Cinnamon Swirl Bread

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Cinnamon Swirl Bread on Easter Sunday.

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It starts with active dry yeast and water. An egg, some milk and butter and a bit of sugar and salt are added.

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Flour is incorporated a bit at a time until a dough forms.

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The dough is kneaded until smooth and elastic.

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The dough is set in a bowl and left alone to rest for about an hour.

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It’s rolled out and a loaf pan is prepared.

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Cinnamon sugar is sprinkled over the dough.

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The dough is rolled up, ends pinched and placed in the prepared pan covered with plastic wrap.

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While I wait for the dough to rise again, I read about the rise of Jesus on this beautiful Easter Sunday.

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The sun has set and our warm kitchen is lit only by the oven while the smell of bread fills the air.

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Today, we slice the fresh baked bread and enjoy it toasted and slathered with butter.

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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
  1. 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.
  2. Turn onto a floured surface; knead until smooth and elastic, about 5-7 minutes.
  3. Place in a bowl, in a warm place until doubled in size, about an hour.
  4. Punch dough down and roll into rectangle about 18″ x 8″.
  5. Combine cinnamon and remaining sugar. Sprinkle over the dough.
  6. 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.
  7. Preheat oven to 350 degrees F. Place risen dough in the oven and bake for 30-35 minutes.
  8. Let cool on a wire rack for about 10 minutes. Remove dough from pan and let cool completely before slicing.

 

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