mixed, but do not boil. Let cool enough that you can touch it, but don`t let it get to room temperature. Add the yeast packet and mix gently. Let sit while doing the next part.

In a large bowl, add the sugar and eggs. Mix well

Add the milk, butter and yeast mixture. Stir until combined. 

 Mix the flour and salt together in a bowl. Add 1/2 at a time to the sugar and egg mixture. Beat until well combined before adding the second half.

Continue to mix well until the dough is relatively un-sticky. About 10 minutes. If you don`t have an electric mixing bowl with the dough attachments, it is easiest if you knead by hand (which I did)

If it is still sticky, keep mixing and add a little flour at a time. In a clean bowl, add a little räpsol (canola) to coat the bowl so the dough doesn`t stick. Roll the dough around so it is coated. Cover with plastic wrap and put in a warm spot to rise. Let sit for 2 hours

On a large, clean surface, roll the dough into a rectangle. You can measure it against your loaf pan, so that it is no wider than the pan. Roll it out to about 45-60 cm (18-24 in). Use your softened butter to smear over the length of it. 

Mix the cinnamon and sugar together. You will have a lot, but make sure you use all of it when sprinkling over the buttered dough. I didn`t, and wish I had. 

Starting at the end farthest from you, roll the dough, as tightly and evenly as you can, towards you. Don`t worry if it is not perfect, as it will all be jammed into the loaf pan anyway :)

Using some more of your softened butter, coat the loaf pan and then place the dough, seam down, inside. 

Sadly, you must now cover it with plastic wrap again for another 2 hours. Don`t worry though, you are almost done!

See how nicely it rose again?

Lightly beat an egg and brush it over the top. 

Heat your oven to 180 C and bake on a middle - low rack for 40 minutes until nice and brown. 

Remove from the pan (this is where the butter comes in as it should just tip out) and let cool. 

This is where you must make a decision...let everyone know it`s done (unfortunately they will probably smell the yummy-ness) or enjoy the first slice yourself. If you want to freeze it, let it cool completely first. Thaw it on the counter to enjoy.