Scrumptious Cinnamon Swirl Bread
I LOVE cinnamon mixed with almost anything bready. I confess it is a weakness of mine. This bread is wonderful – and I am so very pleased that it relies upon honey to sweeten instead of sugar. This bread makes amazing Family Favorite French Toast, or if you can't wait for a breakfast morning, you can just dive right into it and eat it fresh and warm from the oven, plain or maybe with a pat of softened butter.
Two loaves never last long in my house. This bread also makes a wonderful gift. The fresh, homey fragrance of baked yeast and cinnamon will make anyone feel loved and appreciated.
- measuring cups/spoons
- mixer or wooden spoon
- 2 large bowls
- Rolling Pin
- bread pans
- 4.5 tsp active dry years ((2 envelopes))
- 1 cup warm water ((should feel warm to the touch – if it feels hot, it's too hot))
- 5-5 1/2 cups flour ((I use fresh ground hard red wheat))
- 2 TBS honey (2)
- 2 tsp salt (Kosher or sea salt is best)
- 1 cup milk at 105°-115° degrees F or 40°-45° degrees C
- 2/3 cup honey, divided
- 2 TBS ground cinnamon ((or more per taste))
- 1 cup raisins (optional)
Dissolve the yeast in the warm water.
Grease a large bowl and the bread pans.
Mix the flour, honey, and salt. Stir (or if using a stand mixer, mix on power level 2 with bread hook for 1 minute.) With the mixer running, gradually add the yeast and water mixture, warm milk, and softened butter. Mix on level 2 for about 2 minutes.
Add remaining flour, 1/2 cup at a time until the dough is no longer sticking to the side of the bowl. Don't use all of the flour in the recipe unless you need it – the amount of flour used will be dependent upon the moisture content of your flour.
Knead dough for 2 minutes on power level 2 (or knead by hand for 10 minutes or until smooth and elastic.) Place in greased bowl, turning over to grease the top. Cover with a towel and let rise in a warm place, free from draft, for one hour or until doubled in bulk.
Punch dough down and divide in half. Place one ball of the dough on a floured surface and roll into a rectangle approximately 9×14 inches. Evenly spread 1/3 cup honey, not quite to the edges. Sprinkle generously with cinnamon and 1/2 cup raisins, if desired. Starting at the short end, roll the dough tightly. Pinch the ends. Place in greased bread pan.
Repeat with the second ball of dough. Cover and let rise for one hour or until doubled.
When you have about 10 minutes of rising time left, preheat oven to 375° degrees F (190° degrees C).
Bake each loaf for about 40 minutes, or until browned. Remove from pans and cool on a wire cooling rack.
Find this and another wonderful bread recipes in The Walking Bread cookbook!