CINNAMON SWIRL BREAD
Steps:
- In a large bowl, dissolve yeast in warm water. Add milk, 1/2 cup sugar, eggs, butter, salt and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough. , Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover; let rise in a warm place until doubled, about 1 hour., Mix cinnamon and remaining sugar. Punch down dough. Turn onto a lightly floured surface; divide in half. Roll each portion into an 18x8-in. rectangle; sprinkle each with about 1/4 cup cinnamon sugar to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Place in 2 greased 9x5-in. loaf pans, seam side down., Cover with kitchen towels; let rise in a warm place until doubled, about 1-1/2 hours. Preheat oven to 350°., Bake until golden brown, 30-35 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 132 calories, Fat 3g fat (2g saturated fat), Cholesterol 20mg cholesterol, Sodium 141mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 1g fiber), Protein 3g protein.
WHOLE-WHEAT CINNAMON-RAISIN BREAD
Provided by Ellie Krieger
Time 4h15m
Yield 2 loaves
Number Of Ingredients 12
Steps:
- Make the dough.
- Measure out 1 1/4 cups very warm water and check the temperature; it should be 120 degrees F to 130 degrees F. Combine both flours, the dry milk, egg, canola oil, honey, salt, yeast and warm water in the bowl of a stand mixer fitted with the dough hook. Mix 3 minutes on the lowest setting, then increase to the next highest setting and mix 5 more minutes. The dough should be soft and sticky.
- Let it rise.
- Transfer the dough to a large bowl coated with cooking spray. Cover tightly with plastic wrap and let rise at room temperature until the dough has nearly doubled in size, about 1 hour, 30 minutes.
- Soak the raisins.
- Dry raisins will rob moisture from the bread, so soak them first in boiling water until plump, about 30 minutes. Drain and pat dry.
- Fold the dough.
- Transfer the dough to a floured work surface. Picture it as a loose square. Lift up one side of the dough and fold about one-third of it across; press down on the dough with spread fingers to remove any air bubbles. Repeat with the remaining 3 sides of the dough.
- Add the filling.
- Mist two 9-by-5-inch loaf pans with cooking spray. Divide the dough in half; roll out each half into an 8-inch square. Brush each square with canola oil, then sprinkle with the cinnamon (it's high in antioxidants!), brown sugar and raisins.
- Form the loaves.
- Roll up each square of dough into a tight cylinder; place seam-side down in the prepared pans. Cover tightly with plastic wrap and let rise at room temperature until the dough fills the pans and springs back when touched, about 1 hour, 30 minutes.
- Bake the bread.
- Preheat the oven to 375 degrees F. Brush the loaves with canola oil and bake until golden brown, 25 to 30 minutes. Remove from the pans and transfer to a rack to cool completely.
CHEESE SWIRL BREAD RECIPE BY TASTY
Here's what you need: bread flour, whole milk, bread flour, granulated sugar, kosher salt, instant yeast, whole milk, milk powder, large eggs, unsalted butter, nonstick cooking spray, shredded Cabot Vermont Sharp Cheddar Cheese, shredded Cabot New York Extra Sharp Cheddar Cheese, coarse sea salt, loaf pan
Provided by Cabot Creamery Co-operative
Categories Appetizers
Yield 1 loaf
Number Of Ingredients 15
Steps:
- Make the roux: In a small saucepan, whisk together the bread flour and milk. Cook over medium-low heat, stirring constantly with a wooden spoon to prevent the mixture from burning, until it begins to thicken into a paste and creates streaks across the bottom of the pot, about 5 minutes. Transfer the roux to a medium bowl and cover with plastic wrap, pressing directly against the surface. Let cool to room temperature, about 30 minutes.
- Make the dough: In a medium bowl, whisk together the flour, sugar, kosher salt, and yeast.
- In a large bowl, whisk together the milk, milk powder, 1 egg, and the roux.
- Using a wooden spoon, stir the dry ingredients into the wet ingredients until the dough begins to come together in shaggy mass. Add the butter and knead with your hands until the dough is smooth and elastic, about 10 minutes.
- Shape the dough into a ball. Place in a large bowl greased with nonstick spray and cover loosely with plastic wrap. Let proof until doubled in size, about 1 hour.
- Preheat the oven to 350°F (180°C). Grease a 9x5-inch loaf pan with nonstick spray.
- Punch down the dough, then turn out onto a floured surface. Roll the dough into a 9x9-inch square.
- Sprinkle the Cabot Vermont Sharp Cheddar Cheese and Cabot New York Extra Sharp Cheddar Cheese evenly across the dough. Starting from a long end, roll the dough up, and place seam-side down on the surface. Using a sharp knife, slice the roll in half lengthwise to expose the filling. Twist the halves together into a braid.
- Place the loaf in the prepared pan and cover loosely with plastic wrap. Let proof until doubled in size, about 1 hour.
- Beat the remaining egg, then brush over the loaf. Sprinkle the sea salt on top.
- Bake the bread until the cheese is bubbly and the top is deep golden brown, about 30 minutes. Let cool slightly, about 15 minutes, then slice.
- Enjoy!
HEALTHY CINNAMON CREAM CHEESE SWIRL BREAD (WHOLE WHEAT)
Make and share this Healthy Cinnamon Cream Cheese Swirl Bread (Whole Wheat) recipe from Food.com.
Provided by I Cant Believe Its
Categories Quick Breads
Time 55m
Yield 1 Loaf, 10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F.
- In a large mixing bowl, beat together margarine, sugar, and egg. Add skim milk and mix.
- Combine the flours, baking powder, baking soda, cinnamon, and salt.
- Add the flour mixture to the egg mixture, and fold in optional raisins or sultanas.
- Pour a half of the batter into a greased loaf pan.
- Sprinkle additional cinnamon and additional sugar and then dot cream cheese on top of batter. Cover with rest of batter.
- Bake for 30-45 minutes, until a toothpick inserted near the center comes out clean and the top is browned.
- SUGGESTION: would taste delish with cream cheese icing on top =).
Nutrition Facts : Calories 188, Fat 2.8, SaturatedFat 0.6, Cholesterol 0.8, Sodium 234.6, Carbohydrate 36.8, Fiber 2, Sugar 16.3, Protein 5.1
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WHOLE WHEAT CINNAMON SWIRL BREAD
From tasteandtellblog.com
4/5 (1)Total Time 1 hr 15 minsEstimated Reading Time 6 mins
- In the bowl of a stand mixer, combine 2 cups of the flour, the yeast and the salt. Stir to combine. In a microwave safe bowl, or in a small saucepan over low heat, combine the water, milk, oil and honey. Heat (in 15 second increments if using the microwave) until dry warm but not hot to the touch (120ºF to 130ºF). Add the liquids to the flour mixture.
- Beat the mixture for 2 minutes on medium speed, scraping bowl occasionally. Add 1 cup of flour, beat on low for a few seconds to incorporate, then beat on high for 2 minutes, scraping the bowl occasionally. Add in just enough of the remaining flour so that the dough forms into a ball.
- Turn the dough out onto a lightly floured surface and knead until smooth and elastic and when it springs back when lightly pressed with 2 fingers, about 6 to 8 minutes. Alternately, change to the dough hook and knead in your mixer. Cover the dough with a towel and allow it to rest for 10 minutes.
WHOLE WHEAT CINNAMON SWIRL BREAD
From ambitiouskitchen.com
5/5 (2)Category Breakfast, Nut Free, SnackCuisine AmericanTotal Time 3 hrs
- In a medium saucepan melt butter completely over low heat. Stir in milk, salt and 1/4 cup of brown sugar. Stir for about two minutes.
- Next, stir the milk mixture into your flour mixture. Add the eggs, and beat with a mixer on low on medium speed for 1 min, and then on high speed for 2 minutes.
- Next stir in as much of the whole wheat flour as you can. Make sure to do this 1 cup at a time. You should be able to get at least 3 cups mixed in. You can do this by hand or with a KitchenAid mixer using your dough hook.
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- To make the starter: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- In a mixing bowl, combine the water, flour, and yeast, stirring until the flour is evenly moistened.
- Cover the bowl, and let the starter rest overnight at cool room temperature, for up to 16 hours or so; it'll become a bit puffy, and flatten out., Add the remaining dough ingredients to the starter in the bowl, and mix and knead — by hand, mixer, or bread machine — until you've made a cohesive dough.
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