Cinnamon Swirl Bread
A nutty sugar-cinnamon filling swirled in rich bread loaves-extra good toasted!
Yield: 2 loaves
- 5 to 5½ cups bread flour, divided
- 4½ tsp (two packages) RED STAR Platinum Yeast
- ½ cup sugar
- 1 tsp salt
- ¾ cup milk
- ½ cup water
- ½ cup butter or margarine
- 2 eggs
- ½ cup packed brown sugar
- ¼ cup chopped pecans or walnuts
- 1 Tbsp cinnamon
- 2 Tbsp butter or margarine, melted
- Add 2½ cups flour, yeast, sugar and salt to bowl of a stand mixer fitted with a dough hook; mix on low for 30 seconds to combine ingredients.
- In saucepan or microwave-safe dish, heat milk, water and butter until warm (120°-130°F; butter does not need to melt).
- Add milk mixture to flour mixture. Mix on low until just combined. Add eggs. Blend at low speed until moistened; mix 3 minutes at medium speed.
- Turn the mixer down to low and slowly add enough of the remaining flour until dough is firm and no longer sticky. Turn mixer to medium speed and knead for 4-6 minutes, or until dough becomes smooth and elastic. (OR - By hand, gradually stir in remaining flour to make a firm dough. Knead on floured surface until smooth and elastic, about 5 to 8 minutes.
- Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe, about 60-90 minutes.
- Prepare Filling: Add brown sugar, nuts and cinnamon in a bowl, whisk to combine; set aside.
- Punch down dough. Divide into 2 parts. On lightly floured surface, roll or pat each half to a 14 x 7- inch rectangle.
- Brush each half with half of melted butter; sprinkle half of Filling over each dough. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Place in greased 9 x 5- or 8 x 4- inch bread pans, seam-side down. Cover; let rise in warm place until indentation remains after lightly touching, about one hour.
- Bake in preheated 350°F oven for 35 to 40 minutes until golden brown. Cool in pans for 30 minutes before removing. Transfer to wire rack to cool completely.
- You can substitute Instant (fast-rising) yeast for Active Dry Yeast. Traditional methods- replace 1:1. Expect your dough to rise faster; always let your dough rise until ‘ripe’.
Bread Machines- use ½ tsp Instant yeast (or ¾ tsp Active Dry yeast) per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.
- Recipe featured at One Sweet Mess.