Cinnamon Swirl Bread
 
 
If you have leftovers you can make the MOST delicious french toast with this bread!
Author:
Recipe type: Sweet Bread
Serves: 1 1loaf
Ingredients
  • 1 cup scalded milk, cooled
  • 4 tablespoons butter or margarine
  • 3 tablespoons sugar
  • 1½ teaspoons salt
  • 1 teaspoon cinnamon
  • 3 cups flour
  • ¼ cup potato flour
  • 2½ teaspoons instant yeast Cinnamon Filling
  • 1 egg white beaten (for brushing on the dough)
  • ⅓ cup brown sugar
  • 2 teaspoons cinnamon
Instructions
  1. Scald milk and remove from heat.
  2. Add butter or margarine, sugar, cinnamon and salt.
  3. Set aside to cool.
  4. In your stand mixer combine flour, potato flour and yeast.
  5. When the milk mixture is cool enough to stick your finger in (technical term), add to the flour mixture and mix for 2 minutes or until dough comes away from the sides of the bowl.
  6. Turn off the mixer and let the dough rest/rise for 15 minutes. If the dough feels stiff at this point add a tablespoon or two of water to the dough and allow it to just sit with the dough as it completes this first rise. Dough needs to be manageable but not stiff. You are going to need to roll this into a 16 inch length. It shouldn't stick to your hand but it should want to :)
  7. Continue to knead for 5-6 minutes.
  8. Transfer the dough to a lightly oiled bowl, bushing the top of the dough with oil as well.
  9. Cover with plastic wrap and set it aside to rise for 1½ hours until it has doubled in bulk.
  10. When the dough has doubled transfer the dough to a lightly floured work surface and roll the dough into a rectangle that measures about 16" X 8".
  11. Combine Cinnamon Filling ingredients in a small bowl.
  12. Brush rolled dough with egg white.
  13. Sprinkle cinnamon and sugar filling on the dough evenly.
  14. Starting with the short edge, roll the dough into a loaf.
  15. Pinch the side seam and the ends closed. This keeps the filling inside.
  16. Place the rolled dough in to a lightly greased of parchment lined 8½" X 4½" loaf pan and brush the top with oil. Cover with plastic wrap and allow to rise 1 hour, watching for the dough to crown over the top of the rim of the loaf pan.
  17. During the last 15 minutes of the rise preheat oven to 350°.
  18. Bake at 350° for about 40 minutes, tenting the top of the loaf with foil during the last 15 minutes to prevent the loaf from browning too much.
  19. Allow to cool 5 minutes in the pan before removing.
  20. Remove from pan.
  21. Cool an additional 5 minutes before attempting to slice.
  22. Serve warm with Brown Sugar Cinnamon Butter or hope for leftovers to make french toast. Either way it's a great endeavor!
Recipe by Sweet Suppertime at https://www.sweetsuppertime.com/?p=450