Cinnamon Swirl Loaves
A nutty sugar-cinnamon filling swirled in rich bread loaves-extra good toasted!
This recipe makes 2 loaves
|Bread Flour||5 to 5+1/2 cups|
|Active Dry Yeast||4+1/2 tsp|
|Butter or margarine||1/2 cup|
|Packed brown sugar||1/2 cup|
|Chopped pecans or walnuts||1/4 cup|
|Butter or margarine, melted||2 TBSP|
In large mixer bowl, combine 2+1/2 cups flour, yeast, sugar and salt; mix well. In saucepan, heat milk, water and butter until warm (120°-130°F; butter does not need to melt). Add to flour mixture. Add eggs. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in remaining flour to make a firm dough. Knead on floured surface until smooth and elastic, 5 to 8 minutes. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.
Prepare Filling: Combine brown sugar, nuts and cinnamon; set aside.
Punch down dough. Divide into 2 parts. On lightly floured surface, roll or pat each half to a 14 x 7- inch rectangle. Brush each half with half of melted butter; sprinkle half of Filling over each dough. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Place in greased 9 x 5- or 8 x 4- inch bread pans. Cover; let rise in warm place until indentation remains after lightly touching. Bake in preheated 350°F oven for 40 to 45 minutes until golden brown. Remove from pans; cool.
You can substitute Instant (fast-rising) yeast for Active Dry Yeast. Traditional methods- replace 1:1. Expect your dough to rise faster; always let your dough rise until ‘ripe’. Bread Machines- use 1/2 tsp Instant yeast (or 3/4 tsp Active Dry yeast) per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.