I LOVE making bread.
There's something so satisfying about it-and I always am slightly in awe at the finished product, and quite proud of myself. Everyone is right when they say it's addictive. It totally is.
This is a bread that is perfect for breakfast-time. It has a cinnamon swirl, you see. A pretty, happy, delicious cinnamon swirl. And when you toast it and put some butter on it...oh yes. Or you could totally whisk a little milk and powdered sugar together and drizzle it over the bread, and you darn near have yourself a cinnamon roll. I may have even snuck a little whole wheat flour in there. Keeping us all healthy and what-not.*
I wish I could have made my mom some of this-she loves cinnamon swirl bread! She likes to make it into toast for breakfast, so I'm pretty certain she'd like this bread. She was certainly impressed when she saw the pictures. Funny story: on her last visit I was showing her some of the pictures that I've taken of food for the blog and on one of them she was all, "Ooh who took that?" and I was like, "Me, mom." and she was so pleasantly surprised and kind of proud, lol, it was super cute. She's been reading the blog more now. It makes me happy :). This bread makes me happy too. And it will make you happy. So you should totally make it.
*(if I'm so healthy, why is it that my jeans are tighter than they were? HMM!?...sorry...dealing with some weight panic here. I think I need to start exercising. Ugh.)
Whole Wheat Cinnamon Swirl Bread
Adapted from Better Homes and Gardens New Cookbook (12th Edition) "Cinnamon Swirl Bread"
Makes 2 loaves
- 2 cups whole wheat flour
- 2 3/4 to 3 1/4 cups all purpose flour
- 1 package active dry yeast
- 1 1/3 cups milk
- 3 tbsp. granulated sugar + 1/2 cup (divided)
- 3 tbsp. butter
- 1/2 tsp. salt
- 2 eggs
- 2 tsp. ground cinnamon
- Lightly grease two 8x4x2-inch loaf pans.
- In a large bowl mix the whole wheat flour and yeast.
- In a medium saucepan heat and stir milk, sugar, butter, and salt until warm and the butter almost melts.
- Add milk mixture, and eggs, to the large bowl.
- Beat with a mixer on low-medium speed for 30 seconds. Beat on high speed for 3 minutes.
- Using a spoon, stir in as much of the all purpose flour as you can.
- On a lightly floured surface, knead in enough of the flour to make a smooth, elastic, and moderately stiff dough.
- Shape dough into a ball. Put in a lightly greased bowl, turning the ball to grease the surface of the dough. Cover and allow to rise in a warm place until it has doubled in size: 1-2 hours.
- Once risen, punch down the dough and bring the edges into the center. Return to a lightly floured surface and divide dough in half. Cover and allow to rest for 10 minutes.
- Roll each half of dough into a 12x7-inch rectangle. Brush lightly with water (leaving a small border around the edges).
- Combine 1/2 cup sugar and the 2 tsp. cinnamon. Sprinkle half of the cinnamon-sugar mixture over each rectangle.
- Starting on the short side of the rectangle, roll the dough up, pinching the seams and the ends to seal. Place seam side down in prepared pans. Cover and rise in a warm place until nearly doubled, 30-60 minutes.
- Preheat oven to 375 degrees.
- Bake risen loaves 25-30 minutes, or until the bread sounds hollow when lightly tapped. (If there is an issue of overbrowning, cover loosely with foil for the last 10 minutes of baking.) Immediately remove the bread from the pans and cool on wire racks.
- Serve with butter, honey, or desired spread, icing, etc.