Wednesday, January 28, 2015

200th Post - Whole Wheat Cinnamon Swirl Bread

3/4 cup unbleached whole wheat flour
2 1/4 unbleached all purpose flour
3/4 cup milk (warm)
1 tsp. ground cinnamon
1 tsp. salt
1/2 cup water (warm)
2 tsps. granulated sugar
2 1/4 tsps. active dry yeast
4 tbsps. butter at room temperature
1 tsp. cinnamon
1/3 cup granulated sugar
1 egg
2 tbsps. cold water

Step 1 - Make the dough. Start by placing your milk, water and sugar in a measuring cup and heat in your microwave for 1 minute.  Then sprinkle yeast over the top, set aside for 10 minutes to let the yeast react.
Step 2 - Place your dry ingredients in your mixer and using your dough hook run on low speed for 30 seconds to combine.  Then slowly add in your yeast mixture until the dough comes together leaving the sides of the bowl clean. Then place dough in the bowl after spraying with canola oil turning to coat the dough ball and cover with plastic wrap. Set in a warm place covered until doubled in bulk (about 1.5 hours).
Step 3 - Line your loaf pan with parchment paper. Roll out dough on a lightly floured surface and roll into a rectangle. Make your filling by mixing together the cinnamon, sugar and butter until a paste forms. Spread evenly over the dough, roll up tightly and place in loaf pan. Cover loosely with plastic wrap and set in a warm place for an hour until doubled in bulk.  Make your egg wash and brush over the top of the dough. Bake for 25-30 minutes until deep golden brown in color.  Let cool for at least an hour before slicing.  So yummy, enjoy!!! 

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