Cinnamon Swirl Bread on Easter Sunday.
It starts with active dry yeast and water. An egg, some milk and butter and a bit of sugar and salt are added.
Flour is incorporated a bit at a time until a dough forms.
The dough is kneaded until smooth and elastic.
The dough is set in a bowl and left alone to rest for about an hour.
It’s rolled out and a loaf pan is prepared.
Cinnamon sugar is sprinkled over the dough.
The dough is rolled up, ends pinched and placed in the prepared pan covered with plastic wrap.
While I wait for the dough to rise again, I read about the rise of Jesus on this beautiful Easter Sunday.
The sun has set and our warm kitchen is lit only by the oven while the smell of bread fills the air.
Today, we slice the fresh baked bread and enjoy it toasted and slathered with butter.
Cinnamon Swirl Bread
- 2 teaspoons active dry yeast
- 1/8 cup warm water (110 degrees)
- 1/2 cup warm milk (110 degrees)
- 1 egg, lightly beaten
- 1/2 cup granulated sugar, divided
- 3 tablespoons unsalted butter, softened
- 3/4 teaspoon salt
- 2 1/4-3 cups all-purpose flour
- 1 tablespoon cinnamon
- Dissolve yeast in water. Add milk, egg, 1/4 cup sugar, butter, salt and 1 1/4 cups flour, beat until smooth. Stir in remaining flour, 1/4 cup at a time, adding only enough to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 5-7 minutes.
- Place in a bowl, in a warm place until doubled in size, about an hour.
- Punch dough down and roll into rectangle about 18″ x 8″.
- Combine cinnamon and remaining sugar. Sprinkle over the dough.
- Roll up from short end and pinch the ends to seal. Place seam side down in a greased loaf pan. Set aside for about an hour and a half.
- Preheat oven to 350 degrees F. Place risen dough in the oven and bake for 30-35 minutes.
- Let cool on a wire rack for about 10 minutes. Remove dough from pan and let cool completely before slicing.