COUNTRY CINNAMON SWIRL BREAD
I'm always busy with three active sons, so this rich quick bread is a favorite. I like to wrap these loaves to give as gifts. -Sharon Walker, Huntington Station, New York
Provided by Taste of Home
Time 1h
Yield 1 loaf (12 pieces).
Number Of Ingredients 9
Steps:
- In a large bowl, beat the butter, 1 cup sugar and egg until blended. Combine the flour, baking powder, baking soda and salt; add to egg mixture alternately with buttermilk. In a small bowl, combine the cinnamon and remaining sugar., Pour a third of the batter into a greased 8x4-in. loaf pan; sprinkle with a third of the cinnamon sugar. Repeat layers twice. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts : Calories 212 calories, Fat 5g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 267mg sodium, Carbohydrate 40g carbohydrate (23g sugars, Fiber 1g fiber), Protein 3g protein.
COUNTRY SWIRL BREAD
After a basic white bread is mastered, this recipe is a great next step in the art of bread baking. Here you'll use the Quick Mixing Method, where the dry yeast and the dry ingredients are mixed together before the warm liquid is added. This time-saver will help in the assembly of this more complex recipe.
Provided by Taste of Home
Time 1h20m
Yield 1 loaf.
Number Of Ingredients 19
Steps:
- DARK DOUGH: In a bowl, mix the sugar, salt, yeast and 1 cup all-purpose flour. Heat water, molasses, coffee and butter to 120°-130°; add to flour mixture. Beat with an electric mixer at medium. Add 3/4 cup rye flour and beat 2 minutes. Stir in 1/2 cup all-purpose flour and remaining rye flour. Knead for 6-8 minutes, working in the remaining all-purpose flour. Place dough in a greased bowl. Cover and let rise until doubled, about 2 hours., LIGHT DOUGH: In a bowl, combine salt, yeast, 1 cup whole wheat flour and 1/2 cup all-purpose flour. Set aside. Heat water, honey and butter to 120°-130°; add to flour mixture. Beat 2 minutes at medium, adding remaining whole wheat flour. Mix well. Stir in 1 cup all-purpose flour and oats. Knead, working in remaining flour if necessary. Place dough in a greased bowl and let rise until doubled, about 1 hour., Punch doughs down; let rest 15 minutes. Roll Light dough into a 16-in. x 9-in. rectangle. Roll Dark dough into a 16x8-in. rectangle and place on top of Light dough. Roll jell-roll style, beginning with long side. Pinch to seal. Place seam side down on greased baking sheet. Cover; let rise till doubled, 45-60 minutes. Bake 40 minutes at 350°. Cool on wire rack.
Nutrition Facts :
COUNTRY CINNAMON SWIRL BREAD
'My husband and I have three active sons, so I'm always busy in the kitchen,' writes Sharon Walker of Huntington Station, New York. 'This rich quick bread is a favorite. I like to cover loaves with colored plastic wrap to give as gifts.'
Provided by Allrecipes Member
Time 1h
Yield 16
Number Of Ingredients 9
Steps:
- In a large mixing bowl, beat the butter, 1 cup sugar and egg until blended. Combine the flour, baking powder, baking soda and salt; add to egg mixture alternately with buttermilk. In a small bowl, combine the cinnamon and remaining sugar.
- Pour a third of the batter into a greased 8-in. x 4-in. x 2-in. loaf pan; sprinkle with a third of the cinnamon-sugar. Repeat layers twice. Bake at 350 degrees F for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts : Calories 158.6 calories, Carbohydrate 29.8 g, Cholesterol 19.9 mg, Fat 3.5 g, Fiber 0.7 g, Protein 2.6 g, SaturatedFat 2 g, Sodium 171.9 mg, Sugar 17.5 g
CINNAMON SWIRL RAISIN BREAD(COOK'S COUNTRY)
You will need a spray bottle filled with water for this recipe. Whole milk is best in the dough, although low-fat milk will work; skim milk will make the bread too dry. Do not add raisins for the cinnamon swirl version. **I let my dough rise the second time in the fridge, then took it out in the morning for an hour before baking. It did tale a little longer in the oven because of this.
Provided by Coppercloud
Categories Yeast Breads
Time 4h15m
Yield 1 Loaf, 8 serving(s)
Number Of Ingredients 11
Steps:
- Filling/Topping: Combine the ingredients in a small bowl ,breaking up any clumps. Cover till needed.
- Dough: Spray a large bowl with cooking spray. Whisk milk, melted butter, and yolks in a measuring cup. Mix 1/4 cup of the cinnamon mixture, sugar, yeast, flour, and salt in the bowl of a stand mixer fitted with the dough hook. Turn mixer to low and slowly add the milk mixture. After dough comes together increase speed to medium and mix the dough until smooth and comes away from the bowl(About 5-6 minutes). If dough seems too sticky, add up to 1/4 cup more flour during kneading. Turn out onto an unfloured surface. Knead in the raisins by hand until evenly distributed. Form into a smooth round ball, and place in a greased bowl, turning to coat. Cover with plastic wrap and let rise for about an hour, or until doubled. (Do not place in warm oven or sugar in dough will melt.).
- Spray a 9x5 loaf pan with cooking spray. On a lightly floured surface, press dough into a 20 x 8 inch rectangle, with the short side facing you. Using a spray bottle filled with water, lightly spray the dough evenly. Sprinkle 1/2 cup of the cinnamon sugar over the dough, leaving a 2 inch border along the top to seal. Lightly spray the cinnamon sugar with the water until damp but not wet(this is to seal the sugar to the bare dough on both sides). Roll up from the edge nearest you, and ending at the sugarless end. Pinch to seal. Place in the loaf pan seam side down. Let rise another 1 to 1 1/2 hours.
- Adjust oven rack to middle position, and heat oven to 350 degrees. Melt remaining butter and brush over top of dough. Sprinkle with remaining sugar, and bake until top is deep brown and internal temperature is 185 to 190 degrees, about 45 to 60 minutes. Turn bread out and cool on wire rack before slicing. ( can be kept in an airtight container for up to 3 days at room temperature.).
Nutrition Facts : Calories 429.4, Fat 9.7, SaturatedFat 5.2, Cholesterol 89, Sodium 463.7, Carbohydrate 75.7, Fiber 3, Sugar 23.3, Protein 9.9
CHOCOLATE SWIRL BREAD
My husband and his coworkers request this bread at least once every 2 months. It is pretty simple to make. I got it from a BGH Cookie magazine. Prep time is approx. and includes rise time.
Provided by Debilyn_Ks
Categories Yeast Breads
Time 1h30m
Yield 2 Loaves
Number Of Ingredients 11
Steps:
- In a large mixing bowl combine 1 1/2 cups of the flour to yeast.
- In a sauce pan heat and stir the milk, sugar, butter and salt until warm (120 to 130) and butter almost melts. Add to flour mixture; mix well. Add eggs.
- Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high for 3 minute.
- Using spoon, stir in as much of the remaining flour as you can.
- Turn out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 min).
- Divide dough into 2 equal portions. Roll out both portions of dough separately to form two 14x10-inch rectangles.
- Reserve 2 tablespoons of the Heath Bits. Sprinkle remaining over dough rectangles.
- Starting from short side, roll up each one. Seal seams and edges. Line a baking sheet with foil, grease the foil. Transfer loaves to prepared baking sheet. Cover let rise until nearly double (25 to 30 min.).
- Bake at 375 for about 20 minute or until done. Remove to wire racks to cool.
- For icing; combine powdered sugar, water and vanilla. Spread over cooled loaves and sprinkle with reserved Heath Bits.
Nutrition Facts : Calories 2320.8, Fat 72.6, SaturatedFat 40, Cholesterol 310.8, Sodium 1817.1, Carbohydrate 376.9, Fiber 10.4, Sugar 173.3, Protein 42.7
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