Cinnamon Swirl Bread

by admin on February 3, 2010

Cinnamon swirly heaven! I make three loaves of this and it’s gone within 24 hours because my family is a bunch of starchoholics.

7 to 7 1/2 cups all-purpose flour (I use bread flour)
1 Tablespoon active dry yeast
2 cups milk
1/2 cup sugar
1/2 cup shortening
2 teaspoons salt
2 eggs

1/2 cup sugar
2 teaspoons ground cinnamon

In a large mixer bowl (I use a Bosch mixer with dough hook) combine 3 1/2 cups of the flour and the yeast.  In a microwave safe bowl, heat milk, 1/2 cup sugar, shortening and salt just till warm (115-120 degrees), stir to melt shortening.  Add to the dry mixture in mixer bowl; add eggs.   Beat on low speed for 1/2 minute, scraping sides of bowl constantly.  Beat three minutes at high speed.  Stir in enough of the remaining flour to make a moderately soft dough.   Turn out on lightly floured surface and kead till smooth and elastic (5 to 8 minutes).  (Or turn the bread mixer to setting 1 or 2 and let the dough hook knead the dough.)  Shape into a ball.  Place inlightly greased bowl, turning once to grease surface.

Cover; let rise in warm place (off oven with light turned on is perfect)  till double (about 1 hour).

This is after about 70 minutes.  Those little yeasty beasties are doing their job!

Punch dough down.  Yes, literally punch it down right in the middle of the doughy, blobby mass.  That’s half the fun of baking bread is the punch down.  Turn out onto a lightly floured surface.  Divide dough into thirds.   Cover; let rest for 10 minutes.  Roll each third into a 15X7-inch rectangle.  Brush entire surface with water.

Combine the 1/2 cup sugar and the ground cinnamon.  Spread each rectangle with a third of the sugar-cinnamon mixture.  Tightly roll dough up like a jelly roll, beginning with the narrow side.  Seal long edges by pinching tightly together and tuck ends underneath so that the pinched seam and ends are underneath the loaf.  Place, sealed edges down, in 3 greased 9X5X3-inch loaf pans.  Cover and let rise in warm place for 30-35 minutes  (that off oven again) till almost double (actually the standard should be till the top of the loaf is about one inch above the pan).  Bake at 350 degrees till done, about 30- 35 minutes.  Remove bread from pans and cool on wire racks.

If you must, you can drizzle each loaf with glaze made of 1 cup sifted powdered sugar, 1/4 teaspoon vamilla and enough milk to make it a drizzling consistency.  Cool bread slightly before icing.  A wire rack with waxed paper underneath works well and makes clean up easy.  Either drizzle with a spoon or spread with a spatula.

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