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!