Monday, February 14, 2011

Recipe: Cinnamon Swirl Bread

YUM! I went on a search for cinnamon roll recipes for my "Sunday Brunch for Dinner" I had last night when my mom, stepdad and grandmother came over for dinner. Everything I found was loaded with butter and milk (not that milk is that bad...but it does mean excess calories).

So I went out on a limb and made up my own recipe using a bread recipe as a base.

1 cup hot water (I use the water flowing at the hottest temp from my tap and it measures around 110 degrees)
Sprinkle 2 teaspoons of yeast over the water and let it sit for about 5 minutes (I use the Fleischmans bread machine yeast from the glass jar)

In a large bowl mix:
1 1/2 cups bread flour
4 tablespoons brown sugar
1 teaspoon of salt
1/2 cup vegetable oil

Add the water/yeast and stir until mixed. Cover with a towel and set inside the oven and let it rise for an hour. I leave my oven light on, because my yeast is picky like that.

Mixture should have risen and looks kind of bubbly after that hour

Add in 3/4 cup of whole wheat flour and stir. Flour counter liberally with the wheat flour and turn out the mixture to knead, adding flour as needed. I add a sprinkle of flour when the dough starts sticking to the counter. All in, I added about 1 1/2 cups of wheat flour (including the initial 3/4 cup). Knead for about ten minutes, dough should be a little sticky to the touch, but not sticking to counter.

Make sure the counter is floured up, and roll your dough into a large rectangle.

Sprinkle with cinnamon, so that it is covered with a light dusting. Drizzle with honey (I used maybe a tablespoon, if that). To make it extra rich, you can add more honey, add sugar instead, and/or dot with pieces of butter.

Roll dough into a log. If you want one big loaf, tuck the ends under so that it fits in one bread pan. I cut my roll in half and put it in two pans. Put a little oil in the pan first and roll so that the dough is lightly coated all around. My mini loaves did not "fill" the pan.

Let rise in the oven with the light on for another half hour. After half an hour, turn the over on to 375 - keep the bread in there while it is preheating. Baking time will depend on how fast your oven heats up and if you did one big roll or two smaller ones.

20 minutes after I first turned the oven on, the tops were getting a little brown. I pulled them out and rubbed the tops with butter, and popped them back in for 5 minutes. So totally cook time was 25 minutes from the time I turned the oven on.

This is not overly sweet. In fact, my husband said "it's like sweet bread without the sugar". I thought it tasted just sweet enough, and it's really pretty healthy.