Cinnamon Swirl Bread
Makes 2 Loaves 1#-14.5 oz. ea.
From the Kitchen of Joe Valencic
Dough Ingredients:
|
Weight |
Volume |
Ingredient |
Baker's Percentage |
|
32.6 oz |
6-1/2 – 7 C |
Unbleached Bread Flour |
100% |
|
.65 oz. |
1T |
Salt |
2% |
|
.40 oz |
1T |
Instant Yeast |
1% |
|
3.3 oz |
2 Large |
Eggs |
7% |
|
4.0 oz. |
1/2 C |
Milk |
13.8% |
|
1.65 oz |
3 T |
Granulated sugar |
5% |
|
1.58 oz |
3T |
Butter |
4.8% |
|
11.0 oz. |
1C + |
Water |
32.2% |
|
|
|
|
|
Filling Ingredients:
|
3.65 oz. |
1/2C |
Granulated sugar |
11.2% |
|
.45 oz. |
1-1/2 T |
Cinnamon powder +/- to taste |
1.3% |
|
.40 oz. |
4 t |
All Purpose Flour |
1.2% |
|
1.65 oz |
1 Large |
Egg – Beaten for egg wash) |
5.1% |
|
61.3 oz. |
|
Totals |
184.6% |
Directions:
1. Combine milk, sugar and butter in small saucepan. Heat over low heat and stir until butter melts and sugar dissolves. Cool to lukewarm (less than 110 F) and pour into mixing bowl. Beat eggs with a fork and pour in with other liquid. In a separate bowl, combine all dry ingredients and thoroughly blend together.
2. If using active dry yeast, dissolve yeast in warm water in warmed bowl and let stand for 10 minutes. If using Instant Yeast, just add it to the flour and mix it in before adding liquids.
3. Combine lukewarm milk mixture and water to about 3 C (15 oz.) flour. Attach bowl and dough hook and mix on speed 2, adding remaining flour, 1/2 C (2.5 oz.) at a time (slowly so it doesn't fly out of bowl), until dough clings to hook and cleans side of bowl. Knead on speed 2 for 2 minutes longer, or until dough is smooth and elastic. Dough will be slightly sticky to the touch.
4. Place dough in an oiled bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about an hour.
5. Divide dough into two equal sizes. Fold dough letter style (thirds), then roll out into 6" x 18-24 " strip. Brush with egg wash leaving the bottom 1" of dough to seal the loaf, then spread half of the cinnamon sugar mixture on all except the 1" to seal. Roll tightly and seal the seam by pinching the dough. Place loaf seam side down in a greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Cover; let rise in warm place, free from draft, until almost doubled in bulk, about 45 minutes.
6. Prior to baking brush top of loaf with egg wash, and top with rolled oats is desired. DO NOT SCORE LOAF. If you do, it will split and the sugar will make a mess (I know!).
7. Preheat oven and bake at 400 degrees F for 30 minutes, or until 200 F internal temperature is achieved. Remove from pans immediately and cool on wire racks. Do not cut or bag bread until it reaches room temperature.
