Monday, March 17, 2014

Cinnamon Swirl Bread

Yields: 4 Loafs
Dough Ingredients:
6 cups unbleached all purpose flour
3 cups very warm water
3 tsps. salt
3 tsps. active dry yeast
Filling Ingredients:
6 tbsps. melted butter
2 tsps. ground cinnamon
1/2  cup light brown sugar
1 egg beaten
1 tbsp. water
Step 1: Combine the dry dough ingredients in your mixer and mix together for 30 seconds. 
Step 2: Set your mixer to a low to medium speed and slowly add the warm water until dough comes together.  The sides of the bowl should be clean (if your dough is to dry add warm water 1 tbsp. at a time or if your dough is to wet then add 1 tbsp. of flour at a time).
Step 3: Cover with plastic wrap and lay a clean kitchen towel over the top until doubled in bulk, about 2 hrs.
Step 4: Pre-heat your oven to 440 degrees. Roll out dough onto a lightly floured counter top, knead a few times to get all of the air bubbles out. Cut into 4 even sections.
Step 5: Make the filling. Take one section at a time and roll out into a long rectangle about 6x16, spread out 1/4 of the filling and roll the bread.  Then tuck the seam under and the ends, place on a cookie sheet lined with parchment paper.  Repeat for the three remaining loafs, set each loaf about 2-3 inches apart.
Step 6: Make the egg wash and lightly brush each loaf.  Finally sprinkle each loaf with the sugar crystals.
Step 7: Bake for 20-25 minutes until golden brown. Enjoy!

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