Cinnamon Swirl Loaf

Submitted By: DishyDelishy

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Difficulty: easy

Ingredients

1 large egg(s), separated
1 teaspoon water
1 package(s) active dry yeast
3/4 cup(s) water, warm (100 to 110 degrees)
3 cup(s) flour, all-purpose
1 1/2 tablespoon butter, or stick margarine, melted
2 tablespoon honey
1 1/4 teaspoon salt
cooking spray
1 tablespoon butter, or stick margarine, melted
2 tablespoon sugar
1 teaspoon cinnamon, ground

Directions

Recipe Tip: Let dough rise two times at 45 minutes each time.
Combine egg yolk and 1 teaspoon water in a small bowl, stirring well with a whisk. Add 1 tablespoon yolk mixture to egg white, stirring well. Cover and chill remaining yolk mixture.

Combine yeast and warm water in a large bowl; let stand 5 minutes.

Lightly spoon flour into dry measuring cups; level with a knife. Stir 1 cup flour, egg white mixture, 11/2 tablespoons butter, honey, and salt into yeast mixture; stir 1 to 2 minutes or until well-blended. Stir in 13/4 cups flour to form a stiff dough. Sprinkle work surface with remaining flour. Turn dough out onto floured surface, and knead until smooth and elastic (about 5 minutes).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Press 2 fingers into dough. If indentation remains, the dough has risen enough.)

Punch dough down; turn out onto a lightly floured surface, and knead lightly 4 or 5 times. Roll dough into a 14 x 7-inch rectangle. Brush dough with 1 tablespoon melted butter. Combine sugar and cinnamon in a small bowl. Sprinkle dough with cinnamon mixture. Roll up rectangle tightly, starting at short side and pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place dough, seam side down, in an 8 x 4-inch loaf pan coated with cooking spray. Cover and let rise in a warm place, free from drafts, 45 minutes or until doubled in size.

Preheat oven to 375F.

Gently brush top of loaf with chilled egg yolk mixture. Bake at 375F for 30 minutes or until loaf sounds hollow when tapped. Remove bread from pan immediately; cool on a wire rack.


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