Sunday, September 11, 2011

Cinnamon-Swirl Bread

Cinnamon-Swirl BreadMmmmm, toasted with some butter slathered on.  *drool*

One of my favorite breakfast treats, right along with a big cup of hot coffee.  But truth be told, it's expensive, I cringe everytime I pay close to and sometimes over $3 for a small loaf.  Ridiculous, when I can make it at home.

Cinnamon-Swirl BreadThis is the recipe I use the most.  Granted I don't make it too often, not because I don't like it but because I forget about it and then go months without it and then suddenly get a craving for some Cinnamon Bread and have to make it again.

Go on over and check out Chickens in the Road, love that blog :)

Cinnamon-Swirl Bread
Cinnamon-Swirl Bread

1 1/2 cups warm water
1 teaspoon yeast
1/4 teaspoon salt
1/4 cup sugar
3 1/2 cups all-purpose flour
2 tablespoons butter, melted
1/4 cup sugar
2 teaspoons cinnamon

In a large bowl, combine water, yeast, sugar, and salt. Let sit five minutes. Stir in the first cup and a half of flour with a heavy spoon. Add the next cup of flour a little at a time as needed, stirring until dough becomes too stiff to continue stirring easily. Add a little more flour and begin kneading. The amount of flour is approximate–your mileage may vary! Continue adding flour and kneading until the dough is smooth and elastic. Let dough rise in a greased, covered bowl until doubled. (Usually, about an hour.)

Cinnamon-Swirl BreadUncover bowl; sprinkle in a little more flour and knead again.

Now it’s time to play with dough!

Cinnamon-Swirl BreadRoll dough out on a floured surface into an approx. 12-inch by 7-inch rectangle. Brush lightly with melted butter.

Cinnamon-Swirl BreadCombine 1/4 cup sugar and 2 teaspoons cinnamon. Sprinkle sugar-cinnamon mixture over dough.

Cinnamon-Swirl BreadRoll up, pinching seams at bottom and ends. Place seam-side down in loaf pan. Let rise until tall and beautiful! (I actually wanted small loaves, so I rolled it all up as it's directed, then cut the big loaf in half, pinched the seams nicely and placed it in two small loaf pans)

Cinnamon-Swirl Bread

Bake Cinnamon-Swirl Bread at 350-degrees for 25 minutes. Makes one loaf.

Powdered Sugar Icing:
Combine 1/2 cup sifted powdered sugar, 1/4 teaspoon vanilla, and enough milk (one to two teaspoons) for drizzling consistency.

Watch it disappear as fast as you can take it out of the oven and slice it!

Cinnamon-Swirl Bread

1 comment:

  1. YUM!! That looks so good. It's been years since I've even attempted to make bread. This post sure makes me want to try again. Love the tips!! Take care.