There is a thick cinnamon swirl center and a crackly cinnamon topping. There are two main reasons that swirl in cinnamon bread (and other swirled “stand alone breads” as opposed to cinnamon rolls) tends to gap open. If you're using a mini processor, watch carefully; streusel will go from crumbly to a cohesive mass in just a second or so. See our Baking With Ancient Grains Guide. Flour binds the cinnamon-sugar swirl together so it doesn’t leak out of the loaf! Transfer the log, seam-side down, to a lightly greased 8 1/2" x 4 1/2" loaf pan. Cinnamon Swirl Bread Machine Recipe | Bread Machine Recipes Roll it out into the 18×9-inch rectangle. Directions. I’m talking at least 15-20 test bakes. Baking Parchment Paper - Set of 100 Half-Sheets, 7/8 to 1 1/8 cups (198g to 255g) lukewarm water*, 6 tablespoons (85g) unsalted butter, at room temperature, 1/2 cup (43g) instant mashed potato flakes, 1 large egg beaten with 1 tablespoon water, to brush on dough. It makes a delicious peanut butter and jelly sandwich. If you're kneading in a stand mixer, it should take about 7 minutes at second speed, and the dough should barely clean the sides of the bowl, perhaps sticking a bit at the bottom. Some of the streusel will fall off, but you can alleviate this by first loosening all around the edges of the loaf with a knife, then turning the pan on its side and gently pulling it away from the loaf. For a deep-dark, moist, cinnamon swirl inside the bread, we like to blend together sugar, cinnamon, raisins or currants, and flour until smooth. From adding a stabilizer to the filling to rolling the dough with just the right amount of tension, you'll learn how to avoid a gap from forming within a loaf of cinnamon swirl bread. 3. Divide into 2 parts. Beginning with a short edge, roll the dough into a log. This cinnamon swirl bread browns beautifully when toasted, and is out of this world delicious smeared with a little sweet butter. Adjust the dough's consistency with additional flour or water as needed; but remember, the more flour you add while you're kneading, the heavier and drier your final loaf will be. 45 to 50 mins. This will easily be one of the best quick breads that you ever make! Beginning with a short edge, roll the dough into a log. Brush the dough with some … Bake loaves in the preheated oven until lightly golden brown and In a large mixing bowl, combine all of the dough ingredients, mixing until the dough begins to come away from the sides of the bowl. 35 mins. Except it’s like a loaf of bread … Pinch the ends to seal, and pinch the long seam closed. Reserve the egg wash for the streusel topping. Jelly jelly beans candy. I loved the beautiful swirls and braided top. A nutty sugar-cinnamon filling swirled in rich bread loaves-extra good toasted! This Cinnamon Raisin Swirl Bread has lazy weekend written all over it. There is a thick cinnamon swirl center and a crackly cinnamon topping. Want to learn how to incorporate these special grains into some of your favorite recipes for muffins, scones, pancakes, and bread? To those who read my Apple Pie Panini post, this is my recipe for Homemade Cinnamon Swirl Raisin Bread that I used for the sandwich. If you like cinnamon rolls, you’re going to love the taste and smell of fresh gluten free cinnamon swirl bread baking in your house. Bake: Bake the bread in the preheated oven for 45-50 minutes, or until a toothpick inserted comes out mostly clean (the cinnamon filling is a little wet when baked, so make sure you don't overbake). Shares. In a large bowl, combine flour, 1 cup sugar, baking soda and salt. Give it enough time to become quite puffy. Don't skip the step of brushing the dough with the egg/water wash before sprinkling on the filling. If you’ve never made a cinnamon swirl bread before, you won’t believe how easy it is to make at home. Rising times are only a guide; there are so many variables in yeast baking that it's impossible to say that bread dough will ALWAYS double in bulk in a specific amount of time. Place the dough in a lightly greased bowl. Cutting each roll down the middle also creates beautiful layers exposing the buttery filling inside the bread. 24-ounce bag fills about 5 batches of buns or loaves of bread. Brush the dough with the egg/water mixture, and sprinkle it evenly with the filling. Just add water, and spread on dough. Cover and let rest for 30 minutes. Pinch the side seam and ends closed (to keep the filling from bubbling out), and place the log in a lightly greased 8 1/2" x 4 1/2" loaf pan. Whisk until combined. Roll the dough with a rolling pin into a 18 inch by 8 inch rectangle. Interior of the finished loaf should measure 190°F on a digital thermometer the huge gaps that …. Dough and filling but it wasn ’ t want to learn how make! 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