Carries Cinnamon Swirl Bread Recipes

CINNAMON SWIRL BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. In a small bowl, mix together 1/3 cup sugar and 2 teaspoons cinnamon; set aside.
• In large bowl combine flour, baking powder, salt and remaining 1 cup sugar. Combine egg, milk, and oil; add to flour mixture. Stir until just moistened.
• Pour half of the batter into pan. Sprinkle with half the reserved cinnamon/sugar mixture. Repeat with remaining batter and cinnamon/sugar mixture. Draw a knife through batter to marble.
• Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into center of the loaf comes out clean. Let cool in pan for 10 minutes before removing to a wire rack to cool completely. Wrap in foil and let sit overnight before slicing.

CINNAMON RAISIN SWIRL BREAD

Steps:

• Place water, milk, shortening, salt, flour, sugar and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start.
• If your machine has a Fruit setting, add the raisins at the signal, or about 5 minutes before the kneading cycle has finished.
• Take dough out after first kneading cycle has finished. Turn dough out onto a lightly floured surface and roll out into a rectangle. Spread dough with butter, brown sugar, and cinnamon. Roll dough, and divide into two parts. Place loaves in two lightly greased 9x5 inch bread pans. Cover and let rise in a warm place until doubled in size, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Brush tops of risen loaves with melted butter and bake in preheated oven for 30 to 40 minutes, until crust is brown and loaves sound hollow when tapped.

CARRIE'S CINNAMON SWIRL BREAD

Steps:

• Make the dough: Lightly butter a medium bowl; set aside. In a small saucepan set over medium-low heat, heat 1/3 cup milk and 2 tablespoons butter until bubbles form along the sides of the saucepan. Remove from heat; set aside. In a 1-cup glass measuring cup, combine 1/4 cup warm water, the yeast, and a pinch sugar. Stir to combine. The mixture should begin to foam in about 5 minutes.
• In a small bowl, lightly beat 1 egg. Slowly add milk mixture, stirring to combine. In the bowl of an electric mixer fitted with the dough hook, combine flour, a heaping tablespoon sugar, and salt. Mix on low to combine. Gradually add the milk mixture, beating on low until well combined. Add the yeast mixture, beating to combine. Stop mixer and scrape down sides of bowl as necessary.
• Remove dough to work surface, if the dough seems sticky, check the bottom of the mixer bowl, there should be enough flour to lightly flour the board. Knead dough until it is silky and smooth and bounces back when pressed with your thumb. Transfer to prepared bowl, turning to coat in butter. Cover with a clean kitchen towel, and place in a warm spot until doubled in size, about 1 hour.
• Preheat oven to 350 degrees.with rack in the center. Make the filling: Lightly butter an 8 1/2-by-4-by-2-inch loaf pan; set aside. In a small bowl, combine cinnamon and the remaining 2 tablespoons sugar; set aside.
• Remove dough from bowl, and punch it down to remove air bubbles. If the dough seems sticky, lightly flour the board. If it seems dry, spritz it with a little water. Knead until silky and smooth.
• Roll the dough into an 8 1/2-by-12-inch rectangle. Work the corners by pushing with your fingers; be careful not to tear the dough. Brush the surface of the dough with 3 tablespoons melted butter, and sprinkle evenly with the cinnamon sugar.
• Beginning with a long side, roll the dough up into a log. Using your fingertips, be sure to push in at the seam where the dough meets the cinnamon sugar. Carefully pull the dough back to its original 8 1/2-inch width as it shrinks. When you reach the end, pinch the two layers of dough together to seal. Place the roll, seam-side down, in prepared pan. Cover, and set aside in a warm place until doubled in size, about 30 minutes.
• Make the glaze: Whisk together remaining egg and 1 tablespoon milk. Brush over the risen dough. Bake until the crust is golden brown and the bottom sounds hollow when thumped with a finger, about 40 minutes.
• Remove from oven, and let cool in pan for 10 minutes. Remove from pan, and cool on a wire rack for at least 10 minutes before slicing.

CINNAMON SWIRL BREAD

Steps:

• In a mixer combine two cups of bread flour, sugar, salt, and yeast. Add in the milk, butter, and egg. Beat with a flat beater on low speed for 1 minute. Increase speed to medium and beat for 1 additional minute.
• Remove the flat beater from your mixer and attach the dough hook. Add the remaining flour 1/4 cup at a time until the dough pulls away from the sides of the bowl and the dough is springy.
• Grease a large bowl, and place the dough in the bowl. Cover the bowl with a kitchen towel and let it rise for 90 minutes or until the dough doubles.
• Remove the risen dough from the bowl and roll it out into an 18x8 inch rectangle. Sprinkle the cinnamon and sugar evenly over the dough.
• Roll the dough, starting with the shorter side. Pinch the edges to seal. Place in a greased bread pan and cover with a kitchen towel. Let rise for 30 minutes.
• Bake in a preheated 350˚ F oven for 25-30 minutes. Remove from the oven and brush with butter. Let cool for 10 minutes and then remove from the bread pan and let cool on a cooling rack.

CINNAMON SWIRL BREAD

Steps:

• Preheat oven to 325.
• Grease 4 loaf pans. In a small bowl, mix together swirl ingredients. Set aside.
• In a very large bowl, combine baking powder, flour, sugar and salt.
• In a medium sized bowl, combine eggs, milk, vanilla and oil. Add to flour mixture. Stir until moist and virtually lump-free.
• Pour into pan, filling about 1/3 of the way. Sprinkle with swirl mixture.
• Add more batter, top with more swirl mixture. Using the end of a knife, gently swirl the top of the loaf. Repeat for remaining 3 pans.
• Bake 45- 50 minutes or until a toothpick inserted in the middle comes out clean. Cool in pan 10-15 minutes then remove to wire racks. Cool completely before slicing.