Description
This Cinnamon Crunch Swirl Bread is swirled with cinnamon on the inside and sprinkled with more cinnamon sugar on top providing an extra burst of flavor and crunch.
Ingredients
Units
Scale
- 2 1/2 cups bread flour
- 1 cup whole wheat flour
- 4 teaspoons sugar
- 1 1/4 teaspoon sea salt
- 2 teaspoons instant yeast
- 1 1/4 teaspoons cinnamon
- 1 large egg, lightly beaten
- 2 tablespoons melted butter (or shortening)
- 1/2 cup milk, at room temperature (almond milk, buttermilk, whole milk)
- 3/4 cup water, room temperature
- 1 cup raisins or walnuts, optional (add during kneading)
- Additional butter for brushing the loaf
- Cinnamon sugar for sprinkling on the dough and on top
Instructions
- Stir together the dry ingredients: flours, sugar, salt, yeast, and cinnamon in a large mixing bowl. Mix in the egg, butter, milk, and water. Stir with a large wooden spoon or a Danish dough whisk until the ingredients come together to form a ball. Add flour or water as necessary to make a workable dough that isn’t too sticky or dry and stiff.
- Transfer the dough to a lightly floured surface, cover it with plastic wrap or a kitchen towel (or bowl) and let it rest for 15 minutes.
- After the dough has rested, knead the dough until it is smooth and supple, about 10 minutes. Add flour as necessary to achieve the desired texture.
- If you want to add a cup of raisins and/or walnuts, knead them in during the last 2 minutes of kneading and distribute them evenly.
- Clean and wash the bowl and lightly oil it. Place the dough in the bowl, roll it to cover it with oil, then cover the bowl with plastic wrap or a kitchen towel.
- Let the dough ferment 2 hours, or until it is doubled in size. Depending on the temperature in your kitchen, it may not take the full 2 hours.
- Divide the dough into 2 equal pieces. Roll each piece out to an 8 x 5-inch rectangle and about 1/3-inch thick. Brush with melted butter and sprinkle with cinnamon sugar. Roll the dough into a tight sandwich loaf (jellyroll style). Pinch the seam closed with your fingers.
- Lightly oil two 8 1/2 x 4 1/2-inch loaf pans and sprinkle the bottom and sides of the pans with cinnamon sugar. Place the loaves seam-side down in the pans. Spray the tops lightly with spray oil and cover with plastic wrap.
- Proof the loaves at room temperature for about 60 to 90 minutes, or until the dough crests above the tops of the pans. It should be nearly doubled in size.
- Preheat the oven to 350 degrees F. with the oven rack on the middle shelf.
- Brush the tops of the loaves with melted butter and sprinkle with cinnamon sugar. Place the loaves on a baking sheet. Make sure they aren’t touching each other. Carefully slide the baking sheet into the preheated oven.
- Let the loaves bake for 20 minutes. Then rotate them about 180 degrees for even baking. Continue baking for another 20 to 30 minutes depending on the oven. The baked breads should be golden brown on top and lightly golden on the bottom and sides. They should sound hollow when thumped on the bottom.
- If using glass pans, let the loaves cool in the pans on a wire rack about 10 minutes before removing. Otherwise, remove the loaves from the pans immediately after taking them from the oven and place them on a wire rack to cool completely.
- Let the loaves cool for at least an hour; 2 hours if you can manage it before slicing and serving.
Notes
Adapted from the Bread Baker’s Apprentice by Peter Reinhart
- Category: Cinnamon Swirl Bread