Cinnamon Swirl Loaf

Do y’all know that Pepperidge Farm Cinnamon Swirl bread that you can buy at the grocery store? It’s a mini loaf if I remember correctly. My Mom would buy it when we were young and it made the best toast. Lightly toasted with a lil’ butter….  That stuff was goo. ood. I haven’t bought it in years, but I’m SURE they still make it.

Today we are making our own! A good friend just bought a new house and I thought we could bring a loaf over as a house warming. Everyone loves cinnamon toast, right?  This recipe makes two loaves, so we’ll be able to keep one as well… It’s a win/win. I see some some serious french toast in our future.

Ingredients n’ thangs:

  • 1 Cup Warm Water
  • 1 Tablespoon Active Dry Yeast
  • 1 Cup 1% Milk
  • 1/4 Cup Butter
  • 1 1/2 Teaspoon Salt
  • 5 1/2 Cups Bread Flour

For Filling:

  • 1/4 Cup Sugar
  • 1/4 Cup Brown Sugar
  • 1 1/2 Tablespoons Cinnamon
  • 1 Large Egg Whisked With a Splash of Water

For starters add 1 cup of warm water into your mixing bowl and then add Active Dry Yeast . Allow this to sit for a few minutes so that the yeast dissolves into the water.  Add the milk, butter (melted) and salt into the water and stir.  Add 5 1/2 cups of flour and then stir with a wooden spoon until it forms a messy dough.  With the dough hook, knead in the mixer on low until it forms a ball.  Remove dough and knead until smooth. I like to let is rise in a covered bowl for a bit here (but you can skip this part if you are pressed for time).


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Cut the piece of dough in half to make the two loaves.  Form the first half into an oval shape and then roll out on a smooth surface.  Paint with egg wash solution and then sprinkle with sugar, brown sugar and cinnamon – as much or little as you’d like.

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Starting at one end, roll the dough up to form a loaf like shape.  Pinch the ends and the seam and put into your bread pan with the seam facing down.

Repeat steps with the other half of the dough to form the second loaf. Let both rise in covered bread pans for about an hour.

Preheat oven to 375 degrees.  Paint the top of the loaves with leftover egg wash and sprinkle with cinnamon.  Bake for about 40-45 minutes until golden brown.

Slice to make plain toast or french toast.  If this were to go stale I’d suggest making some bread pudding with it, but let’s be serious… who’s taking that long to eat this lovely loaf?


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Follow me on Instagram @mymorningbite

This recipe modified from Tide and Thyme – check out her other recipes too!

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