White Whole Wheat Cinnamon Roll Bread Recipes

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.

Steps:

• Activate yeast in 1/4 cup lukewarm water from the recipe for 5 minutes. Then add 3/4 cup water, making 1 cup.
• In a large bowl, combine all of the ingredients and stir until the dough starts to leave the sides of the bowl. This dough should be soft, yet still firm enough to knead. Adjust its consistency with additional water or flour if necessary. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes or until it begins to become smooth and supple. You may also knead this dough in an electric mixer or food processor, or in a bread machine programmed for "dough" or "manual".
• Transfer the dough to a lightly greased bowl or large measuring cup, cover it, and allow the dough to rise until puffy though not necessarily doubled in bulk, about 1 to 2 hours, depending on the warmth of your kitchen.
• Roll out on a lightly floured surface into a large rectangle 1/2 inch thick.
• Moisten the dough with 1 tablespoon milk and rub all over the dough with your hands. Mix together cinnamon and sugar and sprinkle the mixture evenly on top of the moistened dough. Then sprinkle on raisins and pecans, pat them down, and roll up tightly.
• Place the log in a lightly greased 8 1/2 x 4 1/2 loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 1 to 2 hours, or until the center has crowned about 1" above the rim of the pan. When the bread is almost done rising, preheat the oven to 350°F.
• Bake the bread 40 minutes for soft center or 45 minutes for fully cooked center, tenting it lightly with aluminum foil after 20 minutes to prevent over-browning.
• Remove the bread from the oven and turn it out of the pan onto a rack to cool. If desired, rub the crust with a stick of butter; this will yield a soft, flavorful crust. Cool completely before slicing. Store the bread in a plastic bag at room temperature.

Steps:

• Put all ingredients in bread pan.
• May add an optional 1/4 c of seeds (such as sesame, sunflower, or flax, or a combination). Sometimes I also add 1/4 c of wheat germ, oat bran or wheat bran instead of flax seeds.
• Program for basic white bread.
• Press start.
• 3 hours cooking time is based on a 1 1/2 pound white loaf with a light crust in my bread machine. Baking time will vary according to settings you choose on your machine.