CINNAMON SWIRL BREAD
Steps:
- In a large bowl, dissolve yeast in warm water. Add milk, 1/2 cup sugar, eggs, butter, salt and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough. , Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover; let rise in a warm place until doubled, about 1 hour., Mix cinnamon and remaining sugar. Punch down dough. Turn onto a lightly floured surface; divide in half. Roll each portion into an 18x8-in. rectangle; sprinkle each with about 1/4 cup cinnamon sugar to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Place in 2 greased 9x5-in. loaf pans, seam side down., Cover with kitchen towels; let rise in a warm place until doubled, about 1-1/2 hours. Preheat oven to 350°., Bake until golden brown, 30-35 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 132 calories, Fat 3g fat (2g saturated fat), Cholesterol 20mg cholesterol, Sodium 141mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 1g fiber), Protein 3g protein.
SWIRLED PUMPKIN YEAST BREAD
I call this my "hostess gift" pumpkin bread, but it's fantastic for any occasion at all. Swirls of cinnamon sugar make every slice irresistible. -Shirley Runkle, St. Paris, Ohio
Provided by Taste of Home
Time 1h35m
Yield 2 loaves (16 pieces each).
Number Of Ingredients 18
Steps:
- In a large bowl, mix first 7 ingredients and 2 cups bread flour. In a small saucepan, heat water, pumpkin, oil and applesauce to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add eggs; beat on high 2 minutes. Stir in raisins and enough remaining bread flour to form a firm dough., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover; let rise in a warm place until doubled, about 1 hour., Mix brown sugar and cinnamon. Punch down dough. Turn onto a lightly floured surface; divide in half. Roll each portion into an 18x9-in. rectangle. Spread each with 2 tablespoons butter to within 1/2 in. of edges and sprinkle with 1/4 cup brown sugar mixture. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Place in greased 9x5-in. loaf pans, seam side down. Cover with kitchen towels; let rise in a warm place until doubled, about 30 minutes. Preheat oven to 350°., Bake until golden brown, 50-60 minutes. Cool 10 minutes before removing from pans to wire racks to cool.
Nutrition Facts : Calories 202 calories, Fat 5g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 130mg sodium, Carbohydrate 36g carbohydrate (10g sugars, Fiber 3g fiber), Protein 5g protein.
CINNAMON SWIRL PUMPKIN YEAST BREAD
This is not a quick sweet bread, but rather a yeast bread perfect for toast on fall and winter mornings. Pair it with Thanksgiving leftovers for a great sandwich, or a butternut soup for a simple lunch. We ate most of it still warm slathered with butter because after smelling it cook we just couldn't wait. The cinnamon-sugar swirl is easy to do and will impress everyone lucky enough to get a slice.
Provided by Just Garlic
Categories Yeast Breads
Time 2h45m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 14
Steps:
- First, make sure your yeast is active: combine the water, tablespoon of sugar, and the yeast, stir, and set aside until you see it begin to foam. Your yeast is alive, so proceed.
- Add the remaining ingredients except for 1/2 cup of the flour and those for the filling. Thoroughly combine your dough and knead using your preferred method: a bread machine "dough" setting, your trusty stand mixer, or your own hands. Whatever method you choose, you're done kneading when the dough is springy and smooth to the touch. If it's a bit sticky, add that reserved 1/2 cup of flour a bit at a time until the stickiness goes away. If it seems a bit dry/clumpy, you can add water by the tablespoon until the dough is more elastic.
- Place the dough in a greased bowl and cover with plastic wrap or a towel, then set aside to rise in a warm place for 60 minutes.
- Prep your swirl filling by combining the sugar and cinnamon in a small bowl.
- Make your swirl! Retrieve that risen dough, then roll it to a rectangular shape using a rolling pin. Spread the cinnamon-sugar over the rectangle leaving a thin border around all edges. Roll the bread up like a jelly roll to create the swirl, then tuck under the left and right sides to seal the edges.
- Place the rolled dough seam-side down in a greased loaf pan and allow it to rise for another 60 minutes, or until the loaf rises above the lip of the loaf pan.
- Preheat your oven to 350 degrees and bake the loaf for 45-55 minutes until done.
Nutrition Facts : Calories 255, Fat 4.7, SaturatedFat 0.7, Sodium 294.9, Carbohydrate 50.5, Fiber 5.8, Sugar 15.7, Protein 6.7
CINNAMON SWIRL BREAD
This is the most delicious cinnamon yeast bread ever. It makes yummy toast and you'll have more than one piece. If you want a Cinnamon Swirl Orange Bread (which is also good) see the note at the end of the recipe.
Provided by Mimi in Maine
Categories Yeast Breads
Time 3h30m
Yield 2 loaves
Number Of Ingredients 11
Steps:
- In a small bowl soften and proof the yeast in the warm water.
- In a saucepan combine the milk, sugar, butter, and salt; cool to lukewarm.
- Add 3 cups flour and mix well.
- Stir in the yeast and eggs; beat well.
- Add enough of the remaining flour to make a soft dough.
- Turn out on lightly floured surface and knead 100 times.
- Place in lightly grease bowl; cover with cloth or plastic wrap and let rise till double (about 1 1/2 to 2 hours).
- Punch down and divide dough in half; cover and let rest for 10 minutes.
- Roll each half into a 15x7 rectangle, about 1/2" thick.
- Mix the sugar and cinnamon for the filling together.
- Spread each rectangle with soft butter and then sprinkle the filling on each.
- Sprinkle 1 teaspoon of water over each and spread with spatula.
- Roll up as for a jelly roll beginning with narrow side; seal the long edge.
- Place sealed side down in two greased pans.
- Rise till almost double (45-60 minutes).
- Bake in a 375 degree oven for 35-40 minutes or till done.
- If it browns too much, cover with foil the last 15 minutes or so.
- NOTE: If you want an Orange bread substitute the following--1 1/4 cups milk and 3/4 cup orange juice for the 2 cups milk; and add 1 tablespoon grated orange rind.
Nutrition Facts : Calories 2873.8, Fat 65.2, SaturatedFat 37.1, Cholesterol 342.2, Sodium 2938.8, Carbohydrate 503.6, Fiber 18.6, Sugar 126.4, Protein 67.8
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