There is a real art to making bread. I believe that you can follow a bread recipe to a T but if you don’t know the way the dough is supposed to look and feel like it can turn out a total flop! Which is frustrating for someone that likes to follow recipes to a T… cough cough. 🙂 My dad is a wonderful bread maker and I have learned a lot from him. I still will call him to ask him baking questions all the time. We share our love of baking and eating anything with a ton of carbs! 😉 Shame on us!!
I’m starting to learn and get used to the dough in my hands and how it should feel. I love kneading dough and making something so glorious from scratch. It’s very rewarding for me. Plus it’s really good to eat!
This bread is great on it’s own, warm, with a little bit of butter. Or it’s even better drizzled with cream cheese icing. I went with the cream cheese icing if you can’t tell.
Cinnamon Swirl Bread
- 4 3/4 cups all-purpose flour
- 1 package active dry yeast
- 1 1/3 cups milk
- 3 Tablespoons sugar
- 3 Tablespoons butter or margarine
- 1/2 teaspoon salt
- 2 eggs
- Filling :
- 1/2 cup sugar
- 2 teaspoons ground cinnamon
- 2 3oz packages of cream cheese
- 1/2 cup butter
- 2 teaspoons vanilla
- 2 cups powdered sugar
- Mix together 2 cups of flour and the yeast and set aside.
- Heat the milk, sugar, butter, and salt until it is warm (120-130 degrees) and until the butter melts.
- Add the heated milk mixture with the dry mixture along with the eggs.
- Beat with an electric mixer on low to medium speed for 20 seconds.
- Beat on high speed for 3 minutes.
- Using a wooden spoon stir as much of the remaining flour in as you can.
- Knead your dough on a flour surface adding as much of the flour as you can to make a moderately stiff dough that is smooth and elastic. (6-8 minutes total)
- Shape the dough into a ball and place in a greased bowl.
- Cover and let rise in a warm place till double in size, about an hour.
- Punch dough down.
- Divide the dough in half and cover and let rest for 10 minutes.
- Grease two 8x4x2 inch loaf pans.
- Roll each ball of dough into two 12x7 rectangles on a lightly floured surface.
- Brush them lightly with water.
- Combine 1/2 cup sugar and 2 teaspoons ground cinnamon.
- Sprinkle half of the sugar mixture onto each rectangle.
- Roll Up jelly roll style, starting with the short side.
- Seal the the seam.
- Place seal down in prepared loaf pans.
- Cover and let rise in a warm place till nearly doubled in size.
- Bake in a 375 oven for 25-30 minutes or till bread sounds hollow when you tap the top.
- Beat together two 2 3ounce packages cream cheese, softened; 1/2 cup butter, softened; and 2 teaspoons vanilla till light and fluffy.
- Gradually add 2 cups of powdered sugar, beating well.
- Slowly add in more powdered sugar until you reach your desire of spreading consistency.