Whole Wheat Cinnamon Swirl Bread



I have made this bread quite often, however, I realized that I hadn’t made it in the last two plus years as I’ve never blogged about it. That made me feel like it was time to make this again. Plus, I had another recipe that needed a cinnamon bread. This recipe comes from the Better Homes and Gardens New Cookbook: Bridal Edition. It is an Egg Bread that is then tweaked to turn it into a cinnamon swirl bread. 

This was made as directed with one change and that is it turned into a whole wheat bread. As per my last post, I had run out of all-purpose flour and had to replace half of the flour needed for several recipes with whole wheat. This turned out just fine as a whole wheat bread. The only problem I had with it, which is the same problem I have everytime is that it seems to separate while it finishes rising and then bakes. As you can see from the picture, it has “holes” where it was rolled up with the cinnamon and sugar. I’m not sure why that happens or what to do about it. If anyone has any suggestions I’m open to them. 

But, other than that it was great as usual. 

4 3/4 to 5 1/4 cups all purpose flour (I used the full amount)

1 pkg active yeast (.25 ounces if measuring)

1 1/3 cups milk

3 tablespoons sugar

3 tablespoons butter

1/2 teaspoon salt

2 eggs

In a large mixing bowl mix together two cups of the flour and the yeast; set aside. In a medium saucepan heat and stir milk, sugar, butter and salt until just warm (120 to 130 degrees) and the butter almost melts. Add milk mixture to the flour mixture along with the eggs. Beat with electric mixer on low to medium speed for 30 seconds, scraping the sides of the bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can. 

Turn dough out onto a lightly floured surface. Knead in as much of the remaining flour to make a moderately stiff dough that is smooth and elastic. NOTE – for me, all the flour has been incorporated at this point. Shape dough into a ball. Place in a lightly greased bowl, turning once to grease the surface of the dough. Cover; let rise in a warm place until doubled (about an hour). 

Punch dough down. Turn out onto a lightly floured surface; divide in half. Cover; let rest 10 minutes. Lightly grease two 8x4x2 inch loaf pans. 

STOP – if you want to make the cinnamon swirl bread follow this next step. Otherwise skip the next step and  simply shape dough into two loaves and place in prepared pans.

Roll each half of the dough into a 12×7 rectangle. Brush lightly with water. Combine 1/2 cup sugar and 2 teaspoons cinnamon a. Sprinkle half on each loaf. Roll up the loaves, starting with a short side. Pinch seam and ends to seal. Place seam side down in prepared pans. 

Cover and let rise in a warm place until nearly doubled (about 30 minutes). 

Bake in a 375 degree oven for 25-30 minutes or until the bread sounds hollow when lightly tapped. If necessary, cover loosely with foil for the last 10 minutes to prevent over browning. (I’ve never done this). Immediately remove bread from pans. Cool on wire racks. 

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One Response to Whole Wheat Cinnamon Swirl Bread

  1. Pingback: Dessert Toast with Apples and Ricotta | A Casual Foodie's Blog

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